Effect of Light Conditions on the Contents of Glucosinolates in Germinating Seeds of White Mustard, Red Radish, White Radish, and Rapeseed

The study was aimed at determining the effect of light conditions on contents of glucosinolates (GLS) in germinating seeds of white mustard, red radish, white radish, and rapeseed. The seeds were germinated in light and dark, at 25 °C, for up to 7 days. As compared to the nongerminated seeds, in see...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2008-10, Vol.56 (19), p.9087-9093
Main Authors: Ciska, Ewa, Honke, Joanna, Kozłowska, Halina
Format: Article
Language:English
Subjects:
Aroma and flavouring agent industries
Biological and medical sciences
Brassica napus var. napus
Brassica rapa - chemistry
Chemical Composition of Foods/Feeds
chemical concentration
chemical constituents of plants
duration
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Germination
Glucosinolates
Glucosinolates - analysis
indoles
Light
light conditions
Mustard Plant - chemistry
mustard seed
radishes
rapeseed
Raphanus - chemistry
Raphanus sativus
seed germination
seeds
Seeds - chemistry
Seeds - growth & development
Seeds - radiation effects
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Summary:The study was aimed at determining the effect of light conditions on contents of glucosinolates (GLS) in germinating seeds of white mustard, red radish, white radish, and rapeseed. The seeds were germinated in light and dark, at 25 °C, for up to 7 days. As compared to the nongerminated seeds, in seeds exposed to light and germinated for 4, 5, 6, and 7 days the content of total GLS was observed to decrease by 30 to 70% depending on the species. Germination in conducted the dark for the respective periods of time resulted in decreases of total GLS not exceeding 25%. The changes in the concentration of total GLS were attributed to aliphatic GLS predominating in seeds, yet in the case of white mustard to sinalbin belonging to aralkyl glucosinolates. Although seeds germinated in the dark, as compared to those exposed to light, were characterized by a higher total content of indole GLS, the percentage contribution of that group of compounds in white mustard, red radish, and white radish remained at a similar level, irrespective of germination time. Only in the case of rapeseed was the percentage of the sum of indole GLS observed to increase from 17 to up to 45% once the seeds were exposed to light and to 50% once they were germinated in the dark.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf801206g