[AOAC. 2000. No. 967.21 Ascorbic acid in vitamin preparation and juices. In Official Method of Analysis, 17th ed. Gaithersburg, MD: Association of Official Analytical Chemists.]Search in Google Scholar
[BAENAS, N. ‒ GARCÍA-VIGUERA, C. ‒ MORENO, D.A. 2014. Biotic elicitors effectively increase the glucosinolates content in brassicaceae sprouts. In Journal of Agricultural and Food Chemistry, vol. 62, pp. 1881–1889. DOI: 10.1021/jf404876z10.1021/jf404876z]Search in Google Scholar
[BRAND-WILLIAMS, W. ‒ CUVELIER, M.E. ‒ BERSET, C. 1995. Use of a free radical method to evaluate antioxidant activity. In Lebensmittel-Wissenschaft & Technologie, vol. 28, pp. 25‒30.]Search in Google Scholar
[CAMPAS-BAYPOLI, O.N. ‒ SÁNCHEZ-MACHADO, D.I. ‒ BUENO-SOLANO, C. ‒ RAMRÍEZ-WONG, B. ‒ LÓPEZ-CERVANTES, J. 2010. HPLC method validation for measurement of sulforaphane level in broccoli by-products. In Biomedical Chromotography, vol. 24, pp. 387–392. DOI: 10.1002/bmc.130310.1002/bmc.1303]Search in Google Scholar
[CHARLES, D.J. ‒ SIMON, J.E. 1990. Comparison of extraction methods for the rapid determination of essential oil content and composition of basil. In Journal of the American Society for Horticultural Science, vol. 3, pp. 458‒462.]Search in Google Scholar
[COLLINS, C.H. ‒ LYNE, I. 1985. Microbiological methods. 5th ed. London, UK: Butterworth-Heinemann, London, pp. 167‒181.]Search in Google Scholar
[DAVEY, M.W. ‒ VAN MONTAGU, M. ‒ INZÉ, D. ‒ SANMARTÍN, M. ‒ KANELLIS, A. ‒ SMIRNOFF, N. ‒ BENZIE, I.J.J. ‒ STRAIN, J.J. – FAVELL, D. – FLETCHER, J. 2000. Plant L-ascorbic acid: chemistry, function, metabolism, bioavailability and effects of processing. In Journal of the Science Food and Agriculture, vol. 80, pp. 825‒860.DOI: 10.1002/(SICI)1097-0010(20000515)80:7<825::AID-JSFA598>3.0.CO;2-610.1002/(SICI)1097-0010(20000515)80:7<825::AID-JSFA598>3.0.CO;2-6]Search in Google Scholar
[DU, G.M. ‒ MA, F. ‒ LIANG, D. 2009. Antioxidant capacity and the relationship with polyphenol and vitamin C in actinidia fruits. In Food Chemistry, vol. 113, pp. 557‒562. DOI: 10.1016/j.foodchem.2008.08.02510.1016/j.foodchem.2008.08.025]Search in Google Scholar
[FAHEY, J.W. ‒ ZHANG, Y. ‒ TALALAY, P. 1997. Broccoli sprouts: An exceptionally rich source of inducers of enzymes that protect against chemical carcinogens. In Proceedings National Academy of Sciences of the United States of America, USA, vol. 94, pp. 10367‒10372.]Search in Google Scholar
[FISKAA, S.H. ‒ IREN, G.B. ‒ ASBJORN, K. ‒ BENGTSSON, G. 2009. Effect of cold storage and harvest date on bioactive compounds in curly kale (Brassica oleracea L. var. acephala). In Postharvest Biology and Technology, vol. 51, pp. 36‒42. DOI: 10.1016/j.postharvbio.2008.04.00110.1016/j.postharvbio.2008.04.001]Search in Google Scholar
[HALKIER, B.A. ‒ GERSHENZON, J. 2006. Biology and biochemistry of glucosinolates. In Annual Review of Plant Biology, vol. 57, pp. 303‒333. DOI: 10.1146/annurev.arplant.57.032905.10522810.1146/annurev.arplant.57.032905.105228]Search in Google Scholar
[HAMINIUK, C.W.I. ‒ MACIEL, G.M. ‒ PLATA-OVIEDO, M.S.V. ‒ PERALTA, R.M. Phenolic compounds in fruits ‒ an overview. In International Journal Food + Science Technology, vol. 47, no. 10, pp. 2023–2044.DOI: 10.1111/j.1365-2621.2012.03067.x10.1111/j.1365-2621.2012.03067.x]Search in Google Scholar
[HEIM, K.E. ‒ TAGLIAFERRO, A.R. ‒ BOBILYA, D.J. 2002. Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships. In The Journal of Nutritional Biochemistry, vol. 13, pp. 572‒584. DOI: http://dx.doi.org/10.1016/S0955-2863(02)00208-510.1016/S0955-2863(02)00208-5]Search in Google Scholar
[HOWARD, L.A. ‒ JEFFERY, E.H. ‒ WALLING M.A. ‒ KLEIN, B.P. 1997. Retention of phytochemicals in fresh and processed broccoli. In Journal of Food Science, vol. 62, pp. 1098‒1104. DOI: 10.1111/j.1365-2621.1997.tb12221.x10.1111/j.1365-2621.1997.tb12221.x]Search in Google Scholar
