• Proceedings of the Korean Society of Crop Science Conference
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• 1987.06a
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• pp.64-65
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• 1987

• Horticultural Science & Technology
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• v.30 no.6
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• pp.743-750
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• 2012

A total of 95 broccoli (Brassica oleracea L. var. italica) accessions were evaluated for the identification of desulfo-glucosinolates and their content variation in the flower head using ultra performance liquid chromatography, to select the potentially functional broccoli breeding lines. The six individual desulfo-glucosinolates, including progoitrin, glucoraphanin, sinigrin, gluconapin, glucobrassicanapin, and glucobrassicin, were commonly identified, based on the chromatogram peak comparison with those of the nine individual glucosinolate standards. The total glucosinolate contents varied from 4.2 to $29.0{\mu}mol{\cdot}g^{-1}$ DW and the glucoraphanin (1.6 to $13.9{\mu}mol{\cdot}g^{-1}$ DW) was confirmed as a major constituent in the total glucosinolate profile among the six identified individual glucosinolate species, whereas the progoitrin, which was only detected in 13 accessions, showed accession-specific variation and negative correlation with glucoraphanin content. It was also revealed that the four major glucosinolates, such as glucobrassicanapin, glucoraphanin, glucobrassicin, and gluconapin, affected major content variation and showed higher positive inter-correlation. These results might be used for the selection of potential breeding materials as functional broccoli germplasm through the further evaluation on the stability and reproducibility of glucosinolate profile depending on environmental factors or cultural managements using the selected accessions.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.361-366
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• 1992

Studies were carried out on the factors responsible for the change of pungency in 'Kagdugi'. During fermentation, the pH in 'Kagdugi' decreased to around to 4, while acidity increased continuously. In accordance with the decrease of pungency, the content of 4-methylthio-3-butenyl isothiocyanate (MTB-NCS) in the homogenate of 'Kagdugi' decreased gradually and on 3rd day, the optimum period for good flavor, below 5% of that in the homogenate of fresh radish. The decrease of MTB-NCS formation was accompanied by the gradual loss of 4-methylthio-3-butenyl glucosinolate (MTB-glucosinolate), which was found to disappear more rapidly than total glucosinolate. Also, the ascorbic acid-dependent myrosinase activity was observed to decline gradually with the fermentation time, although the ascorbic acid content varied above the concentration required for maximal enzyme activity. Thus, it was suggested that the decline of MTB-NCS may be related to the gradual losses of MTB-glucosinolate content and myrosinase activity which are both susceptible to the effect of acidic pH.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.43-48
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• 1992

Glucosinolates, containing indole glucosinates in Chinese cabbage, cabbage, radish and kale were analyzed as 6, 5, 5 and 2 types of glucosinolates, respectively, Four types of glucosinolates from mustard was identified, but indole glucosinolates were not detectable. In Chinese cabbage, the content of glucosinolates showed higher amount in the bottom, stalk and leaf part in the order, Total amounts of glucosinolates, in dry basis, were higher amount in Chinese cabbage, cabbage, radish, kale and mustard in the Order, and also in processing conditions, showed higher amount in fresh, sun dried, oven dried and cooked samples in the order. During the storage in Chinese cabbage and cabbage, total amounts of glucosinolate decreased gradually as time goes by.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.194-199
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• 1988

The objective of this study was to investigate the technical feasibility of producing toxicant-free rapeseed by germination. To this end, rapeseed(Brassica napus L.)was germinated at $25^{\circ}C$ for 120 hours, and the chemical compositions-glucosinolates and free sugers-were determinated in every 24 hours during germination. The amount of glucosinolates in rapeseed measured by UV method was very close to that measured by GLC method. The glucosinolates were considerably abundant in rapeseed before germination, and the total content was found to be 13.6 mg/g. Rapeseed showed the lowest glucosinolate content in 72 hours during germination, and it gradually increased glucosinolate content from 96 hours. Free suger content in rapeseed before germination was as follows : 3.03 mg/g of fructose, 2.97 mg/g of glucose and 5.63 mg/g of sucrose. Raffinose and stachyose were not detected, and in general free sugars were gradually decreased during germination. However, sucrose was increased in the early period of gremination and decreased in the later period.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.s01
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• pp.98-114
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• 1988

