ArticlePlants (Basel, Switzerland)2021
Glucosinolates and Isothiocyantes in Processed Rapeseed Determined by HPLC-DAD-qTOF.
Article in Plants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 28 citations in OpenAlex.
- Valorization of Rapeseed Meal: Production, Fractionation, and Utilization Routes.Foods (Basel, Switzerland) · 2026Review
- Application of Rapeseed Oil Cake from Biodiesel Production in Methane Co-Digestion with Microalgal Biomass.Materials (Basel, Switzerland) · 2025Article
- Remodeling of bacterial nitrilase active pocket improves the capability to degrade glucosinolate-derived nitriles.World journal of microbiology & biotechnology · 2025Article
- Volatile Profile of Bee Pollens: Optimization of Sampling Conditions for Aroma Analysis, Identification of Potential Floral Markers, and Establishment of the Flavor Wheel.Food science & nutrition · 2025Article
- Formulating a Horseradish Extract in Phospholipid Vesicles to Target the Skin.Pharmaceutics · 2024Article
- Cyclic Isothiocyanate Goitrin ImpairsPlants (Basel, Switzerland) · 2024Article
- Cultivated Winter-TypeMolecules (Basel, Switzerland) · 2024Article
- DArTseq-Based, High-Throughput Identification of Novel Molecular Markers for the Detection of Blackleg (International journal of molecular sciences · 2024Article
- An origami paper-based electrochemical biosensing platform for quality control of agri-food waste in the valorization strategy.Mikrochimica acta · 2022Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
Abstract
Glucosinolates are well known as natural antimicrobials and anticarcinogenic agents. However, these compounds can lose their properties and transform into antinutrients, depending on processing conditions. In addition, the bitterness of some glucosinolate in rapeseed meal can affect the likability of the final product. Therefore, it is important to identify and determine each glucosinolate and its derived form, not just the total glucosinolate content, in order to evaluate the potential of the final rapeseed protein product. This study provides a comprehensive report of the types and quantities of glucosinolates and their derived forms (isothiocyanates) associated with different rapeseed processing conditions. Glucosinolates and isothiocyanates were determined by HPLC-DAD-qTOF. In our study, the enzymatic degradation of glucosinolates by myrosinase was the main factor affecting either glucosinolate or isothiocyanate content. Other factors such as pH seemed to influence the concentration and the presence of glucosinolates. In addition, process parameters, such as extraction time and separation technology, seemed to affect the amount and type of isothiocyanates in the final protein extracts. Overall, both determined intact glucosinolates and their derived forms of isothiocyanates can give different types of biological effects. More studies should be performed to evaluate the impact of glucosinolates and isothiocyanates on human health.
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Registered trials
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