Czech J. Food Sci., 2011, 29(5):548-556 | DOI: 10.17221/394/2010-CJFS

Contents of sulforaphane and total isothiocyanates, antimutagenic activity, and inhibition of clastogenicity in pulp

Jiří Totušek1, Jan Tříska2, Danuše Lefnerová1, Jan Strohalm3, Naděžda Vrchotová2, Ondřej Zendulka1, Jiřina Průchová3, Jana Chaloupková1, Pavla Novotná3, Milan Houška3
1 Faculty of Medicine, Masaryk University, Brno, Czech Republic
2 Institute of Systems Biology and Ecology, Academy of Sciences of the Czech Republic, České Budějovice, Czech Republic
3 Food Research Institute Prague, Prague Czech Republic

The consumption of Cruciferous vegetables is important for the prevention of cancerous diseases, particularly colorectal cancer. The effects of technological treatments (freezing, pasteurisation, high-pressure treatment) on the content of isothiocyanates, considered to be the active substance, were observed in single-species vegetable juices prepared from cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, white and red cabbage). The contents of sulforaphane and total isothiocyanates were studied relative to the temperature, action period, and time delay after juice pressing. Sulforaphane and total isothiocyanates were determined by HPLC. Sulforaphane content in various parts of fresh broccoli was also assessed. Antimutagenic activity of the juices (frozen, pasteurised, and high-pressure treated) was evaluated using the Ames test and the following mutagens: AFTB1 (aflatoxin B1), IQ (2-amino-3-methyl-3H-imidazo-[4,5-f]quinoline), and MNU (2-nitroso-2-methylurea). Clastogenicity inhibition of the mutagens, in response to broccoli juice, as well as of pure sulforaphane, was observed using an in vivo experiment (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. Sulforaphane content does not change under heating to 60°C. 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.

Keywords: cruciferous vegetables; juice; antimutagenic effects; sulforaphane; isothiocyanates

Published: October 31, 2011  Show citation

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Totušek J, Tříska J, Lefnerová D, Strohalm J, Vrchotová N, Zendulka O, et al.. Contents of sulforaphane and total isothiocyanates, antimutagenic activity, and inhibition of clastogenicity in pulp. Czech J. Food Sci. 2011;29(5):548-556. doi: 10.17221/394/2010-CJFS.
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