13 / 38
Page 63
Notes:
conferenceseries
.com
Volume 7, Issue 4 (Suppl)
J Biotechnol Biomater, an open access journal
ISSN: 2155-952X
Bio America 2017
October 19-20, 2017
October 19-20, 2017 | New York, USA
18
th
Biotechnology Congress
Use of broccoli byproducts to obtain bioactive compounds
María Angeles Pedreño, Maria Borja-Martínez, Pedro Joaquín Sanchez-Pujante, Lorena Almagro
and
Ana Belén Sabater-Jara
Universidad de Murcia, Spain
National Agricultural University La Molina, Peru
B
roccoli (
Brassica oleracea L. var. italica
) is an important crop since along with other Brassica vegetables its world commercial
production is estimated over more than 90 million tons per year. Broccoli sprouts have attracted particular attention due to their
high nutritional and functional values since they are an excellent source of a variety of vitamins (A, C, E, K, among others), essential
nutrients and minerals, dietary fibre and many bioactive compounds among which stand out glucosinolates (i.e., glucoiberin,
glucoraphanin, glucoalyssin, glucobrassicin, neoglucobrassicin) and carotenoids (β-carotene, lutein and zeaxanthin among them).
In fact, the data available reveal broccoli to be a healthy food due to the beneficial biological effects of these bioactive compounds.
In fact, glucosinolates are the most important health-promoting compounds commonly found in broccoli due to their antioxidant,
antimicrobial, cardiovascular, antidiabetic, and antitumoral activities. On the other hand, broccoli byproducts, produced after harvest,
can represent an important environmental problem. They have been used traditionally as an animal feedstuff, for fibre extraction and
as a source of glucosinolate standards. However, the increase in broccoli cultivation in the last few years has made it difficult to find
uses for the total amount of byproducts generated. For these reasons, broccoli byproducts have been proposed as a source of bioactive
compounds. In this work, we have identified and quantified both hydrophilic and lipophilic bioactive compounds found in broccoli
byproducts since they could be used as ingredients in the development of novel functional foods, thus adding value to them and
reducing agricultural wastes.
Biography
María Angeles Pedreño holds a degree in Chemistry and a PhD in Sciences, Section Chemistry. She did a Post-doctoral stay in the Plant Biotechnology Department of the
Agricultural School of Toulouse (ENSAT). In 1993, she got a permanent position as a Lecturer in Plant Physiology in the Department of Plant Biology, University of Murcia.
She is a full Professor of Plant Physiology at the same University since 2006. She has published more than 130 papers in reputed journals and her research lines have
been developed in the field of Plant Physiology and Biotechnology
mpedreno@um.esMaría Angeles Pedreño et al., J Biotechnol Biomater 2017, 7:4 (Suppl)
DOI: 10.4172/2155-952X-C1-080