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Glucoraphenin, sulforaphene, and antiproliferative capacity of radish sprouts in germinating and thermal processes

Li, R., Song, D., Vriesekoop, F., Cheng, L., Yuan, Q. and Liang, H. (2016) Glucoraphenin, sulforaphene, and antiproliferative capacity of radish sprouts in germinating and thermal processes. European Food Research and Technology, 243 (4). pp. 547-554.

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Frank Vriesekoop Glucoraphenin sulforaphene 12 Aug 16 upload.pdf - Accepted Version

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Official URL: https://doi.org/10.1007/s00217-016-2764-3

Abstract

Glucoraphenin, the predominant glucosinolate in radish sprouts, is hydrolyzed by myrosinase to sulforaphene that is implicated to exert anticancerogenic effects. The effects of germination and subsequent cooking processes on the levels of glucoraphenin and its hydrolysis products were investigated in this research. HPLC analysis revealed that the levels of glucoraphenin and sulforaphene decreased with germination time. In agreement with the above results, the antiproliferation activity of radish sprouts extracts on human lung cancer cells was also found to decline gradually in line with the germination process. Furthermore, when we applied three traditional cooking treatments to radish sprouts, the glucoraphenin and sulforaphene were markedly decreased; while the antiproliferation activity of cooked radish sprouts was considerably decreased. This research showed that 3-day-old radish sprouts are an excellent source of bioactive compounds that could potentially benefit human health, while any cooking process appears to cause the devastation of beneficial attributes in radish sprouts.

Item Type: Article
Keywords: Radish sprouts, Glucoraphenin, Sulforaphene, Degradation, Antiproliferation
Divisions: Food Science and Agri-food Supply Chain Management
Depositing User: Ms Kath Osborn
Date Deposited: 15 Jun 2017 19:13
Last Modified: 12 Jan 2018 10:30
URI: http://hau.collections.crest.ac.uk/id/eprint/15867

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