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International Journal of Food Properties Volume 17, 2014 - Issue 8
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Original Articles

Assessment of Glucosinolates in Chinese Kale by Near-Infrared Spectroscopy

Jian ChenDepartment of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
,
Luning LiDepartment of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
,
Shanshan WangDepartment of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
,
Xiaoyun TaoDepartment of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
,
Yin WangDepartment of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
,
Aidong SunDepartment of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, ChinaCorrespondence[email protected]
&
Hongju HeBeijing Vegetable Research Center, Beijing, ChinaCorrespondence[email protected]
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Pages 1668-1679 | Received 07 Jan 2012, Accepted 24 Feb 2012, Published online: 24 Apr 2014

Citations (15)

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Ali Ali Redha, Luciana Torquati, Faye Langston, Geoffrey R. Nash, Michael J. Gidley & Daniel Cozzolino. (2023) Determination of glucosinolates and isothiocyanates in glucosinolate-rich vegetables and oilseeds using infrared spectroscopy: A systematic review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
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Katsunari Ippoushi, Nobuyuki Fukuoka, Masahiko Ishida, Atsuko Takeuchi & Keiko Azuma. (2016) Easy Method for the Approximate Quantitation of 4-Methylthio-3-Butenyl Isothiocyanate of Daikon (Raphanus sativus L.). International Journal of Food Properties 19:5, pages 993-999.
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Articles from other publishers (13)

Faye Langston, Ali Ali Redha, Geoffrey R. Nash, John R. Bows, Luciana Torquati, Michael J. Gidley & Daniel Cozzolino. (2023) Qualitative analysis of broccoli (Brassica oleracea var. italica) glucosinolates: Investigating the use of mid-infrared spectroscopy combined with chemometrics. Journal of Food Composition and Analysis 123, pages 105532.
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Yanping Wang, Qingbiao Wang, Honghe Sun, Ziye Zhang, Huihui Qian, Xuezhi Zhao, Hongju He & Li Zhang. (2022) Glucosinolate Profiles in Different Organs of 111 Radish Accessions and Candidate Genes Involved in Converting Glucobrassicin to 4-Hydroxyglucobrassicin. Journal of Agricultural and Food Chemistry 70:2, pages 488-497.
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Bornali Gohain, Pawan Kumar, Bhanu Malhotra, Rehna Augustine, Akshay K. Pradhan & Naveen C. Bisht. (2021) A comprehensive Vis-NIRS equation for rapid quantification of seed glucosinolate content and composition across diverse Brassica oilseed chemotypes. Food Chemistry 354, pages 129527.
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Milon Chowdhury, Viet-Duc Ngo, Md Nafiul Islam, Mohammod Ali, Sumaiya Islam, Kamal Rasool, Sang-Un Park & Sun-Ok Chung. (2021) Estimation of Glucosinolates and Anthocyanins in Kale Leaves Grown in a Plant Factory Using Spectral Reflectance. Horticulturae 7:3, pages 56.
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Ilse E. Renner & Vincent A Fritz. (2020) Using Near-infrared reflectance spectroscopy (NIRS) to predict glucobrassicin concentrations in cabbage and brussels sprout leaf tissue. Plant Methods 16:1.
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Bo Sun, Min Jiang, Hao Zheng, Yue Jian, Wen-Li Huang, Qiao Yuan, Ai-Hong Zheng, Qing Chen, Yun-Ting Zhang, Yuan-Xiu Lin, Yan Wang, Xiao-Rong Wang, Qiao-Mei Wang, Fen Zhang & Hao-Ru Tang. (2020) Color-related chlorophyll and carotenoid concentrations of Chinese kale can be altered through CRISPR/Cas9 targeted editing of the carotenoid isomerase gene BoaCRTISO. Horticulture Research 7:1.
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Mengyu Wang, Congxi Cai, Jiayao Lin, Han Tao, Wei Zeng, Fen Zhang, Huiying Miao, Bo Sun & Qiaomei Wang. (2020) Combined treatment of epi-brassinolide and NaCl enhances the main phytochemicals in Chinese kale sprouts. Food Chemistry 315, pages 126275.
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Viet-Duc Ngo, Bo-Eun Jang, Sang-Un Park, Sun-Ju Kim, Yong-Joo Kim & Sun-Ok Chung. (2019) Estimation of functional components of Chinese cabbage leaves grown in a plant factory using diffuse reflectance spectroscopy. Journal of the Science of Food and Agriculture 99:2, pages 711-718.
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Samira Sahamishirazi, Sabine Zikeli, Michael Fleck, Wilhelm Claupein & Simone Graeff-Hoenninger. (2017) Development of a near-infrared spectroscopy method (NIRS) for fast analysis of total, indolic, aliphatic and individual glucosinolates in new bred open pollinating genotypes of broccoli ( Brassica oleracea convar. botrytis var. italica ). Food Chemistry 232, pages 272-277.
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Ya-Qin Wang, Li-Ping Hu, Guang-Min Liu, De-Shuang Zhang & Hong-Ju He. (2017) Evaluation of the Nutritional Quality of Chinese Kale (Brassica alboglabra Bailey) Using UHPLC-Quadrupole-Orbitrap MS/MS-Based Metabolomics. Molecules 22:8, pages 1262.
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Mingdan Deng, Hongmei Qian, Lili Chen, Bo Sun, Jiaqi Chang, Huiying Miao, Congxi Cai & Qiaomei Wang. (2017) Influence of pre-harvest red light irradiation on main phytochemicals and antioxidant activity of Chinese kale sprouts. Food Chemistry 222, pages 1-5.
Crossref
Chu Zhang, Qiaonan Wang, Fei Liu, Yong He & Yuzhao Xiao. (2017) Rapid and non-destructive measurement of spinach pigments content during storage using hyperspectral imaging with chemometrics. Measurement 97, pages 149-155.
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Hongmei Qian, Tianyu Liu, Mingdan Deng, Huiying Miao, Congxi Cai, Wangshu Shen & Qiaomei Wang. (2016) Effects of light quality on main health-promoting compounds and antioxidant capacity of Chinese kale sprouts. Food Chemistry 196, pages 1232-1238.
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