Analysis of glucosinolates in brassica vegetable and non-brassica vegetable

Fung, Lim Fung (2008) Analysis of glucosinolates in brassica vegetable and non-brassica vegetable. Universiti Malaysia Sabah. (Unpublished)


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Glucosinolates constitute a well-defined group of secondary plant metabolites in cruciferous plants which occur most commonly in brassica vegetables that play its part in human diet. An endogenous plant enzyme, myrosinase will catalysed glucosinolates that undergo hydrolysis and become a range of biological active compounds. The studied involve a brassica vegetables, broccoli and a non-brassica vegetables, water spinach. Methanol was use for the extraction process to extract glucosinolates from the vegetables after the vegetables had been freeze-dried and lyophilized for 48 hours. Extract was filtered with syringe filter Watman no. 1 (0 .2nm) before dried with nitrogen gas. Reconstituted deionized water and filtered for the second time for HPLC analysis. Sinigrin standard was injected with 10 µL, 1.0 mL/min flowrate, with Agilent C-18 Column and 100% acetonitrile. For sample analysis, all the condition was similar with sinigrin standard analysis but the flowrate is 0.5 ml/min and the injection was 20 µL with gradient of HPLC water and acetonitrile. Result showed both vegetables contain glucosinolates (sinigrin) with the high sharp peak at 229nm. Peak spectrum for sinigrin standard and sample did shown homogeneity. Sinigrin content in water spinach extract was more when it compared with broccoli extract, but the difference was not big. Sinigrin concentration in broccoli extract was 38.03 x 10³ mg/Kg while water spinach showed 40.74 x 10³ mg/Kg.

Item Type: Academic Exercise
Uncontrolled Keywords: glucosinolate, brassica vegetable, diet, myrosinase, sinigrin, broccoli extract, HPLC analysis
Subjects: T Technology > TP Chemical technology
Divisions: SCHOOL > School of Science and Technology
Date Deposited: 20 Feb 2014 03:13
Last Modified: 12 Oct 2017 03:52

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