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A method for estimating glucosinolates in mustard/rapeseeds and cake.
Dr., Nasirullah and Krishnamurthy, M. N. (1996) A method for estimating glucosinolates in mustard/rapeseeds and cake. Journal of Food Science and Technology, 33 (6). 498-500, 16 ref..
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Abstract
A colorimetric method has been developed to estimate glucosinolates present in mustard/rapeseed and defatted cake, after extraction with water at 90°C. A characteristic yellow orange colour developed due to reaction of glucose with phenol and sulphuric acid at 25-30°C, is relied upon for estimating glucose absorbance at 490 run. Glucosinolate value was obtained by multiplying the factor 2.1 for glucose.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Glucosinolates estimation, Glucose, Colorimetry |
| Subjects: | 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Food Safety Analytical Quality Control Lab Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 25 Apr 2012 05:59 |
| Last Modified: | 25 Apr 2012 05:59 |
| URI: | http://ir.cftri.res.in/id/eprint/2475 |
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