Measurement of glucosinolate in advanced rapeseed cultivars by enzymatically released glucose and comparison of the results with HPLC method
1984
Ahmadi, M | Sharyati, F | Kamyab, F
Over 90 percent of the edible oil consumed in Iran is imported. Therefore, investigations on oilseeds are very important and necessary. Recently Canola has been recognized as a suitable oilseed to be cultivated in Iran. In the Canola meal, there are some material named glueosinolate that often have bad taste and smell. In the cells of Canola, there is an enzyme named. Thioglucosidase with EC 3.2.1.3 Thyoglucosidase can degrade the glucosinolate to glucose, sulfur and etc. In present research, the enzymatic method was studied. This method can be used for controlling of HPLC thecnique that applied as a routine method in oilseed laboratory. Therefor, 19 varieties of Canola was choosed for determination of glucosinolate with TERRY and enzymatic method with three replicates. The results was studied with MSTATC software under randomized complete block desihn. The results were showed that the mean of figures doesn't differ from each other between 0-50 µmol/gr. But overe than this content the enzymatic method wasn't suitable for assay. On the other hand, glucosinolate content is due to standard line in HPLC technique and sometimes didn't show the real content. It's concluded that the enzymatic method suits for controlling of HPLC instrument and also it is recommended that the enzyme is produced in oilseed laboratory.
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