Glucosinolates and derived products in cruciferous vegetables. Analysis of the edible part from twenty-two varieties of cabbage
1976
VanEtten, C.H. | Daxenbichler, M.E. | Williams, P.H. | Kwolek, W.F.
Knowledge of glucosinolate (GS) content in cabbage (Brassica oleracea) is needed to establish levels at which these compounds or their enzymically released products are consumed. New methods of analysis for individual and total GS were applied to 12 open-pollinated and 10 hybrid varieties. Total glucosinolates in cabbage as harvested ranged from 299 to 1288 ppm. Of the 12 GS's determined, those found in the greatest amount were: two 3-indolylmethyl GS's (18 to 63 ppm as thiocyanate ion); allyl GS [4 to 146 ppm as allyl isothiocyanate (ITC)]; 3-methylsulfinylpropyl GS (30 to 164 ppm as ITC); 4-methylsulfinylbutyl GS (0.2 to 119 ppm as ITC). The last two have not been quantitated previously in edible cabbage. Goitrin content ranged from 1.2 to 26 ppm. Significant differences among varieties were found and are attributed to genetic variability. Variation in GS content from head to head within a variety was greater in the open-pollinated than in the hybrid varieties.
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