Kinetic Changes in Glucosinolate-Derived Volatiles by Heat-Treatment and Myrosinase Activity in Nakajimana (Brassica rapa L. cv. nakajimana)

Nakajimana (Brassica rapa L. cv. nakajimana), of the family Brassicaceae, is a traditional vegetable in Japan. Three isothiocyanates and five cyanides in the leaves of nakajimana were identified by gas chromatography (GC) and GC–mass spectrometry (GC-MS), and their kinetic changes using heat-treatme...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 2011-10, Vol.59 (20), p.11034-11039
Main Authors: Kato, Mika, Imayoshi, Yuriko, Iwabuchi, Hisakatsu, Shimomura, Koichiro
Format: Article
Language:English
Subjects:
Biological and medical sciences
boiling
Brassica rapa
Brassica rapa - chemistry
Chemical Changes Induced by Processing/Storage
cyanides
Cyanides - analysis
Drug Stability
Food industries
Fundamental and applied biological sciences. Psychology
gas chromatography
Glucosinolates - analysis
Glucosinolates - chemistry
Glycoside Hydrolases - metabolism
Hot Temperature
human health
ingestion
isothiocyanates
Isothiocyanates - analysis
Isothiocyanates - chemistry
Japan
Kinetics
leaves
Plant Leaves - chemistry
Plant Leaves - enzymology
spectroscopy
temperature
thioglucosidase
vegetables
Volatilization
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:Nakajimana (Brassica rapa L. cv. nakajimana), of the family Brassicaceae, is a traditional vegetable in Japan. Three isothiocyanates and five cyanides in the leaves of nakajimana were identified by gas chromatography (GC) and GC–mass spectrometry (GC-MS), and their kinetic changes using heat-treatment (temperature and time) were investigated. In addition, myrosinase activity of extracts prepared from fresh nakajimana leaf was determined. In crushed heat-treated leaves of nakajimana (70 °C for 30 s), formation of isothiocyanates and myrosinase activity increased, whereas formation of 1-cyano-3,4-epithiobutane and 1-cyano-4,5-epithiopentane decreased. Heat-treatment can significantly alter the content of potentially beneficial compounds in nakajimana, and ingestion of suitable isothiocyanates for human health may be better facilitated by mild boiling.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf201626z