[ISTA (INTERNATIONAL SEED TESTING ASSOCIATION). 2010. International rules for seed testing. ISTA News Bulletin, no. 139, 48 pp.]Search in Google Scholar
[IZUMI, H. ‒ WATADA, A.E. ‒ DOUGLAS, W. 1996. Optimum O2 or CO2 atmosphere for storing broccoli inflorescences at various temperatures. In Journal of the American Society for Horticultural Science, vol. 121, pp. 127‒131.]Search in Google Scholar
[M. ARAYA, M. 2009. Physiological effects of broccoli consumption. In Phytochemistry Reviews, vol. 8, pp. 283‒298. DOI: 10.1007/s11101-008-9106-410.1007/s11101-008-9106-4]Search in Google Scholar
[JUSTESEN, U. ‒ KNUTHSEN, P. 2001. Composition of flavonoids in fresh herbs and calculation of flavonoid intake by use of herbs in traditional Danish dishes. In Food Chemistry, vol. 73, pp. 245‒250.]Search in Google Scholar
[KIDDLE, G.A. ‒ BENNETT, R.N. ‒ BOTTING, N.P. ‒ DAVIDSON, N.E. ‒ ROBERTSON, A.A.B. ‒ WALLSGROVE, R.M. 2001. High performance liquid chromatography separation of natural and synthesic desulfoglucosinolates and their chemical validation by spectroscopic, NMR, and CI-MS methods. In Phytochemical Analysis, vol. 12, pp. 226‒242. DOI: 10.1002/pca.58910.1002/pca.58911705329]Search in Google Scholar
[KONCZAK, I.‒ ZHANG, W. 2004. Anthocyanins – more than nature’s colours. In Journal of Biomedicine Biotechnology, pp. 239‒240. DOI: 10.1155S111072430440701310.1155/S1110724304407013108290315577183]Search in Google Scholar
[KULISIC, T. ‒ RADONIC, A. ‒ KATALINIC, V. ‒ MILOS, M. 2004. Use of different methods for testing antioxidative activity of oregano essential oil. In Food Chemistry, vol. 85, pp. 633‒640. DOI: 10.1016/j.foodchem.2003.07.02410.1016/j.foodchem.2003.07.024]Search in Google Scholar
[LETH, V. 2002. Use of essential oils as seed treatment. In IPGRI Newsletter, September, pp. 15‒16.]Search in Google Scholar
[LÓPEZ-CERVANTES, J. ‒ TIRADO-NORIEGA, L.G. ‒ SÁNCHEZ-MACHADO, D.I. ‒ CAMPAS-BAYPOLI, O.N. ‒ CANTÚ-SOTO1, E.U. ‒ NÚÑEZ-GASTÉLUM, J.A. 2013. Biochemical composition of broccoli seeds and sprouts at different stages of seedling development. In International Journal of Food Science and Technology, vol. 48, no. 11, pp. 2267‒2275. DOI: 10.1111/ijfs.1221310.1111/ijfs.12213]Search in Google Scholar
[LORENZ, R.C. ‒ HSU, J.C.‒ TUOVINEN, O.H. 1982. Performance variability, ranking, and selection analysis of membrane filters for enumerating coliform bacteria in river water. In Journal of the American Water Works Association, pp. 429‒437.]Search in Google Scholar
[MARSHALL, R.T. 1992. Standard methods for the examination of dairy products. In American Public Health Association, Washington, D.C. USA. ISBN-10: 0875530028]Search in Google Scholar
[MATUSHESKI, N.V. ‒ JUVIK, J.A. – JEFFERY, E.H. 2004. Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli. In Phytochemistry, vol. 65, no. 9, pp. 1273‒1281. DOI:10.1016/j.phytochem.2004.04.01310.1016/j.phytochem.2004.04.01315184012]Search in Google Scholar
[MILOS, M. ‒ MASTELI, J.‒ JERKOVIC, I. ‒ KATALINIC, V. 2000. Chemical composition and antioxidant activity of the essential oil of oregano (Origanum vulgare L.) grown wild in Croatia. In Rivista Italiana EPPOS, Gennaio, pp. 616‒624.]Search in Google Scholar
[NATH, A. ‒ BAGCHI, B. ‒ MISRA, L.K. ‒ DEKA, B.C. 2011. Changes in post-harvest phytochemical qualities of broccoli florets during ambient and refrigerated storage. In Food Chemistry, vol. 127, pp. 1510‒1514. DOI:10.1016/j.foodchem.2011.02.00710.1016/j.foodchem.2011.02.007]Search in Google Scholar
[NGUEFACK, J. ‒ SOMDA, I. ‒ MORTENSEN, C.N.‒ AMVAM ZOLLO, P.H. 2005. Evaluation of five essential oils from aromatic plants of Cameroon for controlling seed-borne bacteria of rice (Oryza sativa L.). In Seed Science and Technology, vol. 33, pp. 397‒407. DOI: http://dx.doi.org/10.15258/sst.2005.33.2.1210.15258/sst.2005.33.2.12]Search in Google Scholar
