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Article history: Sulforaphane is a natural anticancer compound found in broccoli that comes from hydrolysis of glu-
Received 14 January 2016 coraphanin. Conversion of glucoraphanin to sulforaphane has been optimized, however, its use as
Received in revised form functional ingredient is limited because sulforaphane is thermo-labile. We investigated the effect of
17 March 2016
drying air temperature (60, 70, 80 C) in tray drying of sulforaphane-enriched broccoli on the evolution
Accepted 4 April 2016
Available online 6 April 2016
of sulforaphane content. Broccoli temperature and sulforaphane content were registered in time. Sul-
foraphane content profiles were adjusted to a first-order kinetic model, showing acceptable agreement
(r > 0.90). Sulforaphane formation occurred below 40 C; formation and degradation occurred at broccoli
Keywords:
Sulforaphane degradation
temperature above 40 C, until the low content of glucoraphanin and moisture, prevents reaction. After
Broccoli that, only sulforaphane degradation was detected. The highest sulforaphane content at X/X0 ¼ 0.1 was
Tray drying 67.6 mg/100 g DW, obtained with drying air temperature of 70 C, being 4-fold higher than that found in
Kinetic model fresh broccoli, and the highest reported so far in any dehydrated food.
© 2016 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.jfoodeng.2016.04.007
0260-8774/© 2016 Elsevier Ltd. All rights reserved.
28 A. Mahn et al. / Journal of Food Engineering 186 (2016) 27e33
Fig. 1. Representation of (A) the enzymatic hydrolysis of glucoraphanin through the action of myrosinase (adapted from Tanongkankit et al. (2011)), and (B) pathway for degra-
dation of sulforaphane to thiourea proposed by Jin et al. (1999).
(2011) studied the evolution of sulforaphane content in cabbage dehydrated functional ingredient naturally enriched in
leaves during hot air drying. They described this behavior through a sulforaphane.
semi-empirical model that considers heat transfer and synthesis-
degradation kinetics. The authors solved the model by adjusting
it to experimental data obtained from drying experiences per- 2. Materials and methods
formed in a tunnel dryer at 40, 50, 60 and 70 C, obtaining good
agreement between experimental data and the model (r > 0.90). 2.1. Plant material
Besides, the authors reported that sulforaphane degradation takes
place when the substrate temperature exceeds 40 C. Based on the Broccoli (Brassica oleracea var italica cv. Avenger) heads (three
results of Tanongkankit et al. (2011), Lekcharoenkul et al. (2014) days from harvesting) were purchased at the local market (San-
proposed a hybrid drying technique with temperature stepwise tiago, Chile) from a single supplier. Broccoli florets were subjected
changes to enhance sulforaphane content in cabbage leaves. They to blanching followed by incubation in previously optimized con-
found a similar behavior to that reported by Tanongkankit et al. ditions to maximize the sulforaphane content (Pe rez et al., 2014).
(2011), but with a higher maximum sulforaphane content. This optimized process ensures that myrosin cells are broken so
Currently, no reports about sulforaphane evolution during drying of that myrosinase can enter in contact with glucoraphanin, the epi-
broccoli are available. thiospecifier protein is inactive and myrosinase remains active.
In this work we investigate the effect of temperature in Broccoli heads were washed and cut into 5-cm length and
convective drying of sulforaphane-enriched broccoli on the evo- 0.7e0.9 cm width (stem). Broccoli pieces were immersed in
lution of sulforaphane content. The results obtained here could be deionized water in a thermostatic bath (Stuart, United Kingdom,
used for designing an industrial process in order to produce a Great Britain) at 57 C for 13 min. After blanching, broccoli pieces
were immediately put in an ice-water bath. After that, broccoli was
A. Mahn et al. / Journal of Food Engineering 186 (2016) 27e33 29
crushed and then subjected to incubation by putting the broccoli 2.5. Statistical analyses
pulp in empty, hermetically closed flasks and immersed in a ther-
mostatic water bath (Trilab, Mexico City, Mexico) at 40 C during The experiments were conducted in complete random. Data was
rez et al., 2016).
1 h (Pe analyzed by ANOVA at 95% confidence. Significant differences be-
tween samples were identified by the Least Significant Difference
2.2. Drying (LSD) multiple range test. Statistical analyses were performed with
Statgraphics Centurion XVI.II (Statistical Graphics Corp., Princeton,
Drying experiments were performed in a laboratory tray dryer NJ, USA).
