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Título

Seasonal variation in glucosinolate content in Brassica oleracea crops grown in northwestern Spain

AutorCartea González, María Elena ; Velasco Pazos, Pablo ; Obregón, Sara ; Padilla, Guillermo ; Haro Bailón, Antonio de
Palabras claveBrassica oleracea
Cabbage
Glucosinolates
Kale
Sinigrin
Tronchuda cabbage
Fecha de publicación2008
EditorElsevier
CitaciónPhytochemistry 69 (2): 403-410 (2008)
ResumenBrassica oleracea L. crops including kales, cabbages, and Tronchuda cabbages are widely grown in northwestern Spain and Portugal but little information is available on leaf glucosinolate content of these crops. The objectives were to determine the diversity for the total glucosinolate content and profile on leaves in a collection of 153 kales, 26 cabbages, and three Tronchuda cabbages varieties grown at two growing seasons and to determine the seasonal variation of glucosinolates in cabbages and Tronchuda cabbage varieties. Sinigrin, glucoiberin, and glucobrassicin were the major glucosinolates found in kales. Glucoiberin was the most common glucosinolate in Tronchuda cabbages in both planting seasons and in cabbages sown in fall season whereas glucobrassicin and glucoiberin were the most common glucosinolates in cabbages in spring season. In kales the total glucosinolate content ranged from 11.0 to 53 lmol g 1 dw, with a mean value of 26.3 lmol g 1 dw. Four kale varieties (MBG-BRS0468, MBG-BRS0476, MBG-BRS0060 and MBG-BRS0223) showed the highest total sinigrin or glucobrassicin contents. So, they could be good candidates for future breeding programs. In cabbages, the total glucosinolate content ranged from 10.9 to 27 g 1 dw. Total glucosinolate concentration during spring sowing (22 lm g 1 dw) was higher than those in fall sowing (13 lm g 1 dw). Regarding both high glucosinolate content and the agronomic value, MBGBRS0057 and MBG-BRS0074 could be good sources of beneficial glucosinolates. The presence of high concentrations of sinigrin, glucoiberin, and glucobrassicin warrant further search into their potential use to enhance the level of these important phytochemicals in these edible crops.
Versión del editorhttp://dx.doi.org/10.1016/j.phytochem.2007.08.014
URIhttp://hdl.handle.net/10261/9636
DOI10.1016/j.phytochem.2007.08.014
ISSN0031-9422
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