Mustard greens

In a Food and Dmg Administration (FDA) summary of the levels of pesticides in ready-to-eat foods in the 10-year period from 1982 to 1991, methyl parathion was found 12 times in 8 kinds of food, at an average concentration of 0.0035 ppm (Kan-Do Office and Pesticides Team 1995). A 5-year analysis of domestic and imported foods and animal feeds for the years 1982-1986 detected 94 samples out of 19,851 total samples that contained methyl parathion (Hundley et al. 1988). Eighty-nine of the samples had concentrations in the range of 0.05-0.5 ppm, and five had levels ranging from 1.0 to 2.0 ppm. Methyl parathion was found in celery, citms, coriander, cantaloupe, Chinese peas, hay, alfalfa feed, Italian squash, lettuce, mustard greens, okra, parsley, peppers, spinach, strawberries, tomatillos, and tomatoes. 

Added to extracts of mustard greens, celery, head lettuce, leaf lettuce, spinach, and tobacco only. 

Apple, pears, wheat forage, cantaloupe, cucumbers, squash, lettuce, mustard greens, plums, peaches, cherries, peanuts, potatoes, tomatoes, peppers, grapes, radish, carrots, tobacco, oranges, lemons, grapefruits, celery, spinach, cabbage Gas chromatography/mass spectrometry (GC/MS)... 

Cabbage, cantaloupe, cauliflower, citrus fruit, cottonseed, cucumber, mustard greens, nutmeats, pome fruit, stone fruit, summer squash, tomatoes, soil, and water Gas chromatograph with nitrogen-phosphorus detector... 

Cleanup of highly colored samples (e.g., mustard greens) on silica columns may require that only half of the sample extract be passed through the silica columu. 

Carlson DG, Daxenbichler ME, Van Etten CH, et al. 1987. Glucosinolates in Cruciferous vegetables broccoli, sprouts, cauliflower, collards, kale, mustard greens, and kohlrabi. J Amer Soc Hort Sci 112(1) 173-178. 

Vegetables Beet greens (130), celery (126), dandelion greens (76), kale (75), spinach (60). beets (60). watercress (52). turnips (49). carrots (47), artichokes (43), collards (43), mustard greens (32), Chinese cabbage (20. Other common vegetables range between (10) and (18). 

Several years ago Van Middelem and Waites (42) studied the effect of various climatic factors on the breakdown of DDT residues on turnip and mustard greens. These workers attempted to study the separate effect of sunlight, wind, and rain, followed by varying combinations of two or more of these factors. In both experiments, as indi-... 

Mustard green 97 Apricot, peach, plum. 10 or less... 

Martin used gas chromatonraphy to determine nicotine residues on mustard green samples. Samples of mustard green were analysed by the US official method, modified by the author for gas chromatography on a packed DC-200 column 10 % on Gas Chrom Q. The identity of the nicotine peak was confirmed by TLC after trapping the eluated compound from the gas chromatographic column. Recovery obtained on five samples spiked at the 1-3 ppm level ranoed from 95 to 97. ... 

The residue levels of PBO and HMDS for the assayed commodities are presented in Table 10.3. The results show that the highest residues of both PBO and HMDS were found on leafy crops (e.g. lettuce, mustard greens, etc.) which are directly exposed to the spray. Lower residues are found on fruits and less exposed stems (e.g. broccoli) and minimal residues are found in commodities which are not directly exposed (e.g. potato tubers). Little or no translocation of PBO or closely related metabolites occurred. Low residue levels of HMDS-producing metabolites were found away from tbe application site. The results confirm the findings of the radio label led metabolism studies. 

Dewberry juice Mustard greens Whole rice... 

Mustard Greens Turnip Greens Corn Squash... 

Indole-3-carbinol (I3C) 10 is a hydrolysis product of glucobrassicin 11, both of which are found in high concentrations in cruciferous vegetables such as cauli-fiower (0.4 mg/g as the glucosinolate), broccoli and mustard greens (2.8 mg/g) [9]. The normal average dietary intake of I3C from these sources ranges from 20 to 120 mg/day (Scheme 12). 

Lin, L.Z., Sun, J., Chen, P., andHamly, J. 2011. UHPLC-PDA-ESI/HRMS/MS" analysis of anthocyanins, flavonol glycosides, and hydroxycinnamic acid derivatives in red mustard greens (Brassica juncea Coss Variety). J. Agric. Food Chem. 59 12059-12072. 

Broccoli, Cabbage, Cauliflower, Mustard greens Normal diet, at least once a week 2 years 328 63 female, 265 male CYP1A2 activation in GSTMl null genotype Probst-Hensch et al., 1998 ... 

Vegetables (carrots, collard, turnip greens, kale, mustard greens, broccoli flowerets, zucchini, yellow squash) a- and P-carotene CO2 and ethanol as modifier T = 40°C Pressure 342 bar Flow rate 1.5 ml/min [51]... 

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