Short Communication

Journal of the Korean Society for Applied Biological Chemistry

, Volume 55, Issue 5, pp 685-687

Increased sulforaphane concentration in brussels sprout following high hydrostatic pressure treatment

  • Song Yi KooAffiliated withFunctional Food Center, Korea Institute of Science and Technology
  • , Kwang Hyun ChaAffiliated withFunctional Food Center, Korea Institute of Science and Technology
  • , Dae-Geun SongAffiliated withFunctional Food Center, Korea Institute of Science and Technology
  • , Dong-Un LeeAffiliated withDepartment of Food Science and Technology, Chung-Ang University
  • , Cheol-Ho PanAffiliated withFunctional Food Center, Korea Institute of Science and Technology Email author 

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Abstract

High hydrostatic pressure (HHP) treatment was used to increase the concentration of sulforaphane in Brussels sprout, a cruciferous vegetable known to have health benefits. The highest concentration of sulforaphane was 1021.8 μmol per kg fresh weight of Brussels sprouts after HHP treatment at 500 MPa, which corresponded to a 317% increase compared to the HHP-untreated control.

Keywords

Brassica oleracea var. gemmifera Brussels sprouts glucoraphanin high hydrostatic pressure impedance sulforaphane