(20 cm 20 cm cross-section). Pre-processed sample (750 g) was
spread on two squared trays (10 cm wide 10 cm length and 0.5 cm 3. Theory and model
thickness); one tray was used to take broccoli samples for analysis
purposes and the other tray was used to build the drying curve. 3.1. Theory
Samples (3e5 g) were taken out every 15 min. Drying experiments
were conducted at 60, 70 and 80 C, with constant air flow rate Sulforaphane comes from the hydrolysis of glucoraphanin
equal to 2 m/s and relative air humidity in the range of 40e60%, catalyzed by the enzyme myrosinase, and the mechanism com-
until the sample reached constant moisture content. The temper- prises an intermediate step to form glucose and an unstable in-
ature of the sample was measured using a type-K thermocouple termediate that may be converted to different compounds, such as
inserted in the broccoli bed. The moisture content of the sample thiocyanates, nitriles and the isothiocyanate sulforaphane (Bones
was determined according to AOAC 920.151 (AOAC, 1990) by drying and Rossiter, 2006). Fig. 1A shows a representation of the enzy-
at 80 C in a vacuum oven at 0.5 atm (Cole & Palmer, model 60061 matic reaction. The resulting end compound depends on the
Holdpack, Illinois) until constant mass was attained, and the chemical conditions in the reaction medium. In this work, broccoli
average of three measurements was considered for calculation. was processed in order to reach the conditions that favor sulfo-
Moisture ratio (X/X0) was used to describe the drying behavior of raphane formation in spite of the other compounds. The pre-
the substrate, and was defined as the ratio between moisture processing conditions were established to almost complete con-
content of the sample at any stage of the drying process (X) and version (94%) of glucoraphanin into sulforaphane, so that broccoli
moisture content of the substrate at t ¼ 0 (X0) in dry base. Equi- to be dried contained a very high sulforaphane content (Pe rez
librium moisture ratio (Xeq/X0) was defined as equilibrium mois- et al., 2014, 2016). However, some glucoraphanin remains avail-
ture content (Xeq) divided by moisture content at t ¼ 0 in dry base. able for reaction in the vegetable tissue. Then, sulforaphane for-
mation can occur in the first stage of the drying process.
2.3. Sulforaphane content Sulforaphane is thermo labile, then it is expected that when the
broccoli temperature during drying exceeds 40 C (Tanongkankit
Samples were homogenized in a mortar until obtaining a ho- et al., 2011), degradation of the compound will occur, which will
mogeneous pulp. One gram of the sample was extracted two times be reflected as a reduction of the sulforaphane content in broccoli.
with 10 mL methylene chloride (J.T. Baker, Center Valley, PA, USA) Accordingly, the model to represent sulforaphane evolution during
combined with 0.5 g anhydrous sodium sulfate (SigmaeAldrich, drying must consider the formation and degradation of the
Schnelldorf, Germany). The methylene chloride fraction was dried compound.
at 30 C under vacuum. The residue was dissolved in 1 mL aceto- The thermal degradation of sulforaphane has been studied by Jin
nitrile (Merck, Darmstadt, Germany) and filtered through a 0.22 mm et al. (1999). The authors determined that in aqueous solution the
membrane filter. Sulforaphane content was assessed by in a HPLC- main non-volatile product of sulforaphane degradation was N,N-di-
DAD (Shimadzu, Tokyo, Japan) using a C18 column (5 mm particle (methylsulfinyl)butyl thiourea. Also, the authors proposed a
size, 250 4.6 mm) (Agilent Technologies, Santa Clara, CA, USA) mechanism for the formation of this compound from sulforaphane.
