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Ecological Consequences of Enhanced UV Radiation on the Phenolic Content of Brassica Oleracea: a Review
Published in Donald L. Wise, Debra J. Trantolo, Edward J. Cichon, Hilary I. Inyang, Ulrich Stottmeister, Remediation Engineering of Contaminated Soils, 2000
Jeffrey M. Lynch, Alicja M. Zobel
More than 100 glucosinolates have been identified (50,90), and Steinmet Z and Potter (9) reported that more than 20 glucosinolates occur in edible plants. Glucosinolates are a class of sulfur-containing glycosides. Kjaer (62) reported that plants possess a mixture of glucosinolates rather than one specific type. Glucosinolates occur in high concentration in seeds (91,92) and can be found in all parts of the mature plant (87,91). Larsen (86) reported that the glucosinolates are found primarily in the parenchymal tissue.
Effect of microwave and air-borne ultrasound-assisted air drying on drying kinetics and phytochemical properties of broccoli floret
Published in Drying Technology, 2020
Ye Cao, Yang Tao, Xuhao Zhu, Yongbin Han, Dandan Li, Chunquan Liu, Xiaojun Liao, Pau Loke Show
Glucosinolates are sulfur-containing secondary metabolites in broccoli that can be hydrolyzed to form isothiocyanates with high bioactivities under the action of myrosinase.[44] Sulforaphane is an important isothiocyanate formed from the degradation of glucoraphanin, which has potential to protect rodents from carcinogen-induced tumorigenesis.[45,46] The contents of five glucosinolates (glucoraphanin, gluconapin, 4-hydroxyglucobrassicin, glucobrassicin, 4-methoxyglucobrassicin) and sulforaphane before and after drying are listed in Table 4. Among all the detected glucosinolates, glucoraphanin showed the highest content (9.71 ± 0.24 mg/g DW) in fresh broccoli, followed by 4-methoxyglucobrassicin (4.03 ± 0.26 mg/g DW), glucobrassicin (3.85 ± 0.34 mg/g DW), 4-hydroxyglucobrassicin (0.68 ± 0.05 mg/g DW), and gluconapin (0.50 ± 0.03 mg/g DW). The content of glucoraphanin degradation product, namely sulforaphane was 6.50 ± 0.52 mg/g DW in fresh samples. The contents of these sulfo compounds had the similar level of the counterparts in cabbage as reported by Park et al.[46]