Correlation of Quinone Reductase Activity and Allyl Isothiocyanate Formation among Different Genotypes and Grades of Horseradish Roots

Kang Mo Ku, Elizabeth H. Jeffery, John A. Juvik, Mosbah M. Kushad

Research output: Contribution to journalArticle

Abstract

Horseradish (Armoracia rusticana) is a perennial crop and its ground root tissue is used in condiments because of the pungency of the glucosinolate (GS)-hydrolysis products allyl isothiocyanate (AITC) and phenethyl isothiocyanate (PEITC) derived from sinigrin and gluconasturtiin, respectively. Horseradish roots are sold in three grades: U.S. Fancy, U.S. No. 1, and U.S. No. 2 according to the USDA standards. These grading standards are primarily based on root diameter and length. There is little information on whether root grades vary in their phytochemical content or potential health promoting properties. This study measured GS, GS-hydrolysis products, potential anticancer activity (as quinone reductase inducing activity), total phenolic content, and antioxidant activities from different grades of horseradish accessions. U.S. Fancy showed significantly higher sinigrin and AITC concentrations than U.S. No. 1 ,whereas U.S. No. 1 showed significantly higher concentrations of 1-cyano 2,3-epithiopropane, the epithionitrile hydrolysis product of sinigrin, and significantly higher total phenolic concentrations than U.S. Fancy.

Original languageEnglish (US)
Pages (from-to)2947-2955
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume63
Issue number11
DOIs
StatePublished - Mar 25 2015

Keywords

  • Armoracia rusticana
  • allyl isothiocyanate
  • epithiospecifier protein
  • glucosinolate
  • phenethyl isothiocyanate
  • quinone reductase
  • sinigrin

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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