chlorophyll-a has been researched along with sulforaphane* in 2 studies
2 other study(ies) available for chlorophyll-a and sulforaphane
| Article | Year |
|---|---|
Effect of light on quality and bioactive compounds in postharvest broccoli florets.
The effect of light treatment (fluorescent and light-emitting diode (LED) green light) on shelf life, visual quality and bioactive compounds in broccoli florets was investigated. The results showed that light treatment extended shelf life and inhibited the decrease of H value and chlorophyll contents in broccoli florets stored at 25 °C. The content of total phenols and glucosinolates were markedly increased by LED green light, but no effect on sulforaphane. Fluorescent and LED green light treatment significantly increased DPPH radical scavenging activity in broccoli, but little effect was found between the two light treatments. These results indicated that LED green light could be a useful technique for extending shelf life, maintaining visual quality and preventing decrease of bioactive compounds in broccoli florets. Topics: Brassica; Chlorophyll; Food Storage; Free Radical Scavengers; Glucosinolates; Isothiocyanates; Light; Phenols; Sulfoxides | 2015 |
Maintaining quality and bioactive compounds of broccoli by combined treatment with 1-methylcyclopropene and 6-benzylaminopurine.
Broccoli deteriorates very quickly after harvest at ambient temperature due to the loss of green colour and the consequent yellowing of florets. To search for an effective method to control quality deterioration, the effect of 1-methylcyclopropene (1-MCP) combined with 6-benzylaminopurine (6-BA) treatment on visual quality, antioxidant enzymes and bioactive compounds in broccoli florets were investigated.. A combined treatment of 2.5 µL L⁻¹ 1-MCP and 200 mg L⁻¹ 6-BA significantly reduced the increase of lightness (L*) value, and retained a high level for the hue value (H) and chlorophyll content. Superoxide dismutase, ascobate peroxidase and catalase activities increased while the activity of peroxidase decreased during storage in treated samples in comparison with the controls. The combined treatment enhanced the biosynthesis of glucosinolate and the formation of the anticarcinogen sulforaphane, which improved the health benefit of broccoli.. These results indicate that a combined treatment of 1-MCP and 6-BA could be a good candidate for maintaining the visual quality and enhancing the nutritional value in broccoli during storage at 15 °C. Topics: Anticarcinogenic Agents; Antioxidants; Benzyl Compounds; Brassica; Chlorophyll; Cold Temperature; Cyclopropanes; Flowering Tops; Food Preservatives; Food Quality; Food Storage; Glucosinolates; Humans; Isothiocyanates; Kinetin; Nutritive Value; Oxidoreductases; Pigments, Biological; Plant Growth Regulators; Plant Proteins, Dietary; Plant Stems; Purines; Sulfoxides; Thiocyanates | 2013 |