The glucosinolate content of UK vegetables—cabbage (<i>Brassicae oleracea)</i>, swede<i>(B. napus)</i>and turnip<i>(B. campestris)</i>

Abstract

The content of individual glucosinolates in 32 samples of cabbage (representing 21 cultivars), 11 samples of Savoy cabbage (seven different cultivars), 33 samples of swede (16 cultivars) and nine samples of turnip (three cultivars) have been determined by gas chromatography. 2‐Propenyl, 3‐methylsulphinyl and 3‐indolylmethyl glucosinolates were the predominant compounds in both types of cabbage, with the Savoy cabbage showing a mean total glucosinolate content more than double that of white cabbage (209 vs. 90mg/100g fresh weight). The glucosinolate content of the swede and turnip samples was more complex, with 2‐hydroxy‐3‐butenyl‐glucosinolate predominating in swedes and this compound, 3‐butenyl‐and 2‐phenylethyl‐glucosinolates being the major components of turnip. The mean total glucosinolate contents of swede and turnip were 92 and 93 mg/100 g fresh weight. Compared to published data on American vegetables, the UK cabbage samples were much richer in glucosinolates and the UK swede and turnip samples poorer in glucosinolates. Swede rind was observed to be a particularly good source of indolyl glucosinolates, the anticarcinogenic properties of which are presently under investigation.