Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Determination of 3-Butenyl Isothiocyanate in Different Parts and Cultivars of Chinese Cabbages

  • Kim, Youn-Kyung (Dept. of Food and Nutrition, Duksung Womens University) ;
  • Kim, Gun-Hee (Dept. of Food and Nutrition, Duksung Womens University)
  • Published : 2005.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

Chinese cabbage (Brassica campestris L. Pekinensis) is Brassica vegetable that contains high amounts of glucosinolates. Glucosinolates and their breakdown products are thought to contribute to health promotion by preventing some cancers. Chinese cabbage is the most commonly consumed vegetable in Asian countries including Korea. In this study, qualitative and quantitative analyses of 3-butenyl glucosinolate (Gluconapin) from different cultivars and different parts of the cabbage were performed. Gluconapin of Chinese cabbage was extracted by hot ethanol ($80^{\circ}C$), isolated by an anion exchange column and identified by GC/MS and LC/MS. The levels of glucosinolates in Chinese cabbage varied according to the different parts, cultivars, and blanching time. In general, the concentrations of 3-butenyl isothiocyanate (ITC) were higher in the leaf than in the midribs parts. The cultivar 'Bulam no. 3' had a much greater content of 3-butenyl ITC than the cultivar 'Garak no. 1,' and the levels of butenyl ITC were highest after two weeks of storage. Blanching treatment decreased the concentration of 3-butenyl ITC. The ITC concentration varied extensively among different crops of the same species, and according to the different parts on the cabbage, the storage duration and the boiling time.

Keywords

References

  1. Cruciferous vegetables and cancer prevention;Handbook of Nutraceuticals and Functional Foods Jeffery, E.H.;Jarrell, V.;Robert, E.C.(ed.);Wildman(ed.)
  2. Crit. Rev. Food Sci. v.18 Glucosinolates and their breakdown products in food and food plants Fenwick, G.R.;Heaney, R.K.;Mullin, W.J.
  3. Agr. Biol. Chem. Tokyo v.43 Studies on the myrosinase from Wasabia japonica : Purification and some properties of wasabi myrosinase Ohtsuru, M.;Kawatani, H.
  4. Carcinogenesis v.19 Selective increase of the potential anticarcinogen 4-methylsulphinylbutyl glucosinolate in broccoli Faulkner, K.;Richard, M.;Williamson, G.
  5. FASEB J. v.11 Cruciferous vegetable consumption and colorectal cancer risk : meta-analysis of the epidemiological evidence Kohlmeir, L.;Su, L.
  6. J. Natl. Cancer I. v.91 Fruit and vegetable intake and incidence of bladder cancer in a male prospective cohort Michaud, D.S.;Spegelman, D.;Clinton, S.K.;Rimm, E.B.;Willett, W.C.;Giovannucci, E.L.
  7. J. Natl. Cancer I. v.92 Fruit and vegetable intakes and prostate cancer risk Cohen, J.;Kristal, R.;Stanford, J.
  8. Phytochemistry v.56 The chemical diversity and distribution of glucosinolates and isothiocyanates among plants Fahey, J.W.;Zalcmann, A.T.;Talalay, R.
  9. Buffers for pH and metal ion control;Buffers Gomori
  10. J. Agric. Food Chem. v.48 Determination of glucosinolates in Canola seeds using anion exchange membrane extraction combined with the high-pressure liquid chromatography detection Szmigielska, A.M.;Schoenau, J.J.;Levers, V.
  11. Hort Sci. v.36 Total and individual glucosinolate content in 11 broccoli cultivars grown in early and late seasons Rosa, E.A.S.;Rodrigues, A.S.
  12. J. Agric. Food Chem. v.48 Use of anion-exchange membrane extraction for the high-performance liquid chromatographic analysis of Mustard seed glucosinolates Szmigielska, A.M.;Schoenau, J.J.
  13. Phytochemistry v.59 Survey of aliphatic glucosinolates in Sicilian wild and cultivated Brassicaceae Branca, F.;Li, G.;Goyal, S.;Quiros, C.F.
  14. J. Agric. Food Chem. v.47 Variation of glucosinolates in vegetable crops of Brassica oleracea Kushad, M.M.;Brown, A.F.;Kurilich, A.C.;Juvik, J.A.;Klein, B.P.;Walling, M.A.;Jeffery, E.H.
  15. Z. Lebensm. Unters Forsh. v.187 The effect of processing conditions on glucosinolates in cruciferous vegetables Vos, R.H.;Blijleven, W.G.H.
  16. J. Agric. Food Chem. v.27 Glucosinolates and derived products in cruciferous vegetables. Analysis of 14 varieties of Chinese cabbages Daxenbichler, M.E.;VanEtten, C.H.;Williams, P.H.
  17. J. Am. Soc. Hortic. Sci. v.112 Glucosinolates in crucifer vegetables : Broccoli, Brussels sprouts, cauliflower, collards, kale, mustard greens, and kohlrabi Carson, D.G.;Daxenbichler, M.E.;VanEtten, C.H.;Kwolek, W.F.;Williams, P.H.
  18. J. Sci. Food Agric. v.80 The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods Mithen, R.F.;Dekker, M.;Verkerk, R.;Rabot, S.;Johnson, I.T.
  19. J. Sci. Food Agric. v.81 Post-harvest increase of indolyl glucosinolates in response to chopping and storage of Brassica vegetables Verkerk, R.;Dekker, M.;Jongen, W.M.F.