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7733527 
Journal Article 
Glucosinolates in Brassica oilseeds: Processing effects and extraction 
Shahidi, F; Daun, JK; Declercq, DR 
1997 
Yes 
ACS Symposium Series
ISSN: 0097-6156
EISSN: 1947-5918 
Oxford University Press 
ACS Symposium Series 
662 
152-170 
English 
WOS:A1997BH79S00009 
Glucosinolates are found in canola and other Brassica oilseeds and are considered as antinutritional factors since some of their degradation products have goitrogenic and toxic effects. Glucosinolates are also known as precursors of various flavors and off-flavors of certain foods. The pungent odor and biting taste of mustard and radishes arise from their glucosinolate degradation products. Due to toxic effects of glucosinolates at high concentrations, their removal from oilseeds is necessary. Extraction of ground seeds with a two-phase solvent system consisting of hexane, for oil extraction, and methonal, possibly containing water and/or ammonia, removed 50-100% of individual glucosinolates present. However, some glucosinolates degraded during the extraction process and produced epithionitriles, nitriles, isothiocyanate, sulfinylnitrile, sulfinyl isothiocyanate, glucose, thioglucose and thioglucose dimer. Most of these degradation products were extracted into the polar methaolic phase, but some minute residues were also detected in the oil and protein meal fractions.