Advantages of supplementing beers with radish sprouts, relative to broccoli material, as a dietary source of isothiocyanates
Previous research has demonstrated that incorporating broccoli into beer generates beneficial bioactive isothiocyanates (ITC), being sprouts the best source of sulforaphane (SFN). The use of alternative brassicas may yield ITC with enhanced healthy scope or stability compared with broccoli. Thus, ra...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/394498 |
| Acceso en línea: | http://hdl.handle.net/10261/394498 https://api.elsevier.com/content/abstract/scopus_id/85204344769 |
| Access Level: | acceso abierto |
| Palabra clave: | Raphanus sativus | Sensory analysis | Sulforaphane | UHPLC-ESI-QqQ-MS/MS | Volatile compounds |
| Sumario: | Previous research has demonstrated that incorporating broccoli into beer generates beneficial bioactive isothiocyanates (ITC), being sprouts the best source of sulforaphane (SFN). The use of alternative brassicas may yield ITC with enhanced healthy scope or stability compared with broccoli. Thus, radish sprouts deliver high concentrations of alternative ITC, especially sulforaphene (SFE). This work was focused on the elaboration of new radish sprout beers to study the formation of different ITC. The results evidenced matching efficiency in transforming glucoraphene, from radish, into the corresponding SFE, in high concentrations (283.24 μg/100 mL), similar to those previously found in broccoli sprouts supplemented beers (266.34 μg SFN/100 mL). Radish sprouts (77.38 μg/100 mL) were more effective in slowing down the ITC (SFN + SFE) degradation in bottled beers compared to broccoli sprouts (48.97 μg/100 mL). No significant differences were found regarding total volatile compounds (8731.27 and 8971.39 μg/L in radish and broccoli beers, correspondingly), however, new compounds appeared after bottling (methyl hexanoate, methyl octanoate, methyl decanoate, and methyl dodecanoate). This composition was associated with positive attributes (colour, foam persistence, herbal, and aftertaste) of both beers developed. Within the two matrices studied, radish sprouts provided a greater ITC stability, which would tip its selection over broccoli sprouts. |
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