Variations in the glucosinolates of the individual edible parts of three stem mustards (Brassica juncea)

The composition and content of glucosinolates were investigated in the edible parts (petioles, peel, and flesh) of tuber mustard, bamboo shoots mustard, and baby mustard by high performance liquid chromatography to reveal the association between the different cooking methods and their glucosinolate profiles. Eight glucosinolates were identified from tuber mustard and baby mustard, including three aliphatic glucosinolates, four indole glucosinolates, and one aromatic glucosinolate. Only six of the eight glucosinolates were detected in bamboo shoots mustard. The results show that the distribution and content of glucosinolates varied widely among the different tissues and species. The highest contents of glucosinolates in tuber mustard, bamboo shoots mustard, and baby mustard were found in flesh, petioles, and peel, respectively. The content of total glucosinolates ranged from 5.21 μmol/g dry weight in bamboo shoots mustard flesh to 25.64 μmol/g dry weight in baby mustard peel. Aliphatic g...