{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,21]],"date-time":"2026-04-21T13:51:46Z","timestamp":1776779506333,"version":"3.51.2"},"reference-count":48,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2022,6,14]],"date-time":"2022-06-14T00:00:00Z","timestamp":1655164800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Spanish Ministry of Science and innovation","award":["AGL2020-120660RA-I00"],"award-info":[{"award-number":["AGL2020-120660RA-I00"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Broccoli (Brassica oleracea var. italica) stalks account for up to 35% of the broccoli harvest remains with the concomitant generation of unused waste that needs recovery to contribute to the sustainability of the system. However, due to its phytochemical composition, rich in bioactive (poly)phenols and glucosinolates, as well as other nutrients, the development of valorization alternatives as a source of functional ingredients must be considered. In this situation, the present work aims to develop\/obtain a new ingredient rich in bioactive compounds from broccoli, stabilizing them and reducing their degradation to further guarantee a high bioaccessibility, which has also been studied. The phytochemical profile of lyophilized and thermally treated (low-temperature and descending gradient temperature treatments), together with the digested materials (simulated static in vitro digestion) were analysed by HPLC-PDA-ESI-MSn and UHPLC-3Q-MS\/MS. Broccoli stalks and co-products were featured by containing phenolic compounds (mainly hydroxycinnamic acid derivatives and glycosylated flavonols) and glucosinolates. The highest content of organosulfur compounds corresponding to the cores of the broccoli stalks treated by applying a drying descendant temperature gradient (aliphatic 18.05 g\/kg dw and indolic 1.61 g\/kg dw, on average, while the breakdown products were more abundant in the bark ongoing low temperature drying 11.29 g\/kg dw, on average). On the other hand, for phenolics, feruloylquinic, and sinapoylquinic acid derivatives of complete broccoli stalk and bark, were more abundant when applying low-temperature drying (14.48 and 28.22 g\/kg dw, on average, respectively), while higher concentrations were found in the core treated with decreasing temperature gradients (9.99 and 26.26 g\/kg dw, on average, respectively). When analysing the bioaccessibility of these compounds, it was found that low-temperature stabilization of the core samples provided the material with the highest content of bioactives including antioxidant phenolics (13.6 and 33.9 g\/kg dw of feruloylquinic and sinapoylquinic acids, on average, respectively) and sulforaphane (4.1 g\/kg dw, on average). These processing options enabled us to obtain a new product or ingredient rich in bioactive and bioaccessible compounds based on broccoli stalks with the potential for antioxidant and anti-inflammatory capacities of interest.<\/jats:p>","DOI":"10.3390\/foods11121734","type":"journal-article","created":{"date-parts":[[2022,6,14]],"date-time":"2022-06-14T03:00:17Z","timestamp":1655175617000},"page":"1734","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":26,"title":["A New Food Ingredient Rich in Bioaccessible (Poly)Phenols (and Glucosinolates) Obtained from Stabilized Broccoli Stalks"],"prefix":"10.3390","volume":"11","author":[{"given":"Antonio","family":"Costa-P\u00e9rez","sequence":"first","affiliation":[{"name":"Phytochemistry and Healthy Food Lab (LabFAS), Department of Food Science and Technology, CEBAS-CSIC, University Campus of Espinardo-25, 30100 Murcia, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6547-8764","authenticated-orcid":false,"given":"Diego A.","family":"Moreno","sequence":"additional","affiliation":[{"name":"Phytochemistry and Healthy Food Lab (LabFAS), Department of Food Science and Technology, CEBAS-CSIC, University Campus of Espinardo-25, 30100 Murcia, Spain"},{"name":"Associated Unit of Food Quality and Risk Assessment CEBAS-CSIC\/UPCT, 30100 Murcia, Spain"}]},{"given":"Paula M.","family":"Periago","sequence":"additional","affiliation":[{"name":"Associated Unit of Food Quality and Risk Assessment CEBAS-CSIC\/UPCT, 30100 Murcia, Spain"},{"name":"Agronomic Engineering Department, Universidad Polit\u00e9cnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4751-3917","authenticated-orcid":false,"given":"Cristina","family":"Garc\u00eda-Viguera","sequence":"additional","affiliation":[{"name":"Phytochemistry and Healthy Food Lab (LabFAS), Department of Food Science and Technology, CEBAS-CSIC, University Campus of Espinardo-25, 30100 Murcia, Spain"},{"name":"Associated Unit of Food Quality and Risk Assessment CEBAS-CSIC\/UPCT, 30100 