Evaluation of biological activities of raw and cooked Brassica oleracea sprout extracts rich in bioactive compound Sulforaphane

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Ghanbari Hassan Kiadeh Saeed; RAHAIEE SOMAYEH; AZIZI HOSSEIN; Govahi Mostafa

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Journal: Journal of Birjand University of Medical Sciences Year:2021 | Volume:28 | Issue:3 Page(s): 236-247

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Title

Evaluation of biological activities of raw and cooked Brassica oleracea sprout extracts rich in bioactive compound Sulforaphane

Author(s)

Ghanbari Hassan Kiadeh Saeed | RAHAIEE SOMAYEH | AZIZI HOSSEIN | Govahi Mostafa | Issue Writer Certificate

Keywords

Antibacterial activityQ1

Antioxidant activityQ2

Bioactive compoundsQ1

Broccoli sprout extractQ1

SulforaphaneQ1

Abstract

Background and Aims: Broccoli sprout extract (Brassica oleracea) has extensive biological activities that are mainly attributed to the presence of Bioactive compounds, such as Sulforaphane. This study aimed to investigate the antioxidant and antibacterial activities of cooked and raw extracts of broccoli sprouts. Materials and Methods: The amount of Sulforaphane in Broccoli sprout extract was evaluated by highperformance liquid chromatography (HPLC). Moreover, the amount of phenolic and flavonoid compounds and antioxidant capacity were investigated by the DPPH free radical scavenging method. In addition, the Antibacterial activity of raw and cooked sprout extracts on some bacteria was explored using disk diffusion assay and minimum inhibitory concentration (MIC) by macro dilution method. Significant differences were analyzed by one-way analysis of variance (ANOVA) through Duncan's multiple range test. Results: Based on the results obtained by HPLC, the amount of Sulforaphane in the raw Broccoli sprout extract was determined to be 787. 46 μ g/mL. Moreover, the Antioxidant activity of raw and cooked sprout extracts depicted a higher Antioxidant activity with an increase in concentration. Furthermore, the antibacterial study showed that cooked sprout extract had higher antimicrobial activity, compared to the raw sprout extract (at a significance level of 0. 05). The highest growth inhibition zone was found against Grampositive Bacillus cereus strain with a diameter of 18± 0. 6 mm; moreover, the lowest amounts of MIC and MBC were obtained at 0. 39 and 0. 78 mg/mL, respectively. Conclusion: In general, the results show that cooked Broccoli sprout extract has significant antioxidant and antibacterial activities, compared to the raw sprout. Accordingly, it can be utilized in food, health, and medical products as a highly promising source. However, further studies are required to be conducted in this regard.

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APA: Copy

Ghanbari Hassan Kiadeh, Saeed, RAHAIEE, SOMAYEH, AZIZI, HOSSEIN, & Govahi, Mostafa. (2021). Evaluation of biological activities of raw and cooked Brassica oleracea sprout extracts rich in bioactive compound Sulforaphane. JOURNAL OF BIRJAND UNIVERSITY OF MEDICAL SCIENCES, 28(3 ), 236-247. SID. https://sid.ir/paper/413802/en

Vancouver: Copy

Ghanbari Hassan Kiadeh Saeed, RAHAIEE SOMAYEH, AZIZI HOSSEIN, Govahi Mostafa. Evaluation of biological activities of raw and cooked Brassica oleracea sprout extracts rich in bioactive compound Sulforaphane. JOURNAL OF BIRJAND UNIVERSITY OF MEDICAL SCIENCES[Internet]. 2021;28(3 ):236-247. Available from: https://sid.ir/paper/413802/en

IEEE: Copy

Saeed Ghanbari Hassan Kiadeh, SOMAYEH RAHAIEE, HOSSEIN AZIZI, and Mostafa Govahi, “Evaluation of biological activities of raw and cooked Brassica oleracea sprout extracts rich in bioactive compound Sulforaphane,” JOURNAL OF BIRJAND UNIVERSITY OF MEDICAL SCIENCES, vol. 28, no. 3 , pp. 236–247, 2021, [Online]. Available: https://sid.ir/paper/413802/en

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