This review surveys the occurrence, analysis, and properties of glucosinolates and derived compounds in plants and products intended for humans and animal consumption. The paper, which includes references published in 1981, is also intended to compliment existing reviews on the chemistry of these sulfur‐containing natural products. Particular emphasis is placed upon members of the Brassica family because of their importance as vegetables, condiments, oilseeds, and animal feedingstuffs. Since much of the work considered here relates to glucosinolate decomposition products, biochemical information concerning the nature, occurrence, and properties of the glucosinolate‐degrading enzyme, myrosinase, is considered in Section III. The methods available for the chemical analysis of glucosinolates and their various breakdown products are discussed critically. Factors affecting the glucosinolate content of plants and plant products arc outlined in Section VII. Particular emphasis is placed upon the effect of proces...

Glucosinolates and their breakdown products in food and food plants

Control of soil-borne plant pests using glucosinolate-containing plants

A number of glucosinolates and isothiocyanates were tested for their allelopathic potential against wheat. Most of the glucosinolates showed no activity against wheat, with the exception of glucobrassicin which was moderately active, as was sinapine thiocyanate. Isothiocyanates showed high activity against wheat germination and seedling growth. The most active compound, 2-phenethyl ITC completely inhibited wheat germination at 500 ppm. Allyl ITC showed high activity whereas other isothiocyanates tested were only moderately active. The data is discussed in relation to the possible use of some mustard species for effective weed control.

Allelopathic potential of glucosinolates (mustard oil glycosides) and their degradation products against wheat

Sulfur‐containing volatiles contribute to the flavor of many food products because of their high volatility and their strong odor. Understanding of their formation from natural precursors is not only of scientific value, but also of practical use in the flavoring of processed foods and in the prevention of off‐flavor formation.

Precursors of sulfur‐containing flavor compounds

Adsorbent polystyrene as an aid in plant enzyme isolation

Essences of the volatile components of five samples of horseradish root, three fresh and two of dried flakes, have been prepared and examined by gas chromatography (g.c.) and combined gas chromatography-mass spectrometry (g.c.-m.s.). At least 17 compounds are involved. Five of these have been rigorously identified by comparison with authentic compounds, synthesised where necessary, through mass spectra and retention data and the identities of three others have been tentatively established. The compounds concerned are methyl, ethyl, isopropyl, 2-butyl, allyl, 4-pentenyl and 2-phenethyl isothiocyanate and allyl thiocyanate. The constituents of the five essences were assessed semi-quantitatively by g.c. and definite differences found. These were reinforced by examination of the headspace vapours over the coarsely grated root.

Additional attention was devoted to the allyl isothiocyanate-thiocyanate interconversion and to the odour assessment of the volatile horseradish components.

Volatile constituents of horseradish roots

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Volatile constituents of horseradish roots