Glucosinolate profiling of seeds and sprouts of B. oleracea varieties used for food

Consumption of plants of the species Brassica oleracea is related to a decreased incidence of certain cancer forms in humans, and this has been linked to the presence of glucosinolates in those vegetables. After ripe seeds, sprouts of some brassicaceous plants contain the highest concentration of these compounds and are therefore a good source of glucosinolates for chemoprotection. In the present experiments, the content and distribution of glucosinolates was determined in ripe seeds and sprouts (seedlings) of five varieties of B. oleracea (white cabbage, red cabbage, Savoy cabbage, broccoli and cauliflower) by high performance liquid chromatography. The type and concentration of individual glucosinolates varied according to variety of B. oleracea, plant parts in which they occurred and the sprouting period of the seed. Concentration of alkyl glucosinolates decreased whereas that of indol-3-ylmethylglucosinolates increased throughout the sprouting period. Roots had the highest glucosinolate concentration in four and seven day old sprouts whereas at both sprouting times, cotyledons had the highest concentration of alkylthio- and alkylsulphinylglucosinolates.