Publication: Dietary-Fibre-Rich Fractions Isolated from Broccoli Stalks as a Potential Functional Ingredient with Phenolic Compounds and Glucosinolates
Authors
Periago, María Jesús ; Núñez-Gómez, Vanesa ; Baenas, Nieves ; Moreno, Diego ; González-Barrio, Rocío
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Publisher
MDPI
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DOI
10.3390/ijms232113309
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info:eu-repo/semantics/article
Description
©2022. This manuscript version is made available under the CC-BY 4.0 license http://creativecommons.org/licenses/by/4.0/
This document is the, Published, version of a Published Work that appeared in final form in International Journal of Molecular Sciences. To access the final edited and published work see https://doi.org/10.3390/ijms232113309
Abstract
The Brassica oleracea industry generates large amounts of by-products to which value could
be added because of the characteristics of their composition. The aim was to extract different fibre
fractions from broccoli stalks to obtain potential new added-value ingredients. Using an ethanol
and water extraction procedure, two fibre-rich fractions (total fibre fraction, TFB, and insoluble
fibre fraction, IFB) were obtained. These fractions were analysed to determine the nutritional,
(poly)phenols and glucosinolates composition and physicochemical properties, comparing the results
with those of freeze-dried broccoli stalks (DBS). Although TFB showed a higher content of total dietary
fibre, IFB had the same content of insoluble dietary fibre as TFB (54%), better hydration properties,
higher content of glucosinolates (100 mg/100 g d.w.) and (poly)phenols (74.7 mg/100 g d.w.). The
prebiotic effect was evaluated in IFB and compared with DBS by in vitro fermentation with human
faecal slurries. After 48 h, the short-chain fatty acid (SCFA) production was higher with IFB than
with DBS because of the greater presence of both uronic acids, the main component of pectin, and
(poly)phenols. These results reveal that novel fibre-rich ingredients—with antioxidant, technological
and physiological effects—could be obtained from broccoli stalks by using green extraction methods.
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Citation
International Journal of Molecular Sciences
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