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Evolution of sulforaphane content in

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Article in Journal of Food Engineering April 2016
DOI: 10.1016/j.jfoodeng.2016.04.007

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Journal of Food Engineering 186 (2016) 27e33

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Journal of Food Engineering

journal homepage: www.elsevier.com/locate/jfoodeng

Evolution of sulforaphane content in sulforaphane-enriched broccoli

during tray drying
Andrea Mahn*, Constanza Martin, Alejandro Reyes, Aldo Saavedra
n Central, Santiago 9170019,
Department of Chemical Engineering, University of Santiago of Chile, Avenida Libertador Bernardo O'Higgins 3363, Estacio
Chile

a r t i c l e i n f o

a b s t r a c t

Article history:
Received 14 January 2016
Received in revised form
17 March 2016
Accepted 4 April 2016
Available online 6 April 2016

Sulforaphane is a natural anticancer compound found in broccoli that comes from hydrolysis of glucoraphanin. Conversion of glucoraphanin to sulforaphane has been optimized, however, its use as
functional ingredient is limited because sulforaphane is thermo-labile. We investigated the effect of
drying air temperature (60, 70, 80
C) in tray drying of sulforaphane-enriched broccoli on the evolution
of sulforaphane content. Broccoli temperature and sulforaphane content were registered in time. Sulforaphane content proles were adjusted to a rst-order kinetic model, showing acceptable agreement
(r > 0.90). Sulforaphane formation occurred below 40
C; formation and degradation occurred at broccoli
temperature above 40
C, until the low content of glucoraphanin and moisture, prevents reaction. After
that, only sulforaphane degradation was detected. The highest sulforaphane content at X/X0 0.1 was
67.6 mg/100 g DW, obtained with drying air temperature of 70
C, being 4-fold higher than that found in
fresh broccoli, and the highest reported so far in any dehydrated food.
2016 Elsevier Ltd. All rights reserved.

Keywords:
Sulforaphane degradation
Broccoli
Tray drying
Kinetic model

1. Introduction
Sulforaphane is an isothiocyanate that comes from brassicaceae
vegetables, and it is considered to be a powerful natural anticancer
compound (Matusheski et al., 2004; Elbarbry and Elrody, 2011). Its
precursor is glucoraphanin, which is the most abundant glucosinolate in some broccoli cultivars. Among brassicaceae, broccoli has
by far the highest content of glucoraphanin. The hydrolysis of
glucoraphanin to yield sulforaphane (Fig. 1A) proceeds through the
action of myrosinase (EC 3.2.1.147) to give an unstable intermediate,
which can be subsequently converted spontaneously into nitriles,
thiones, thiocyanates or isothiocyanates, depending on the chemical conditions i.e. pH, temperature, presence of Fe2, presence and
activity of epithiospecier protein (ESP) (Gu et al., 2012). Sulforaphane is the main product of the reaction when it proceeds at
neutral pH and when ESP is inactive (Shen et al., 2010). Although
glucoraphanin can be hydrolyzed by myrosinase, which is released
from the myrosin cells of the vegetable during mastication and
digestion in the intestine, the bioavailability of sulforaphane in this
case is rather low, since the chemical conditions in intestine

* Corresponding author.
E-mail address: andrea.mahn@usach.cl (A. Mahn).
http://dx.doi.org/10.1016/j.jfoodeng.2016.04.007
0260-8774/ 2016 Elsevier Ltd. All rights reserved.

