Fate of Singrin in Methanol/Ammonia/Water-Hexane Extraction of B. juncea Mustard Seed |
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| Authors: | FEREIDOON SHAHIDI JACQUELINE-ELIZABETH GABON |
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| Affiliation: | Author Shahidi is affiliated with the Food Science Program, Dept. of Biochemistry, Memorial Univ., St. John's, Newfound/and, Canada A1B 3X9. Author Gabon formerly with the Dept. of Chemical Engineering, Univ. of Toronto, Toronto, Ontario, Canada M5S 1A4 is now with Canada Packers Inc., 2211 St. Clair Avenue West, Toronto, Ontario, Canada M6N 1K4. |
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| Abstract: | The individual glucosinolates present in B. juncea mustard seed were determined. Sinigrin (allyl glucosinolate) was the major glucosinolate of mustard seed and constituted 92.9% of the total glucosinolates. The effect of CH3OH/NH3/H2O-hexane treatment on the concentration of glucosinolates was studied. Over 97% of sinigrin originally present in the seed was removed by the above solvent extraction system, mainly in the intact form. Breakdown products of sinigrin were quantified in the treated meal, in the extracted oil and in the polar phase (gums). Aglycon products were allyl cyanide, allyl isothiocyanate and 2,3-epithiopropane cyanide. Sugar breakdown products were glucose, thioglucose, thioglucose dimer and furfuryl alcohol. Desulfosinigrin was a minor decomposition product and might have acted as an intermediate in the decomposition of sinigrin. |
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