Variation of Glucosinolates in Vegetable Crops of Brassica oleracea

Abstract

Glucosinolates were evaluated in 5 groups and 65 accessions of Brassica oleracea (50 broccoli, 4 Brussels sprouts, 6 cabbage, 3 cauliflower, and 2 kale) grown under uniform cultural conditions. Glucosinolates and their concentrations varied among the different groups and within each group. The predominant glucosinolates in broccoli were 4-methylsulfinylbutyl glucosinolate (glucoraphanin), 3-butenyl glucosinolate (gluconapin), and 3-indolylmethyl glucosinoate (glucobrassicin). Glucoraphanin concentration in broccoli ranged from 0.8 micromol g(-1) DW in EV6-1 to 21.7 micromol g(-1) DW in Brigadier. Concentrations of the other glucosinolates in broccoli varied similarly over a wide range. In Brussels sprouts, cabbage, cauliflower, and kale, the predominant glucosinolates were sinigrin (8.9, 7.8, 9.3, and 10.4 micromol g(-1) DW, respectively) and glucobrassicin (3.2, 0.9, 1.3, and 1.2 micromol g(-1) DW, respectively). Brussels sprouts also had significant amounts of gluconapin (6.9 micromol g(-1) DW). Wide variations in glucosinolate content among genotypes suggest differences in their health-promoting properties and the opportunity for enhancement of their levels through genetic manipulation.

Consumption of cruciferous vegetables and glucosinolates in a Spanish adult population

“…There are several factors that may influence the exposure to ITC and indoles: the genetics of glucosinolate biosynthesis within the plant (Kushad et al, 1999;Mithen, 2001), environmental factors, such as soil and climate conditions (Ciska et al, 2000;Pereira et al, 2002;Vallejo et al, 2003), and storage, processing and cooking. Overall up to 50% of total glucosinolate content may be lost after cold storage (McNaughton and Marks, 2003), whereas chopping may lead to remarkable increase in the level of indole glucosinolates (Verkerk et al, 1997).…”

“…In addition to the glucosinolate content for each food item, it was considered whether it applied to a fresh or frozen vegetable, or whether it was consumed as raw or cooked. The amount of indole-type glucosinolates for each cruciferous vegetable was estimated as a proportion of total glucosinolates (Kushad et al, 1999;Ciska et al, 2000); the remaining proportion was considered as aliphatic glucosinolates, although this term actually includes several side chain structures (Fahey et al, 2001). The values applied in our study for the estimation of glucosinolate intake are summarized in the Table 1.…”

Glucosinolates inBrassicavegetables: The influence of the food supply chain on intake, bioavailability and human health

“…Each species of the family Brassicaceae has a distinct GLS profile characterised by major GLSs as summarised by an actual data set ( Table 2). In Brassica vegetables, different species of the same genus and different cultivars of the same species have highly variable GLS concentrations [8,11,12]. Table 2 shows the GLS concentration ranges of members of the family Brassicaceae.…”

Handbook of Plant Food Phytochemicals

“…rapa) gluconasturtiin and progoitrin have been reported as the predominant glucosinolates in the root, with gluconapin predominant in the leaf (consumed as turnip greens) [20,76,92,126]. In Brussels sprouts, cabbage, cauliflower and kale the predominant glucosinolates reported are sinigrin, glucoiberin and glucobrassicin [87,178]. In a recent study examining a range of Brassica vegetables grown in a single location the level of total glucosinolates found varied from 14 to 625 tmol/100g FW and the overall level of total glucosinolates was highest in Brussels spouts.…”