Unpublished conference/Abstract (Scientific congresses and symposiums)
Glucosinolates and their measurement
Wathelet, Jean-Paul
2001
 

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Keywords :
glucosinolate; food; cabbage
Abstract :
[en] Glucosinolates belong to a structurally homogeneous family of more than 110 miscellaneous secondary metabolites mostly contained in Brassicaceae. They are easily hydrolyzed into isothiocyanates, oxazolidinethiones, cyanides, D-glucose, sulphate ion… by an endogenous enzyme called myrosinase (thioglucoside glucohydrolase, EC 3.2.3.1). Glucosinolates and their breakdown compounds are partly or mainly responsible of the flavor of some foods (mustard, radish, horse-radish….) and are also suspected to play a role in cancer prevention (glucoraphanin in Broccoli). On an other hand, when present in rapeseed or canola, these molecules are easily broken down during animal digestion, leading to compounds with detrimental and antinutritional characteristics. They are known to interfere with the thyroid and to damage vital organs.
Disciplines :
Food science
Author, co-author :
Wathelet, Jean-Paul ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech
Language :
English
Title :
Glucosinolates and their measurement
Publication date :
2001
Event organizer :
IFI
Event place :
Nouvelle Orléans, United States
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since 01 March 2010

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