This study was conducted to investigate the status and prospects of seed quality researches in rapeseed. Rapeseed Quality was mainly related to oil and protein content, fatty acid composition and glucosinolate content. Hence, breeding for improvement of rapeseed Quality has been emphasized as follows: 1) inheritance mode, 2) investigation of germplasm, 3) establishment of analysis technique, 4) establishment of selection method, 5) idealization of cultural technique. The oil quality is determined by its fatty acids. Fatty acids have been determined by gas chromatography. To improve oil quality was emphasized for zero erucic acid, the highest possible linoleic acid and the lowest possible linolenic acid content. Rapeseed meal is not considered as top quality feed ingredient although it has higher protein content and well-balanced amino acid composition. This is mainly because of the presence of considerable amounts of glucosinolates. Thus the reduction of glucosinolate content in rapeseed meal is of great importance. In breeding for meal quality, low glucosinolate lines (plants) were selected and analyzed by gas chromatography and UV-spectrophotometer. Current problems and future researches of rapeseed quality in Korea are 1) improvement of researcher's number and facilities, 2) depression of animal feeding trials, 3) unsatisfied relationship between research and manufacturing and products field, 4) improvement of fertility for yellow and thin seed coat lines crossed between mustard and rapeseed, 5) establishment of new rapid analysing system for rapeseed quality.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.1-8
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• 1989

The study on the change of general properties of Kagdugi during dfermentation reveals that around the third day of fermentation, optimum for good flavor, the pH decreased to around or below 4 while the acidity increased gradually. The relative amount of thiocyanate in the radish Kimchi homogenate decreased to 73% after 1 day and after 3 days to 32% of control. And the content of indolylmethyl glucosinolate and total myrosinase activity in the tissue of radish Kimchi decreased gradually and on 3rd day to 25% and 4% of control, respectively. On the other hand the concentration of ascorbic acid in the radish Kimchi was found to vary around 1mM. Based on these results, the gradual decline of thiocyanate formation in the radish Kimchi homogenate is concluded to be caused by the gradual decomposition of indolylmethyl glucosinolate and the decline of myrosinase activity, which are directly affected by the change of pH during fermentation.

• Journal of Biosystems Engineering
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• v.43 no.1
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• pp.30-36
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• 2018

Purpose: The objective of this study is to evaluate the effect of cultivation conditions on the growth and glucosinolate content of Chinese cabbage and kale. Methods: Chinese cabbage and kale were grown in three different cultivation conditions, including a plant factory, greenhouse, and open field. Samples were collected at two harvesting times (10 d and 20 d after transplanting the seedlings). Nine growth parameters (plant height, plant width, number of leaves, petiole diameter, SPAD readout, leaf length, leaf width, stem diameter, and plant weight) were measured immediately after harvesting, and the samples were freeze-dried and stored until the glucosinolate content was analyzed. Mean values of the growth parameters and glucosinolate contents were evaluated using Duncan's multiple range tests. Results: The results indicated that the plant parameters of the Chinese cabbage and kale were greater for plants grown in the plant factory and greenhouse. The plant height, width, and weight showed significant differences in the Duncan's multiple range tests at a 5% level. The plant factory also produced greater contents of most of the glucosinolates. Conclusions: Three different cultivation conditions significantly affected the growth and glucosinolate contents of Chinese cabbage and kale. Further study is necessary to investigate other functional components and different vegetable varieties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.54-59
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• 1995

Compositional changes in pungent components of Dolsan Leaf Kimchi during fermentation were investigated. Major volatile compounds identified in the kimchi were 3-isothiocyanate-1-propene(allyl isothiocyanate, AITC) di-2-propenyl disulfide, 1-methoxy-2-butanol, 4-isothiocyanate-1-butene and dimethyl trisulfide. The contents of allyl isothiocyanate and 4-isothiocyanate-1-butene decreased, while dimethyl trisulfide increased during fermentation and storage. 1-methoxy 2-butanol increased at the initial stage of fermentation, showing highest at 2~3 days, and decreased thereafter. Di-2-propenyl disulfide decreased after 5 days and increased after 10days of storage. Total glucosinolate content increased by 3days and decreased from 4days of storage.

• Food Science and Preservation
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• v.31 no.4
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• pp.579-589
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• 2024

To compare the cooking methods (boling, steaming) for broccoli, the extracts from water or 80% ethanol were used to determine total polyphenols, total flavonoids, and antioxidant activities. The total polyphenol and flavonoid contents of both fresh and boiled or steamed broccoli were found to be higher in the 80% ethanol extract compared to the water extract. Nine glucosinolates were identified in broccoli using high-performance liquid chromatography. The glucosinolate content was found to be higher in steamed broccoli compared to fresh broccoli; however, in boiled broccoli, the glucosinolate content decreased by 5.74-18.64% compared with fresh broccoli. It was confirmed that antioxidant activity decreased through heat treatment such as boiling or steaming compared to unheated broccoli. In particular, the decrease in antioxidant activity was higher in boiled broccoli than in steamed broccoli. The results suggested that it would be preferable to use raw or steamed broccoli rather than boiling it in water to minimize the loss of bioactive substances when consuming broccoli.