Table 2.

Isothiocyanate Contents in Raw and Thermal- and HP-Treated Broccoli Sprouts^a

treatment	iberin (μmol/g)	sulforaphane (μmol/g)	erucin (μmol/g)	total isothiocyanates (μmol/g)
raw/untreated	nqb	0.16 ± 0.02 a	0.41 ± 0.02 a	0.57 ± 0.02 ac
positive control (60 °C, 10 min)	0.47 ± 0.13 a	1.66 ± 0.10 b	0.66 ± 0.01 b	2.79 ± 0.2 b
negative control (100 °C, 5 min)	nq	nq	ndc
100 MPa (30 °C, 3 min)	nq	0.11 ± 0.01 a	0.32 ± 0.02 c	0.43 ± 0.02 a
200 MPa	nq	0.09 ± 0.01 a	0.35 ± 0.04 c	0.44 ± 0.04 a
300 MPa	0.02 ± 0.00 b	0.18 ± 0.02 a	0.52 ± 0.02 d	0.72 ± 0.02 c
400 MPa	0.51 ± 0.04 a	1.55 ± 0.09 c	0.98 ± 0.05 e	3.05 ± 0.17 d
500 MPa	0.41 ± 0.02 a	1.11 ± 0.03 d	0.72 ± 0.02 f	2.24 ± 0.05 e
600 MPa	0.65 ± 0.03 c	1.79 ± 0.09 e	1.01 ± 0.01 e	3.45 ± 0.11 f

^aDifferent letters in the same column indicate significantly different results (p ≤ 0.05; ANOVA, followed by S–N–K).

^bnq = not quantifiable for LOQ (iberin, 3.39 × 10⁻⁹ mol/mL; sulforaphane, 4.46 × 10⁻⁹ mol/mL; and erucin, 5.42 × 10⁻⁹ mol/mL).

^cnd = not detectable for LOD (iberin, 1.02 × 10⁻⁹ mol/mL; sulforaphane, 1.34 × 10⁻⁹ mol/mL; and erucin, 1.63 × 10⁻⁹ mol/mL).