Chung, Kien Tshun (2008) Study of breakdown product (Isothiocyanate) of glucosinolates in brassicavegetables (Brassica Campestris & Brassica Juncea Var. Rugosa). University Malaysia Sabah. (Unpublished)
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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 |
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| Keyword: | pH, temperature, Brassica vegetable, degradation, glucosinolate, GC-FID, isothiocyanate |
| Subjects: | T Technology > TP Chemical technology |
| Department: | SCHOOL > School of Science and Technology |
| Depositing User: | SITI AZIZAH BINTI IDRIS - |
| Date Deposited: | 26 May 2014 10:36 |
| Last Modified: | 13 Oct 2017 12:15 |
| URI: | https://eprints.ums.edu.my/id/eprint/9074 |
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