Abstract
Glucosinolate (GSL) profiles and concentrations in various tissues (seeds, sprouts, mature root, and shoot) were determined and compared across nine Brassica species, including cauliflower, cabbage, broccoli, radish, baemuchae, pakchoi, Chinese cabbage, leaf mustard, and kale. The compositions and concentrations of individual GSLs varied among crops, tissues, and growth stages. Seeds had highest total GSL concentrations in most of crops, whereas shoots had the lowest GSL concentrations. Aliphatic GSL concentrations were the highest in seeds, followed by that in sprouts, shoots, and roots. Indole GSL concentration was the highest in the root or shoot tissues in most of the crops. In contrast, aromatic GSL concentrations were highest in roots. Of the nine crops examined, broccoli exhibited the highest total GSL concentration in seeds (110.76 µmol·g−1) and sprouts (162.19 µmol·g−1), whereas leaf mustard exhibited the highest total GSL concentration in shoots (61.76 µmol·g−1) and roots (73.61 µmol·g−1). The lowest GSL concentrations were observed in radish across all tissues examined.
Highlights
Many epidemiological studies have suggested that diets rich in fruits and vegetables are positively associated with human health in many ways, including reduced risk of cancers, type II diabetes, and cardiovascular diseases [1,2,3]
This study focused on examining the GSL profiles and their concentrations in various tissues and growth stages of nine Brassica crops
The NAS content was high in roots than in seeds, sprouts, and shoots in most crops examined, which resulted in higher levels of total GSL in roots
Summary
Many epidemiological studies have suggested that diets rich in fruits and vegetables are positively associated with human health in many ways, including reduced risk of cancers, type II diabetes, and cardiovascular diseases [1,2,3]. Brassicaceae vegetables, as a group, possess a large number of health-promoting compounds such as vitamins, carotenoids, flavonoids, polyphenols, minerals, and glucosinolates (GSLs) in considerable amounts [4,5,6,7,8,9,10]. A paucity of research addresses GSL patterns and concentrations in the young shoots and roots of different Brassica species, in addition to the seeds and sprouts. Brassica crops such as cauliflower, broccoli, cabbage, radish, baemuchae, kale, pakchoi, Chinese cabbage, and leaf mustard are commonly used for various side dishes in many countries. In this study, we investigated GSL profiles of seeds, sprouts, roots, and shoots across nine widely consumed Brassica vegetables for the comparative analysis of GSL profiles
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