Determination of Glucosinolates and Their Decomposition Products—Indoles and Isothiocyanates in Cruciferous Vegetables

Abstract

Several epidemiological studies have shown that a high intake of cruciferous vegetables, for example cabbage, broccoli or Brussel sprouts has beneficial influence on human health. Consumption of these vegetables is related to a lower risk of several cancers. Bioactive compounds such as glucosinolates and products of their decomposition—isothiocyanates and indoles—have an influence on anti-cancer properties. However, there is poor information about methods of detrmination of these compounds present in cruciferous vegetables. A significant analytical challenge for scientists is to gain reliable data about the presence and quantity of compounds with anti-cancer properties in samples of vegetable material. The purpose of this review is to present and introduce advantages and disadvantages of different methods of determination of glucosinolates, isotiocyanates and indoles present in cruciferous vegetables. High-performance liquid chromatography is general technique of analysis of glucosinolates, indoles and total isotiocyanates content. Identification of isothiocyanates from plant samples is accomplished by gas chromatography.