Amplification of sulforaphane content in red cabbage by pressure and temperature treatments
Koo, Song Yi | Cha, Kwang Hyun | Song, Dae-Geun | Chung, Donghwa | Pan, Cheol-Ho
Red cabbage, a Brassica vegetable, has glucoraphanin that is hydrolyzed by myrosinase to form sulforaphane, which has received attention due to its cancer chemopreventive activity. High hydrostatic pressure (HHP) treatment (100≈400MPa) and subsequent incubation (20≈80°C) were employed to amplify health beneficial sulforaphane content in red cabbage. The highest quantity of sulforaphane was 99.7 μmol/kg fresh weight from HHP treatment at 400MPa, followed by standing at 60μC. Cytotoxicity was determined to evaluate the side effect of HHP-treated red cabbage.
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