Comparison of bioactive phytochemical content and release of isothiocyanates in selected brassica sprouts

•Glucosinolates (GLs), soluble and total myrosinase activity in four brassica sprouts.•Conversion of GLs to isothiocyanates (ITCs) by endogenous myrosinase catalysed hydrolysis.•Tuscan black kale sprouts are very rich in glucoraphanin, the precursor of R-sulforaphane.•Sango and Daikon sprouts show t...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2013-11, Vol.141 (1), p.297-303
Main Authors: De Nicola, Gina Rosalinda, Bagatta, Manuela, Pagnotta, Eleonora, Angelino, Donato, Gennari, Lorenzo, Ninfali, Paolino, Rollin, Patrick, Iori, Renato
Format: Article
Language:English
Subjects:
Antioxidant activity
Biological and medical sciences
Brassica - chemistry
Brassica - classification
Brassica - growth & development
Broccoli
Daikon
Food toxicology
Food, Organic - analysis
Food, Organic - classification
Glucosinolate
Humans
Isothiocyanate
Isothiocyanates - chemistry
Medical sciences
Plant Extracts - chemistry
Sango
Toxicology
Tuscan black kale
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•Glucosinolates (GLs), soluble and total myrosinase activity in four brassica sprouts.•Conversion of GLs to isothiocyanates (ITCs) by endogenous myrosinase catalysed hydrolysis.•Tuscan black kale sprouts are very rich in glucoraphanin, the precursor of R-sulforaphane.•Sango and Daikon sprouts show the highest level of conversion of GLs to ITCs. The consumption of brassica sprouts as raw vegetables provides a fair amount of glucosinolates (GLs) and active plant myrosinase, which enables the breakdown of GLs into health-promoting isothiocyanates (ITCs). This study reports the determination of the main constituents related to human health found in edible sprouts of two Brassica oleracea varieties, broccoli and Tuscan black kale, and two Raphanus sativus varieties, Daikon and Sango. Radish sprouts exhibited the highest ability to produce ITCs, with Daikon showing the greatest level of conversion of GLs into bioactive ITCs (96.5%), followed by Sango (90.0%). Tuscan black kale gave a value of 68.5%, whereas broccoli displayed the lowest with 18.7%. ITCs were not the exclusive GL breakdown products in the two B. oleracea varieties, since nitriles were also produced, thus accounting for the lower conversion observed. Measuring the release of plant ITCs is a valuable tool in predicting the potential level of exposure to these bioactive compounds after the consumption of raw brassica sprouts.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.02.102