• Preventive Nutrition and Food Science
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• v.20 no.1
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• pp.8-14
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• 2015

Many studies on broccoli have analyzed the functional components and their functionality in terms of antioxidant and anticancer activities; however, these studies have focused on the florets of different varieties. Investigation of the functionality of broccoli by-products such as leaves, stems, and leaf stems from different cultivars and harvest dates might be valuable for utilizing waste materials as useful food components. Total phenolics and sulforaphane contents, and antioxidant and anticancer activities were measured in the leaves, leaf stems, and stems of early-maturing (Kyoyoshi), middle-maturing (Myeongil 96), and late-maturing broccoli (SK3-085) at different harvest dates. Total phenolics in the leaves of Kyoyoshi were about 1.8-fold to 12.1-fold higher than those in all of the other cultivars and parts. The sulforaphane content of Kyoyoshi was 2.8-fold higher in the stems than in the florets. Antioxidant activities using 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and oxygen radical absorbance capacity were highest in Kyoyoshi, followed by Myeongil 96 and SK3-085, most notably in the leaves harvested at the immature stage. Inhibition activity of cell growth against the NCI-H1299 cell lines was highest in the leaves of all cultivars in decreasing order of florets, leaf stems, and stems. The leaves harvested in October (nonflowering stage) had the highest inhibition activity, while those harvested in January (mature broccoli) showed the lowest. The results of this study demonstrate that broccoli leaves and stems contain high levels of total phenolics, and high antioxidant and anticancer activities and can provide opportunities for early-maturing broccoli as functional fresh raw vegetables.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.315-319
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• 2003

Bioactive organosulfur phytochemicals were isolated from fresh broccoli using methlylene chloride as an extract solvent and identified by GC/MSD analyses. Major organosulfur phytochemicals of broccoli extract were found to be isothiocyanates, which constitute 40.42% of total phytochemicals. The isothiocyanates from broccoli extract were identified to be 3-butenyl, 4-methyl thiobutyl, 4-methylthio-3-butenyl, 5-methylthiopentyl, 2-phenylethyl, 3-methyl sulfinyl propyl, and 4-methylsulfinylbutyl isothiocyanates, of which major isothio cyanates were 3 butenyl isothiocyanate and 4-methylsulfinylbutyl isothiocyanate, constituting about 38.55% of total isothiocyanates present in the solvent extract. Also, nitrites, corresponding to products from enzymatic hydrolysis of glucosinolates were identified as 4-methylthiobutyl, 5-methyl thiopentyl, 2-phenylethyl and 4-methylsulfinylbutyl nitrile. In addition, three sulfides were identified as dimethyl disulfide, dimethyl trisulfide and dimethyl tetrasulfide.

• Journal of the Korean Society of Food Culture
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• v.36 no.1
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• pp.103-109
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• 2021

The study was conducted to identify the anti-inflammatory and anti-cancer effects in sprouts of mouse-eyed bean (Rhynchosia nulubilis), ginseng (Panax ginseng), perilla (Perilla frutescens), broccoli (Brassica oleracea var. italica), and lettuce (Lactuca sativa) grown with organic germanium concentrate. Western blot analysis was performed to assess the anti-inflammatory activity of the extract. All extracts exhibited noticeable anti-oxidant activity, indicating a significant correlation between the germanium content and anti-oxidant activity (p<0.05). In particular, rat-eyed bean sprouts with the highest germanium content showed significant anti-inflammatory activity (p<0.05) by significantly inhibiting the expression of the inflammatory complexes, NLRP3, cytokines IL-1β and caspase-1. Ginseng and broccoli sprouts showed strong anti-cancer properties and had high anti-oxidant effects (p<0.001). Germanium-concentrated water allows the mass production of agricultural products containing high concentrations of organic germanium. Agricultural produce grown with germanium concentrate add organic germanium to various physiological active ingredients, increasing the anti-oxidant and anti-cancer effects. These results strongly suggest that agricultural products containing high germanium concentrations can be used as novel health supplements to improve health.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.506-512
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• 2009

