Table 1.
Content of phenolic acids, flavonoids, sulforaphane and fatty acids profile of dry broccoli sprouts and florets
| Broccoli sprouts | Broccoli florets | |
|---|---|---|
| Phenolic acids [mg/100 g dw] (n = 3) | ||
| Caffeic acid | ND | 1.55 ± 0.05 |
| Chlorogenic acid | 37.26 ± 0.60 | ND |
| Iso-chlorogenic acid | ND | 59.85 ± 2.56 |
| p-Coumaric acid | 27.75 ± 0.70 | ND |
| Ferulic acid | 73.85 ± 4.50 | ND |
| Gentisic acid | 80.80 ± 4.79 | ND |
| Sinapic acid | 140.53 ± 3.17* | 3.43 ± 0.15* |
| Flavonoids [mg/100 g dw] (n = 3) | ||
| Robinin | 1.64 ± 0.10 | ND |
| Sulforaphane [mg/100 g dw] (n = 3) | ||
| 113.33 ± 12.58* | 46.46 ± 7.50* | |
| Fatty acids profile [%] (n = 3) | ||
| Saturated acids | 10.5 | 77 |
| C6:0 caproic acid | 0.3 ± 0.1* | 34.9 ± 2.9* |
| C10:0 capric acid | ND | 9.2 ± 0.5 |
| C14:0 myristic acid | 0.3 ± 0.1 | ND |
| C16:0 palmitic acid | 5.7 ± 0.1* | 12.0 ± 1.0* |
| C18:0 stearic acid | 2.8 ± 0.1* | 15.9 ± 1.1* |
| C24:0 lignoceric acid | 1.4 ± 0.0* | 5.0 ± 0.3* |
| Unsaturated acids | 88.6 | 23 |
| C18:1 oleic acid (n-9) | 45.5 ± 0.5* | 12.4 ± 0.5* |
| C18:2 linoleic acid (n-6) | 20.8 ± 0.4* | 3.8 ± 0.6* |
| C18:3 alpha-linolenic acid(n-3) | 17.0 ± 0.1 | ND |
| C20:1 eicosenoic acid (n-9) | 0.8 ± 0.0* | 4.8 ± 0.3* |
| C22:1 erucic acid (n-9) | 0.5 ± 0.0* | 2.0 ± 0.1* |
| C22:2 docosadienoic acid (n-6) | 4.0 ± 0.0 | ND |
ND – not detected
*p < 0.05