Glucosinolates in salad greens
Date of Publication
2010
Document Type
Bachelor's Thesis
Degree Name
Bachelor of Science in Chemistry
Subject Categories
Chemistry
College
College of Science
Department/Unit
Chemistry
Thesis Adviser
Marissa G. Noel
Defense Panel Chair
Nancy Llanos-Lazaro
Defense Panel Member
Emmanuel Garcia
Anamy Paano
Abstract/Summary
Glucosinolates, a group of sulfur--containing glucosides known to exhibit biological activities with potential benefits to human health, were investigated in extracts of several well-known vegetables used in salads, including four locally-available varieties of lettuce (Lactuca sativa), spinach (Spinacia oleracea), alfalfa (Medico sativa) and watercress (Nasturtium officianale). Leaf homogenates and freeze-dried samples were desulfated and analyzed for glucosinolate content by reverse-phase high performance liquid chromatography (HPLC). A spectrophotometric method based on the hydrolysis of sinigrin was applied in the assay for mayonnaise activity and hydrolysis products were determined by gas chromatography. The resulting data pointed to the presence in varying amounts of sinigrin (allyl glucosinolate) in all of the samples other glucosinolates predominant in watercress were identified by LC-MS/MS. All vegetable extracts exhibited significant myrosinase activity.
The results of this investigation show that many of the commonly used salad greens contain considerable levels of glucosinolates as well as the enzyme responsible for the release of potentially bioactive compounds.
Abstract Format
html
Language
English
Format
Accession Number
TU17511
Shelf Location
Archives, The Learning Commons, 12F, Henry Sy Sr. Hall
Physical Description
[xi], 68 leaves : illustrations (some color) ; 28 cm.
Keywords
Glucosinolates; Glucosides; Salad greens; Salad vegetables
Recommended Citation
Galvez, G., & Mateo, J. (2010). Glucosinolates in salad greens. Retrieved from https://animorepository.dlsu.edu.ph/etd_bachelors/7855