Variation of glucosinolates in vegetable crops of Brassica oleracea

Mosbah M Kushad, Allan F. Brown, Anne C. Kurilich, John A. Juvik, Barbara P. Klein, Mathew A. Wallig, Elizabeth H. Jeffery

Research output: Contribution to journalArticle

Abstract

Glucosinolates were evaluated in 5 groups and 65 accessions of Brassica oleracea (50 broccoli, 4 Brussels sprouts, 6 cabbage, 3 cauliflower, and 2 kale) grown under uniform cultural conditions. Glucosinolates and their concentrations varied among the different groups and within each group. The predominant glucosinolates in broccoli were 4-methylsulfinylbutyl glucosinolate (glucoraphanin), 3-butenyl glucosinolate (gluconapin), and 3- indolylmethyl glucosinoate (glucobrassicin). Glucoraphanin concentration in broccoli ranged from 0.8 μmol g-1 DW in EV6-1 to 21.7 μmol g-1 DW in Brigadier. Concentrations of the other glucosinolates in broccoli varied similarly over a wide range. In Brussels sprouts, cabbage, cauliflower, and kale, the predominant glucosinolates were sinigrin (8.9, 7.8, 9.3, and 10.4 μmol g-1 DW, respectively) and glucobrassicin (3.2, 0.9, 1.3, and 1.2 μmol g-1 DW, respectively). Brussels sprouts also had significant amounts of gluconapin (6.9 μmol g-1 DW). Wide variations in glucosinolate content among genotypes suggest differences in their health-promoting properties and the opportunity for enhancement of their levels through genetic manipulation.

Original languageEnglish (US)
Pages (from-to)1541-1548
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume47
Issue number4
DOIs
StatePublished - Apr 1 1999

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Keywords

  • Brassica oleracea
  • Broccoli
  • Glucosinolates
  • HPLC
  • Health

ASJC Scopus subject areas

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

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