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

Print

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

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