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A method for estimating glucosinolates in mustard/rapeseeds and cake.

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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Abstract

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.

Item Type: Article
Uncontrolled Keywords: Glucosinolates estimation, Glucose, Colorimetry
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Food Safety Analytical Quality Control Lab
Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Apr 2012 05:59
Last Modified: 25 Apr 2012 05:59
URI: http://ir.cftri.com/id/eprint/2475

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