A method for estimating glucosinolates in mustard/rapeseeds and cake.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/2475/
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| Title |
A method for estimating glucosinolates in mustard/rapeseeds and cake.
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| Creator |
Dr., Nasirullah
Krishnamurthy, M. N. |
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| Subject |
30 Spices/Condiments
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| Description |
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.
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| Date |
1996
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/2475/1/JFST_1996_33_6_498-500.pdf
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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