disfavor sulforaphane formation. As an option to deliver sulforez et al. (2014)

raphane instead of its precursor in the vegetable, Pe
proposed an optimized process that consists of blanching at 57
C
for 3 min, followed by an incubation step at 40
C. This resulted in
94% conversion of glucoraphanin to sulforaphane, reaching a concentration of 142 mg sulforaphane per 100 g dry weight, the
rez et al., 2016). In
highest sulforaphane content reported so far (Pe
order to exploit these results in the eld of functional foods, the
pre-processed broccoli, rich in sulforaphane, could be dehydrated
so that it can be incorporated as a functional ingredient in further
elaborated foods. The main hindrance of this approach relies on the
thermal instability of sulforaphane, which can result in considerable loss of the compound during hot air drying.
Research about the behavior of bioactive compounds and sulforaphane content in brassicaseae during drying is scarce. Jin et al.
(2014) reported a dynamic optimization strategy to determine
the best moisture-temperature trajectories that maximize retention of glucosinolates and vitamin C in broccoli stalks with minimum energy consumption in convective drying. They developed a
model that considers degradation kinetics of glucosinolates and
vitamin C, both following rst order reaction models. The authors
showed that this strategy allowed keeping 55% vitamin C and
improved energy efciency in 65%. However, this is a theoretical
study that lacks experimental verication. Tanongkankit et al.

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 degradation of sulforaphane to thiourea proposed by Jin et al. (1999).

(2011) studied the evolution of sulforaphane content in cabbage

leaves during hot air drying. They described this behavior through a
semi-empirical model that considers heat transfer and synthesisdegradation kinetics. The authors solved the model by adjusting
it to experimental data obtained from drying experiences performed in a tunnel dryer at 40, 50, 60 and 70
C, obtaining good
agreement between experimental data and the model (r > 0.90).
Besides, the authors reported that sulforaphane degradation takes
place when the substrate temperature exceeds 40
C. Based on the
results of Tanongkankit et al. (2011), Lekcharoenkul et al. (2014)
proposed a hybrid drying technique with temperature stepwise
changes to enhance sulforaphane content in cabbage leaves. They
found a similar behavior to that reported by Tanongkankit et al.
(2011), but with a higher maximum sulforaphane content.
Currently, no reports about sulforaphane evolution during drying of
broccoli are available.
In this work we investigate the effect of temperature in
convective drying of sulforaphane-enriched broccoli on the evolution of sulforaphane content. The results obtained here could be
used for designing an industrial process in order to produce a

dehydrated functional
sulforaphane.

ingredient

naturally

enriched

in

2. Materials and methods

2.1. Plant material
Broccoli (Brassica oleracea var italica cv. Avenger) heads (three
days from harvesting) were purchased at the local market (Santiago, Chile) from a single supplier. Broccoli orets were subjected
to blanching followed by incubation in previously optimized conrez et al., 2014).
ditions to maximize the sulforaphane content (Pe
This optimized process ensures that myrosin cells are broken so
that myrosinase can enter in contact with glucoraphanin, the epithiospecier protein is inactive and myrosinase remains active.
Broccoli heads were washed and cut into 5-cm length and
0.7e0.9 cm width (stem). Broccoli pieces were immersed in
deionized water in a thermostatic bath (Stuart, United Kingdom,
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

