Počet záznamů: 1

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

  1. 1.
    0365060 - UEK-B 2012 RIV CZ eng J - Článek v odborném periodiku
    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
    Grant CEP: GA MZe QF3287
    Výzkumný záměr: CEZ:AV0Z60870520
    Klíčová slova: cruciferous vegetables * juice * antimutagenic effects * sulforaphane * isothiocyanates
    Kód oboru RIV: GM - Potravinářství
    Impakt faktor: 0.522, rok: 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.
    Trvalý link: http://hdl.handle.net/11104/0200396