Effect of Cooking Time on Glucoraphanin and Sulforaphane Contents in Broccoli Cooked by Different Cooking Methods

doi:10.7506/spkx1002-6630-20181201-005

Abstract

Abstract: The common domestic cooking methods include steaming, boiling, stir-frying and microwaving, and vegetables may lose nutrients during the cooking processes. In this experiment, the effect of cooking time on glucoraphanin (GRA) and sulforaphane (SFN) contents, endogenous myrosinase (MYR) activity and cell membrane permeability in broccoli (cv. ‘Ruinong’) cooked by each of the four methods separately. In addition, the effect of exogenous MYR addition on converting GRA to SFN was studied. The results showed that for each cooking method, GRA content decreased with cooking time, SFN content increased first and then decreased, endogenous MYR activity decreased, and cell membrane permeability increased. Steamed broccoli retained higher contents of GRA and SFN. The addition of exogenous MYR could enhance the conversion rate of GRA to SFN in broccoli, producing more SFN.

Key words: glucoraphanin, sulforaphane, cooking, broccoli

CLC Number:

TS201.1

LU Xu, MA Shaoying, LI Sheng, ZHANG Congcong, BAO Jinyu, ZHANG Xiumin. Effect of Cooking Time on Glucoraphanin and Sulforaphane Contents in Broccoli Cooked by Different Cooking Methods[J]. FOOD SCIENCE, 2020, 41(1): 41-47 https://doi.org/10.7506/spkx1002-6630-20181201-005

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Effect of Cooking Time on Glucoraphanin and Sulforaphane Contents in Broccoli Cooked by Different Cooking Methods

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