Naslov
Glucosinolate degradation products and other bound and free volatiles in the leaves and roots of radish (Raphanus sativus L.)

Autori
Blažević, Ivica ; Mastelić, Josip

Izvornik
Food Chemistry (0308-8146) 113 (2009), 1; 96-102

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Raphanus sativus L.; radish; Brassicaceae; glucosinolates; O-glycosides; volatile aglycones; isothiocyanates; nitriles; GC-MS

Sažetak
The volatile constituents from the leaves and roots of Raphanus sativus var. black, white and red were isolated by hydrodistillation in Clevenger-type apparatus and were analyzed by gas chromatography and gas chromatography – mass spectrometry (GC, GC-MS). The major components found in the oil of all leaves were: phytol (65.3 – 69.7 %), hexadecanoic acid (2.5 – 14.3 %), methyl linolenate (2.1 – 11.1 %), (Z)-3-hexene-1-ol (0.7 – 6.9 %). Corresponding aliphatic or aromatic glucosinolates compounds identified in the leaves constituted only 0.3 – 5.7 % of the isolated volatiles. They were: 5-methylthio-4-pentenenitrile (0.3 - 2.2 %), 4-methylthiobutyl isothiocyanate (0.3 - 1.7 %), 2-phenylethyl isothiocyanate (0.4 %), 4-methylthio-3-butenyl isothiocyanate, 4-methylpentyl isothiocyanate, benzyl isothiocyanate and benzenepropanenitrile. The major components in the oil of all roots were: hexadecanoic acid (30.3 – 49.9 %), 4-methylthiobutyl isothiocyanate (17.9 - 25.7 %), methyl linolenate (8.5 – 21.7 %), 5-methylthio-4-pentenenitrile (1.5 – 6.9 %), dimethyltrisulfide (1.1 - 3.8 %), 5-methylthiopentyl isothiocyanate (0.5 - 2.0 %), 4-methylthio-3-butenyl isothiocyanate (0.2 - 1.8 %) and 2-phenylethyl isothiocyanate (0.1 - 1.5 %). O-Glycosidically bound volatiles were isolated and hydrolyzed by  -glucosidase from almonds, nineteen volatile aglycons were identified for the first time in all the leaves of radish. The main aglycones were: eugenol (29.2 – 37.1 %), 2-phenylethanol (2.0 - 23.5 %), 4-vinyl-2-methoxyphenol (2.4 – 12.4 %), (Z)-3-hexen-1-ol (2.6 – 10.4 %), methyl vanillate (6.3 – 10.0 %), 1H-indole (0.7 – 6.8 %), benzyl alcohol (1.4 – 4.2 %), vanillin (3.5 – 6.3 %) and methyl salicylate (0.8 – 3.4 %). However, no volatile aglycons were detected after isolation in different varieties of radish roots.

Izvorni jezik
Engleski

Znanstvena područja
Kemija

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