crushed and then subjected to incubation by putting the broccoli

pulp in empty, hermetically closed asks and immersed in a thermostatic water bath (Trilab, Mexico City, Mexico) at 40
C during
rez et al., 2016).
1 h (Pe
2.2. Drying
Drying experiments were performed in a laboratory tray dryer
(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
thickness); one tray was used to take broccoli samples for analysis
purposes and the other tray was used to build the drying curve.
Samples (3e5 g) were taken out every 15 min. Drying experiments
were conducted at 60, 70 and 80
C, with constant air ow rate
equal to 2 m/s and relative air humidity in the range of 40e60%,
until the sample reached constant moisture content. The temperature of the sample was measured using a type-K thermocouple
inserted in the broccoli bed. The moisture content of the sample
was determined according to AOAC 920.151 (AOAC, 1990) by drying
at 80
C in a vacuum oven at 0.5 atm (Cole & Palmer, model 60061
Holdpack, Illinois) until constant mass was attained, and the
average of three measurements was considered for calculation.
Moisture ratio (X/X0) was used to describe the drying behavior of
the substrate, and was dened as the ratio between moisture
content of the sample at any stage of the drying process (X) and
moisture content of the substrate at t 0 (X0) in dry base. Equilibrium moisture ratio (Xeq/X0) was dened as equilibrium moisture content (Xeq) divided by moisture content at t 0 in dry base.
2.3. Sulforaphane content
Samples were homogenized in a mortar until obtaining a homogeneous pulp. One gram of the sample was extracted two times
with 10 mL methylene chloride (J.T. Baker, Center Valley, PA, USA)
combined with 0.5 g anhydrous sodium sulfate (SigmaeAldrich,
Schnelldorf, Germany). The methylene chloride fraction was dried
at 30
C under vacuum. The residue was dissolved in 1 mL acetonitrile (Merck, Darmstadt, Germany) and ltered through a 0.22 mm
membrane lter. Sulforaphane content was assessed by in a HPLCDAD (Shimadzu, Tokyo, Japan) using a C18 column (5 mm particle
size, 250  4.6 mm) (Agilent Technologies, Santa Clara, CA, USA)
(Liang et al., 2006). The solvent consisted of 20% acetonitrile in
water; this solution was then changed linearly over 10 min to 60%
acetonitrile and maintained at 100% acetonitrile for 5 min to purge
the column. The temperature of the column oven was set at 30
C,
the ow rate was 1 mL min1, and 20-mL aliquots were injected into
the column. Sulforaphane was detected by absorbance at 254 nm
and expressed in mg/100 g dry weight (DW). All determinations
were made in triplicate.
2.4. Glucoraphanin content
The glucoraphanin standard was analyzed by LC-MS (Agilent
Technologies, Waldbronn, Germany) aiming to determine the
retention time. Ionization was performed by ESI-ion trap electrospray- IT Esquire 4000 (Bruker Dalronik GmbH, Germany) assisted
with ultra-pure nitrogen at a temperature of 325
C, pressure and
ow rate were 30.0 psi with a ow of 7 L min1. For quantitative
analysis, samples were analyzed using the same column and conditions in a HPLC-DAD equipment (Shimadzu, Tokyo, Japan) provided with a C18 column (5-mm particle size, 250 mm  4.6 mm)
(Agilent Technologies, Santa Clara, CA, U.S.A.). Glucoraphanin peak
was detected at a retention time of 6.2 min and the following
fragmentation pattern 371.9; 258.8; 420.8; 193.6 with a precursor
of 436.3 m/z (Cataldi et al., 2010).

29

2.5. Statistical analyses

The experiments were conducted in complete random. Data was
analyzed by ANOVA at 95% condence. Signicant differences between samples were identied by the Least Signicant Difference
(LSD) multiple range test. Statistical analyses were performed with
Statgraphics Centurion XVI.II (Statistical Graphics Corp., Princeton,
NJ, USA).
3. Theory and model
3.1. Theory
Sulforaphane comes from the hydrolysis of glucoraphanin
catalyzed by the enzyme myrosinase, and the mechanism comprises an intermediate step to form glucose and an unstable intermediate that may be converted to different compounds, such as
thiocyanates, nitriles and the isothiocyanate sulforaphane (Bones
and Rossiter, 2006). Fig. 1A shows a representation of the enzymatic reaction. The resulting end compound depends on the
chemical conditions in the reaction medium. In this work, broccoli
was processed in order to reach the conditions that favor sulforaphane formation in spite of the other compounds. The preprocessing conditions were established to almost complete conversion (94%) of glucoraphanin into sulforaphane, so that broccoli
rez
to be dried contained a very high sulforaphane content (Pe
et al., 2014, 2016). However, some glucoraphanin remains available for reaction in the vegetable tissue. Then, sulforaphane formation can occur in the rst stage of the drying process.
Sulforaphane is thermo labile, then it is expected that when the
broccoli temperature during drying exceeds 40
C (Tanongkankit
et al., 2011), degradation of the compound will occur, which will
be reected as a reduction of the sulforaphane content in broccoli.
Accordingly, the model to represent sulforaphane evolution during
drying must consider the formation and degradation of the
compound.
The thermal degradation of sulforaphane has been studied by Jin
et al. (1999). The authors determined that in aqueous solution the
main non-volatile product of sulforaphane degradation was N,N-di(methylsulnyl)butyl thiourea. Also, the authors proposed a
mechanism for the formation of this compound from sulforaphane.
This mechanism is given in Fig. 1B.
3.2. Model
The model proposed here to describe the evolution of sulforaphane content in a drying process considers that the formation
and degradation of sulforaphane can be represented by two irreversible consecutive reactions, as shown in Eq. (1). The model
considers simplications of the real mechanisms that underlie both
formation and degradation of sulforaphane. We reduced the steps
for sulforaphane formation to one step, and sulforaphane degradation was also represented by only one step. According to literature (Jin et al., 2014; Wu et al., 2013, 2014), we considered rst
order kinetics in both cases. The simplied reaction is given in Eq.
(1). Here, k1 and k2 are the rate constants (s1). Eqs. (2) and (3)
describe the kinetic model, where CA, CB and CC are the concentration of glucoraphanin, sulforaphane and thiourea, respectively.
k1

