Premium
Glucosinolates in Brassica vegetables. Analysis of twenty‐seven cauliflower cultivars ( Brassica oleracea L. var. botrytis subvar. cauliflora DC)
Author(s) -
Sones Karen,
Heaney Robert K.,
Roger Fenwick G.
Publication year - 1984
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.2740350712
Subject(s) - brassica oleracea , glucosinolate , cultivar , brassica , brassicaceae , biology , botrytis , horticulture , botrytis cinerea , botany
The glucosinolate content of 27 cultivars of commercially grown cauliflower have been determined. The levels of total glucosinolates (<120 mg 100 g −1 fresh wt) were comparable with those previously reported for cabbage, but much lower than those found in Brussels sprouts. The major individual glucosinolates were identified as those possessing prop‐2‐enyl‐, 3‐methylsulphinylpropyl‐, 3‐indolylmethyl‐ and 1‐methoxy‐3‐indolylmethyl‐ side chains. Smaller amounts of but‐3‐enyl‐, 2‐hydroxybut‐3‐enyl‐, 3‐methylthiopropyl‐, 4‐methylthiobutyl‐, 2‐phenylethyl‐, pent‐4‐enyl‐, 2‐hydroxypent‐4‐enyl‐ and 5‐methylthiopentyl‐glucosinolates were also measured in some cultivars, the last three compounds not previously having been reported in cauliflower. Environmental effects, determined for the cultivars Wallaby, Coolabah, Barrier Reef and Snowy River were much less than previously found in Brussels sprouts.