Table 4.

Effect of processing conditions on the contents of total and individual glucosinolates in rapeseed products (μmol/g defatted dry matter, unless otherwise stated)^a

			Rapeseed meal
Item	RS	RSC I	A	B	C	D	E
Total glucosinolatesb	34	26	15	12	8	6	4
Progoitrinb	13.4	10.90	6.55	5.01	3.63	2.49	1.72
Gluconapoleiferinb	1.41	1.33	0.83	0.61	0.42	0.01	0.17
Gluconapinb	7.50	5.88	3.76	2.89	2.12	1.56	0.91
4-Hydroxyglucobrassicinb	5.13	3.07	0.98	0.66	0.42	0.24	0.13
Glucobrassicanapinb	4.85	4.03	2.55	1.92	1.40	1.01	0.49
Glucobrassicinb	0.37	0.34	0.18	0.16	0.11	0.09	0.02
Gluconasturtiin	0.43	0.17	0.18	0.21	0.22	0.17	0.16
4-Methoxyglucobrassicinb	0.48	0.63	0.32	0.29	0.16	0.12	0.10
Neoglucobrassicin	0.20	0.08	0.02	0.01	0.01	0.01	n.d.
Degradation rate of total GSL, %c		22	54	65	75	83	89
Degradation rate of aliphatic GSL, %cd		18	50	62	72	81	88
Degradation rate of indol GSL, %cd		33	76	82	89	93	96

RS = rapeseed; RSC I = rapeseed cake one; GSL = glucosinolates; n.d. = not detectable

^aLinear regression analysis refers to the effect of residence time in the desolventizer/toaster on total and individual glucosinolates contents of rapeseed meals A-D. Rapeseed meals A-D represent four differently processed rapeseed meals under standardized and defined conditions in a pilot plant (for details see Table 1)

^bLinear decrease (P < 0.05)

^cIn comparison to defatted rapeseed

^dAliphatic GSL represent the sum of progoitrin, gluconpoleiferin, gluconapin, and glucobrassicanapin; indol GSL that of 4-hydroxyglucobrassicin, glucobrassicin, and neoglucobrassicin