Glucosinolates and Isothiocyantes in Processed Rapeseed Determined by HPLC-DAD-qTOF.

ABSTRACT: Glucosinolates are well known as natural antimicrobials and anticarcinogenic agents. However, these compounds can lose their properties and transform into antinutrients, depending on processing conditions. In addition, the bitterness of some glucosinolate in rapeseed meal can affect the likability of the final product. Therefore, it is important to identify and determine each glucosinolate and its derived form, not just the total glucosinolate content, in order to evaluate the potential of the final rapeseed protein product. This study provides a comprehensive report of the types and quantities of glucosinolates and their derived forms (isothiocyanates) associated with different rapeseed processing conditions. Glucosinolates and isothiocyanates were determined by HPLC-DAD-qTOF. In our stud

SUBMITTER: Miklavcic Visnjevec A 

PROVIDER: S-EPMC8622084 | biostudies-literature | 2021 Nov

REPOSITORIES: biostudies-literature