Effect of Ultrasound-Assisted Blanching on Myrosinase Activity and Sulforaphane Content in Broccoli Florets

Effect of Ultrasound-Assisted Blanching on Myrosinase Activity and Sulforaphane Content in Broccoli Florets

Sulforaphane (SFN) is a health-promoting compound occurring in broccoli. It is formed by action of myrosinase in a two-step reaction that also yields undesirable compounds such as nitriles and isothionitriles. Different techniques affecting enzyme activity and tissue integrity were proposed to incre...

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Bibliographic Details
Main Authors:	Andrea Mahn, Julián Quintero, Noelia Castillo, Raidel Comett
Format:	Article
Language:	English
Published:	MDPI AG 2020-06-01
Series:	Catalysts
Subjects:	myrosinase inactivation kinetics ultrasound processing sulforaphane broccoli
Online Access:	https://www.mdpi.com/2073-4344/10/6/616

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