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Peer-reviewedCC BY-NC-ND 4.0Food Chemistry: X

Distribution characteristics of glucoraphanin, folic acid, and short-chain fatty acids in broccoli heads and sprouts

  • Ali Anwar1,2
  • Wenzheng Gao1
  • QingXin Liu2,3
  • Guangmin Liu4
  • Yumei Liu1
  • Hongju He4
  • Xinglin Ke2,3
  • Donghui Xu1
  • Zhansheng Li1
4 affiliations
  1. 1State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
  2. 2Beijing Jingwa Agricultural Science & Technology Innovation Center, Beijing 1012100, China
  3. 3Institute of Environment and Sustainable Development in Agriculture, CAAS, China
  4. 4Institute of Agri-food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
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Abstract

Broccoli contains abundant bioactive compounds with antioxidant and anticancer properties. This study aims to investigate the profiles of glucosinolates, metabolites, chemical composition in broccoli heads and sprouts though UPLC-MS/MS and HPLC. The results showed that glucoraphanin (GRA) levels decreased from sprouting to heading in high-quality broccoli lines B195 and B245, though B245 consistently maintained higher levels than B195. Water-soluble vitamins and short-chain fatty acids exhibit significant variations across both sprouting and heading stages of broccoli development. Folic acid content was significantly increased in sprouting, whereas the levels of ascorbic acid were highly enriched in the heading stage of both broccoli genotypes. The concentrations of hexanoic acid and heptanoic acid were significantly higher in the heading stage than in the sprouting stage in both the B195 and B245 lines. This study offers valuable insights into the genotypic variations in GRA and metabolites in the B195 and B245 broccoli genotypes.

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Cite

BibTeXRIS
BibTeX
@article{anwar2026distribution,
  title = {{Distribution characteristics of glucoraphanin, folic acid, and short-chain fatty acids in broccoli heads and sprouts}},
  author = {Ali Anwar and Wenzheng Gao and QingXin Liu and Guangmin Liu and Yumei Liu and Hongju He and Xinglin Ke and Donghui Xu and Zhansheng Li},
  journal = {Food Chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104690},
  url = {https://doi.org/10.1016/j.fochx.2026.104690},
  note = {CC BY-NC-ND 4.0},
}
RIS
TY  - JOUR
TI  - Distribution characteristics of glucoraphanin, folic acid, and short-chain fatty acids in broccoli heads and sprouts
AU  - Ali Anwar
AU  - Wenzheng Gao
AU  - QingXin Liu
AU  - Guangmin Liu
AU  - Yumei Liu
AU  - Hongju He
AU  - Xinglin Ke
AU  - Donghui Xu
AU  - Zhansheng Li
PY  - 2026
DA  - 2026/10/25
JO  - Food Chemistry: X
DO  - 10.1016/j.fochx.2026.104690
UR  - https://doi.org/10.1016/j.fochx.2026.104690
AB  - Broccoli contains abundant bioactive compounds with antioxidant and anticancer properties. This study aims to investigate the profiles of glucosinolates, metabolites, chemical composition in broccoli heads and sprouts though UPLC-MS/MS and HPLC. The results showed that glucoraphanin (GRA) levels decreased from sprouting to heading in high-quality broccoli lines B195 and B245, though B245 consistently maintained higher levels than B195. Water-soluble vitamins and short-chain fatty acids exhibit significant variations across both sprouting and heading stages of broccoli development. Folic acid content was significantly increased in sprouting, whereas the levels of ascorbic acid were highly enriched in the heading stage of both broccoli genotypes. The concentrations of hexanoic acid and heptanoic acid were significantly higher in the heading stage than in the sprouting stage in both the B195 and B245 lines. This study offers valuable insights into the genotypic variations in GRA and metabolites in the B195 and B245 broccoli genotypes.
SN  - 2590-1575
ER  -