Abstract
The composition and content of glucosinolates were investigated in the edible parts (petioles, peel and flesh) of tuber mustard, bamboo shoots mustard and baby mustard by high-performance liquid chromatography to reveal the association between the different cooking methods and their glucosinolate profiles. Eight glucosinolates were identified from tuber mustard and baby mustard, including three aliphatic glucosinolates, four indole glucosinolates and one aromatic glucosinolate. Only six of the eight glucosinolates were detected in bamboo shoots mustard. The results show that the distribution and content of glucosinolates varied widely among the different tissues and species. The highest contents of glucosinolates in tuber mustard, bamboo shoots mustard and baby mustard were found in flesh, petioles and peel, respectively. The content of total glucosinolates ranged from 5.21 µmol g–1 dry weight in bamboo shoots mustard flesh to 25.64 µmol g−1 dry weight in baby mustard peel. Aliphatic glucosinolates were predominant in the three stem mustards, followed by indole and aromatic glucosinolates. Sinigrin was the predominant glucosinolate in the three stem mustards. Sinigrin content in tuber mustard was slightly higher than that in baby mustard and much higher than that in bamboo shoots mustard, suggesting that the pungent-tasting stem mustards contained more sinigrin. In addition, a principal components analysis showed that bamboo shoots mustard was distinguishable from the other two stem mustards. A variance analysis indicated that the glucosinolates were primarily influenced by a species × tissue interaction. The correlations among glucosinolates were also analysed.
Highlights
The first description of glucosinolates was reported at the beginning of the seventeenth century in mustard seed [1]
Sinigrin was the predominant glucosinolate in the three stem mustards, whose content ranging from 59.89% in bamboo shoots mustard peel to 90.14% in baby mustard flesh
It was the first time that the composition and content of glucosinolates in bamboo shoots mustard and baby mustard have been identified, glucosinolates in swollen stems of tuber mustard have been reported
Summary
The first description of glucosinolates was reported at the beginning of the seventeenth century in mustard seed [1]. These compounds are studied widely as secondary metabolites with complex functions [2]. Glucosinolates contain a sulfated isothiocyanate group, thioglucose and an R-group derived from amino acids [4]. Myrosinase is a thioglucosidase stored in a different cell, physically separated from its substrate glucosinolates. Glucosinolates that are not hydrolysed are nontoxic, but when plants tissues are damaged by chewing or other actions, the myrosinase is released to hydrolyse the glucosinolates to glucose, sulfate and several toxic/pungent products, including isothiocyanates [6]. Unstable chemical isothiocyanate products have a demonstrated role in carcinogenesis resistance and inhibition [7,8]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
