30A-8 |
Antioxidant properties of different portions of broccoli |
C. Y. CHANG1, F. I. Lin2, and J. T. Guo2. (1) Department of Food Engineering, Dayeh University, 112 Shan-jiau Rd, Dah-Tsuen, Chang-Hwa 51505, Chang-Hwa, Taiwan, (2) Taiwan Vegetables play an important role in human diet. Many researches reported that the uptake amount of vegetables, especially Cruciferous vegetables, has a strong correlation with cancer prevention and inhibition. The detailed mechanism has not been fully realized. However, the high amount of nutritional and non-nutritional antioxidants in vegetables reducing the possibility of tumor formation was confirmed. Studies of Cruciferous vegetables only forced on some of the edible botanical portions, like broccoli and cauliflower heads (florets and tender stems). The non-used portions, like leaves and tough stems, have not been studied yet. In this research, broccoli (Brassica oleracea L. var. botrytis L.) was divided into three portions: florets, stems, and leaves. These three portions were freeze-dried and then extracted respectively with methanol, water, and acetone. The antioxidant properties of the extracts, including reducing power, ferrous ion chelating power, and alpha,alpha-diphenyl-beta-picrylhydrazyl (DPPH) radical scavenging power, were determined and compared with those of alpha-tocopherol and butylated hydroxyanisole (BHA). The results showed the methanol extract from stem portion had the highest reducing power, which was 1.3 times as high as those of alpha-tocopherol and BHA. The methanol extract from leaf portion had the next value of reducing power, which was close to those of alpha-tocopherol and BHA. The methanol extract from floret portion had the highest chelating power and DPPH radical scavenging power, which was also close to those of BHA and alpha-tocopherol. The acetone extract from all these three portions had the lowest reducing power, ferrous ion chelating power, and DPPH radical scavenging power. The results of this research reveal that the non-used portions of broccoli, including leaves and some of stems, also show a strong antioxidant power. It is worth utilizing the broccoli leaves and stems as antioxidants.
Session 30A, Food Chemistry: Lipids
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