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Table 2 Content (μmol/g DM) of glucosinolates in rapeseed meal samples toasted for different timesa

From: Physical and chemical changes of rapeseed meal proteins during toasting and their effects on in vitro digestibility

Toasting time PRO EPRO GNL GNA GBN SNB GST 4-OHGBS GBS NGBS Alk Ara + Ind Total
0 min 12.62 0.36 0.81 4.83 2.66 0.23 0.63 5.50 0.23 0.11 21.28 6.70 27.98
20 min 10.18 0.28 0.68 4.01 2.08 0.25 nd 2.69 0.18 0.09 17.21 3.20 20.41
40 min 8.15 0.25 0.56 3.22 1.67 0.18 nd 1.39 0.13 0.08 13.83 1.77 15.60
60 min 5.94 0.16 0.41 2.47 1.11 0.16 nd 0.58 0.09 0.06 10.09 0.89 10.97
80 min 3.84 0.06 0.28 1.65 0.71 nd nd 0.20 0.06 nd 6.52 0.26 6.78
100 min 2.27 nd 0.19 0.99 0.36 0.03 nd 0.06 nd nd 3.81 0.08 3.89
120 min 1.13 0.02 0.13 0.46 0.20 nd nd nd nd nd 1.94 0.00 1.94
SEM 1.05 0.04 0.06 0.40 0.23 0.03 - 0.45 0.02 0.01 1.78 0.54 2.28
P-value
 Linear <0.001 <0.001 <0.001 <0.001 <0.001 <0.001 - <0.001 <0.001 <0.001 <0.001 <0.001 <0.001
 Quadratic 0.001 0.19 0.006 0.04 0.003 0.73 - <0.001 0.01 0.55 0.002 <0.001 <0.001
  1. a PRO progoitrin, EPRO epi-progoitrin, GNL gluconapoleiferin, GNA gluconapin, GBN glucobrassicanapin, SNB sinalbin, GST gluconasturtin, 4-OHGBS 4-hydroxyglucobrassicin, GBS glucobrassicin, NGBS neoglucobrassicin, Alk alkenyl glucosinolates, Ara + Ind aralkyl plus indolyl glucosinolates, nd not detected, SEM standard error of the means. Alkenyl glucosinolates: PRO, EPRO, GNL, GNA, GBN; aralkyl glucosinolates: SNB, GST; indolyl glucosinolates: 4-OHGBS, GBS, NGBS