Glucosinolates in broccoli ( Brassica oleracea L. var. italica ) as affected by postharvest temperature and radiation treatments

Rybarczyk-Płońska, Anna; Hagen, Sidsel Fiskaa; Borge, Grethe Iren A.; Bengtsson, Gunnar; Hansen, Magnor; Wold, Anne-Berit

doi:10.1016/j.postharvbio.2015.12.010

Cited by 55 publications

(50 citation statements)

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“…Rybarczyk‐Plonska et al . () reported that Gls contents were not changed in broccoli flower buds during pre‐storage at low temperatures (0 or 4 °C) for 4 or 7 days, even suggesting that the combination of pre‐storage at 0 °C followed by storage at 10 °C, maximises the level of Gls in broccoli florets. Paulsen et al .…”

Section: Resultsmentioning

confidence: 96%

“…The purple cultivars ARB 5241 and DP 0224 (Figure S2) displayed the highest concentration of Gls with values of 54.2 and 51.2 μmol g −1 DM respectively. These purple cultivars also contained higher values of Gls compared to other vegetables such as green cauliflower, purple cauliflower and rutabaga (5.26, 8.26 and 7.34 μmol g −1 DM, respectively; Kapusta‐Duch et al ., ); broccoli‐buds and broccoli‐stalks (21.4 and 13.6 μmol g −1 DM respectively; Rybarczyk‐Plonska et al ., ); maca (31.4–36.2 μmol g −1 DM; Yábar et al ., ); and pak choi (10.9 μmol g −1 DM; Yang et al ., ).…”

Section: Resultsmentioning

confidence: 99%

“…Thornalley (2007) reported that room storage conditions caused no significant or minimal losses of Gls contents in broccoli, cauliflower and green cabbage. Rybarczyk-Plonska et al (2016) reported that Gls contents were not changed in broccoli flower buds during pre-storage at low temperatures (0 or 4°C) for 4 or 7 days, even suggesting that the combination of prestorage at 0°C followed by storage at 10°C, maximises the level of Gls in broccoli florets. Paulsen et al (2018) reported for broccoli florets stored at 4°C that the total Gls are maintained but significantly decrease when stored at 15°C.…”

Section: Influence Of Storage Type On Glucosinolate Content and Myrosmentioning

confidence: 96%

“…storage temperature) trigger the activation of the secondary metabolism of broccoli increasing it Gls content. However, the mechanisms related to the synthesis of Gls in response to stress are still unknown (Rybarczyk-Plonska et al, 2016). Biotic and abiotic factors which influence secondary metabolite production have different applications, such as improvements in the production of phytochemicals (Ramakrishna & Ravishankar, 2011).…”

Section: Influence Of Storage Type On Glucosinolate Content and Myrosmentioning

confidence: 99%

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Postharvest storage and cooking techniques affect the stability of glucosinolates and myrosinase activity of Andean mashua tubers (Tropaeolum tuberosum)

Campos

Aguilar‐Galvez

García‐Ríos

et al. 2019

Int J of Food Sci Tech

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Summary The identification and quantification of Glucosinolates (Gls) via UPLC® MS‐MS/PDA/qToF in ten mashua cultivars was carried out. Gls total contents were within the 4.9–54.2 μmol g−1 dry matter range, of which 96–99% corresponded to glucoaubrietin. Other less abundant Gls were glucotropaeolin and tentatively two isomers of hydroxybenzyl Gls. Postharvest refrigeration and shade storage conditions increased the content of Gls up to day 6 in 39.7% and 51.5% respectively. Sun exposure increased the Gls content in 40% up to day 3 but from day 6 considerable losses were attained (92% at day 15). Low correlation levels (R2) between the Gls and myrosinase (MYR) activity of 0.57, 0.28 and 0.39 for the refrigeration, shade and sun exposure treatments were obtained. The cooking regimes tested, boiling, microwaving and baking totally inactivated MYR without affecting the Gls content.

