Μέθοδοι προσδιορισμού των γλυκοζινολιτών και των προϊόντων της ενζυμικής τους υδρόλυσης στα λαχανικά

Abstract

The present study deals with the sulfur-containing secondary metabolites, known as glucosinolates, which are found naturally in cruciferous vegetables. They are easily converted to a number of active compounds, most common of which are isothiocyanates and indole derivatives, after their hydrolysis by the enzyme β-thioglucosidase, known as myrosinase, which is activated after cell damage. Both glycosinolates and their hydrolysis products not only give a distinguishing spicy aftertaste to the vegetables they are found in, but also appear to have biocidal action against various pathogenic microorganisms such as fungi, bacteria, various insects and parasites, while research has shown their potent chemopreventive properties against various types of cancer. In addition, reference is made to conventional and non-conventional extraction methods of glucosinolates and their hydrolysis products, which have been used from time to time, emphasizing the conditions prevailing during the extraction, with the most important being the temperature and the choice of the appropriate solvent. Finally, methods for their analysis are presented, with the most basic being spectrophotometry and chromatography, with the latter being combined with mass spectroscopy for optimal results.