glucoraphanin H2 O!sulforaphane D
k2

 glucose !N; N  di  methylsulfinylbutyl thiourea

(1)

30

A. Mahn et al. / Journal of Food Engineering 186 (2016) 27e33

80
C, the equilibrium moisture ratio (Xeq/X0 0.01) was reached

after 4.50 and 4.25 h, respectively. At 60
C, the equilibrium
moisture content was somewhat higher (Xeq/X0 0.02), and it was
reached after 6.50 h. This difference between the behavior at 60
C
and the other runs may be due to a higher humidity content in the
drying air, in addition to the lower drying air temperature.
4.2. Effect of drying air temperature on sulforaphane content

Fig. 2. Drying curves of pre-processed broccoli at different drying air temperatures.

dC
 A k1 ,CA
dt

(2)

dCB
k1 ,CA  k2 ,CB
dt

(3)

dCC
k2 ,CB
dt

(4)

Eqs. (2)e(4) were solved resulting in the solution given by Eq.

(5), where t is the drying time, CA0 and CB0 are the initial (at t 0)
concentration of glucoraphanin and sulforaphane, respectively.


CB
C
k1  k1 t
e
ek2 t A0
 ek2 t
CB0
CB0 k2  k1

(5)

Based on results reported by Tanongkankit et al. (2011), moisture content does not affect sulforaphane content during drying;
only the substrate temperature is the dominant variable that determines the evolution of sulforaphane content during the process.
Hence, the rate constants were expressed through the Arrhenius
equation (Eq. (6)), where ki (s1) is the rate constant, k0i is the
frequency factor (s1), Eai is the activation energy (KJ/mol) and T is
the absolute temperature (K).
Eai

ki ki0 ,e R,T

(6)

4. Results and discussion

4.1. Drying of pre-processed broccoli
The drying curves obtained from convective drying of broccoli at
60, 70 and 80
C are given in Fig. 2. As expected, the drying rate was
higher in the runs executed at higher temperature. Table 1 shows
the equilibrium moisture ratio (Xeq/X0) and the time needed to
reach it for the different runs. In the runs performed at 70 and

