Glucosinolates: Potential Toxicants in Cabbage Cultivars1

DOI XML XML 2 Citations
  • C. H. VanEtten
    Northern Regional Research Center, Agricultural Research, Science and Education Administration, U.S. Department of Agriculture, Peoria, IL 61604
  • M. E. Daxenbichler
    Northern Regional Research Center, Agricultural Research, Science and Education Administration, U.S. Department of Agriculture, Peoria, IL 61604
  • H. L. Tookey
    Northern Regional Research Center, Agricultural Research, Science and Education Administration, U.S. Department of Agriculture, Peoria, IL 61604
  • W. F. Kwolek
    North Central Region, Agricultural Research, Science and Education Administration, U.S. Department of Agriculture, Northern Regional Research Center, Peoria, IL 61604
  • P. H. Williams
    Department of Plant Pathology, College of Agricultural and Life Sciences and Agricultural Experiment Station, University of Wisconsin, Madison, WI 53706
  • O. C. Yoder
    New York State College of Agriculture and Life Sciences, Department of Plant Pathology, Cornell University, Ithaca, NY 14853

Abstract

<jats:title>Abstract</jats:title> <jats:p>Seventy-nine cultivars and lines of cabbage <jats:italic>Brassica oleracea</jats:italic> L. (Capitata group) were analyzed for 11 glucosinolates to provide a data base of the levels of these potential toxicants. Aglucon hydrolytic products of glucosinolates from fresh cabbage (mean of 79 cultivars) include 24 ppm allyl isothiocyanate, 45 ppm 3-methylsulfinylpropyl isothiocyanate, 18 ppm SCN ion, 17 ppm 4-methylsulfinylbutyl isothiocyanate, and 4 ppm goitrin. Composition of the cultivars are summarized by type (red, white, savoy) and by end use (market, storage, kraut). Glucosinolates with a 3-carbon aglucon (excluding the sinolate carbon) predominate over 4-carbon glucosinolates in white and savoy types. Four-carbon glucosinolates (including goitrin precursor) predominate in red cabbages. Savoy cabbages are high in glucosinolates yielding SCN ion. Distinctions between market, storage, and kraut cultivars are less well defined. No differences could be seen between open pollinated and hybrid cultivars. Year-to-year variation for 12 cultivars is discussed.</jats:p>

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