Contents of Sulforaphane and Total Isothiocyanates, Antimutagenic Activity, and Inhibition of Clastogenicity in Pulp Juices from Cruciferous Plants

0365060 - ÚVGZ 2012 RIV CZ eng J - Journal Article
Totušek, J. - Tříska, Jan - Lefnerová, D. - Strohalm, J. - Vrchotová, Naděžda - Zendulka, O. - Průchová, J. - Chaloupková, J. - Novotná, P. - Houška, M.
Contents of Sulforaphane and Total Isothiocyanates, Antimutagenic Activity, and Inhibition of Clastogenicity in Pulp Juices from Cruciferous Plants.
Czech Journal of Food Sciences. Roč. 29, č. 5 (2011), s. 548-556. ISSN 1212-1800. E-ISSN 1805-9317
R&D Projects: GA MZe QF3287
Institutional research plan: CEZ:AV0Z60870520
Keywords : cruciferous vegetables * juice * antimutagenic effects * sulforaphane * isothiocyanates
Subject RIV: GM - Food Processing
Impact factor: 0.522, year: 2011

The effects of technological treatments (freezing, pasteurisation, high-pressure treatment) on the content of isothiocyanates were observed in vegetable juices prepared from cruciferous vegetables. The contents of sulforaphane and total isothiocyanates were studied relative to the temperature, action period, and time delay after juice pressing. Antimutagenic activity of the juices wasevaluated using the Ames test (mutagens: aflatoxin B1; 2-amino-3-methyl-3H-imidazo-[4,5-f]quinoline; 2-nitroso-2-methylurea). Clastogenicity inhibition of the mutagens, in response to broccoli juice, as well as of pure sulforaphane, was observed using 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. Its content decreases considerably (compared to fresh juice) with heating to higher temperatures than 60°C. High-pressure treatment preserves mutagenic inhibition to the same degree as juices freezing.
Permanent Link: http://hdl.handle.net/11104/0200396