Variation of glucosinolates in vegetable crops of Brassica oleracea.
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 micromol g(-1) DW in EV6-1 to 21.7 micromol 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 micromol g(-1) DW, respectively) and glucobrassicin (3.2, 0.9, 1.3, and 1.2 micromol g(-1) DW, respectively). Brussels sprouts also had significant amounts of gluconapin (6.9 micromol 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.
Kushad
M M
MM
Departments of Natural Resources and Environmental Sciences, University of Illinois, Urbana 61801, USA. 61801, USA. kushad@uiuc.edu
Brown
A F
AF
Kurilich
A C
AC
Juvik
J A
JA
Klein
B P
BP
Wallig
M A
MA
Jeffery
E H
EH
D001937:Brassica / Q000737:chemistry* / Q000145:classification / Q000254:growth & development; D005961:Glucosinolates / Q000032:analysis*; D013045:Species Specificity
D005961:Glucosinolates