Influence of sinapine and  p ‐hydroxybenzylglucosinolate on the nutritional value of rapeseed and white mustard meals | Zendy

Josefsson Egon | Zendy; Uppström Bengt | Zendy

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Influence of sinapine and p ‐hydroxybenzylglucosinolate on the nutritional value of rapeseed and white mustard meals

Author(s) -

Josefsson Egon,

Uppström Bengt

Publication year - 1976

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2740270509

Subject(s) - rapeseed , meal , food science , white mustard , chemistry , white (mutation) , biology , botany , biochemistry , gene

The influence of sinapine on the nutritional value of rapeseed meal and white mustard meal, as well as the influence of p ‐hydroxybenzylglucosinolate on the nutritional value of white mustard meal, was evaluated by feeding experiments with mice. The effect of sinapine was small, whereas p ‐hydroxybenzylglucosinolate caused a highly detrimental effect on the nutritional value of white mustard meal. Preparations of sinapine and of p ‐hydroxybenzylglucosinolate are described.

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