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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.