Comprehensive Evaluation of the Bioactive Composition and Neuroprotective and Antimicrobial Properties of Vacuum-Dried Broccoli (<i>Brassica oleracea</i> var. <i>italica</i>) Powder and Its Antioxidants.

Although the TGC of dried broccoli showed a decreasing trend for all drying treatments ( Figure 2 C), attributed to both enzymatic and non-enzymatic reactions during drying [ 2 , 40 ], the loss of glucosinolates was lesser at high drying temperatures (80 and 90 °C).

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