Comparative Study of the Composition and Quality Characteristics of Broccoli Varieties from Jeju Island by Drying Methods

Abstract

Three new varieties of broccoli developed in Jeju Island, New-Tamlagreen (B2), Hallagreen (B3), and Samdagreen (B4), and the broccoli variety SK3-085 (B1), which is cultivated in large quantities in Korea, were harvested after cultivation. Bioactivity and nutritional composition analyses were conducted on each variety to choose a suitable variety and process. Composition analysis showed that B4 had highest protein content and antioxidant capacity measurements confirmed that B3 and B4 had similar or higher antioxidant activities than B1 or B2. HPLC showed that B4 broccoli had the highest sulforaphane content. Regarding processing methods, samples dried at 70°C and 105°C had the highest antioxidant activities, and freeze-drying resulted in less antioxidant activity and lower total polyphenol contents than the other drying methods. © 2024 The Korean Society of Food Science and Nutrition.