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

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 o...

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Autores principales:	Ana Miklavčič Višnjevec, Angelica Tamayo Tenorio, Anne Christine Steenkjær Hastrup, Natanya Majbritt Louie Hansen, Kelly Peeters, Matthew Schwarzkopf
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	glucosinolates isothiocyanates HPLC-MS/MS rapeseed processing protein powder Botany QK1-989
Acceso en línea:	https://doaj.org/article/ce891bd6919241ca8987529dd5d50843
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spelling	oai:doaj.org-article:ce891bd6919241ca8987529dd5d508432021-11-25T18:47:36ZGlucosinolates and Isothiocyantes in Processed Rapeseed Determined by HPLC-DAD-qTOF10.3390/plants101125482223-7747https://doaj.org/article/ce891bd6919241ca8987529dd5d508432021-11-01T00:00:00Zhttps://www.mdpi.com/2223-7747/10/11/2548https://doaj.org/toc/2223-7747Glucosinolates 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 study, the enzymatic degradation of glucosinolates by myrosinase was the main factor affecting either glucosinolate or isothiocyanate content. Other factors such as pH seemed to influence the concentration and the presence of glucosinolates. In addition, process parameters, such as extraction time and separation technology, seemed to affect the amount and type of isothiocyanates in the final protein extracts. Overall, both determined intact glucosinolates and their derived forms of isothiocyanates can give different types of biological effects. More studies should be performed to evaluate the impact of glucosinolates and isothiocyanates on human health.Ana Miklavčič VišnjevecAngelica Tamayo TenorioAnne Christine Steenkjær HastrupNatanya Majbritt Louie HansenKelly PeetersMatthew SchwarzkopfMDPI AGarticleglucosinolatesisothiocyanatesHPLC-MS/MSrapeseed processingprotein powderBotanyQK1-989ENPlants, Vol 10, Iss 2548, p 2548 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	glucosinolates isothiocyanates HPLC-MS/MS rapeseed processing protein powder Botany QK1-989
spellingShingle	glucosinolates isothiocyanates HPLC-MS/MS rapeseed processing protein powder Botany QK1-989 Ana Miklavčič Višnjevec Angelica Tamayo Tenorio Anne Christine Steenkjær Hastrup Natanya Majbritt Louie Hansen Kelly Peeters Matthew Schwarzkopf Glucosinolates and Isothiocyantes in Processed Rapeseed Determined by HPLC-DAD-qTOF
description	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 study, the enzymatic degradation of glucosinolates by myrosinase was the main factor affecting either glucosinolate or isothiocyanate content. Other factors such as pH seemed to influence the concentration and the presence of glucosinolates. In addition, process parameters, such as extraction time and separation technology, seemed to affect the amount and type of isothiocyanates in the final protein extracts. Overall, both determined intact glucosinolates and their derived forms of isothiocyanates can give different types of biological effects. More studies should be performed to evaluate the impact of glucosinolates and isothiocyanates on human health.
format	article
author	Ana Miklavčič Višnjevec Angelica Tamayo Tenorio Anne Christine Steenkjær Hastrup Natanya Majbritt Louie Hansen Kelly Peeters Matthew Schwarzkopf
author_facet	Ana Miklavčič Višnjevec Angelica Tamayo Tenorio Anne Christine Steenkjær Hastrup Natanya Majbritt Louie Hansen Kelly Peeters Matthew Schwarzkopf
author_sort	Ana Miklavčič Višnjevec
title	Glucosinolates and Isothiocyantes in Processed Rapeseed Determined by HPLC-DAD-qTOF
title_short	Glucosinolates and Isothiocyantes in Processed Rapeseed Determined by HPLC-DAD-qTOF
title_full	Glucosinolates and Isothiocyantes in Processed Rapeseed Determined by HPLC-DAD-qTOF
title_fullStr	Glucosinolates and Isothiocyantes in Processed Rapeseed Determined by HPLC-DAD-qTOF
title_full_unstemmed	Glucosinolates and Isothiocyantes in Processed Rapeseed Determined by HPLC-DAD-qTOF
title_sort	glucosinolates and isothiocyantes in processed rapeseed determined by hplc-dad-qtof
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/ce891bd6919241ca8987529dd5d50843
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Glucosinolates and Isothiocyantes in Processed Rapeseed Determined by HPLC-DAD-qTOF

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