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Rapid method for determining total glucosinolates in rapeseed by measurement of enzymatically released glucose
Author(s) -
Smith Clifford A.,
Dacombe Clive
Publication year - 1987
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.2740380206
Subject(s) - myrosinase , chemistry , glucosinolate , chromatography , rapeseed , glucose oxidase , sephadex , hydrolysis , biochemistry , enzyme , food science , botany , brassica , biology
Abstract Glucosinolates were hydrolysed with endogenous myrosinase to liberate glucose by ball‐milling whole seed with water. Similar ball‐milling with acidified 40% methanol deactivated myrosinase and allowed free glucose in the seed to be measured separately. Extracts were filtered through activated charcoal paper to remove interfering phenolic compounds, and glucose was measured by a glucose oxidase/peroxidase colorimetric procedure. Correction was made for free glucose before calculating total glucosinolate content of the seed. The procedure was simple, reproducible and rapid (30 min) and the addition of exogenous myrosinase was unnecessary. It gave figures in excellent agreement with the more lengthy Sephadex micro‐column method and the proposed EEC reference procedure based on temperature‐programmed gas‐liquid chromatography of trimethylsilyl derivatives formed from enzymatically produced desulphoglucosinolates.