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Men X, Han X, Oh G, Im JH, Lim JS, Cho GH, Choi SI, Lee OH. Plant sources, extraction techniques, analytical methods, bioactivity, and bioavailability of sulforaphane: a review. Food Sci Biotechnol 2024; 33:539-556. [PMID: 38274178 PMCID: PMC10805900 DOI: 10.1007/s10068-023-01434-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 09/06/2023] [Accepted: 09/10/2023] [Indexed: 01/27/2024] Open
Abstract
Sulforaphane (SFN) is an isothiocyanate commonly found in cruciferous vegetables. It is formed via the enzymatic hydrolysis of glucoraphanin by myrosinase. SFN exerts various biological effects, including anti-cancer, anti-oxidation, anti-obesity, and anti-inflammatory effects, and is widely used in functional foods and clinical medicine. However, the structure of SFN is unstable and easily degradable, and its production is easily affected by temperature, pH, and enzyme activity, which limit its application. Hence, several studies are investigating its physicochemical properties, stability, and biological activity to identify methods to increase its content. This article provides a comprehensive review of the plant sources, extraction and analysis techniques, in vitro and in vivo biological activities, and bioavailability of SFN. This article highlights the importance and provides a reference for the research and application of SFN in the future.
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Affiliation(s)
- Xiao Men
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon, 24341 Republic of Korea
| | - Xionggao Han
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon, 24341 Republic of Korea
| | - Geon Oh
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon, 24341 Republic of Korea
| | - Ji-Hyun Im
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon, 24341 Republic of Korea
| | - June seok Lim
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon, 24341 Republic of Korea
| | - Geun hee Cho
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon, 24341 Republic of Korea
| | - Sun-Il Choi
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon, 24341 Republic of Korea
| | - Ok-Hwan Lee
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon, 24341 Republic of Korea
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Testing of a new high voltage electrical discharge generator prototype at high frequencies to assist anthocyanin extraction from blueberries. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Câmara JS, Perestrelo R, Berenguer CV, Andrade CFP, Gomes TM, Olayanju B, Kabir A, M. R. Rocha C, Teixeira JA, Pereira JAM. Green Extraction Techniques as Advanced Sample Preparation Approaches in Biological, Food, and Environmental Matrices: A Review. Molecules 2022; 27:2953. [PMID: 35566315 PMCID: PMC9101692 DOI: 10.3390/molecules27092953] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 04/28/2022] [Accepted: 05/02/2022] [Indexed: 12/13/2022] Open
Abstract
Green extraction techniques (GreETs) emerged in the last decade as greener and sustainable alternatives to classical sample preparation procedures aiming to improve the selectivity and sensitivity of analytical methods, simultaneously reducing the deleterious side effects of classical extraction techniques (CETs) for both the operator and the environment. The implementation of improved processes that overcome the main constraints of classical methods in terms of efficiency and ability to minimize or eliminate the use and generation of harmful substances will promote more efficient use of energy and resources in close association with the principles supporting the concept of green chemistry. The current review aims to update the state of the art of some cutting-edge GreETs developed and implemented in recent years focusing on the improvement of the main analytical features, practical aspects, and relevant applications in the biological, food, and environmental fields. Approaches to improve and accelerate the extraction efficiency and to lower solvent consumption, including sorbent-based techniques, such as solid-phase microextraction (SPME) and fabric-phase sorbent extraction (FPSE), and solvent-based techniques (μQuEChERS; micro quick, easy, cheap, effective, rugged, and safe), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE), in addition to supercritical fluid extraction (SFE) and pressurized solvent extraction (PSE), are highlighted.
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Affiliation(s)
- José S. Câmara
- CQM—Centro de Química da Madeira, Natural Products Research Group, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (R.P.); (C.V.B.); (C.F.P.A.); (T.M.G.)
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Rosa Perestrelo
- CQM—Centro de Química da Madeira, Natural Products Research Group, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (R.P.); (C.V.B.); (C.F.P.A.); (T.M.G.)
| | - Cristina V. Berenguer
- CQM—Centro de Química da Madeira, Natural Products Research Group, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (R.P.); (C.V.B.); (C.F.P.A.); (T.M.G.)
| | - Carolina F. P. Andrade
- CQM—Centro de Química da Madeira, Natural Products Research Group, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (R.P.); (C.V.B.); (C.F.P.A.); (T.M.G.)
| | - Telma M. Gomes
- CQM—Centro de Química da Madeira, Natural Products Research Group, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (R.P.); (C.V.B.); (C.F.P.A.); (T.M.G.)
| | - Basit Olayanju
- Department of Chemistry and Biochemistry, Florida International University, Miami, FL 33199, USA; (B.O.); (A.K.)
| | - Abuzar Kabir
- Department of Chemistry and Biochemistry, Florida International University, Miami, FL 33199, USA; (B.O.); (A.K.)
- Department of Pharmacy, Faculty of Allied Health Science, Daffodil International University, Dhaka 1207, Bangladesh
| | - Cristina M. R. Rocha
- CEB—Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal; (C.M.R.R.); (J.A.T.)
- LABBELS–Associate Laboratory, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - José António Teixeira
- CEB—Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal; (C.M.R.R.); (J.A.T.)
- LABBELS–Associate Laboratory, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Jorge A. M. Pereira
- CQM—Centro de Química da Madeira, Natural Products Research Group, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (R.P.); (C.V.B.); (C.F.P.A.); (T.M.G.)
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