Growth stress induces glucosinolate changes in pakchoy (<i>Brassica campestris</i> ssp. <i>chinensis</i>)

Shattuck, V. I.; Wang, W.

doi:10.4141/cjps94-107

Cited by 11 publications

(9 citation statements)

References 26 publications

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“…Lewis and Fenwick (1988) also point out that both pak choi and pe-tsai were low in glucosinolate content in comparison with other UK Brassicas. Shattuck and Wang (1994) reported that the glucosinolate contents in pak choi ranged from 2.53 to 4.30 μmol g -1 DW which is corresponding to our results of 40 μmol 100 g -1 FW, whereas about 100 μmol 100 g -1 FW of glucosinolates were observed by Lewis and Fenwick (1988). This high level is probably due to the cultivars used and because of different growing conditions and may be attributed to the center of origin and varying parentages.…”

Section: Total Glucosinolates In Brassica Rapasupporting

confidence: 87%

“…This result is in agreement with previous reports (He et al, 2000(He et al, , 2003 that analyzed in Pak choi by intact-GSs HPLC method. Similarly, Lewis and Fenwick (1988) and Shattuck and Wang (1994) reported the same glucosinolate profiles in pak choi. However, in recent study Krumbein found that glucoalyssin and glucoraphanin were also detected in this group (Krumbein et al, 2005).…”

Section: Glucosinolate Profiles In Brassica Rapamentioning

confidence: 58%

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Genetic Variation in Glucosinolate Content Within Brassica Rapa Vegetables

He¹,

Lou²,

Bonnema³

et al. 2012

Acta Hortic.

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Glucosinolates (GSs) were analyzed in 56 accessions of Brassica rapa grown in the greenhouse. Eight different glucosinolates were identified in the Brassica rapa group. They are the aliphatic glucosinolates progoitrin (PRO), gluconapin (NAP), glucobrassicanapin (GBN), the indolyl glucosinolates 4-hydroxyglucobrassicin (4OH), glucobrassicin (GBC), 4-methoxyglucobrassicin (4ME), neoglucobrassicin (NEO) and the aromatic glucosinolate gluconasturtiin (NAS). Gluconapin, glucobrassicanapin, progoitrin and gluconasturtiin are the most abundant GSs in the Brassica rapa, but there is considerable variation in content among accessions. The total glucosinolate contents in Brassica rapa group varied substantially between the different accessions. The highest amount of GSs (361 mol/100 g FW) was observed in leaves of vegetable turnip, followed by rapid cycling and yellow sarson, with the amount of 200 and 178 mol/100 g FW respectively. Whereas the lowest GSs content was found in turnip greens (20.8 mol/100 g FW) and Wutacai (22.6 mol/100 g FW). The total aliphatic GSs proportion varied from 50 to 90% of the total GS, while generally the content of indolyl glucosinoloates, especially 4OH glucobrassicin and neoglucobrassicin is low. Gluconasturtiin was found in relatively high concentrations in komastsuna (14.6 μmol/100 g FW), yellow sarson (7.1 μmol/ 100 g FW) and constitutes as much as 24% of the total amount of glucosinolates. Relatively high amounts of gluconapin (281 mol/100 g FW) and glucobrassicanapin (60.0 mol/100 g FW) were observed in the leaves of vegetable turnip. Compared with the Brassica oleracea group, Brassica rapa lacks glucoraphanin and sinigrin but contains gluconapin and glucobrassicanapin. Variations in glucosinolate content among genotypes suggest differences in their health-promoting properties and the opportunity for enhancement of their levels through breeding or genetic modification.

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Section: Total Glucosinolates In Brassica Rapasupporting

confidence: 87%

Section: Glucosinolate Profiles In Brassica Rapamentioning

confidence: 58%

Genetic Variation in Glucosinolate Content Within Brassica Rapa Vegetables

He¹,

Lou²,

Bonnema³

et al. 2012

Acta Hortic.

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“…He et al [36] and Hill et al [37] have also determined gluconapin as the main glucosinolate. Because of this, the Chinese broccoli does not behave like cauliflower and broccoli, but like most Brassicaceae which have a predominance of alkenyl glucosinolates [38][39][40]. Chinese broccoli like green broccoli had significantly lower proportions of the synthesised glucosinolates derived from homomethionines than found Groups (iii) and (iv).…”

Section: Glucosinolates Derived From Dihomomethionines or Homomethionmentioning

confidence: 82%

Genotypic effects on glucosinolates and sensory properties of broccoli and cauliflower

Schonhof

Krumbein

Brückner

2004

Nahrung

186

158

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The objective of this study was to investigate the influence that the species, form or cultivar exerts on the glucosinolate spectrum for glucosinolates and free sugars in selected vegetable species of the Brassica genus (Brassica oleracea var. italica Plenck, Brassica rapa var. alboglabra and Brassica oleracea var. botrytis L.). The results showed significant differences amongst the cultivar groups for the glucosinolate proportions as well as the contents of health-promoting and flavour-influencing alkyl, alkenyl and indole glucosinolates. The clear differences in the proportions of glucosinolates amongst the groups were not significantly influenced by the weather, although the absolute glucosinolate contents were. Interestingly, the species, forms and cultivars diverged in their external and internal sensory attributes, for example, colour, taste properties such as bitter and sweet, flavour such as green/ grassy, spicy, broccoli-like, cabbage-like, cauliflower-like, kohlrabi-like, leek-like and mouth-feel pungent. Differences in the sensory attributes led to different consumer acceptability based on first impressions judged on colour, flavour and overall liking. Consumers were seen to prefer cultivars with a bright colour, a lower level of bitter tasting glucosinolates (alkenyl and indole glucosinolates) and a higher sucrose content. Significant correlations were determined between the compound concentrations, the descriptively determined sensory properties and the consumer scores. Here, we identified properties of broccoli and cauliflower which, when optimised to the tastes of the consumer, could boost their acceptability.

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“…Once S supply is adequate, however, minimal N applications resulted in highest glucoraphanin content in broccoli (Table 1) (Jones et al, 2007), but N application rates that optimized glucoraphanin content in broccoli resulted in a significant decline in head weight (Jones et al, 2007) In a study with higher N application rates (50-600 kg ha À1 ), Omirou et al (2009) found glucoraphanin content in broccoli florets was maximized with a mid-range N application of 250 kg ha À1 . Growth stress caused by limited N also resulted in enhanced glucosinolate synthesis in pak choi (Shattuck & Wang, 1994), watercress (Kopsell et al, 2007a(Kopsell et al, , 2007b, and cabbage (Rosen et al, 2005) (Table 1). Jones et al (2007) postulated that poor N availability in broccoli florets may indirectly result in an increased availability of methionine for glucosinolate production, as suggested by Dick-Hennes and Buning-Pfaue (1992).…”

Section: Glucosinolatesmentioning

confidence: 94%

“…The most relevant reference is cited. Shattuck and Wang (1994) 14-224 mg L À1 14 mg L À1 Watercress Kopsell et al (2007aKopsell et al ( , 2007b 6-106 mg L À1 56 mg L À1…”

Section: Flavonoids and Other Phenolicsmentioning

confidence: 99%