Murcia, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6232-712X","authenticated-orcid":false,"given":"Ra\u00fal","family":"Dom\u00ednguez-Perles","sequence":"additional","affiliation":[{"name":"Phytochemistry and Healthy Food Lab (LabFAS), Department of Food Science and Technology, CEBAS-CSIC, University Campus of Espinardo-25, 30100 Murcia, Spain"},{"name":"Associated Unit of Food Quality and Risk Assessment CEBAS-CSIC\/UPCT, 30100 Murcia, Spain"}]}],"member":"1968","published-online":{"date-parts":[[2022,6,14]]},"reference":[{"key":"ref_1","first-page":"C383","article-title":"Broccoli-Derived By-Products-A Promising Source of Bioactive Ingredients","volume":"75","author":"Carvajal","year":"2010","journal-title":"J. Food Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"126965","DOI":"10.1016\/j.foodchem.2020.126965","article-title":"Green and simple extraction of free seleno-amino acids from powdered and lyophilized milk samples with natural deep eutectic solvents","volume":"326","author":"Regni","year":"2020","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"3069","DOI":"10.1021\/acs.jafc.7b05848","article-title":"Waking Up from Four Decades\u2019 Long Dream of Valorizing Agro-Food Byproducts: Toward Practical Applications of the Gained Knowledge","volume":"66","author":"Moreno","year":"2018","journal-title":"J. Agric. Food Chem."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"1197","DOI":"10.1016\/j.foodchem.2011.11.076","article-title":"Analysis of the tumoral cytotoxicity of green tea-infusions enriched with broccoli","volume":"132","author":"Moreno","year":"2012","journal-title":"Food Chem."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"1187","DOI":"10.1016\/j.foodchem.2014.10.152","article-title":"The intake of broccoli sprouts modulates the inflammatory and vascular prostanoids but not the oxidative stress-related isoprostanes in healthy humans","volume":"173","author":"Medina","year":"2015","journal-title":"Food Chem."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Abell\u00e1n, \u00c1., Dom\u00ednguez-Perles, R., Moreno, D.A., and Garc\u00eda-Viguera, C. (2019). Sorting out the Value of Cruciferous Sprouts as Sources of Bioactive Compounds for Nutrition and Health. Nutrients, 11.","DOI":"10.3390\/nu11020429"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1007\/s42824-021-00017-3","article-title":"Sustainability and Circular Economy of Food Wastes: Waste Reduction Strategies, Higher Recycling Methods, and Improved Valorization","volume":"3","author":"Bigdeloo","year":"2021","journal-title":"Mater. Circ. Econ."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"1638","DOI":"10.1002\/jsfa.4360","article-title":"Novel varieties of broccoli for optimal bioactive components under saline stress","volume":"91","author":"Riquelme","year":"2011","journal-title":"J. Sci. Food Agric."},{"key":"ref_9","first-page":"22","article-title":"Bioactives from broccoli by-products","volume":"35","author":"Moreno","year":"2010","journal-title":"Food Eng. Ingred."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"240","DOI":"10.3945\/ajcn.110.009340","article-title":"Cruciferous vegetable consumption is associated with a reduced risk of total and cardiovascular disease mortality","volume":"94","author":"Zhang","year":"2011","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"132","DOI":"10.1016\/j.foodchem.2013.07.116","article-title":"A new ultra-rapid UHPLC\/MS\/MS method for assessing glucoraphanin and sulforaphane bioavailability in human urine","volume":"143","author":"Medina","year":"2014","journal-title":"Food Chem."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"2","DOI":"10.1093\/carcin\/bgr255","article-title":"The molecular basis that unifies the metabolism, cellular uptake and chemopreventive activities of dietary isothiocyanates","volume":"33","author":"Zhang","year":"2011","journal-title":"Carcinogenesis"},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Abell\u00e1n, \u00c1., Dom\u00ednguez-Perles, R., Garc\u00eda-Viguera, C., and Moreno, D.A. (2021). Evidence on the Bioaccessibility of Glucosinolates and Breakdown Products of Cruciferous Sprouts by Simulated In Vitro Gastrointestinal Digestion. Int. J. Mol. Sci., 22.","DOI":"10.3390\/ijms222011046"},{"key":"ref_14","first-page":"45","article-title":"Effect of hydrothermal processing on phenolic acids and flavonols contents in selected brassica vegetables","volume":"11","author":"Sikora","year":"2012","journal-title":"Acta Sci. Pol. Technol. Aliment."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"350","DOI":"10.3389\/fchem.2021.664602","article-title":"Sinapic Acid and Sinapate Esters in Brassica: Innate Accumulation, Biosynthesis, Accessibility via Chemical Synthesis or Recovery from Biomass, and Biological Activities","volume":"9","author":"Nguyen","year":"2021","journal-title":"Front. Chem."