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4- -3-butenyl glucosinolate

Table 4.1.4A. Canola seed cooked (IFN 5-04-597). The entire seed of the species Brassica napus or B. campestris, the oil component of which contains less than 2% erucic acid and the solid component of which contains less than 30pmol of any one or any mixture of 3-butenyl glucosinolate, 4-pentenyl glucosinolate, 2-hydroxy-3-butenyl glucosinolate and 2-hydroxy-4-pentenyl glucosinolate per g of air-dry, oil-free solid (GLC method of the Canadian Grain Commission). (From CFIA, 2007.)... Table 4.1.4A. Canola seed cooked (IFN 5-04-597). The entire seed of the species Brassica napus or B. campestris, the oil component of which contains less than 2% erucic acid and the solid component of which contains less than 30pmol of any one or any mixture of 3-butenyl glucosinolate, 4-pentenyl glucosinolate, 2-hydroxy-3-butenyl glucosinolate and 2-hydroxy-4-pentenyl glucosinolate per g of air-dry, oil-free solid (GLC method of the Canadian Grain Commission). (From CFIA, 2007.)...
Progoltrin 2-hydroxy 3,4-butenyl glucosinolate Glucobrassicin Indol 3-yl methyl glucosinolate Glucoraphanin 4-methyl sulfinyl butyl glucosinolate... [Pg.108]

Progoitrin, ((/J)-2-hydroxy-3-butenyl glucosinolate), occurs in rape Brassica napus) and other Brassica species. The (5)-epimer epiprogoitrin, potassium salt amorphous solid, [a]o -14.8° (H2O), is the main glucosinolate in the seeds of sea kale. Crambe spp.), e. g., C. maritima (white sea kale) and C. hispanica (Spanish sea kale). - Glucosinalbin (4-hydroxybenzyl glucosinolate) occurs in Brassica seeds. The salt with... [Pg.264]

Hydroxy-3-butenyl-glucosinolate, Progoitrin Glucorapiferin Various spp. of Brassica (esp. Yellow turnip) glucose — S—C- CH2—CHOH —CH=CH2 N-O-SOJ K ... [Pg.249]

O-Butanoyl-D-glucose, G-514 4"-Butanoylspiramydn B, F-24 4"-Butanoylspiramydn m, F-24 3-Buten-2-yl glucopyranoside, B-134 3-Butenyl glucosinolate, B-135... [Pg.1018]

Hydroxybenzyl glucosinolate, 1-50 2-Hydroxybutanediamide, M-6 Hydroxybutanedioic acid, M-6 2-Hydroxy-3-butenyl glucosinolate, P-94... [Pg.1060]

Methyl-3-butenyl glucosinolate, M-233 iV-(3-Methyl-2-butenyl)adenosine, M-234 A/ -(3-Methyl-l-butenyl)-2-(metl lthio)adenosine, M-133 A/ -(3-Methyl-2-butenyl)-2-(metl lthio)adenosine, M-133... [Pg.1091]

The sharp taste of the radish is due to 4-me-thylthio-trans-3-butenyl-isothiocyanate, which is released from the corresponding glucosinolate after the radish is sliced. Glucosinolates are widely distributed among Brassicaceae and some other plant families. Their occurrence in some types of cabbage is presented in Table 17.11. [Pg.789]

See other pages where 4- -3-butenyl glucosinolate is mentioned: [Pg.687]    [Pg.99]    [Pg.119]    [Pg.119]    [Pg.1085]    [Pg.687]    [Pg.301]    [Pg.305]    [Pg.227]    [Pg.770]    [Pg.823]    [Pg.1092]    [Pg.1092]    [Pg.1276]    [Pg.1276]    [Pg.1276]    [Pg.1276]    [Pg.14]    [Pg.26]    [Pg.29]    [Pg.38]    [Pg.38]    [Pg.176]    [Pg.142]    [Pg.108]    [Pg.108]    [Pg.113]    [Pg.1075]    [Pg.145]    [Pg.88]    [Pg.395]    [Pg.395]    [Pg.29]    [Pg.33]   
See also in sourсe #XX -- [ Pg.26 , Pg.1085 ]

See also in sourсe #XX -- [ Pg.1085 ]



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Butenylation

Glucosinolates

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