Determination of Indole Glucosinolate Content in Some Cruciferous Vegetables

GOW-CHIN YEN AND *QUE-KING WEI

Department of Food Science, National Chung Hsing University, Taichung, Taiwan, R.O.C.
*Department of Food Nutrition, China Junior College of Medical Technology, Tainan, Taiwan, R.O.C.

ABSTRACT

   Content of indole glucosinolate in cabbage, Chinese cabbage, cauliflower and broccoli were determined. The results indicated that the major indole glucosinolate (GS) in these four cruciferous vegetables were 3-indolylmethyl-GS and 1-methoxy-3-indolylmethyl-GS. Cabbage, broccoli and cauliflower contained higher level of 3-indolylmethyl-CS, while Chinese cabbage contained a higher level of l-methoxy-3-indolylmethyl-GS. The indole glucosinolate in cabbage, cauliflower and Chinese cabbage from different cultivation areas, including southern Taiwan, central Taiwan and Li-San area of Taiwan, were determined. The cabbage and cauliflower from these areas contained a higher amount of 3 -indolyl-methyl-GS. The contents of indole glucosinolate in cabbage and Chinese cabbage had greater differences between the southern and central Taiwan, but not for cauliflower. In general, the indole glucosinolate content of cabbage and cauliflower from Li-San area was lower than those from the other two areas. The thermal degradation of l-methoxy-3 -indolylmethyl-GS in cabbage, cauliflower and Chinese cabbage was greater than that of 3-indolylmethyl-GS.

Key Words: Indole glucosinolate, Cruciferous vegetable.