Food safety evaluation of broccoli and radish sprouts

Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain.
Food and Chemical Toxicology (Impact Factor: 2.9). 06/2008; 46(5):1635-44. DOI: 10.1016/j.fct.2008.01.004
Source: PubMed


Three cultivars of broccoli seeds (Brassica oleracea var. italica), cv. Tiburon, cv. Belstar and cv. Lucky, and two cultivars of radish seeds (Raphanus sativus), cv. Rebel and cv. Bolide, were germinated for three and five days and safety aspects such as microbiological counts and biogenic amines were investigated. Cytotoxicity evaluation was also carried out. Broccoli and radish sprouts contained numbers of mesophilic, psychrotrophic, total and faecal coliform bacteria which are the usual counts for minimally processed germinated seeds. Putrescine, cadaverine, histamine, tyramine, spermidine and spermine increased during sprout production although these levels were below those permitted by legislation (5 mg/100 g of edible food). Broccoli and radish sprouts demonstrated no toxic effects on proliferation and viability of HL-60 cells and should be included in our diets as healthy and safe fresh foods.

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    • "Brassica sprouts, in particular broccoli (Brassica oleracea var. italica) and radish (Raphanus sativus L.) sprouts, contain substantial amount of antioxidants, vitamin C and health-promoting compounds such as glucosinolates and phenolic compounds (Barillari et al., 2005; Ciska, Honke, & Kozlowska, 2008; Fahey, Zhang, & Talalay, 1997; Martinez-Villaluenga, Frias, Gulewicz, Gulewicz, & Vidal-Valverde, 2008). It has been reported that radish sprouts have anticancer and antioxidant activities both in vivo and in vitro (Barillari et al., 2008; Ippoushi, Takeuchi, Ito, Horie, & Azuma, 2007; Papi et al., 2008). "
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    ABSTRACT: Summary of the Thesis: Vegetables have always been considered as healthy food. So also Brassica vegetables are well known all over the world as a common food due to the presence of health affecting compounds (Chapter 2). A vast amount of data is available for health promoting compounds in Brassicaceae vegetables. These health promoting affects are due to a range of phytochemicals including primary (carbohydrates, amino acids and organic acid) and secondary metabolites (phenolics and glucosinolates), along with vitamins and minerals. These metabolites are interconnected through different biosynthetic pathways and are affected by different external stimuli. Plant metabolic responses are specific for different kinds of stress, but use in part similar metabolic pathways (Chapter 3). Certain internal or external factors play an important role for the metabolite profile of vegetables, thus changing the nutritional value for human (Chapter 4). These factors are related to the plant response to external stress factors and helping the plant to survive. These factors includes bacteria (Chapter 5), metals ions ( Chapter 6) and post harvest storage conditions (Chapter 7). The aim of this thesis was to study the Brassica phytochemicals and their response to stress factors by using a holistic analytical approach.
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