engleski

Variation in glucosinolates composition and relationship between aliphatic and indole glucosinolates in cruciferous vegetables

Glucosinolates pattern of two cruciferous vegetables genus (Brassica and Armoracia) was estimated according to the data obtained by using high performance liquid chromatography of desulphoglucosinolates, assisted by UV-Diode Array and FL-detection. The peaks of desulphoglucosinolates in the vegetables samples analyzed were resolved and identified by the elution order and UV-spectra analyses. A profile of individual glucosinolates varied among the different genus as well as between the same genus and varieties. Glucosinolates found in borecole, cabbage, cauliflower, kale and kale sprouts were the mixture of aliphatic and indole glucosinolates with predominant content of 3-indolylmethyl glucosinolate, while horseradish contained about 90 % of allyl glucosinolate. This systematic approach was needed in order to estimate the glucosinolates pattern existing in various cruciferous vegetables, which are daily consumed by people of Croatia, and have different physiological effects on human beings. Namely, the glucosinolates consumption has been linked with antinutritive effects or with reduced risk of developing cancer, depending on glucosinolates composition and prevalence of hydrolysis products.

cruciferous vegetables, desulphoglucosinolates, glucosinolates, HPLC

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