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Article

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

1
Faculty of Mathematics, Natural Sciences and Information Technologies, University of Primorska, Glagoljaška 8, 6000 Koper, Slovenia
2
Center for Bioresources, AgroTech, Danish Technological Institute Gregersensvej, 2630 Taastrup, Denmark
3
InnoRenew CoE, Livade 6, 6310 Izola, Slovenia
*
Author to whom correspondence should be addressed.
Academic Editors: Alessandra Braca and Marinella De Leo
Plants 2021, 10(11), 2548; https://doi.org/10.3390/plants10112548
Received: 25 October 2021 / Revised: 16 November 2021 / Accepted: 18 November 2021 / Published: 22 November 2021
(This article belongs to the Special Issue Chemical Profiling and Biological Activity of Plant Natural Compounds)
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. View Full-Text
Keywords: glucosinolates; isothiocyanates; HPLC-MS/MS; rapeseed processing; protein powder glucosinolates; isothiocyanates; HPLC-MS/MS; rapeseed processing; protein powder
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MDPI and ACS Style

Miklavčič Višnjevec, A.; Tamayo Tenorio, A.; Steenkjær Hastrup, A.C.; Hansen, N.M.L.; Peeters, K.; Schwarzkopf, M. Glucosinolates and Isothiocyantes in Processed Rapeseed Determined by HPLC-DAD-qTOF. Plants 2021, 10, 2548. https://doi.org/10.3390/plants10112548

AMA Style

Miklavčič Višnjevec A, Tamayo Tenorio A, Steenkjær Hastrup AC, Hansen NML, Peeters K, Schwarzkopf M. Glucosinolates and Isothiocyantes in Processed Rapeseed Determined by HPLC-DAD-qTOF. Plants. 2021; 10(11):2548. https://doi.org/10.3390/plants10112548

Chicago/Turabian Style

Miklavčič Višnjevec, Ana, Angelica Tamayo Tenorio, Anne Christine Steenkjær Hastrup, Natanya Majbritt Louie Hansen, Kelly Peeters, and Matthew Schwarzkopf. 2021. "Glucosinolates and Isothiocyantes in Processed Rapeseed Determined by HPLC-DAD-qTOF" Plants 10, no. 11: 2548. https://doi.org/10.3390/plants10112548

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