Journal
FOOD CHEMISTRY
Volume 113, Issue 1, Pages 96-102Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.07.029
Keywords
Raphanus sativus L; Radish; Brassicaceae; Glucosinolates; O-glycosides; Volatile aglycones; Isothiocyanates; Nitriles; GC-MS
Funding
- Ministry of Science, Education and Sports, Republic of Croatia [011-0982929-1329]
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The volatile constituents from the leaves and roots of Raphanus sativus var. black, white and red were isolated by hydrodistillation in a Clevenger-type apparatus and were analysed by gas chromatography and gas chromatography-mass spectrometry. 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%) and (Z)-3-hexen-1-ol (0.76.9%). Corresponding aliphatic or aromatic glucosinolate 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-(methylthio)butyl 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-(methylthio)butyl isothiocyanate (17.9-25.7%), methyl linolenate (8.5-21.7%), 5-(methylthio)-4-pentenenitrile (1.5-6.9%), dimethyl trisulfide (1.1-3.8%), 5-(methylthio)pentyl 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 hydrolysed by P-glucosidase from almonds. Nineteen volatile aglycones were identified for the first time in the leaves of all varieties 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-l-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 aglycones were detected after isolation in different varieties of radish root. (C) 2008 Elsevier Ltd. All rights reserved.
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