Foods: Broccoli

Overall, in 234 ready-to-eat foods tested 37 times each as part of the FDA Total Diet Studies from 1982 to 1991, endrin was found only 26 times at an average concentration of 0.0027 pg/g (2.7 ppb) in 9 different foods broccoli, cantaloupe, collards, cucumbers, onion rings, dill pickles, pumpkin pie, summer squash, and winter squash (KAN-DO Office and Pesticides Team 1995). Concentrations ranged from 0.0011 pg/g (1.1 ppb) (broccoli) to 0.0041 pg/g (4.1 ppb) (summer squash). In a summary of 1985-91 FDA pesticide residue findings, endrin was not reported in more than 10,000 surveillance samples of domestic and imported foods that may be eaten by infants or children, or in more than 4,000 analyses of Total Diet Study foods eaten by infants and children (Yess et al. 1993). 

Salicylic acid is common in foods such as broccoli, peppers, curry, cucumbers, and raisins, among many others. 

RODRIGUES A s and rosa e a s (1999) Effect of post-harvest treatments on the level of glucosinolates in broccoli , J Sci Food Agric, 79 1028-32. 

LUDiKHUYZE L, ooMS v, WEEMAES 0 and HENDRicKSE M (1999) Kuietic study of the irreversible thermal and pressure inactivation of myrosinase from broccoli (Brassica oleracea L. cv. italica) , J Agric Food Chem, 47 1794-800. 

LUDIKHUYZE L, RODRIGO L and HENDRICKSE M (2000) The activity of myrosinase from broccoli (Brassica oleracea L.cv. Italica) influence of intrinsic and extrinsic factors J Food Protect, 63 400-403. 

HANSEN M, LAUSTEN A M, OLSEN c E, POLL L and SORENSEN H (1997) Chemical and sensory quahty of broccoli (Brassica oleracea L. var italica) , J Food Qual, 20 441-59. 

PRICE K R, CASUSCELLi F, coLQUHOUN IJ and RHODES M J c (1998) Composition and content of flavonol glycosides in broccoli florets (Brassica olearacea) and their fate during cooking , J Sci Food Agric, 11 (4) 468-72. 

DeEll, J.R. et al.. Addition of sorbitol with KMn04 improves broccoli quality retention in modified atmosphere packages, J. Food Qual., 29, 65, 2006. 

Jacobsson, A., Nielsen, T., and Sjohohn, I., Effects of type of packaging material on shelf-life of fresh broccoli by means of changes in weight, colour and texture. Fur. Food Res. TechnoL, 218, 157, 2004. 

Weemaes, C.A. et al., Kinetics of chlorophyll degradation and color loss in heated broccoli juice, J. Agric. Food Chem., 47, 2404, 1999. 

A sample of hops which had been treated with tetraethyl pyrophosphate showed a negative chemical analysis. The plant material was also extracted and the extract added to the drinking water of test animals and sensitive insects. The animals and insects that drank this treated water for several days showed no reaction. With the sensitive insects it would have been possible to detect even a few parts per million. In addition, there have been extensive commercial field applications of the chemical in dust and spray form to crops such as apples, pears, grapes, celery, broccoli, Brussels sprouts, and others up to within a few days of harvest there has been no detectable poison residue on any of the crops. The lack of poison residue with use of tetraethyl pyrophosphate is due to the fact that it hydrolyzes within a few hours of application, breaking down into transient nonresidual and nonpoisonous chemicals. Thus it is possible to use tetraethyl pyrophosphate well up to harvest time of food products without danger of residual poison on crops. The fact that the chemical is used in extremely small amounts is a definite advantage in respect to freedom from poison residue. 

Borowski J, Szajdek A, Borowska EJ, Ciska E and Zielinski H. 2008. Content of selected bioactive components and antioxidant properties of broccoli (Brassica oleracea L.). Eur Food Res Technol 226(3) 459-465. 

Eberhardt MV, Kobira K, Keck AS, Juvik JA and Jeffery EH. 2005. Correlation analyses of phytochemical composition, chemical, and cellular measures of antioxidant activity of broccoli (Brassica oleracea L. Var. italica). J Agric Food Chem 53(19) 7421-7431. 

Lin CH and Chan CY. 2005. Textural change and antioxidant properties of broccoli under different cooking treatments. Food Chem 90(l-2) 9—15. 

Martinez-Tome M, Garcia-Carmona F and Murcia MA. 2001. Comparison of the antioxidant and prooxidant activities of broccoli amino acids with those of common food additives. J Sci Food Agric 81(10) 1019—1026. 

Sun T, Powers JR and Tang J. 2007. Evaluation of the antioxidant activity of asparagus, broccoli and their juices. Food Chem 105(1) 101—106. 

Technology Bioactive Total carotenoids Food product Carrots, green beans, and broccoli Retention 100% Reference Mclnerney and others 2007... 

Zhuang H, Barth MM and Hildebrand DF. 1994. Packaging influenced total chlorophyll, soluble protein, fatty acid composition and lipoxygenase activity in broccoli florets. J Food Sci 59(6) 1171-1174. 

Buttery, R., Guadagni, D., Ling, L., Seifert, R. Lipton, W. (1976) Additional volatile components of cabbage, broccoli, and cauliflower. J. Agric. Food Chem. 24, 829-832. 

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