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

Area of Science:

• Food Science
• Nutritional Biochemistry
• Analytical Chemistry

Background:

• Glucosinolates are recognized for antimicrobial and anticarcinogenic properties.
• Processing can convert beneficial glucosinolates into antinutrients, impacting rapeseed product quality.
• Rapeseed meal's bitterness and altered properties necessitate detailed glucosinolate analysis.

Purpose of the Study:

• To comprehensively identify and quantify glucosinolates and their derived isothiocyanates under various rapeseed processing conditions.
• To evaluate the impact of processing parameters on the stability and transformation of glucosinolates.
• To assess the potential of final rapeseed protein products based on specific glucosinolate and isothiocyanate profiles.

Main Methods:

• High-Performance Liquid Chromatography with Diode Array Detection and Quadrupole Time-of-Flight mass spectrometry (HPLC-DAD-qTOF) was employed.
• Analysis focused on determining individual glucosinolates and their isothiocyanate derivatives.
• Enzymatic degradation by myrosinase was investigated as a primary factor.

Main Results:

• Myrosinase-mediated enzymatic degradation was the principal determinant of glucosinolate and isothiocyanate levels.
• Factors including pH, extraction time, and separation technology influenced glucosinolate presence and isothiocyanate profiles.
• Different processing conditions led to varied concentrations and types of glucosinolates and isothiocyanates.

Conclusions:

• The type and quantity of glucosinolates and isothiocyanates are highly dependent on rapeseed processing.
• Both intact glucosinolates and their isothiocyanate derivatives possess distinct biological activities.
• Further research is required to elucidate the specific health implications of these compounds in rapeseed-derived products.