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. 2023 Mar 14;12(6):1243. doi: 10.3390/foods12061243

Table 3.

Pearson’s correlation analysis between glucosinolate compounds.

SIN GNA GBN PRO GTL GER GNS GBE GBB
GNA 0.625 ***
GBN 0.759 *** 0.652 ***
PRO 0.502 *** 0.531 *** 0.358 ***
GTL −0.217 −0.227 −0.010 −0.203
GER 0.210 0.183 0.038 0.382 ** −0.122
GNS 0.734 *** 0.683 *** 0.627 *** 0.756 *** −0.238 * 0.424 **
GBE 0.544 *** 0.312 * 0.481 0.272 * 0.015 0.573 *** 0.529 ***
GBB 0.224 0.345 * 0.443 0.247 0.195 0.343 0.430 * 0.540 ***
GBS 0.531 *** 0.274 * 0.516 *** 0.243 0.144 0.224 0.466 * 0.601 *** 0.347 **

*, **, *** Correlationship is significant at p ≤ 0.05, 0.01, and 0.001, respectively. Glucobarbarin (GBB), glucoberteroin (GBE), glucobrassicanapin (GBN), glucobrassicin (GBS), glucoerucin (GER), gluconapin (GNA), gluconasturtiin (GNS), glucotropaeolin (GTL), progoitrin (PRO), and Sinigrin (SIN).