Simultaneous extraction and quantitative analysis of S-Methyl-l-Cysteine Sulfoxide, sulforaphane and glucosinolates in cruciferous vegetables by liquid chromatography mass spectrometry

Shafaei, Armaghan; Hill, Caroline R.; Hodgson, Jonathan M.; Blekkenhorst, Lauren C.; Boyce, Mary C.

doi:10.1016/j.fochx.2023.101065

Cited by 2 publications

(1 citation statement)

References 36 publications

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“…The chromatographic separation of chemical constituents was achieved by reversephase liquid chromatography, followed by high-resolution mass spectrometric (QToF-MS/MS) analysis. Identification of chemical constituents from various samples of B. napus seeds resulted in characterization of 39 compounds, which belonged to various classes of chemistry, such as glucosinolates (1)(2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16), choline derivatives (17)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27), and flavonoids (28)(29)(30)(31)(32)(33)(34)(35), and other types of constituents, such as carbohydrates (36), dipeptides (37), hydroxy cinnamic acid derivatives (HCA) (38), and spermidine amide (39). Among the tentatively identified glucosinolates, three different moieties were identified: aliphatic (1-10), aromatic (11)(12)(13), and indole glucosinolates (14)(15)…”

Section: Lc-qtof Analysis Of Brassica Seedsmentioning

confidence: 99%

Comprehensive Quality Assessment of Brassica napus L. Seeds via HPTLC, LC-QToF, and Anatomical Investigation

Tileuberdi,

Katragunta,

Adams

et al. 2024

Molecules

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The Brassicaceae family, commonly referred to as cruciferous plants, is globally cultivated and consumed, with the Brassica genus being particularly renowned for its functional components. These vegetables are rich sources of nutrients and health-promoting phytochemicals, garnering increased attention in recent years. This study presents a comprehensive microscopic, chromatographic, and spectroscopic characterization of Brassica napus L. seeds from Kazakhstan aimed at elucidating their morphological features and chemical composition. Microscopic analysis revealed distinct localization of flavonoids, total lipids, and alkaloids. High-performance thin-layer chromatography (HPTLC) analysis of seed extracts demonstrated a complex chemical profile with significant quantities of non-polar compounds in the hexane extracts. Additionally, methanolic extracts revealed the presence of diverse chemical compounds, including alkaloids, flavonoids, and glucosinolates. The chemical composition exhibited varietal differences across different Brassica species, with B. napus L. seeds showing higher concentrations of bioactive compounds. Furthermore, liquid chromatography–quadrupole time-of-flight mass spectrometry (LC-QToF-MS) analysis provided insights into the chemical composition, with sinapine isomers, feruloyl, and sinapoyl choline derivatives as major compounds in the seeds. This study contributes to a better understanding of the chemical diversity and quality control methods’ approximations of B. napus L. seeds, highlighting their importance in functional food and nutraceutical applications.

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Section: Lc-qtof Analysis Of Brassica Seedsmentioning

confidence: 99%

Comprehensive Quality Assessment of Brassica napus L. Seeds via HPTLC, LC-QToF, and Anatomical Investigation

Tileuberdi,

Katragunta,

Adams

et al. 2024

Molecules

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Profiles of volatile sulfur compounds in various vegetables consumed in Korea using HS-SPME-GC/MS technique

Park,

Kim,

Joo Lee

et al. 2024

Front. Nutr.

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Volatile sulfur compounds (VSCs) are not only important for their therapeutic potential but also significantly influence the flavor profiles of agricultural products. VSCs exhibit various chemical structures due to their stability and volatility, and they may form or be altered as a result of enzymatic and chemical reactions during storage and cooking. This study has focused on profiles of VSCs in 58 different vegetable samples by using HS-SPME-GC/MS technique and chemometric analyses. The validation was carried out using cabbage juice as a vegetable matrix for VSCs analysis, showing satisfactory repeatability (RSD 8.07% ~ 9.45%), reproducibility (RSD 4.22% ~ 7.71%), accuracy and specificity. The established method was utilized on various vegetables, revealing that 21 VSCs such as sulfides, disulfides, trisulfides, isothiocyanates, sulfhydryls, and thiophenes were successfully identified and quantified. These compounds were found in a range of vegetables including Allium species, Cruciferae, Capsicum species, green leafy vegetables, and mushrooms. In particular, isocyanate and allyl groups were abundant in Cruciferae and Allium vegetables, respectively. Cooking conditions were shown to reduce the levels of certain sulfur compounds such as dimethyl sulfide and dimethyl trisulfide in vegetables like broccoli and cabbage, suggesting that heat treatment can lead to the volatilization and reduction of these compounds. The present study provides reliable insights into the compositions of VSCs in various vegetables and examines the changes induced by different cooking methods.

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Simultaneous extraction and quantitative analysis of S-Methyl-l-Cysteine Sulfoxide, sulforaphane and glucosinolates in cruciferous vegetables by liquid chromatography mass spectrometry

Cited by 2 publications

References 36 publications

Comprehensive Quality Assessment of Brassica napus L. Seeds via HPTLC, LC-QToF, and Anatomical Investigation

Comprehensive Quality Assessment of Brassica napus L. Seeds via HPTLC, LC-QToF, and Anatomical Investigation

Profiles of volatile sulfur compounds in various vegetables consumed in Korea using HS-SPME-GC/MS technique

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