Glucosinolates and Isothiocyantes in Processed Rapeseed Determined by HPLC-DAD-qTOF

Glucosinolates are well known as natural antimicrobials and anticarcinogenic agents. However, these compounds can lose their properties and transform into antinutrients, depending on processing conditions. In addition, the bitterness of some glucosinolate in rapeseed meal can affect the likability of the final product. Therefore, it is important to identify and determine each glucosinolate and its derived form, not just the total glucosinolate content, in order to evaluate the potential of the final rapeseed protein product. This study provides a comprehensive report of the types and quantities of glucosinolates and their derived forms (isothiocyanates) associated with different rapeseed processing conditions. Glucosinolates and isothiocyanates were determined by HPLC-DAD-qTOF. In our study, the enzymatic degradation of glucosinolates by myrosinase was the main factor affecting either glucosinolate or isothiocyanate content. Other factors such as pH seemed to influence the concentration and the presence of glucosinolates. In addition, process parameters, such as extraction time and separation technology, seemed to affect the amount and type of isothiocyanates in the final protein extracts. Overall, both determined intact glucosinolates and their derived forms of isothiocyanates can give different types of biological effects. More studies should be performed to evaluate the impact of glucosinolates and isothiocyanates on human health.

Automated summary

Glucosinolates are well known for their natural antimicrobial and anticarcinogenic properties, but they can also transform into antinutrients depending on processing conditions. This study used HPLC-DAD-qTOF to comprehensively analyze the variations of glucosinolates and their derived forms in different rapeseed processing conditions. Enzymatic degradation, pH, and process parameters were found to affect the content and type of glucosinolates and isothiocyanates in the final protein extracts. More research is needed to evaluate the impact of these compounds on human health.