Study of breakdown product (Isothiocyanate) of glucosinolates in brassicavegetables (Brassica Campestris & Brassica Juncea Var. Rugosa)

Chung, Kien Tshun (2008) Study of breakdown product (Isothiocyanate) of glucosinolates in brassicavegetables (Brassica Campestris & Brassica Juncea Var. Rugosa). University Malaysia Sabah. (Unpublished)

[img]
Preview
Text
ae0000002260.pdf

Download (1MB) | Preview

Abstract

A study was carried out on the effect of pH and temperature on the degradation of glucosinolates in Brassica vegetables namely Brassica juncea var. rugosa (Gai Choy) and Brassica campestris (pak Choy). The pH used in these experiments is pH 0, pH 2, pH 7 and pH 10. Whereas, the three different temperatures used for these experiments 25°C, 40°C and 60°C. The products are extracted with dichloromethane. Standard of β-phenyl ethyl isothiocyanates is used for the identification of peaks in the samples. Analysis for the products was done by using GC-FID. The results show that degradation of the glucosinolates can be influenced by the pH and the temperature. Isothiocyanates can be detected in every pH and every temperature but at different quantities. The ideal pH and temperature for the degradation of glucosinolates to give isothiocyanates in these experiments is at pH 7 and 25°C.

Item Type: Academic Exercise
Uncontrolled Keywords: pH, temperature, Brassica vegetable, degradation, glucosinolate, GC-FID, isothiocyanate
Subjects: T Technology > TP Chemical technology
Divisions: SCHOOL > School of Science and Technology
Depositing User: MDM SITI AZIZAH IDRIS
Date Deposited: 26 May 2014 02:36
Last Modified: 13 Oct 2017 04:15
URI: http://eprints.ums.edu.my/id/eprint/9074

Actions (login required)

View Item View Item

Browse Repository
Collection
   Articles
   Book
   Speeches
   Thesis
   UMS News
Search
Quick Search

   Latest Repository

Link to other Malaysia University Institutional Repository

Malaysia University Institutional Repository