Identification and quantification of glucosinolates in different tissues of Raphanus raphanistrum by liquid chromatography tandem-mass spectrometry

• Published in: Journal of food composition and analysis 2017-08, Vol.61, p.20-27
• Main Authors: Maldini, Mariateresa, Foddai, Marzia, Natella, Fausta, Petretto, Giacomo L., Rourke, Jonathan P., Chessa, Mario, Pintore, Giorgio
• Format: Article
• Language: English
• Subjects: Food analysis; Food composition; Glucosinolates; Mass spectrometry; MRM; PCA; Raphanus
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2016.06.002

[Display omitted] •Quali-quantitative analysis of glucosinolates in Raphanus raphanistrum tissues.•MRM method was validated according to ICH.•PCA highlighted similarities/differences among tissues of R. raphanistrum.•The obtained data have commercial value in the field of food/medicinal plant. This study aims to identify and quantify the glucosinolates from different parts of wild radish R. raphanistrum (leaves, flowers, fruits, roots) using liquid chromatography-tandem mass spectrometry. Glucoraphenin is the predominant compound, accounting for about 87% (w/w) of total glucosinolate content, followed by glucobrassicin, glucoraphasatin and glucoraphanin (153mg 100g−1, 149mg 100g−1 and 141mg 100g−1 FW, respectively) in fruits; followed by glucoraphasatin (3mg 100g−1 FW) in flowers and by glucobrassicin, 4-hydroxyglucobrassicin and glucoraphasatin (145mg 100g−1, 27mg 100g−1 and 24mg 100g−1 FW, respectively) in leaves. In roots the major glucosinolate is glucoraphasatin (56mg 100g−1 FW) followed by the glucoraphenin and methoxyglucobrassicin (16mg 100g−1 and 7mg 100g−1 FW, respectively). Principal component analysis allowed the discrimination of fruit samples from other parts of the plant for the majority of glucosinolates and the fruits are highlighted as sources of glucosinolates. The results are interesting given that wild radish is one of the most important weeds of crops in the Mediterranean region and is popular for home vegetable production and for its employment in human nutrition both as a food as well as for medicinal purposes.