IANIGLA   20881
INSTITUTO ARGENTINO DE NIVOLOGIA, GLACIOLOGIA Y CIENCIAS AMBIENTALES
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Seasonal variability of isothiocyanates in Brassicaceae vegetables usually comsumed in Mendoza-Argentina
Autor/es:
FUSARI, C.; LOCATELLI, D.; ALTAMIRANO, J.; BERTON, P.; CAMARGO, A.
Lugar:
Concordia, Entre Rios
Reunión:
Conferencia; International Conference on Food Innovation, FoodInnova 2014; 2014
Institución organizadora:
Universidad Nacional de Entre Rios, y Universitat Politecnica de Valencia
Resumen:
The isothiocyanate (ITCs) are produced through the enzymatic degradation of glucosinolates (GLS). They are found in diverse vegetable species, been Brassicaceae the species that report the highest concentrations. The ITCs are widely studied for their beneficial properties in humans, like chemoprotective agents against cancer and other chronic diseases. The content and profile of ITCs, like other phytochemicals, can be significantly affected by variations in agronomic conditions, season, climatic factors, water availability, light and CO2.The knowledge of local availability is important when considering strategies to improve human consumption of these compounds. For this reason, the aim of this study was to evaluate throughout a year, levels of ITCs and availability of Brassicaceae vegetables in local market of Mendoza, Argentina. Total ITCs concentration was determined by liquid chromatography after derivatization (cyclocondensation) with 1,2-benzenedithiol. The vegetables were acquired from the local market and were analysed in triplicated. Data was analysed by ANOVA to identify Brassicaceae vegetables with the highest ITCs concentration in each season. Within analysed summer samples, broccoli (Brassica oleracea var. italica) showed the highest ITCs levels (3069 ± 109 nmol g-1 d.w.), and watercress (Nasturtium officinale) showed the lowest (379 ± 21 nmol g-1 d.w). Rocked salad (Eruca sativa) reported the highest ITCs levels (14648 ± 720 nmol g-1 d.w.), while white cabbage (Brassica oleracea var. viridis) reported the lowest (135 ± 44 nmol g-1 d.w.). The last results were observed for samples of autumn, winter, and spring seasons. Additionally, significant difference on ITCs levels (p
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