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Food Chem. 2015 Jan 1;166:456-64. doi: 10.1016/j.foodchem.2014.06.043. Epub 2014 Jun 14.

Development of a reliable extraction and quantification method for glucosinolates in Moringa oleifera.

Author information

1
Division Urban Plant Ecophysiology, Humboldt-Universität zu Berlin, Lentzeallee 55-57, 14195 Berlin, Germany.
2
Department Quality, Leibniz-Institute of Vegetable and Ornamental Crops, Theodor-Echtermeyer-Weg 1, 14979 Großbeeren, Germany.
3
School of Biosciences, Cardiff University, The Sir Martin Evans Building, Museum Avenue, Cardiff CF10 3AX, UK.
4
Department Quality, Leibniz-Institute of Vegetable and Ornamental Crops, Theodor-Echtermeyer-Weg 1, 14979 Großbeeren, Germany. Electronic address: inga@entomology.de.

Abstract

Glucosinolates are the characteristic secondary metabolites of plants in the order Brassicales. To date the common DIN extraction 'desulfo glucosinolates' method remains the common procedure for determination and quantification of glucosinolates. However, the desulfation step in the extraction of glucosinolates from Moringa oleifera leaves resulted in complete conversion and degradation of the naturally occurring glucosinolates in this plant. Therefore, a method for extraction of intact Moringa glucosinolates was developed and no conversion and degradation of the different rhamnopyranosyloxy-benzyl glucosinolates was found. Buffered eluents (0.1 M ammonium acetate) were necessary to stabilize 4-α-rhamnopyranosyloxy-benzyl glucosinolate (Rhamno-Benzyl-GS) and acetyl-4-α-rhamnopyranosyloxy-benzyl glucosinolate isomers (Ac-Isomers-GS) during HPLC analysis. Due to the instability of intact Moringa glucosinolates at room temperature and during the purification process of single glucosinolates, influences of different storage (room temperature, frozen, thawing and refreezing) and buffer conditions on glucosinolate conversion were analysed. Conversion and degradations processes were especially determined for the Ac-Isomers-GS III.

KEYWORDS:

Desulfo extraction method; Glucosinolate; Intact extraction method; Moringa oleifera

PMID:
25053080
DOI:
10.1016/j.foodchem.2014.06.043
[Indexed for MEDLINE]

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