Fate of Singrin in Methanol/Ammonia/Water‐Hexane Extraction of B. juncea Mustard Seed

Abstract

The individual glucosinolates present in B. juncea mustard seed were determined. Sinigrin (ally1 glucosinolate) was the major glucosinolate of mustard seed and constituted 92.9% of the total glucosinolates. The effect of CHaOH/NHJH,O-hexane treatment on the concentration of glucosinolates was studied. Over 97% of sinigrin originally present in the seed was removed by the above solvent extraction system, mainly in the intact form. Breakdown products of sinigrin were quantified in the treated meal, in the extracted oil and in the polar phase (gums). Aglycon products were ally1 cyanide, ally1 isothiocyanate and 2,3-epithiopropane cyanide. Sugar breakdown products were glucose, thioglucose, thioglucose dimer and furfuryl alcohol. Desulfosinigrin was a minor decomposition product and might have acted as an intermediate in the decomposition of sinigrin.

Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods

“…The formation of a desulfoglucosinolate as a result of chemical degradation was suggested by Shahidi and Gabon (1990), who treated mustard seeds rich in glucosinolate 1 with a solvent mixture of methanol/ammonia/water‐hexane (at ambient temperatures) to remove the glucosinolate, and detected minor amounts of desulfoglucosinolate 30 . The latter was suggested to be an intermediate during this base‐catalyzed degradation 117c…”

Changes in volatile compounds of pickled mustard tuber (Brassica junceavar. tsatsai) during the pickling process

“…GLS are the nonvolatile flavour precursors to ITC, nitriles and thiocyanates which are responsible for the hot, pungent taste of the mustards (Carol et al, 1997). During pickling process, cell tissues break down and release ITC and nitrile constituents under different circumstances by the action of myrosinase (thioglucoside glucohydrolase, EC 3.2.3.1; Shahidi & Gabon, 1990;Chin & Lindsay, 1993). Chen & Andreasson (2001) have explained the degradation of GLS in detail.…”

Analysis of volatile components during potherb mustard (Brassica juncea, Coss.) pickle fermentation using SPME–GC-MS

“…Sinigrin widely exists in mustard and other members of the Brassica species of the cruciferous vegetables. During processing, cell tissues break down and release isothiocyanate by the action of myrosinase (thioglucoside glucohydrolase, EC 3.2.3.1) when the plant tissue is derupted (Chin & Lindsay, 1993;Shahidi & Gabon, 1990;Van Etten et al, 1976;Zrybko & Rosen, 1997). AITC, which is a major pungent flavor compound in mustard and Wasabi, is generated from its precursor, allyl glucosinolate, AITC is of course a wellknown constituent of mustard.…”