Akademik Veri Yönetim Sistemi
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.252, sa.6, 2026 (SCI-Expanded, Scopus)
Brassica vegetables are rich in vitamins, minerals, trace elements, polyphenols, soluble fibers and glucosinolates. Sulforaphane, one of the most important bioactive compounds in these vegetables, is known for its anti-cancer, antimicrobial and anti-diabetic properties as well as its cardio-protective effects. In this study, the sulforaphane contents of raw Brassica vegetables were first determined. Among raw vegetables, the highest sulforaphane contents were obtained on average in Brussels sprouts (429.79 mg kg(- 1)), red cabbage (339.26 mg kg(- 1)), white cabbage (331.28 mg kg(- 1)) and cauliflower (154.59 mg kg(- 1)). Then, different cooking (boiling, steaming, pan-frying) and freezing treatments were applied to four selected Brassica vegetables and their effects on the amount of sulforaphane were investigated using HPLC analysis. While there were significant decreases (p < 0.05) in the sulforaphane content of vegetables in all cooking processes applied, the highest loss was detected after the pan-frying process (80.0%-92.1%). It was determined that significant amounts of sulforaphane (55.6%- 74.6%) (p < 0.05) passed into the cooking water during the boiling process. These findings demonstrate that common household processing methods can markedly influence sulforaphane levels in Brassica vegetables and highlight the importance of cooking practices for preserving their nutritional quality.