},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Dom\u00ednguez-Perles, R., Baenas, N., and Garc\u00eda-Viguera, C. (2020). New Insights in (Poly)phenolic Compounds: From Dietary Sources to Health Evidence. Foods, 9.","DOI":"10.3390\/foods9050543"},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Abell\u00e1n, \u00c1., Dom\u00ednguez-Perles, R., Garc\u00eda-Viguera, C., and Moreno, D.A. (2021). In Vitro Evidence on Bioaccessibility of Flavonols and Cinnamoyl Derivatives of Cruciferous Sprouts. Nutrients, 13.","DOI":"10.3390\/nu13114140"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"101311","DOI":"10.1016\/j.fbio.2021.101311","article-title":"Effect of in vitro digestion on phenolic compounds and antioxidant capacity of different apple (Malus domestica) varieties harvested in Mexico","volume":"43","year":"2021","journal-title":"Food Biosci."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1113","DOI":"10.1039\/C3FO60702J","article-title":"A standardised static in vitro digestion method suitable for food\u2014An international consensus","volume":"5","author":"Minekus","year":"2014","journal-title":"Food Funct."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"991","DOI":"10.1038\/s41596-018-0119-1","article-title":"INFOGEST static in vitro simulation of gastrointestinal food digestion","volume":"14","author":"Brodkorb","year":"2019","journal-title":"Nat. Protoc."},{"key":"ref_21","unstructured":"Galanakis, C.M. (2018). Overview of polyphenols and their properties. Polyphenols: Properties, Recovery, and Applications, Woodhead Publishing."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/S0308-8146(02)00581-2","article-title":"Water activity and the preservation of plant foods","volume":"82","author":"Maltini","year":"2003","journal-title":"Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"497","DOI":"10.1016\/j.foodres.2017.07.049","article-title":"Bioavailability and new biomarkers of cruciferous sprouts consumption","volume":"100","author":"Baenas","year":"2017","journal-title":"Food Res. Int."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"11409","DOI":"10.1021\/jf302863c","article-title":"Selecting Sprouts of Brassicaceae for Optimum Phytochemical Composition","volume":"60","author":"Baenas","year":"2012","journal-title":"J. Agric. Food Chem."},{"key":"ref_25","first-page":"1240","article-title":"Organ-Specific Quantitative Genetics and Candidate Genes of Phenylpropanoid Metabolism in Brassica oleracea","volume":"6","author":"Francisco","year":"2015","journal-title":"Front. Plant Sci."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"144","DOI":"10.1002\/pca.1259","article-title":"Phytochemical fingerprinting of vegetable Brassica oleracea and Brassica napus by simultaneous identification of glucosinolates and phenolics","volume":"22","author":"Velasco","year":"2011","journal-title":"Phytochem. Anal."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"1204","DOI":"10.1016\/j.foodchem.2017.11.021","article-title":"Characterization of industrial broccoli discards (Brassica oleracea var. italica) for their glucosinolate, polyphenol and flavonoid contents using UPLC MS\/MS and spectrophotometric methods","volume":"245","author":"Thomas","year":"2018","journal-title":"Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1111\/1541-4337.12238","article-title":"Applications of Wine Pomace in the Food Industry: Approaches and Functions","volume":"16","year":"2017","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Chadni, M., Flourat, A.L., Reungoat, V., Mouterde, L.M.M., Allais, F., and Ioannou, I. (2021). Selective Extraction of Sinapic Acid Derivatives from Mustard Seed Meal by acting on pH: Toward a High Antioxidant Activity Rich Extract. Molecules, 26.","DOI":"10.3390\/molecules26010212"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.bbamem.2018.10.008","article-title":"Inhibition of copper-induced lipid peroxidation by sinapic acid and its derivatives in correlation to their effect on the membrane structural properties","volume":"1861","author":"Ulrih","year":"2019","journal-title":"Biochim. Biophys. Acta (BBA) Biomembr."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"285","DOI":"10.1002\/jsfa.2740240305","article-title":"Phenolic compounds of the genus pyrus. VI. Distribution of phenols amongst the various tissues of the pyrus stem","volume":"24","author":"Challice","year":"1973","journal-title":"J. Sci. Food Agric."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"327","DOI":"10.1016\/j.jpba.2009.07.027","article-title":"Natural bioactive compounds of Citrus limon for food and health","volume":"51","author":"Moreno","year":"2010","journal-title":"J. Pharm. Biomed. Anal."