GLUCOSINOLATES IN HEADS AND SPROUTS OF GREEN, WHITE AND ROMANESCO CAULIFLOWER

Brassicaceae vegetables synthesize sulfur containing glucosinolates that are related with health promoting activities due to the hyrolysis products such as isothiocyanates. However, the bioavailability may vary since the glucosinolate content is dependent on the genetic background, growing conditions or developmental stage of the plant. Recent studies suggest that brassica sprouts are rich sources of glucosinolates and can be considered as functional foods. In the present study, glucosinolate content of green, white and romanesco cauliflower cultivars were determined in heads and sprouts. The objective of the study was to identify whether variation exists in terms of glucosinolates among the varieties with different morphological features and to further elucidate whether sprouts or heads are better sources of bioactive compounds. Green, white and romanesco cauliflower were grown in field conditions. At the same time, sprouts of the cultivars were generated in climate controlled growth rooms. Individual and total glucosinolates of heads and sprouts were determined. The highest total glucosinolate content was found in green cauliflower followed by white and romanesco type both in heads and sprouts (P<0.05). Total glucosinolates were higher in sprouts compared to heads significantly in green cauliflower.