Production of Glucosinolates from Agricultural By-Products & Waste

• US 20080311276A1
• Filed: 06/12/2007
• Published: 12/18/2008
• Est. Priority Date: 06/12/2007
• Status: Abandoned Application

• Current Assignee: Kraft Foods Global Brands LLC (Mondelez International, Inc.)
• Original Assignee: Kraft Foods Holdings Incorporated (Altria Group, Inc.)
• Inventors: Ludwig, Cathy Jean, Matusheski, Nathan V., West, Leslie George, Kim, Nam-Cheol, Hestekin, Jamie, Crowley, Colin, Pomerleau, Theresa
• Application Number:
  US11/761,883
• Publication Number:
  US 20080311276A1
• Time in Patent Office: Days
• US Class Current: 426/655
• CPC Class Codes: A61P 35/00 Antineoplastic agents
• CPC Class Codes: A61P 39/02 Antidotes
• CPC Class Codes: C07H 1/08 from natural products
• CPC Class Codes: C07H 15/14 attached to a sulfur, selenium or tellurium atom of a saccharide radical

Abstract

The present invention relates to a process for producing glucosinolates, particularly glucoraphanin, from cruciferous plants. More particularly, a method is provided for producing glucosinolates from agricultural by-products and waste. The general method comprises providing a mixture of glucosinolate-containing plant material and liquid, heating the mixture to inactivate enzymes in the plant material, contacting the heat inactivated mixture with an anion exchange membrane whereby at least a portion of the glucosinolates are extracted from the liquid and absorbed onto the anion exchange membrane, and releasing the glucosinolates from the anion exchange membrane. Preferably, the extraction and release steps are repeated at least once. The glucosinolates produce by the method of the invention may be incorporated into a variety of food products, pharmaceuticals, and health supplements.

Claims

1. A method of extracting glucosinolates from glucosinolate-containing plant material, said method comprising:

(i) providing a mixture of glucosinolate-containing plant material and liquid;

(ii) heating the mixture for a time and temperature sufficient to inactivate enzymes in the glucosinolate-containing plant material to form a heat inactivated mixture;

(iii) contacting the heat inactivated mixture with an anion exchange membrane for about 4 to about 24 hours and a temperature of about 2 to about 7°

C., whereby at least a portion of the glucosinolates are absorbed onto the anion exchange membrane; and

(iv) contacting the anion exchange membrane having absorbed glucosinolates with an aqueous solution for a time sufficient to release the extracted glucosinolates from the anion exchange membrane to form an aqueous media containing the glucosinolates.

2. The method of claim 1 wherein the glucosinolate-containing plant material is selected from the group consisting of broccoli, kale, collard, curly kale, marrowstem kale, thousand head kale, Chinese kale, cauliflower, Portuguese kale, brussel sprouts, kohlrabi, Jersey kale, Chinese broccoli, rutabaga, mustard, daikon, horseradish, cabbage, savoy cabbage, Chinese cabbage, napa cabbage, broccoli rabe, arugula, watercress, cress, turnip, borecole, radish, the like, and mixtures thereof.

3. The method of claim 2 wherein the glucosinolate-containing plant material comprises at least one of the group consisting of florets, seeds, leaves, sprouts, and stems.

4. The method of claim 1 further comprising pre-treating the glucosinolate-containing plant material in step (i) by at least one of the group consisting of dehydrating, defatting, freezing, pulverizing, crushing, chopping, puré

eing, or a combination thereof.

5. The method of claim 1 wherein the heating step is at a temperature of about 60 to about 110°

C. for about 5 to about 15 minutes.

6. The method of claim 1 wherein the extracted glucosinolates are glucoraphanin.

7. The method of claim 1 further comprising repeating steps (iii) and (iv) before step (v).

8. The method of claim 1 further comprising removing salt from the extracted glucosinolates.

9. A method of extracting glucosinolates from glucosinolate-containing plant material, said method comprising:

(i) providing a mixture of glucosinolate-containing plant material and liquid;

(ii) heating the mixture for a time and temperature sufficient to inactivate enzymes in the glucosinolate-containing plant material to form a heat inactivated mixture;

(iii) contacting the heat inactivated mixture with an anion exchange membrane for about 4 to about 24 hours and a temperature of about 2 to about 7°

