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Related Experiment Video

Updated: Dec 23, 2025

Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques

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Microwave cooking increases sulforaphane level in broccoli.

Yingjian Lu^1,2,3, Xinyi Pang¹, Tianbao Yang³

¹College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing China.

Food Science & Nutrition

|April 25, 2020

Summary

Mild heating, especially using microwaves, boosts broccoli

Keywords:

broccoli glucoraphanin low‐temperature cooking microwave cooking sulforaphane

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Area of Science:

Nutritional Science
Food Chemistry
Plant Biochemistry

Background:

Sulforaphane (SFR), a potent anticarcinogenic compound, is derived from glucoraphanin (GLR) in broccoli.
The impact of various cooking methods on GLR and SFR content is known, but effects of mild heating are less understood.

Purpose of the Study:

To investigate the influence of microwave and low-temperature cooking on glucoraphanin (GLR) and sulforaphane (SFR) levels in broccoli.
To determine optimal mild heating conditions for maximizing bioactive compound content in broccoli.

Main Methods:

Broccoli samples were subjected to microwave heating and low-temperature treatments at varying temperatures and power levels.
Quantification of GLR and SFR content was performed on raw and cooked samples.
Comparison of microwave heating versus conventional heating methods.

Main Results:

Both microwaving and mild heating significantly increased GLR and SFR levels compared to raw broccoli.
SFR levels were low below 40°C, increased substantially between 40°C and 60°C, and were undetectable at 70°C.
Microwave heating yielded approximately 80% more GLR and SFR than conventional heating at 50-60°C.
High-power (950 W) microwave treatment at 50-60°C produced over 40% more SFR than low-power (475 W) treatment.

Conclusions:

Mild microwave heating effectively enhances GLR and SFR levels in broccoli.
High-power microwave heating, with temperature control at 60°C, is optimal for preserving high bioavailability of these beneficial compounds.