The chemical diversity and distribution of glucosinolates and isothiocyanates among plants

This review surveys the occurrence, analysis, and properties of glucosinolates and derived compounds in plants and products intended for humans and animal consumption. The paper, which includes references published in 1981, is also intended to compliment existing reviews on the chemistry of these sulfur‐containing natural products. Particular emphasis is placed upon members of the Brassica family because of their importance as vegetables, condiments, oilseeds, and animal feedingstuffs. Since much of the work considered here relates to glucosinolate decomposition products, biochemical information concerning the nature, occurrence, and properties of the glucosinolate‐degrading enzyme, myrosinase, is considered in Section III. The methods available for the chemical analysis of glucosinolates and their various breakdown products are discussed critically. Factors affecting the glucosinolate content of plants and plant products arc outlined in Section VII. Particular emphasis is placed upon the effect of proces...

Glucosinolates and their breakdown products in food and food plants

Bitter taste, phytonutrients, and the consumer: a review

Certain functional properties including water absorption, fat absorption, emulsification, whippability and foam stability were determined on the sunflower flour, protein concentrates and isolate. The results were also compared to those obtained on soy products. Data on water and fat absorption studies suggest that soy products are more hydrophilic in nature while sunflower material exhibited greater lipophilic properties than the soy products. Emulsification tests showed that sunflower flour was superior to all other soy and sunflower products. In general, whipping properties of soy and sunflower isolates were similar, while less whippability was observed for the soy flour and protein concentrates. Whipped foams produced by soy and sunflower protein isolates and sunflower flour were more stable than soy flour, soy and sunflower protein concentrates.

Certain functional properties of sunflower meal products

The highly ordered crystal structure of crambin has been solved at 15 A resolution directly from the diffraction data of a native crystal at a wavelength remote from the sulphur absorption edge The molecule has three disulphide bridges among its 46 amino acid residues, of which 46% are in helices and 17% are in a β-sheet Crambin is shown to be an amphipathic protein, inasmuch as its six charged groups are segregated from hydrophobic surface elements Phasing methods used here will also apply elsewhere

Structure of the hydrophobic protein crambin determined directly from the anomalous scattering of sulphur

Glucosinolates and derived products in cruciferous vegetables. Analysis of the edible part from twenty-two varieties of cabbage.

Natural glucosinolates (thioglucosides) in foods and feeds

Glucosinolates in crucifer vegetables: turnips and rutabagas.

Comparative data are provided on the composition of achenes from sunflower varieties Armavirec, Peredovik, VNIIMK 8931, Smena, Krasnodarets, Arrowhead and Mingren. Handseparated achene components were analyzed. Kernel oil from seed raised in northern United States or southern Canada typically contains about 70% of linoleic acid. In addition to other common acids, traces of C17, C20, C22, C24 acids and linolenic acid are present. The amino acid composition of sunflower kernel protein suggests that the meal may be a valuable ingredient of high-quality feed or food materials. The hull is primarily cellulose, lignin and pentosans; hull lipid and protein differ in composition from the corresponding kernel constituents.

Cecil H. VanEtten

Papers

Glucosinolates and derived products in cruciferous vegetables. Analysis of the edible part from twenty-two varieties of cabbage.

Natural glucosinolates (thioglucosides) in foods and feeds

Glucosinolates in crucifer vegetables: turnips and rutabagas.

Compositional data on sunflower seed

Biological evaluation of crambe seed meals and derived products by rat feeding.