Salmonellosis is an important worldwide foodborne infectious disease that is transmitted by many food vehicles including raw and processed animal products and fresh produce. In this study, the effectiveness of automated ELISA ($VIDAS^{(R)}$) and realtime PCR in the detection of Salmonella spp. in steamed pork and raw broccoli sprouts was evaluated by comparing their results with those of a conventional culture method. Bulk samples (500 g) of steamed pork and raw broccoli sprouts were inoculated with various levels of Salmonella and divided into 20 samples (25 g each). All the samples, including the controls, were analyzed using a conventional culture method, $VIDAS^{(R)}$, and real-time PCR to detect the presence of Salmonella. In addition, the levels of background flora in the steamed pork and the raw broccoli sprouts were determined. In the steamed pork that contained less than 100 CFU/g of aerobic bacteria, all three methods detected low levels of Salmonella without a statistical difference in their performance. In the broccoli sprouts with high quantities of background flora (ca. $6.7{\times}10^7$ CFU/g), however, all three methods were unable to detect low levels of Salmonella, and real-time PCR and $VIDAS^{(R)}$ more sensitively detected Salmonella than the culture method, with significant statistical differences. In conclusion, $VIDAS^{(R)}$ and real-time PCR could be superior to conventional culture methods in detecting Salmonella in food with high levels of background flora.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.464-470
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• 2011

Thermally processed vegetables have long been considered to have lower nutritional values compared to fresh produce. This consideration is based on the fact that ascorbic acid(vitamin C) or other thermolabile compounds may lose their activity due to oxidation or by consequence of leaching into the water during home cooking or industrial processing, such as by blanching. In this study, major agricultural products such as carrots, broccoli, and potatoes were exposed to steam treatments of different types. Then, changes in color and levels of ascorbic acid, carotene, and moisture in the fresh and steam processed vegetable samples were measured and evaluated. The results clearly showed that steam-processing using a natural convection type method was superior to the other treatments in terms of quality, including color and nutrient retention, among all the vegetables tested.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.710-718
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• 2017

Contents of water soluble vitamin $B_6$ in a total of 62 agricultural products cultivated in local areas in Korea were analyzed by high performance liquid chromatography with fluorescence detector (HPLC/FLD). To verify the method of vitamin $B_6$ analysis, a quality control chart was formulated with in-house control using a mixture of broccoli and shiitake mushrooms. Among cereals, high content of vitamin $B_6$ measured $234.3{\sim}260.3{\mu}g/100g$ in dried mung bean and soybean. Vitamin $B_6$ content of non-glutinous and glutinous black rice measured $105.0{\mu}g/100g$ and $129.7{\mu}g/100g$, respectively. In vegetables, high content of vitamin $B_6$ were measured in passion fruit ($104.3{\mu}g/100g$), gat ($55.7{\sim}84.3{\mu}g/100g$), gomchwi ($31.3{\sim}88.0{\mu}g/100g$) and garlic ($72.7{\sim}98.3{\mu}g/100g$). Among fruits, gold kiwi 'Zespri' and green kiwi 'Hayward' revealed high vitamin $B_6$ content of $116.3{\mu}g/100g$ and $78.7{\mu}g/100g$, respectively. In persimmons, daebongsi had high vitamin $B_6$ content ($36.0{\sim}72.7{\mu}g/100g$) than bansi and sweet persimmon. Vitamin $B_6$ content in dried jujube and persimmon increased more than $86.7{\mu}g/100g$ compared to fresh materials. Among specialty crops, green tea powder ($64.7{\sim}251.0{\mu}g/100g$) and sansuyu ($172.3{\mu}g/100g$) revealed high content. Of mushrooms, vitamin $B_6$ content of Sparassis crispa ($139.3{\mu}g/100g$) was the highest. Vitamin $B_6$ content information of agricultural products in local areas in Korea collected from this experiment will be used as valuable preliminary data for grasp national nutritional status.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2010.05a
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• pp.18-18
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• 2010

Glucosinolates(GSLs) are major secondary products($\beta$-thioglucoside N-hydroxysulfates) containing sulfates that are found mainly in Cruciferae family such as cabbage, broccoli, radish, turnip, kale, mustard and rapeseed as the important crops in agronomic and economic aspects. Especially, isothiocyanates(ITCs) have been shown to inhibit carcinogenesis with regulation cancer cell development followed by regulating target enzymes, inducing cell cycle arrest and apoptosis against various human cancer cell lines. Total desulfo(DS)-GSLs of nine type in 210 Korean leaf mustard accessions were isolated and confirmed using electrospray ionization mass spectrometric(ESI-MS/MS) method and DS-GSLs powerful library maked from several reference data. The isolated individual DS-GSLs were identified by removed $\beta$-D-glucopyranose residue ($C_6H_{11}O_5$, MW 163) from MS/MS data. Among them sinigrin(41.7%), glucoiberverin(21.7%) and gluconasturtiin(12.6%) were major components, Especially, despite gluconapin was minor component, accession K046197-1 and K046197-2 showed higher content of 4.11 and 3.31 mg/g(DW), respectively. The total GSLs contents in 210 accessions were ranged from 5.3 to 23.2 mg/g(DW) with a mean value of 13.0 mg/g(DW). As a result of principal component analysis(PCA), the individual GSLs loading plots were composed of three groups and components belonged to each group showed correlationship in quantitative pattern.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.3
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• pp.1585-1592
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• 2013

