What is the recommended resting period after chopping broccoli to maximize SFN formation via myrosinase activity?
Answer
30 to 40 minutes
Optimizing the production of Sulforaphane (SFN) depends heavily on allowing sufficient time for the enzymatic reaction to proceed before heat inactivates the necessary enzyme. Since the conversion relies on myrosinase acting upon glucoraphanin, the best practice involves physically disrupting the plant tissue (chopping or chewing) and then allowing it to rest, untouched by heat, for a period ranging from 30 to 40 minutes. This time frame permits the myrosinase to fully convert the precursor into SFN. If high heat is applied too quickly, the enzyme is denatured before significant conversion occurs, resulting in lower levels of the beneficial isothiocyanate.
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