Abstract
Glucosinolates are well known as natural antimicrobials and anticarcinogenic agents. However, these compounds can lose their properties and transform into antinutrients, depending on processing conditions. In addition, the bitterness of some glucosinolate in rapeseed meal can affect the likability of the final product. Therefore, it is important to identify and determine each glucosinolate and its derived form, not just the total glucosinolate content, in order to evaluate the potential of the final rapeseed protein product. This study provides a comprehensive report of the types and quantities of glucosinolates and their derived forms (isothiocyanates) associated with different rapeseed processing conditions. Glucosinolates and isothiocyanates were determined by HPLC-DAD-qTOF. In our study, the enzymatic degradation of glucosinolates by myrosinase was the main factor affecting either glucosinolate or isothiocyanate content. Other factors such as pH seemed to influence the concentration and the presence of glucosinolates. In addition, process parameters, such as extraction time and separation technology, seemed to affect the amount and type of isothiocyanates in the final protein extracts. Overall, both determined intact glucosinolates and their derived forms of isothiocyanates can give different types of biological effects. More studies should be performed to evaluate the impact of glucosinolates and isothiocyanates on human health.
Highlights
Glucosinolates are natural sulphur-containing compounds that are produced by the secondary metabolism of plants from the order Capparales, which among other families includes the Brassicacea
This study provides a comprehensive report of the types and quantities of glucosinolates and their derived forms associated with different rapeseed processing conditions
This study examines glucosinolate and isothiocyanate content of rapeseed protein products obtained from different processing conditions, using hot and cold pressed rapeseed cake as raw material
Summary
Glucosinolates are natural sulphur-containing compounds that are produced by the secondary metabolism of plants from the order Capparales, which among other families includes the Brassicacea. Several of these Brassica species are important for feed ingredients, notably rapeseed protein, whereas other species are commonly used in human nutrition, such as cauliflower, cabbages, broccoli and Brussels sprouts. According to the chemical structure of the side chain (-R), among others, alkenyl-, phenyl- and indolylmethyl glucosinolates can be distinguished [3] These compounds are involved in plant defense mechanisms against depredation, and some of these compounds appear to be protective against chemical carcinogens [2]. Isothiocyanates may act as inhibitors of mitosis in tumour cells [11,12,13]
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