Table 2.
Results of determined glucosinolates in different protein products from hot-pressed rapeseed cake (HPR) The concentrationsare shown with different colours. The more solid the red colour, the higher the concentration of glucosinolates; the more solid the green colour, the lower is the concentration of glucosinolates.
| HPR-1 | HPR-2 | HPR-3 | |
|---|---|---|---|
| Progoitrin | 1600 ± 160 mg/kg | 1720 ± 10 mg/kg | 2565 ± 3.0 mg/kg |
| Gluconapoliferin | 28.3 * ± 0.1 mg/kg | 54 * ± 5 mg/kg | 3.0 * ± 0.3 mg/kg |
| Glucoalyssin | <LOD | 35.4*± 0.3 mg/kg | 52 * ± 0.3 mg/kg |
| Gluconapin | 1479 ± 5.8 mg/kg | 2024 ± 2.7 mg/kg | 2209 ± 29 mg/kg |
| Butyl glucosinolate | 5.3 * ± 0.05 mg/kg | 4.8 * ± 0.03 mg/kg | 5.3 * ± 0.1 mg/kg |
| 4-Pentenyl glucosinolate | 16.5 * ± 0.08 mg/kg | 64.0 *± 1.0 mg/kg | 60.9 * ± 0.2 mg/kg |
| Gluconasturtiin | <LOD | 11.3 ± 0.3 mg/kg | 28.9 ± 0.4 mg/kg |
| Neoglucobrassicin | <LOD | 1.9 * ± 0.1 mg/kg | 10.3 * ± 0.2 mg/kg |
| 3-Methylpentyl glucosinolate | <LOD | 1.5 *± 0.05 mg/kg | 4.1 *± 0.3 mg/kg |
| 4-Methyltiobutyl glucosinolate | <LOD | <LOD | 4.7 * ± 0.3 mg/kg |
* The results were expressed as sinigrin equivalents.