Contents of sulforaphane and total isothiocyanates, antimutagenic activity, and inhibition of clastogenicity in pulp
2011
Totusek, J.,Masarykova Univ., Brno (Czech Republic). Lekarska Fakulta | Triska, J.,Akademie Ved, Ceske Budejovice (Czech Republic). Ustav Systemove Biologie a Ekologie | Lefnerova, D.,Masarykova Univ., Brno (Czech Republic). Lekarska Fakulta | Strohalm, J.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) | Vrchotova, N.,Akademie Ved, Ceske Budejovice (Czech Republic). Ustav Systemove Biologie a Ekologie | Zendulka, O.,Masarykova Univ., Brno (Czech Republic). Lekarska Fakulta | Pruchova, J.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) | Chaloupkova, J.,Masarykova Univ., Brno (Czech Republic). Lekarska Fakulta | Novotna, P.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) | Houska, M.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic)
The effects of technological treatments (freezing, pasteurisation, high-pressure treatment) on the concentration of isothiocyanates were observed in single-species vegetable juices prepared from cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, white and red cabbage). The concentrations of sulforaphane and total isothiocyanates were studied relative to the temperature, action period, and time delay after juice pressing. Sulforaphane and total isothiocyanates were determined by HPLC. Sulforaphane concentration in various parts of fresh broccoli was also assessed. Antimutagenic activity of the juices (frozen, pasteurised, and high-pressure treated) was evaluated using the Ames test and the following mutagens: AFTB1 (aflatoxin B1), IQ (2-amino-3-methyl-3H-imidazo-[4,5-f]quinoline), and MNU (2-nitroso-2-methylurea). Clastogenicity inhibition of the mutagens, in response to broccoli juice, as well as of pure sulforaphane, was observed using an in vivo experiment (the micronucleus test). It was shown that in terms of sulforaphane content, it is best to let broccoli juice stand for 60 min after pressing and pH adjustment. Sulforaphane level does not change under heating to 60 deg C. Its concentration decreases considerably (compared to fresh juice) with heating to higher temperatures than 60 deg C. High-pressure treatment preserves mutagenic inhibition to the same degree as juices freezing.
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