Fig. 3 shows the evolution of sulforaphane content and the

temperature prole inside the broccoli bed during the runs performed at different drying air temperatures. The initial temperature
of broccoli was approximately 24
C and it raised as the solid was
heated by the drying air during the process. Temperature proles
were somewhat irregular, they did not follow a clear asymptotic
shape, probably because of the characteristics of the substrate. The
substrate was a heterogeneous bed of chopped broccoli pieces, with
size ranging from 0.5 to 1.0 cm length and 0.3e0.7 cm width. The
oscillations seen in the temperature proles may obey to shrinkage
of the substrate. Since the thermocouple was inserted in the
broccoli bed and was kept in the same place during the whole run,
as drying proceeds some pores were formed, and it is possible that
the thermocouple was located inside one of them. Table 2 shows
the maximum sulforaphane content achieved in each drying run,
and the corresponding drying time and moisture ratio.
In drying at 60
C (Fig. 3A) the maximum sulforaphane content
corresponds to the initial content (at t 0 h). At the beginning of
drying sulforaphane content diminished (at t 15 min), but after
that there was an increase until 1 h of drying, when temperature in
the broccoli bed was 36
C. This can be interpreted as sulforaphane
formation in this period, since there was glucoraphanin available
for reaction (glucoraphanin content at t 0 h was 22.8 2.6 mg/
100 g DW) and myrosinase remains active at temperatures below
70
C (Howard et al., 1997). Between 1 and 2 h of drying there was a
decrease in sulforaphane content, probably because sulforaphane
degradation was faster than the hydrolysis of glucoraphanin. At
t 2.5 h, a new increase in sulforaphane content was observed. At
this point, glucoraphanin content was 27.7 3.5 mg/100 g DW,
higher than glucoraphanin content at t 0 h. Since there is no
glucoraphanin synthesis, the only possible interpretation is that the
availability of glucoraphanin was higher, probably due to shrinkage
which in turn produces important tissue damage during drying,
thus facilitating the release of glucoraphanin. Then, sulforaphane
formation was faster than sulforaphane degradation. Despite
broccoli temperature was below 40
C, the increase of sulforaphane
content apparently stopped at t 3.5 h (broccoli temperature of
38
C); probably because of the low glucoraphanin content
(8.7 1.3 mg/100 g DW) and low moisture content. When broccoli
temperature reached 42
C (4 h of drying), a drastic reduction of
sulforaphane content could be observed, from 86.8 9.1 mg/100 g
DW to 18.6 3.0 mg/100 g DW by the end of drying, representing a
78% reduction in the last two hours of drying. This agrees with the
results reported by Tanongkankit et al. (2011), who reported that
thermal degradation of sulforaphane in hot air drying begins at
40
C. In drying at 70
C (Fig. 3B) there was an increase of 18% of
sulforaphane content until 0.25 h of drying, coinciding with a

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 signicantly different (p < 0.05).
Drying temperature (
C)

Drying time (h)

Equilibrium moisture ratio (Xeq/X0)

60
70
80

6.50
4.50
4.25

0.02 0.002a
0.01 0.006a
0.01 0.005a

A. Mahn et al. / Journal of Food Engineering 186 (2016) 27e33

Fig. 3. Evolution of sulforaphane content and temperature prole in the broccoli bed
during drying at (A) 60
C, (b) 70
C and (C) 80
C. C0 is the sulforaphane content at
t 0.

