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The aqueous extraction of glucosinolates from rapeseed
Author(s) -
DIETZ H. M.,
KING R. D.,
HARRIS R. V.
Publication year - 1991
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1991.tb01141.x
Subject(s) - glucosinolate , rapeseed , leaching (pedology) , chemistry , boiling , brassica , nitrogen , solubility , water extraction , extraction (chemistry) , agronomy , food science , botany , chromatography , biology , soil water , ecology , organic chemistry
Summary The losses of seed constituents from Brassica campestris var. Toria for various conditions of the leaching process developed at the Overseas Development Natural Resources Institute (ODNRI) were studied. Boiling seeds for 3 min at a seed/water ratio of 1:3 was sufficient to allow inactivation of the enzyme myrosinase; higher ratios did not increase losses in any of the constituents studied. Heat treatment of the seeds (5 min in boiling water) reduced the nitrogen solubility at the native pH (6.5) from 28 to 8%. The pH had little effect on the extent of glucosinolate leaching from coarsely ground seeds and the minimum protein loss occurred close to the native pH. Increased water temperatures (40, 50 and 80°C) did not lead to an increased leaching efficiency over ambient temperature (20°C). Seed/water ratio was found to be the most important factor during leaching. Cross‐current extraction over three stages at a seed/water ratio of 1:10 reduced the glucosinolate content by 98% while the crude protein loss was about 8.6%.