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"24","DOI":"10.3389\/fnut.2016.00024","article-title":"Bioavailability of Glucosinolates and Their Breakdown Products: Impact of Processing","volume":"3","author":"Barba","year":"2016","journal-title":"Front. Nutr."},{"key":"ref_34","unstructured":"International Conference on Harmonization (ICH) (1994). Validation of Analytical Method: Definitions and Terminology, ICH Q2A."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1016\/j.foodchem.2014.05.020","article-title":"Assessment of (poly)phenols in grape (Vitis vinifera L.) stems by using food\/pharma industry compatible solvents and Response Surface Methodology","volume":"164","author":"Teixeira","year":"2014","journal-title":"Food Chem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"1559","DOI":"10.1002\/jsfa.2554","article-title":"Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.)","volume":"86","author":"Cocci","year":"2006","journal-title":"J. Sci. Food Agric."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"1511","DOI":"10.1002\/jsfa.1585","article-title":"Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking","volume":"83","author":"Vallejo","year":"2003","journal-title":"J. Sci. Food Agric."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"3589","DOI":"10.1080\/10408398.2020.1803199","article-title":"Dietary protein-phenolic interactions: Characterization, biochemical-physiological consequences, and potential food applications","volume":"61","author":"Zhang","year":"2021","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"102","DOI":"10.1016\/j.cofs.2020.04.003","article-title":"Interactions between phenolic compounds, amylolytic enzymes and starch: An updated overview","volume":"31","author":"Giuberti","year":"2020","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"109055","DOI":"10.1016\/j.foodres.2020.109055","article-title":"Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products","volume":"132","author":"Ferreira","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"386","DOI":"10.1016\/j.foodchem.2017.11.053","article-title":"Microwave assisted dehydration of broccoli by-products and simultaneous extraction of bioactive compounds","volume":"246","author":"Ferreira","year":"2018","journal-title":"Food Chem."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"1800326","DOI":"10.1002\/ejlt.201800326","article-title":"Sinapic Acid and its Derivatives Increase Oxidative Stability in Different Model Lipid Systems","volume":"121","author":"Ulrih","year":"2019","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"3287","DOI":"10.1016\/j.fct.2011.08.019","article-title":"Health benefits and possible risks of broccoli\u2014An overview","volume":"49","author":"Appel","year":"2011","journal-title":"Food Chem. Toxicol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"5438179","DOI":"10.1155\/2018\/5438179","article-title":"Anticancer Activity of Sulforaphane: The Epigenetic Mechanisms and the Nrf2 Signaling Pathway","volume":"2018","author":"Su","year":"2018","journal-title":"Oxidative Med. Cell. Longev."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/j.bbr.2015.12.030","article-title":"Sulforaphane produces antidepressant- and anxiolytic-like effects in adult mice","volume":"301","author":"Wu","year":"2016","journal-title":"Behav. Brain Res."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"747","DOI":"10.1002\/fsn3.2040","article-title":"The protective effect of sulforaphane on type II diabetes induced by high-fat diet and low-dosage streptozotocin","volume":"9","author":"Tian","year":"2021","journal-title":"Food Sci. Nutr."},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Subedi, L., Lee, J., Yumnam, S., Ji, E., and Kim, S. (2019). Anti-Inflammatory Effect of Sulforaphane on LPS-Activated Microglia Potentially through JNK\/AP-1\/NF-\u03baB Inhibition and Nrf2\/HO-1 Activation. Cells, 8.","DOI":"10.3390\/cells8020194"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"514","DOI":"10.1039\/D1FO03398K","article-title":"The functional role of sulforaphane in intestinal inflammation: A review","volume":"13","author":"Wei","year":"2021","journal-title":"Food Funct."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/11\/12\/1734\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T23:30:45Z","timestamp":1760139045000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/11\/12\/1734"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,6,14]]},"references-count":48,"journal-issue":{"issue":"12","published-online":{"date-parts":[[2022,6]]}},"alternative-id":["foods11121734"],"URL":"https:\/\/doi.org\/10.3390\/foods11121734","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,6,14]]}}}