Antioxidant Activity of Isothiocyanate Extracts from Broccoli

Abstract Isothiocyanates (ITCs) extracts were prepared from fresh broccoli. Their antioxidant properties were evaluated by using the in vitro bioassays, including superoxide anion radical (O 2 · − ), hydroxyl radical (HO − ) and 2,2-diphenyl-1-picrylhydracyl (DPPH·) radical-scavenging methods, lipid peroxidation assay, and reducing power assay. The ITCs extracts exhibited significant dose-dependent antioxidant activities ( P in vitro . Therefore, it could be concluded that the general group ( N C S) was not the essential part for the antioxidant activity of sulforaphane. It is suggested that the ITCs extracts from broccoli can be developed into a promising food additive for healthy food.