An approach to the phytochemical profiling of rocket [Eruca sativa (Mill.) Thell]. (24th July 2013)

• Record Type: Journal Article
• Authors: Villatoro‐Pulido, Myriam; Priego‐Capote, Feliciano; Álvarez‐Sánchez, Beatriz; Saha, Shikha; Philo, Mark; Obregón‐Cano, Sara; De Haro‐Bailón, Antonio; Font, Rafael; Del Río‐Celestino, Mercedes
• Is Part Of: Journal of the science of food and agriculture. Volume 93:Number 15(2013:Dec. 15)
• Page Start: 3809
• Page End: 3819
• Publication Date: 2013-07-24
• Subjects: rocket -- glucosinolate -- isothyocyanate -- phenol -- carotenoid -- carbohydrate; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.6286
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Eruca sativa (rocket) contains a wide range of compounds with nutraceutical and organoleptical properties. This research aimed to characterise the nutraceutical interest of four rocket accessions by analysis of glucosinolates, isothiocyanates, phenolics, carotenoids and carbohydrates. Different methods based on chromatographic separation with ultraviolet absorbance or mass spectrometry detection were used . RESULTS: The total content of glucosinolates ranged from 14.02 to 28.24 µmol g −1 of dry weight. Glucoraphanin represented up to 52% of the total glucosinolates in leaves of one accession. Accessions showed differences in the hydrolysis of glucoraphanin to the isothiocyanate sulforaphane. No correlation between these compounds was observed, which insisted differences in the myrosinase activity within accessions. Rocket leaves had variable phenolic profiles represented by quercetin‐3‐glucoside, rutin, myricetin, quercetin and ferulic and p ‐coumaric acids. A high variability was observed for the total carotenoids ranged from 16.2 to 275 µg g −1 with lutein as the main carotenoid. Glucose was the predominant sugar, representing >70% of the total soluble carbohydrates . CONCLUSIONS: Some accessions could be candidates for future breeding programmes because of their pattern of beneficial compounds for human health. However, further research is essential to evaluate the biological activity of these accessions before designing functional food. © 2013 Society of Chemical Industry