Variation of Glucosinolates in Vegetable Crops of Brassica o leracea

✍ Scribed by Kushad, Mosbah M.; Brown, Allan F.; Kurilich, Anne C.; Juvik, John A.; Klein, Barbara P.; Wallig, Mathew A.; Jeffery, Elizabeth H.

• Book ID: 120379641
• Publisher: American Chemical Society
• Year: 1999
• Tongue: English
• Weight: 66 KB
• Volume: 47
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf980985s

✦ Synopsis

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 µmol g -1 DW in EV6-1 to 21.7 µmol 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 µmol g -1 DW, respectively) and glucobrassicin (3.2, 0.9, 1.3, and 1.2 µmol g -1 DW, respectively). Brussels sprouts also had significant amounts of gluconapin (6.9 µmol 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.