Abstract
Thermal processing of Brassica vegetables can lead to substantial loss of potential health-promoting glucosinolates
(GLs). The extent of thermal degradation of a specific GL varies in different vegetables, possibly
due to differences in the composition of other metabolites within the plant matrices. An untargeted metabolomics
approach followed by random forest regression was applied to identify metabolites associated
to thermal GL degradation in a segregating Brassica oleracea population. Out of 413 metabolites, 15 were
associated with the degradation of glucobrassicin, six with that of glucoraphanin and two with both GLs.
Among these 23 metabolites three were identified as flavonols (one kaempferol- and two quercetinderivatives)
and two as other GLs (4-methoxyglucobrassicin, gluconasturtiin). Twenty quantitative trait
loci (QTLs) for these metabolites, which were associated with glucoraphanin and glucobrassicin degradation,
were identified on linkage groups C01, C07 and C09. Two flavonols mapped on linkage groups C07
and C09 and co-localise with the QTL for GL degradation determined previously.
Original language | English |
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Pages (from-to) | 287-297 |
Journal | Food Chemistry |
Volume | 155 |
DOIs | |
Publication status | Published - 2014 |
Keywords
- quantitative trait loci
- mass-spectrometry
- red cabbage
- oleracea
- flavonols
- health
- leaves
- tool