Glucosinolates in brassica vegetables. Analysis of 22 varieties of brussels sprout (<i>Brassica oleracea</i> var. <i>gemmifera</i>)

Abstract

Abstract The glucosinolate content of 22 cultivars of Brussels sprout have been determined. The levels of total glucosinolates, determined by methods based on glucose release and gas chromatography, were substantially higher than those reported by other workers for cabbage and Chinese cabbage. The major glucosinolates in Brussels sprout leaf material were identified as gluconapin, progoitrin, sinigrin and glucobrassicin, with the latter two generally predominating. Detailed analysis of the material from five different growing sites has shown considerable variation in the total content but surprisingly little difference in the relative proportions of the individual glucosinolates within each cultivar. The glucosinolates of the corresponding seed material differ significantly from that in leaf; in particular glucobrassicin is found in trace amounts only, and glucoerucin, glucotropaeolin and neoglucobrassicin are all present, in addition to sinigrin, progoitrin and gluconapin.