Perspective processing of turnip root (Brassica rapa) as a source of sulforafan

Abstract

Turnip (latin Brassica rapa) is a herbaceous plant from the genus Cruciferous. The root crop is a traditional product that has been producing in Russia since ancient times. This unpretentious herbaceous plant contains many different nutrients. The composition of turnips determines its value as a dietary product. From an economic point of view, the root crop, along with broccoli, can act as a source of biologically active substances like sulforaphane. Processing root crops using extraction will expand the scope of its application. The work presents a laboratory way for producing an extract of sulforaphane, followed by its quantitative determination from turnip varieties Petrovskaya-1. It was shown that the content of sulforaphane turnip extract (0.83 ± 0.03) mg in 1 cm3 extract. Next, the antioxidant ability of the extract was determined. A spectrophotometric study of antioxidant activity using a model adrenaline autooxidation reaction (in vitro) revealed that the aqueous extract has a pronounced antioxidant effect. It was registered that at an exposure time of 5 min, the AOA of the extract was 49.0%, at 10 min it was 13.0%. We can say that the processing of root crops is promising as a source of biologically active substances.

Inter-Varietal Variation in Phenolic Profile, Antioxidant, Anti-Inflammatory and Analgesic Activities of Two Brassica rapa Varieties: Influence on Pro-Inflammatory Mediators

“…Brassica rapa ( B. rapa ), commonly known as turnip, is an edible root consumed as a vegetable, which belongs to the Brassicaceae family [ 14 , 15 , 16 ]. B. rapa is a rich source of bioactive compounds including isothiocyanates, glucosinolates, anthocyanins, carotenoids, flavonoids, sulforaphane, organic acids and phenolic compounds [ 17 , 18 ]. The whole plant has been used not only for nourishment, but also as a traditional remedy against several diseases, including inflammation [ 2 ].…”

Development of technology for a fermented drink with cancer protective properties

“…Besides other sound dietary practices such as body mass control, the use of cancer protective food grade substances in diet can lower the risk of malignity development. These natural agents are biologically active (bioactive) substances of plant origin [2].…”

“…Sulphoraphane, being an antibacterial substance, is an infection protector in plants, where the compound is mainly encountered in the form of a glucosinolate, glucoraphanin. As bacterial infection is often caused by physical damage of a plant's tissues, cell wall breaching initiates glucoraphanin conversion to sulforaphane by the enzyme myrosinase [2].…”

“…One of the main dietary sources of sulforaphane is the group of cruciferous vegetables that are much more often cooked andor mechanically processed than eaten raw, so the conditions for glucoraphanin conversion to sulforaphane are met. Besides cabbage, broccoli, mustard etc., the family Cruciferae, or more precisely Brassicaceae, includes turnip (Brassica rapa), an annual or biennial herbaceous plant valued for its root, a rich source of various diet components: vitamins, dietary fibre and glucosinolates, including the precursor for sulforaphane [2]. Turnip is generally affordable and can be freely cultivated.…”