Glucoraphanin and 4-Hydroxyglucobrassicin Contents in Seeds of 59 Cultivars of Broccoli, Raab, Kohlrabi, Radish, Cauliflower, Brussels Sprouts, Kale, and Cabbage

West, Leslie G.; Meyer, Keith A; Balch, Barbara A; Rossi, Frank; Schultz, Michael R; Haas, George W.

doi:10.1021/jf0307189

Cited by 110 publications

(112 citation statements)

References 33 publications

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“…Although the differences may have been due to cultivar variation, the low values in our study may have been due to lower initial glucosinolate levels in the seed. Measured glucoraphanin for the BroccoSprouts™ broccoli seed used in this study was 22.6 μmol·g -1 which is approximately half the level quoted for BroccoSprouts™ broccoli seed in West et al (2004).…”

Section: Resultsmentioning

confidence: 49%

Impact of cold storage on glucosinolate levels in seed-sprouts of broccoli, rocket, white radish and kohl-rabi

Force

O’Hare²,

Wong³

et al. 2007

Postharvest Biology and Technology

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The effect of cold storage on glucosinolate concentration was examined in 7-day-old seed-sprouts of broccoli, kohl rabi, white radish and rocket. Principal glucosinolates identified were glucoraphanin and glucoerucin (in broccoli, kohl rabi and rocket), glucoiberin (in broccoli and kohl rabi), and glucoraphenin and glucodehydroerucin (in white radish). Generally, sprouts showed no significant changes in individual glucosinolate concentrations during storage at 4°C for 3 weeks. The exception to this was rocket, which showed a significant decline in glucoerucin and glucoraphanin after 1 and 2 weeks, respectively. These preliminary results indicate that as there is no significant loss of glucosinolates in broccoli, radish and kohl rabi sprouts, these sprouts may be stored under domestic refrigeration conditions without significant loss of potential anti-cancer compounds. Rocket sprouts, on the other hand, should be consumed soon after purchase if glucosinolate levels are to be maintained.

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Section: Resultsmentioning

confidence: 49%

Impact of cold storage on glucosinolate levels in seed-sprouts of broccoli, rocket, white radish and kohl-rabi

Force

O’Hare²,

Wong³

et al. 2007

Postharvest Biology and Technology

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“…Variation of GSL composition and concentration in Brassica vegetables is caused by many factors: varieties, different plant organs and development stages, growing and environmental conditions, post-harvest storage and handling procedures (Jeffery et al, 2003;Vallejo et al, 2002). The concentration of potentially health beneficial GSLs for a given species has been found to be greater in seed sprout vegetables are scarce and much of the literature still focuses upon either fully grown plants of B. oleracea crops (Charron et al, 2005;Ciska et al, 2000;Kushad et al, 1999) or seeds (Mattaus and Luftmann, 2000;West et al, 2004). De March et al (1989 examined the variation of GSLs content during pod and seed maturity.…”

Section: Introductionmentioning

confidence: 99%

Variation of Glucosinolate Composition during Seedling and Growth Stages of Brassica rapa L. ssp. pekinensis

Hong¹,

Kim²

2014

HST

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The objective of this study was to evaluate glucosinolate (GSL) profiles and variation of total and individual GSLs concentrations within seedling (0-14 days) and growth stages (0-15 weeks) of Korean Chinese cabbage (Brassica rapa L. ssp. pekinensis). Ten GSLs (progoitrin, glucoraphanin, glucoalyssin, gluconapin, glucobrassicanapin, 4-hydroxyglucobrassin, glucobrassicin, 4-methoxyglucobrassicin, neoglucobrassicin and gluconasturtiin) were identified from Korean Chinese cabbage. In general, total GSL content significantly decreased during seedling (from 92.89 to 35.26 μmol･g -1 DW) and growth stages (from 74.11 to 1.97 μmol･g -1 DW). Gluconapin was the highest in seeds and in the germination period (73.1 μmol･g -1 DW) and declined gradually from 73 to 15% during seedling stages. The level of the major aliphatic GSLs, gluconapin and progoitrin, tended to decrease sharply, whereas levels of indolic GSLs (4-methoxyglucobrassicin, glucobrassicin) and aromatic GSLs (gluconasturtiin) were found to increase generally at the beginning of growth stages.

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“…The data, therefore, suggest that the extracts of Cruciferae are a potential source of natural antioxidants. This is due to the presence of phytoconstituents, viz., alkaloids, sterols, phenolic compounds (flavonoids), glycosides, and glucosinolates which have been known for their antioxidant property [36][37][38][39]. The antioxidant activity of phenolics is mainly because of their redox properties, which allow them to act as reducing agents, hydrogen donors, singlet oxygen quenchers, and metal chelators [40].…”

Section: Discussionmentioning

confidence: 99%

Quantitative Analysis of Natural Antioxidants and Free Radical Scavenging Activities of Cruciferae Vegetables

Jamuna

Rao

et al. 2017

Asian J Pharm Clin Res

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Objective: The aim of this research program is to evaluate the antioxidant potentialities comprehensively utilizing commonly available cruciferous vegetables of India, viz., cabbage, cauliflower, kohlrabi, and radish. Methods:The plant materials were procured and processed for cold extraction procedure using 70% ethanol. The extracts were primarily assessed for their phytoconstituents and further for their in vitro antioxidant activity using various qualitative and quantitative estimations. The results of quantitative estimations were expressed in terms of equivalence with respective standards, and the antioxidant potentiality of various scavenging and chelating activities were expressed in terms of 50% effective concentration. Further, correlation studies were made between quantitative and qualitative assays to study the relationship between the effects of different phytoconstituents groups. Results:In this study, the results revealed that all the four cruciferous vegetable extracts possess potential antioxidant activities. Among the extracts under study kohlrabi has recorded superior antioxidant potential than others. It is clear from the study that the tested cruciferous vegetables manifested differential expression of antioxidant capacity due to their phytoconstituents. Conclusion:From the results, it can be concluded that the Cruciferae vegetables have potent antioxidant activity contributing to the use for health benefits in addition to their nutritive role as vegetable.

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Glucoraphanin and 4-Hydroxyglucobrassicin Contents in Seeds of 59 Cultivars of Broccoli, Raab, Kohlrabi, Radish, Cauliflower, Brussels Sprouts, Kale, and Cabbage

Cited by 110 publications

References 33 publications

Impact of cold storage on glucosinolate levels in seed-sprouts of broccoli, rocket, white radish and kohl-rabi

Impact of cold storage on glucosinolate levels in seed-sprouts of broccoli, rocket, white radish and kohl-rabi

Variation of Glucosinolate Composition during Seedling and Growth Stages of Brassica rapa L. ssp. pekinensis

Quantitative Analysis of Natural Antioxidants and Free Radical Scavenging Activities of Cruciferae Vegetables

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