Evolution of Brassica rapa var. rapa L. volatile composition by HS-SPME and GC/IT-MS

• Type: Article in International Scientific Journal
• Date: 2009

Authors

Marcos Taveira (Author) Other; Fatima Fernandes (Author) Other; de Pinho, PG (Author) Other; Paula B Andrade (Author) FFUP; Jose A Pereira (Author) Other; Patricia Valentao (Author) FFUP

Journal

Title: Microchemical Journal

Vol. 93

Pages: 140-146

ISSN: 0026-265X

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 35 Citations

Scopus - 43 Citations

Scientific classification

FOS: Natural sciences > Chemical sciences

Other information

Authenticus ID: P-003-ETE

DOI: 10.1016/j.microc.2009.05.011

Abstract (EN): Brassica rapa var. rapa L. (turnip) is highly appreciated and consumed by human. In this work, the volatile profile of B. rapa var. rapa was studied during the maturation process. The volatiles of seeds, sprouts with 6 and 9 days. and adult plant were determined using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography/ion trap-mass spectrometry (GC/IT-MS). Several constituents, including alcohols, aldehydes. esters, ketones, norisoprenoids, nitrogen and sulphur compounds were characterized, totalizing 64 compounds. Isothiocyanates are the main volatiles in all matrices, being 3-butenyl isothiocyanate the major compound. Qualitative and quantitative differences were found among the analysed materials. Nitrogen and sulphur compounds decreased during the maturation process, while terpenes, aldehydes, norisoprenoids and ester compounds were present in higher amounts during germination, especially in sprouts with 9 days of development.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7