(Liang et al., 2006). The solvent consisted of 20% acetonitrile in This mechanism is given in Fig. 1B.
water; this solution was then changed linearly over 10 min to 60%
acetonitrile and maintained at 100% acetonitrile for 5 min to purge 3.2. Model
the column. The temperature of the column oven was set at 30 C,
the flow rate was 1 mL min1, and 20-mL aliquots were injected into The model proposed here to describe the evolution of sulfo-
the column. Sulforaphane was detected by absorbance at 254 nm raphane content in a drying process considers that the formation
and expressed in mg/100 g dry weight (DW). All determinations and degradation of sulforaphane can be represented by two irre-
were made in triplicate. versible consecutive reactions, as shown in Eq. (1). The model
considers simplifications of the real mechanisms that underlie both
2.4. Glucoraphanin content formation and degradation of sulforaphane. We reduced the steps
for sulforaphane formation to one step, and sulforaphane degra-
The glucoraphanin standard was analyzed by LC-MS (Agilent dation was also represented by only one step. According to litera-
Technologies, Waldbronn, Germany) aiming to determine the ture (Jin et al., 2014; Wu et al., 2013, 2014), we considered first
retention time. Ionization was performed by ESI-ion trap electro- order kinetics in both cases. The simplified reaction is given in Eq.
spray- IT Esquire 4000 (Bruker Dalronik GmbH, Germany) assisted (1). Here, k1 and k2 are the rate constants (s1). Eqs. (2) and (3)
with ultra-pure nitrogen at a temperature of 325 C, pressure and describe the kinetic model, where CA, CB and CC are the concen-
flow rate were 30.0 psi with a flow of 7 L min1. For quantitative tration of glucoraphanin, sulforaphane and thiourea, respectively.
analysis, samples were analyzed using the same column and con-
ditions in a HPLC-DAD equipment (Shimadzu, Tokyo, Japan) pro- k1
glucoraphanin þ H2 O!sulforaphane þ D
vided with a C18 column (5-mm particle size, 250 mm 4.6 mm)
k2
(Agilent Technologies, Santa Clara, CA, U.S.A.). Glucoraphanin peak glucose !N; N di ðmethylsulfinylÞbutyl thiourea
was detected at a retention time of 6.2 min and the following
(1)
fragmentation pattern 371.9; 258.8; 420.8; 193.6 with a precursor
of 436.3 m/z (Cataldi et al., 2010).
30 A. Mahn et al. / Journal of Food Engineering 186 (2016) 27e33
Table 1
Drying time to achieve moisture ratio (X/X0) of 0.1 and equilibrium moisture ratio of broccoli (as average ± standard deviation) at different
temperatures. Different superscripts indicate that values are significantly different (p < 0.05).
Table 2
Maximum content of sulforaphane (average ± standard deviation) achieved during drying at different temperatures and the corresponding moisture ratio and drying time. DW
means dry weight. Different superscripts indicate that values are significantly different (p < 0.05).
Drying temperature ( C) Drying time (h) Moisture ratio (X/X0) Sulforaphane content (mg/100 g DW) Increment regarding pre-processed (%)
Table 3
Sulforaphane content in broccoli at X/X0 ¼ 0.1 and retention percentage regarding pre-processed broccoli. DW means dry weight. Different superscripts indicate that values are
significantly different (p < 0.05).
Drying temperature ( C) Drying time (h) Sulforaphane content (mg/100 g DW) Retention
(%)
ki ¼ f ðTðtÞÞ (7)
The model gave a good agreement with experimental data,
resulting in correlation coefficients equal or higher than 0.9. In
drying at 80 C (Fig. 4C) the model gave the best fit, with r ¼ 0.98,
representing the sulforaphane evolution during the complete
process in an acceptable way, probably because the increase of
sulforaphane content at the beginning of the process was very
slight and occurred in a short period of time. In drying at 70 C
(Fig. 4B) the correlation coefficient was also 0.98, but despite the
model adjusted very well in the intermediate and final periods of
drying, it was not able to represent adequately the initial behavior
Fig. 4. Comparison between predicted and experimental evolutions of sulforaphane
of sulforaphane content. This can be attributed to the fact that the
during drying at drying air temperature of (A) 60 C, (B) 70 C and (C) 80 C. C0 is the model cannot explain a sharp increase of sulforaphane content, as it
sulforaphane content at t ¼ 0. happened in this run. The poorest fit was observed for drying at
A. Mahn et al. / Journal of Food Engineering 186 (2016) 27e33 33
Table 4
Arrhenius parameters for estimating the kinetic constants of eqn. (5) as a function of temperature.
Drying temperature ( C) k01 (s1) Ea1 (KJ/mol) k02 (s1) Ea2 (KJ/mol) r