C., whereby at least a portion of the glucosinolates are absorbed onto the anion exchange membrane;

(iv) contacting the anion exchange membrane having absorbed glucosinolates with an aqueous solution for a time sufficient to release the extracted glucosinolates from the anion exchange membrane to form an aqueous media containing the glucosinolates;

(v) contacting the heat inactivated mixture with an anion exchange membrane for about 4 to about 24 hours at a temperature of about 2 to about 7°

C., whereby at least a portion of the glucosinolates are absorbed onto the anion exchange membrane;

(vi) contacting the anion exchange membrane of step (v) having absorbed glucosinolates with an aqueous solution for a time sufficient to release the extracted glucosinolates from the anion exchange membrane to form an aqueous media containing the glucosinolates.

10. The method of claim 9 wherein the glucosinolate-containing plant material is selected from the group consisting of broccoli, kale, collard, curly kale, marrowstem kale, thousand head kale, Chinese kale, cauliflower, Portuguese kale, brussel sprouts, kohlrabi, Jersey kale, Chinese broccoli, rutabaga, mustard, daikon, horseradish, cabbage, savoy cabbage, Chinese cabbage, napa cabbage, broccoli rabe, arugula, watercress, cress, turnip, borecole, radish, the like, and mixtures thereof.

11. The method of claim 10 wherein the glucosinolate-containing plant material comprises at least one of the group consisting of florets, seeds, leaves, sprouts, and stems.

12. The method of claim 9 further comprising pre-treating the glucosinolate-containing plant material in step (i) by at least one of the group consisting of dehydrating, defatting, freezing, pulverizing, crushing, chopping, puré

eing, or a combination thereof.

13. The method of claim 9 wherein the heating step is at a temperature of about 60 to about 110°

C for about 5 to about 15 minutes.

14. The method of claim 9 wherein the glucosinolates are glucoraphanin.

15. A glucosinolate extract formed by a process comprising:

(i) providing a mixture of glucosinolate-containing plant material and liquid;

(ii) heating the mixture for a time and temperature sufficient to inactivate enzymes in the glucosinolate-containing plant material to form a heat inactivated mixture;

(iii) contacting the heat inactivated mixture with an anion exchange membrane for about 4 to about 24 hours and a temperature of about 2 to about 7°

C., whereby at least a portion of the glucosinolates are absorbed onto the anion exchange membrane; and

(iv) contacting the anion exchange membrane having absorbed glucosinolates with an aqueous solution for a time sufficient to release the extracted glucosinolates from the anion exchange membrane to form an aqueous media containing the glucosinolates.

16. The glucosinolate extract of claim 15 wherein the glucosinolate-containing plant material is selected from the group consisting broccoli, kale, collard, curly kale, marrowstem kale, thousand head kale, Chinese kale, cauliflower, Portuguese kale, Brussels sprouts, kohlrabi, Jersey kale, savoy cabbage, collards, borecole, radish, and mixtures thereof.

17. The glucosinolate extract of claim 16 wherein the glucosinolate-containing plant material comprises at least one of the group consisting of florets, seeds, leaves, sprouts, and stems.

18. The glucosinolate extract of claim 15 wherein the process further comprises pre-treating the glucosinolate-containing plant material in step (i) by at least one of the group consisting of dehydrating, defatting, freezing, pulverizing, crushing, chopping, puré

eing, or a combination thereof.

19. The glucosinolate extract of claim 15 wherein the heating step is at a temperature of about 60 to about 110°

C. for about 5 to about 15 minutes.

20. The glucosinolate extract of claim 15 wherein the glucosinolates are glucoraphanin.

21. The glucosinolate extract of claim 15 wherein the process further comprises repeating steps (iii) and (iv) after step (iv).

22. The glucosinolate extract of claim 15 wherein the process further comprises removing salt from the extracted glucosinolates.

23. A food product comprising an effective amount of the glucosinolate extract of claim 15.

24. The food product of claim 23 wherein the glucosinolates are glucoraphanin.

25. A pharmaceutical composition comprising an effective amount of the glucosinolate extract of claim 15.

26. The pharmaceutical composition of claim 15, wherein the glucosinolates are glucoraphanin.