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Potential Use of Bioactive Compounds from Waste in the pharmaceutical Industry
Published in Quan V. Vuong, Utilisation of Bioactive Compounds from Agricultural and Food Waste, 2017
They are contained in Cruciferous vegetables, such as sprouts, broccoli, cabbage and watercress. When cruciferous vegetables are submitted to mechanical action, the breaking down of the walls of the plant cells is responsible for the contact between the glucosinolates contained within the cells and the enzyme ‘myrosinase’, which is contained within a different area of the plant cell (Mithen 2006). The action of myrosinase causes conversion of glucosinolates to isothiocyanates, which have effects on the human health. At least part of the potential health-promoting effect of isothiocyanates on the body seems to be due to their metabolism in the colon by gut bacteria (Denny and Buttriss 2007). The most promising evidence about the protective effect of plant bioactives on human health relates to lucosinolates. High intakes of brassicas show good correlation with the reduced risk of cancer at a number of sites (van Poppel et al. 1999).
Chromatography
Published in Grinberg Nelu, Rodriguez Sonia, Ewing’s Analytical Instrumentation Handbook, Fourth Edition, 2019
More recently, the method was applied to the purification of an enzyme, myrosinase, from the water extract of kaiware daikon (Raphanus sativus L.) sprouts with a polymer phase system composed of 16% (w/w) PEG1000/6.25% (w/w) KH2PO4/6.25% (w/w) K2HPO4 using a commercial disk assembly (Figure 28.52). Figure 28.55 shows the enzymatic activity of myrosinase separated at a flow rate of 0.5 mL/min under 800 rpm. The activity was concentrated near the solvent front, which showed high purity, as demonstrated by sodium dodecyl sulfate (SDS) gel electrophoresis (Figure 28.55a and b) (Wade et al., unpublished data).
Effect of microwave and air-borne ultrasound-assisted air drying on drying kinetics and phytochemical properties of broccoli floret
Published in Drying Technology, 2020
Ye Cao, Yang Tao, Xuhao Zhu, Yongbin Han, Dandan Li, Chunquan Liu, Xiaojun Liao, Pau Loke Show
Glucosinolates are sulfur-containing secondary metabolites in broccoli that can be hydrolyzed to form isothiocyanates with high bioactivities under the action of myrosinase.[44] Sulforaphane is an important isothiocyanate formed from the degradation of glucoraphanin, which has potential to protect rodents from carcinogen-induced tumorigenesis.[45,46] The contents of five glucosinolates (glucoraphanin, gluconapin, 4-hydroxyglucobrassicin, glucobrassicin, 4-methoxyglucobrassicin) and sulforaphane before and after drying are listed in Table 4. Among all the detected glucosinolates, glucoraphanin showed the highest content (9.71 ± 0.24 mg/g DW) in fresh broccoli, followed by 4-methoxyglucobrassicin (4.03 ± 0.26 mg/g DW), glucobrassicin (3.85 ± 0.34 mg/g DW), 4-hydroxyglucobrassicin (0.68 ± 0.05 mg/g DW), and gluconapin (0.50 ± 0.03 mg/g DW). The content of glucoraphanin degradation product, namely sulforaphane was 6.50 ± 0.52 mg/g DW in fresh samples. The contents of these sulfo compounds had the similar level of the counterparts in cabbage as reported by Park et al.[46]