Investigations on the effect of broccoli and wine sulphur compounds on glyoxal scavenging under simulated physiological conditions


Hamzalioglu A. , GÖKMEN V.

JOURNAL OF FUNCTIONAL FOODS, cilt.55, ss.220-228, 2019 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 55
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1016/j.jff.2019.02.033
  • Dergi Adı: JOURNAL OF FUNCTIONAL FOODS
  • Sayfa Sayıları: ss.220-228

Özet

This study aimed to investigate the glyoxal (GO) scavenging effect of broccoli and wine sulphur compounds in model systems under physiological conditions. The model systems composed of GO and different sulphur compounds both in pure forms and food extracts were subjected to simulated physiological conditions (37 degrees C & 7.4 pH, 2 h). The results revealed that some of these sulphur sources could scavenging GO under these conditions. From the pure sulphur compounds tested, potassium metabisulphite and cysteine was found as the most effective. Wine scavenged 18.01 +/- 2.83% of GO (10 mu mole) whereas potassium metabisulphite addition (7 mu mole) to wine caused additional 20.81% scavenge. In addition, the results indicated that 11.70 +/- 7.07% and 54.48 +/- 6.38% of GO was scavenged by bioaccessible raw and steamed broccoli, respectively. High-resolution mass spectrometry scan analysis confirmed that it was attributed to the addition of GO to both amino acids and sulforaphane (SF)-amino acid adducts under physiological conditions.