The broccoli juice made by kuvings slient juicer contained higher levels of

total polyphenols and total flavonoids than other juices.

The Broccoli juice made by kuvings slient juicer showed higher free radical

scavenging activities than other samples.

Also, Broccoli juice made by kuving slient juicer showed the highest growth

inhibition effects against Hela, A549, AGS, HT-29 caner cells.

In addition, broccoli juice made by kuvings silent juicer had the highest

inhibition effects against α-glucosidase.

Influence of Extraction Method on Quality

and Functionality of Broccoli Juice

Sung-Gyu Lee, Eun-Ju Lee, Min-Jung Son, Jin-Hee Kim, Woo-Dong Park, Jong-Boo Kim

This study was performed to compare quality and functionality of

broccoli juice as affected by the extraction method. The broccoli juice

were extracted using method Ⅰ(NUC kuvings silent juicer), method

Ⅱ(NUC centrifugal juicer) and method Ⅲ(NUC hand blender) and then

analyzed about quality properties of broccoli juice made by three

different method. Also, antioxidative, anticancer and anti-hyperglycemic

activities of broccoli juice made by three different method were

investigated in vitro. The broccoli juice made by method Ⅰ showed the

highest polyphenol and flavonoid contents with 1226.24 mg/L and

1018.32 mg/L, respectively. Particularly broccoli juice made by method

Ⅰ showed higher DPPH and ABTS radical scavenging activities than

other samples. Also, broccoli juice made by method Ⅰ showed the

highest growth inhibition effects against Hela, A549, AGS, HT-29 cancer

cells. In addition, broccoli juice made by method Ⅰ had the highest

inhibition effects against α-glucosidase.

Methods

Object & Material

Bio Research Institute, NUC Electronics Co. Ltd., Daegu 702-053, Korea

Abstract

Results

Table 1. Quality properties of broccoli juice made by three different method.

Conclusions

<Material>

kuvings silent juicer

Centrifugal juicer

<Quality comparison of broccoli juice>

Quality property

Antioxidant activity

Anti-cancer activity

Anti-diabete activity

Kuvings silent juicer Centrifugal juicer

Broccoli juice

Method Yield (%) Soild (˚Bx) Moisture (%)

Kuvings silent juicer 45.50 4.8 95.19

Centrifugal juicer 42.75 4.2 96.51

Raw broccoli 100.00 4.7 91.91

Fig. 1. Contents of total polyphenols and flavonids in broccoli juice made by three

different method. Milligrams of total polyphenol content./L of juice based on tannic acid as

standard. Milligrams of total flavonoid content/L of juice based on quercetin as standard. Each

value is mean±S.D.(n≥3).

Fig. 2. Free radical scavenging effects of broccoli juice made by three different method.

DPPH-Broccoli juice; 10 times dilution, ABTS- Broccoli juice; 100 times dilution

Each value is mean±S.D.(n≥3).

Fig. 4. α-Glucosidase inhibition activity of broccoli juice made by three different method.

Broccoli juice; 10 times dilution, Acarbose; 5 mg/mL. Each value is mean±S.D.(n≥3).

Raw broccoli

Raw broccoli

● Quality property

- Yield, Soild, Moisture

● Antioxidant activity

- total polyphenol & flavonoid content

- Free radical scavenging activity (DPPH, ABTS)

● Anti-cancer activity

- MTT assay (Hela, HepG2, A549, AGS, MDA-MB-231, HT-29)

● Anti-diabete activity

- α-Glucosidase inhibition activity

Fig. 3. Growth inhibition effects of broccoli juice made by three different method against

human cancer cells. Broccoli juice; 20 times dilution. Each value is mean±S.D.(n≥3).

Raw broccoli

<Total polyphenols & flavonoids contents>

<Antioxidant activity-Free radical scavenging effects>

<Anti-cancer activity>

<Anti-diabete activity>