After boiling and steaming, a loss in AsA content of 34% and 22% was reported for broccoli, while microwaving and pressure-cooking, caused more than 90% retention  and conversion of AsA to dehydroascorbic acid (DHAA) was observed after the thermal treatments for 15 min of crushed broccoli at 30 °C up to 60 °C . Thermal treatment, such as steaming, is associated to the inactivation of myrosinases enzymes, resulting in low loss of glucosinolates. When compared to steaming, a higher reduction of glucosinolates was observed during boiling and microwave cooking since glucosinolates leach into the boiling water due to their highwater solubility, while around 90% of glucosinolates is lost in cooking water . Glucosinolates were reduced by 55%, 54%, 60%, and 41%, in stir-fried, stir-fried/boiled, microwaved, and boiled broccoli, respectively . The majority of domestic cooking causes myrosinase denaturation, while glucosinolates remain intact. Blanching cruciferous vegetables prior to freezing may denature myrosinase, thus whole glucosinolates are consumed . Also, storage at a low temperature has an effect on the antioxidant activity, as chilling at 6 °C for 35 days determined sulforaphane loss of 29%, while storage at −18 °C for 60 days resulted in loss mainly attributed to the blanching step .