花椰菜提取物中异硫氰酸酯的稳定性：发现了芥子素氧化生成萝卜硫素的过程

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-14 DOI:10.1016/j.foodchem.2025.143872

Fanfen Song , Yannick Verheust , Imca Sampers , Katleen Raes

{"title":"花椰菜提取物中异硫氰酸酯的稳定性：发现了芥子素氧化生成萝卜硫素的过程","authors":"Fanfen Song , Yannick Verheust , Imca Sampers , Katleen Raes","doi":"10.1016/j.foodchem.2025.143872","DOIUrl":null,"url":null,"abstract":"<div><div>The health-beneficial effects of <em>Brassica</em> vegetables are attributed to glucosinolates-derived isothiocyanates (ITCs) whose yield is always underestimated due to their reactivity and volatility. In this work, the distribution and stability of four ITCs, including allyl ITC (AITC), phenethyl ITC (PEITC), erucin (ERN), and sulforaphane (SFN), incorporated in water and broccoli extract were described. All ITCs were mainly distributed in the aqueous phase (> 99 %). AITC and PEITC exhibited similar stability in water and broccoli extract. However, an oxidation of ERN to SFN was observed in the broccoli extract, so a rapid decrease in ERN was observed while SFN experienced an increase before the decline. Except for ERN, all three ITCs become more labile when the pH increases from 3.4 to 8.4. Both oxygen and acid conditions promote the oxidation of ERN. Those results contribute to a better understanding of the stability and detection of ITCs in broccoli extract.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"480 ","pages":"Article 143872"},"PeriodicalIF":9.8000,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The stability of isothiocyanates in broccoli extract: Oxidation from erucin to sulforaphane was discovered\",\"authors\":\"Fanfen Song , Yannick Verheust , Imca Sampers , Katleen Raes\",\"doi\":\"10.1016/j.foodchem.2025.143872\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>The health-beneficial effects of <em>Brassica</em> vegetables are attributed to glucosinolates-derived isothiocyanates (ITCs) whose yield is always underestimated due to their reactivity and volatility. In this work, the distribution and stability of four ITCs, including allyl ITC (AITC), phenethyl ITC (PEITC), erucin (ERN), and sulforaphane (SFN), incorporated in water and broccoli extract were described. All ITCs were mainly distributed in the aqueous phase (> 99 %). AITC and PEITC exhibited similar stability in water and broccoli extract. However, an oxidation of ERN to SFN was observed in the broccoli extract, so a rapid decrease in ERN was observed while SFN experienced an increase before the decline. Except for ERN, all three ITCs become more labile when the pH increases from 3.4 to 8.4. Both oxygen and acid conditions promote the oxidation of ERN. Those results contribute to a better understanding of the stability and detection of ITCs in broccoli extract.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"480 \",\"pages\":\"Article 143872\"},\"PeriodicalIF\":9.8000,\"publicationDate\":\"2025-03-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814625011239\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625011239","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

芥菜类蔬菜的有益健康作用归功于硫代葡萄糖苷衍生物异硫氰酸酯（ITCs），由于其反应性和挥发性，其产量总是被低估。本文研究了烯丙基ITC （AITC）、苯乙基ITC （PEITC）、芥子素（ERN）和萝卜硫素（SFN） 4种ITC在水和西兰花提取物中的分布和稳定性。所有的ITCs主要分布在水相中(>；99 %)。AITC和PEITC在水和西兰花提取物中表现出相似的稳定性。然而，在西兰花提取物中观察到ERN氧化为SFN，因此观察到ERN迅速下降，而SFN先上升后下降。除ERN外，当pH值从3.4增加到8.4时，三种ITCs都变得更不稳定。氧气和酸性条件都促进了ERN的氧化。这些结果有助于更好地了解西兰花提取物中ITCs的稳定性和检测。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

The stability of isothiocyanates in broccoli extract: Oxidation from erucin to sulforaphane was discovered

The health-beneficial effects of Brassica vegetables are attributed to glucosinolates-derived isothiocyanates (ITCs) whose yield is always underestimated due to their reactivity and volatility. In this work, the distribution and stability of four ITCs, including allyl ITC (AITC), phenethyl ITC (PEITC), erucin (ERN), and sulforaphane (SFN), incorporated in water and broccoli extract were described. All ITCs were mainly distributed in the aqueous phase (> 99 %). AITC and PEITC exhibited similar stability in water and broccoli extract. However, an oxidation of ERN to SFN was observed in the broccoli extract, so a rapid decrease in ERN was observed while SFN experienced an increase before the decline. Except for ERN, all three ITCs become more labile when the pH increases from 3.4 to 8.4. Both oxygen and acid conditions promote the oxidation of ERN. Those results contribute to a better understanding of the stability and detection of ITCs in broccoli extract.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.