Functional food for prevention of chronic diseases is one of this century's key global challenges. Cancer is not only the first or second leading cause of death in China and other countries across the world, but also has diet as one of the most important modifiable risk factors. Major dietary factors now known to promote cancer development are polished grain foods and low intake of fresh vegetables, with general importance for an unhealthy lifestyle and obesity. The strategies of cancer prevention in human being are increased consumption of functional foods like whole grains (brown rice, barley, and buckwheat) and by-products, as well some vegetables (bitter melon, garlic, onions, broccoli, and cabbage) and mushrooms (boletes and Tricholoma matsutake). In addition some beverages (green tea and coffee) may be protective. Southwest China (especially Yunnan Province) is a geographical area where functional crop production is closely related to the origins of human evolution with implications for anticancer influence.

• Journal of The Korean Society of Agricultural Engineers
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• v.51 no.1
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• pp.27-32
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• 2009

The objective of this study is to assess the feasibility of wastewater reuse for the vegetable farming. The study region, about 250 ha in size, is located on the west coast of Jejudo, Korea. Major agricultural products of the study area are the cabbage, broccoli, garlic and onion. To confirm the feasibility of wastewater reuse, the drought duration and the water requirement analysis were conducted respectively. The average annual precipitation of the study region (1,121 mm) was smaller than that of Jeju island (1,975 mm). The drought duration for a ten-year return period in October through November was more than 20 days. The water requirement for irrigation was calculated by the FAQ Penman-Monteith method which took into account the cultivated crops, planting system, and meteorological conditions of the study region. The water requirement for a ten-year return period was estimated 4.7 mm/day and the water demand for irrigation was $4,584\;m^3/day$. As a result, the irrigation water for the crops was insufficient during their breeding season, especially in October through November. Thus, the result indicated that the study region required the alternative water supply such as wastewater reuse during the non-rainy season. As drought continues to place considerable stress on the availability of fresh water supplies in the study region, irrigation with reclaimed wastewater will play an important role in helping to meet future water demands.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.12
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• pp.248-253
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• 2017

This study was conducted to analyze the anti-oxidant activity of green juice containing barley sprouts. The specimens used in the experiments were supplied byCSJ company located in Jincheon-gun, Chungbuk province. Polyphenol and flavonoid was detected in Huttuynia cordata Thunb fermentation sprout juiceat $1.075{\pm}0.174mg/mL$ and $2.736{\pm}0.187\;quercetin\;mg/mL$, in organic dandelion at $1.048{\pm}0.173mg/mL$ and $2.685{\pm}0.245\;quercetin\;mg/mL$, kan andRakat $1.013{\pm}0.083mg/mL$ and $3.624{\pm}0.237\;quercetin\;mg/mL$, broccoli blending juice at $1.494{\pm}0.255mg/mL$ and $3.826{\pm}0.286\;quercetin\;mg/mL$, and barley sprouts at $1.043{\pm}0.220mg/mL$ and $1.990{\pm}0.223\;quercetin\;mg/mL$, respectively.Antioxidant activity testing revealed the electron donating ability of Huttuynia cordata Thunb fermentation sprout juice for DPPH was 81.97%. Moreover, the free radical scavenging ability measured by ABTS assay showed that the activity was increased in the order of broccoli blending juice, Huttuynia cordata Thunb fermentation sprout juice, organic dandelion, 'kan andRak', barley sprout, and thatthe effects were similar to those of ascorbic acid at $100{\mu}g/mL$. Statistical processing is using SPSS 24, analysis of distributed layout and Duncan's multiple range (p<0.05). Therefore, the use of functional assistance material of products in the future indicates that it is worth a healthy functional drink.