31

broccoli temperature of 39
C. After that, sulforaphane diminished

from 148.4 9.3 mg/100 g DW to 118.9 13.5 mg/100 g DW until
broccoli temperature was 40
C, and kept relatively constant until
broccoli temperature was 48
C. At this temperature sulforaphane
content decreased drastically to reach 6.5 0.2 mg/100 g DW until
the end of drying (t 5 h). Then it can be presumed that sulforaphane degradation is apparently accelerated when temperature
exceeds 48
C, giving some insight about the mechanism of thermal
degradation of sulforaphane. In the period of constant sulforaphane
content, glucoraphanin content diminished slightly, from
22.3 0.7 mg/100 g DW to 20.1 1.0 mg/100 g DW, then there was
a slow glucoraphanin consumption. Since sulforaphane content
remained constant in this period, it can be supposed that glucoraphanin consumption rate equals the rate of sulforaphane degradation. In drying at 80
C (Fig. 3C) sulforaphane content increased
very slightly (3%) in the rst 15 min, when broccoli reached 48
C.
This increase was not signicant, then it cannot be supposed that
sulforaphane formation took place, especially considering that
sulforaphane degradation proceeds above approximately 40
C.
After that sulforaphane content (106.0 6.2 mg/100 g DW at 0.25 h
of drying) decreased slowly until broccoli temperature was 55
C,
reaching 97.3 4.6 mg/100 g DW after 2 h of drying. From that
moment onwards sulforaphane decrease was considerably more
drastic, reaching 0.88 0.06 mg/100 g DW after 5 h of drying.
In summary, sulforaphane formation apparently occurred in
drying with an air temperature of 60 and 70
C, until broccoli
temperature reached approximately 40
C. At this temperature
sulforaphane degradation began. At higher drying air temperature
(80
C) no signicant formation of sulforaphane could be observed,
probably because of a very low myrosinase activity. A decrease of
sulforaphane content could be seen along drying. In all the drying
runs there was a change in the slope of the prole of sulforaphane
degradation when broccoli temperature reached approximately
50
C. This can be interpreted as a degradation reaction that differs
from which occurs at temperature between 40 and 50
C. Jin et al.
(1999) studied thermal degradation of sulforaphane in aqueous
solutions, and found that higher temperatures accelerate the
degradation rate of sulforaphane. The authors proposed a mechanism of sulforaphane degradation that considers the formation of
different volatile compounds such as S-methyl methylthiosulnate,
methyl (methylthio)methyl disulde and 4-isothiocyanato-1(methylthio)-1-butene. They also reported that the main nonvolatile degradation compound was N,N-di-(methylsulnyl)butyl
thiourea. Then, the different degradation rates of sulforaphane at
40 and 50
C can also be attributed to a different mechanism for the
thermal degradation of sulforaphane, or to degradation to different
products. On the other hand, if there was still glucoraphanin
available, the decrease in sulforaphane content can be attributed to
the fact that the rate of enzymatic reaction was lower than the
degradation rate at temperatures below 48
C. The change in the
decreasing slope at that temperature could then be attributed to
low glucoraphanin concentration and low moisture content, thus
preventing sulforaphane formation. The change in the degradation

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 signicantly different (p < 0.05).
Drying temperature (
C)

60
70
80

Drying time (h)

0.00
0.25
0.25

Moisture ratio (X/X0)

1.00
0.93
0.62

Sulforaphane content (mg/100 g DW)

Pre-processed

Maximum in drying

90.6 2.8
125.5 6.2
103.7 0.8

90.6 2.8
148.9 9.1
106.3 5.3

Increment regarding pre-processed (%)

0.0 0.0a
18.9 9.5b
2.25 5.3a

32

A. Mahn et al. / Journal of Food Engineering 186 (2016) 27e33

Table 3
Sulforaphane content in broccoli at X/X0 0.1 and retention percentage regarding pre-processed broccoli. DW means dry weight. Different superscripts indicate that values are
signicantly different (p < 0.05).
Drying temperature (
C)

Drying time (h)

Sulforaphane content (mg/100 g DW)

Retention
(%)

60
70
80

5.5
4.0
4.0

18.1 1.6
67.6 0.6
43.0 0.8

19.9 1.2a
54.0 3.7c
41.5 5.3b

rate of sulforaphane at 50
C was not detected in the runs at drying

air temperature of 60
C because the temperature inside the
broccoli bed did not exceed 45
C.
Sulforaphane content increased during drying, reaching a
maximum that varied depending on drying air temperature. The
maximum sulforaphane content was 148.9 mg per 100 g dry matter, obtained after 15 min drying at air temperature of 70
C. This
represents an 18.9% increase with respect to the initial sulforaphane content (at t 0).
Table 3 shows the sulforaphane content when moisture ratio (X/
X0) was 0.1, for the different drying air temperatures. Drying at
70
C gave the highest value (67.6 mg per 100 g dry matter), representing a 54% retention with respect to the initial sulforaphane
content. This value is 4-fold higher than that found in fresh broccoli.
Additionally, this value is much higher than those reported by
Lekcharoenkul et al. (2014) (12 mg per 100 g dry matter) and by
Tanongkankit et al. (2011) (2.4 mg per 100 g dry matter), probably
because the sulforaphane content in fresh cabbage is much lower
than in fresh broccoli. Besides, the authors did not perform any
procedure to maximize the initial sulforaphane content before
drying, so that most glucoraphanin was converted into sulforaphane. Our results seem promising in the eld of functional foods,
since we obtained dehydrated broccoli that, at a moisture ratio that
ensures microbial and chemical stability (X/X0 0.1), presents the
highest sulforaphane content that has been attained so far in a
dehydrated product.

