Toggle Main Menu Toggle Search

Open Access padlockePrints

Bioactive Compounds in Broccoli: Extraction and Processing

Lookup NU author(s): Dr Pankaj Pathare


Full text for this publication is not currently held within this repository. Alternative links are provided below where available.


Healthier diets, safety and convenience are targets correlated by currentconsumers to high nutritional and sensory quality plant products. Bioactivecompounds are extra nutritional constituents that typically occur in smallquantities in foods. Brassica species are very rich in health–promotingphytochemical constituents, including phenolic compounds, vitamin C andglucosinolates. Broccoli (Brassica oleracea var. italica) offers many heathpromoting properties owing to its content of antioxidant and anti–carcinogeniccompounds. These bioactive compounds are extracted mainly by solventextraction process, with water, methanol, ethanol, ethylene chloride, hexane,acetone etc. Solvent less extraction processes like super critical fluidextraction, microwave and ultrasound aided extraction methods are gainingworldwide acceptance and can be suitably modified to extract bioactivecompounds from broccoli florets, stems, stalks, leaves, seeds and sprouts.The concentration and bioavailability of polyphenols, glucosinolates,sulforaphane and selenium depend on plant biochemistry, cultivationstrategy and type of processing. It is well known that phenolic compoundsplay an important role in human health owing to their effects as antioxidantsand anti–carcinogens. Seasonal nature of vegetable production and sometimesthe impossibility of consuming fresh vegetables have prompted the use ofprocessed vegetables. The processing of fruit and vegetables, however, almostalways has an unfavourable effect on their nutritional values. In this chapter,the main bioactive compounds of broccoli are reviewed. Additionally, theway these properties are affected by processing is discussed. The informationprovided will be beneficial for further commercialization and exploration ofthese novel technologies.

Publication metadata

Author(s): Pathare PB, Mohapatra D

Editor(s): Kadam, DM; Sharma, M; Kaur, D;

Publication type: Book Chapter

Publication status: Published

Book Title: Vegetables Processing and Bioactive Compounds

Year: 2017

Pages: 420-450

Acceptance date: 09/09/2016

Number of Volumes: 1

Publisher: Studium Press

Place Published: New Delhi


Library holdings: Search Newcastle University Library for this item

ISBN: 9789385046087