Analysis and Antioxidant Activity of Extracts from Broccoli (Brassica oleracea L.) Sprouts

作者：Jang Hae Won; Moon Joon Kwan; Shibamoto Takayuki^*

来源：Journal of Agricultural and Food Chemistry, 2015, 63(4): 1169-1174.

DOI：10.1021/jf504929m

• broccoli sprouts
• isothiocyanates
• natural antioxidants
• volatile compounds

Samples prepared from fresh broccoli (Brassica oleracea L.) sprouts by water distillation or freeze-drying were examined for antioxidant activity using three assays. All samples exhibited dose-dependent antioxidant activity. The antioxidant activity ranged from 74.48 +/- 0.46% (less volatile sample) to 93.2 +/- 0.2% (dichloromethane extract sample) at the level of 500 mu g/mL. Both dichloromethane extract samples from a water distillate of broccoli sprouts and freeze-dried broccoli sprouts showed potent antioxidant activity, which was comparable to that of BHT. Among the 43 compounds positively identified by gas chromatographymass spectrometry, 5-methylthiopentylnitrile (31.64 mu g/g) was found in the greatest concentration, followed by 4-methylthiobutylisothiocyanate (14.55 mu g/g), 4-methylthiobutylnitrile (10.63 mu g/g), 3-methylthiopropylisothiocyanate (3.00 mu g/g), and 4-methylpentylisothiocyanate (2.48 mu g/g). These isothiocyanates are known to possess antioxidant properties. Possible phenolic antioxidants found are 4-(1-methylpropyl)phenol (0.012 mu g/g), 4-methylphenol (0.159 mu g/g), and 2-methoxy-4-vinylphenol (0.009 mu g/g). The present study demonstrates that broccoli sprouts are a good source of natural antioxidants.

• 出版日期2015-2-4