4.3. Modeling of sulforaphane content evolution during drying

The kinetic constants are function of broccoli temperature, and
broccoli temperature is in turn function of time, as shown by Eq.
(7). Then, the model shown in Eq. (5) was solved by estimating the
rate constants using Eq. (6) from the temperature data for each
experimental point, thus obtaining one value of rate constant for
each point. Besides, the frequency factor and the activation energy
were calculated. Fig. 4 shows the model adjustment to the experimental data obtained in the different drying runs. Table 4 presents
the frequency factors, activation energies and correlation coefcient of the model for each drying air temperature.

ki f Tt

Fig. 4. Comparison between predicted and experimental evolutions of sulforaphane

during drying at drying air temperature of (A) 60
C, (B) 70
C and (C) 80
C. C0 is the
sulforaphane content at t 0.

(7)

The model gave a good agreement with experimental data,

resulting in correlation coefcients equal or higher than 0.9. In
drying at 80
C (Fig. 4C) the model gave the best t, with r 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 coefcient was also 0.98, but despite the
model adjusted very well in the intermediate and nal periods of
drying, it was not able to represent adequately the initial behavior
of sulforaphane content. This can be attributed to the fact that the
model cannot explain a sharp increase of sulforaphane content, as it
happened in this run. The poorest t 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)

60
70
80

7.27  103
7.84  103
9.67  103

112.3
48.6
49.2

1.94  107
2.83  105
2.23  105

70.4
57.8
58

0.90
0.98
0.98

60
C (Fig. 4A), probably because in this condition the evolution of

sulforaphane showed two periods where sulforaphane content
increased, and the model considers only one.
The activation energy was higher for drying at 60
C. In drying at
70 and 80
C, activation energy had similar values. The frequency
factors showed the same behavior. The frequency factors obtained
in the different drying conditions have the same order of magnitude than those reported by Tanongkankit et al. (2011) in the drying
of cabbage leaves at 60
C. The activation energies obtained in this
work are two orders of magnitude highest than those reported by
Tanongkankit et al. (2011).

5. Conclusion
In all the drying runs there was a period where sulforaphane
was simultaneously synthesized and degraded, resulting in two
decreasing stages with different slopes in the sulforaphane content
prole. This period started at broccoli temperature of 40
C, when
sulforaphane degradation began, but simultaneously there was
sulforaphane formation until glucoraphanin and moisture content
allowed it. This happened approximately at broccoli temperature of
50
C, depending on the drying air temperature, and was reected
as a change in the slope of sulforaphane content prole from this
point onwards.
Sulforaphane content increased at the beginning of drying due
to higher availability of glucoraphanin and temperature close to the
optimum of myrosinase. Afterwards it decreased until the end of
the process. The maximum sulforaphane content was obtained
after 15 min drying at drying air temperature of 70
C (148.9 mg per
100 g dry matter). This represents an 18.9% increase with respect to
the initial sulforaphane content, and an 8.5-fold increase with
respect to the fresh vegetable. The highest sulforaphane retention
at X/X0 0.1 was 54%, obtained with drying air temperature of
70
C. This value is 4-fold higher than that found in fresh broccoli,
and the highest reported so far in any dehydrated food.
The model proposed here gave a relatively good agreement with
the experimental data, resulting in correlation coefcients equal or
higher than 0.9. The best t was obtained with drying air temperature of 80
C (r 0.98), representing the sulforaphane evolution
during the complete process in an acceptable way. The model
should be improved in order to attain a better t.

Acknowledgement
Fondecyt Grant 1130384 supported this research.

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