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Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 99%

Section: Influence Of Storage Type On Glucosinolate Content and Myrosmentioning

confidence: 96%

Section: Influence Of Storage Type On Glucosinolate Content and Myrosmentioning

confidence: 99%

See 2 more Smart Citations

Postharvest storage and cooking techniques affect the stability of glucosinolates and myrosinase activity of Andean mashua tubers (Tropaeolum tuberosum)

Campos

Aguilar‐Galvez

García‐Ríos

et al. 2019

Int J of Food Sci Tech

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“…This could determine their level of nutritional and health promoting properties and supports the feasibility of developing germplasm with enhanced level of glucosinolates through genetic manipulation. Previous studies have shown that the temperature [19], amount of rainfall [40], radiation [41, 42], plant part examined [1], phenological stage of growth [15, 19], and level of insect damage [19, 43] have affected the level of glucosinolates. The degradation products (pent-4-enyl-isothiocyante and 5-(methylsulfinyl) pentyl isothiocyante) of the dominant GSLs found in this study, gluconapin and glucobrassicanapin, respectively, found to inhibit a wide range of bacteria and fungi indicating their promising antimicrobial potential [6].…”

Section: Discussionmentioning

confidence: 99%

Determination of glucosinolate contents in Brassica germplasm collections and inter- & intra-leaves distribution pattern using UPLC-MS/MS Multiple Reaction Monitoring scan mode

Assefa

Choi

Lee

et al. 2019

Preprint

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19Intact glucosinolate (GSL) profile (five aliphatic; three aromatic, and one indolic glucosinolate) in 20 the leaves of 50 germplasm collections and commercial cultivars of Brassica rapa, Brassica juncea, and 21 Brassica oleracea collected from six different countries and grown under uniform cultural conditions were 22 compared by UPLC-MS/MS. Total GSLs content ranged from 36.80 to 2383.12 μmol/kg DW. Aliphatic 23 GSLs predominated among the entire samples representing from 23.0 to 98.9% of the total GSLs content, 24 where gluconapin and glucobrassicanapin contributed the greatest proportion. Other GSLs such as, 25 progoitrin (PRO), glucotropaeolin (TRO), and glucobarbarin (BAR) were found in relatively low 26 concentrations. Principal Component Analysis (PCA) yielded three principal components with eigenvalue ≥ 27 1, representing 70.33% of the total variation across the entire data set. Accessions IT260822 & IT32750, and 28 commercial cultivar, "Hangamssam2", were well distinguished from other samples in the PCA plot due to 29 their significantly high amount of BAR, glucobrassicin (GBC), and glucoerucin (ERU), respectively. The 30 inter-and intra-leaf variations of GSLs were examined in three kimichi cabbage varieties. The GSLs content 31 varied significantly among leaves in different positions (outer, middle, and inner) and sections within the 32 leaves (top, middle, bottom, green/red, and white). Higher GSL contents were observed in the proximal half 33 & white section of the leaves and inner positions (younger leaves) in most of the samples. GBC, 34 gluconasturtiin (NAS), and glucoberteroin (BER) should be studied profusely in Brassica plants as some of 35 their degradation products of GBC and NAS are useful in cancer chemopreventive functions, whereas BER 36takes part in the process of suppressing aging of the skin. GSLs are regarded as allelochemicals; hence, the 37 data related to the patterns of GSLs within the leaf and between leaves at different position could be useful to 38 understand the defense mechanism of Brassica plants. The observed variability could be useful for breeders 39 to develop Brassica crops with high GSL content or specific profiles of GSLs as required. 42Glucosinolates (GSLs) also called β-thioglucoside-N-hydroxysulfates are class of sulfur-containing 43 important plant secondary metabolites naturally occurring in almost all Brassica species [1]. GSLs could be 44 classified as aliphatic, aromatic, and indolic glucosinolates based on their side chain structure (R group) 45 which are derived from the amino acid precursors methionine (but also alanine, leucine, isoleucine, or valine 46 in some cases), phenylalanine, and tryptophan, respectively [2]. Most glucosinolates share a basic chemical 47 structure consisting of a β-D-glucopyranose residue linked via a sulfur atom to a (Z)-N-hydroximinosulfate 48 ester and a variable R group [3]. Upon hydrolysis by myrosinases, glucosinolates produce several bioactive 49 products including, isothiocyanates, thiocyanates, and nitriles. Glucosin...

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Broccoli and Cauliflower

Bhattacharjee

2018

Handbook of Vegetables and Vegetable Processing

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Glucosinolates in broccoli ( Brassica oleracea L. var. italica ) as affected by postharvest temperature and radiation treatments

Cited by 55 publications

References 50 publications

Postharvest storage and cooking techniques affect the stability of glucosinolates and myrosinase activity of Andean mashua tubers (Tropaeolum tuberosum)

Postharvest storage and cooking techniques affect the stability of glucosinolates and myrosinase activity of Andean mashua tubers (Tropaeolum tuberosum)

Determination of glucosinolate contents in Brassica germplasm collections and inter- & intra-leaves distribution pattern using UPLC-MS/MS Multiple Reaction Monitoring scan mode

Broccoli and Cauliflower

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