[PAJĄK, P. ‒ SOCHA, R. ‒ GAŁKOWSKA, D. ‒ ROŻNOWSKI J. – FORTUNA, T. 2014. Phenolic profile and antioxidant activity in selected seeds and sprouts. In Food Chemistry, vol. 143, pp. 300‒306. DOI:10.1016/j.foodchem.2013.07.06410.1016/j.foodchem.2013.07.06424054243]Search in Google Scholar
[PARNAUD, G. ‒ LI, P. ‒ CASSAR, G. ‒ ROUIMI, P. ‒ TULLIEZ, J. ‒ COMBARET, L. ‒ GAMET-PAYRASTRE, L. 2004. Mechanism of sulforaphane-induced cell cycle arrest and apoptosis in human colon cancer cells. In Nutrition and Cancer, vol. 48, no. 2, pp. 198‒206. DOI: 10.1207/s15327914nc4802_1010.1207/s15327914nc4802_1015231455]Search in Google Scholar
[PÉREZ-BALIBREA, S. ‒ MORENO D.A. ‒ GARCÍA-VIGUERA, C. 2011. Genotypic effects on the phytochemical quality of seeds and sprouts from commercial broccoli cultivars. In Food Chemistry, vol. 125, pp. 348‒354. DOI:10.1016/j.foodchem.2010.09.00410.1016/j.foodchem.2010.09.004]Search in Google Scholar
[SABIR, K.F. 2012. Postharvest quality response of broccoli florets to combined application of 1-methyl cyclopropene and modified atmosphere. In Agricultural and Food Science, vol. 21, no. 4, pp. 421‒429.]Search in Google Scholar
[SNEDECOR, G.W. ‒ COCHRAN, W.G. 1989. Statistical Methods, 8th ed. 2nd Printing. In Lowa State Universty Press, Ames, Lowa, 50014, USA. ISBN 0-8138-1516-4]Search in Google Scholar
[VALLEJO, F. ‒ TOMÁS-BARBERÁN, F.A. ‒ GARCÍA-VIGUERA, C. 2002. Glucosinolates and vitamin C content in edible parts of broccoli inflorescences after domestic cooking. In European Food Research and Technology, vol. 215, pp. 310‒316. DOI: 10.1007/s00217-002-0560-810.1007/s00217-002-0560-8]Search in Google Scholar
[VILLARREAL–GARCIA, D. ‒ NAIR, V. ‒ GISNEROS-ZEVALLOS, L. ‒ JACOBO–VEAZQUEZ, D.A. 2016. Plants as biofacttories: Postharvest stress–Induced accumulation of phenolic compounds and glucosinolates in broccoli subjected to wounding stress and exogenous phytohormones. In Fronties in Plant Science, vol. 7, no. 45, pp. 1‒11. DOI: 10.3389/fpls.2016.0004510.3389/fpls.2016.00045474803726904036]Search in Google Scholar
[VOKOU, D. ‒ DOUVLI, P. ‒ BLIONIS, G.J. ‒ HALLEY, J.M. 2003. Effects of monoterpenoids, acting alone or in pairs, on seed germination and subsequent seedling growth. In Journal of Chemical Ecology, vol. 29, pp. 2281‒2301. DOI: 10.1023/A:102627443089810.1023/A:1026274430898]Search in Google Scholar
[WEST, L.G. ‒ MEYER, K.A. ‒ BALCH, B.A ‒ ROSSI, F.J. ‒ SCHULTZ, M.R. ‒ HAAS, G.W. 2004. Glucoraphanin and 4-hydroxyglucobrassicin contents in seeds of 59 cultivars of broccoli, raab, kohlrabi, radish, cauliflower, Brussels sprouts, kale, and cabbage. In Journal of Agriculture and Food Chemistry, vol. 52, pp. 916–926. DOI: 10.1021/jf030718910.1021/jf030718914969551]Search in Google Scholar
[XIAO, Z. ‒ LESTER, G.E. ‒ LUO, Y. ‒ XIE, Z. – YU, L. – WANG, Q. 2014. Effect of light exposure on sensorial quality, concentrations of bioactive compounds and antioxidant capacity of radish microgreens during low temperature storage. In Food Chemistry, vol. 151, pp. 472‒479. DOI:10.1016/j.foodchem.2013.11.08610.1016/j.foodchem.2013.11.08624423559]Search in Google Scholar
[YAN, X. ‒ CHEN, S. 2007. Regulation of plant glucosinolate metabolism. In Planta, vol. 226, pp. 1343‒1352. DOI: 10.1007/s00425-007-0627-710.1007/s00425-007-0627-717899172]Search in Google Scholar
[YUAN, G.F. ‒ WANG, X.P. ‒ GUO, R.F. ‒ WANG, Q.M. 2010. Effect of salt stress onphenolic compounds, glucosinolates, myrosinase and antioxidant activity in radish sprouts. In Food Chemistry, vol. 121, pp. 1014–1019. DOI: 10.1016/j.foodchem.2010.01.04010.1016/j.foodchem.2010.01.040]Search in Google Scholar