engleski

Influence of selenium on glucosinolate profile in rocket sprouts

Glucosinolates (β-thioglucoside-hydroxysulfates) are a large group of specialised metabolites that give a characteristic bitter and pungent taste mostly due to isothiocyanates, their degradation products, which are known for their biologically activity [1]. Rocket sprouts are nutritionally rich, and their advantage is very easy cultivation. Additionally, they are rich in vitamins, essential fatty acids and fibres. Plants generally do not tolerate selenium concentrations higher than 10-100 μg/g dry weight in tissues, but species belonging to the Brassicaceae family can accumulate selenium in tissues and tolerate concentrations up to 1000 μg/g dry weight [2]. In this way, plants can produce various selenium metabolites that can play a role in preventing cancer. Studies have shown that a selenium atom can be incorporated into the side chain of glucosinolates instead of sulfur. In this study, rocket sprouts were grown hydroponically in selenium solutions of different concentrations (1 ; 2.5 ; 5 ; 7.5 ; 10 ppm). The development of the plants was monitored for 7 days, and only at the highest concentration of selenium the plant did not grow. After collection, glucosinolates were isolated by extraction with 70% methanol and qualitatively and quantitatively analysed by UHPLC-DAD-MS/MS. Four glucosinolates were identified: glucoraphanin, glucoerucin, glucosativin dimer and 4-methoxyglucobrasicin. The amount of glucoerucin was significantly higher in sprouts treated with selenium concentrations than the amount of other identified glucosinolates.

glucosinolates, selenium, HPLC-DAD-MS/MS

nije evidentirano