The chemopreventive properties of cruciferous vegetables: Is oxidative stress in cancer cell cytotoxicity induced by glucosinolate hydrolysis products?

Genetic Variability in Glucosinolates in Seed ofBrassica juncea: Interest in Mustard Condiment

Brassica junceais mostly used for oil production which implies selection of genotypes with low glucosinolates level and high oil content. In contrast, condiment production needs varieties with high level in some glucosinolates including sinigrin. The genetic variability was studied mostly by molecular tools. The objectives were almost the decrease of glucosinolates level in order to use the oilcake for animal feed. The aim of this work is to study the genetic variability for different glucosinolates and their relationships with agronomical traits within a large collection ofBrassica junceagenotypes for condiment uses. A collection of 190 genotypes from different origins was studied in Dijon (France). Oil content and total glucosinolates, and sinigrin and gluconapin levels were measured. Flowering and maturation durations, seed yield, and yield components were also measured. Large variability was observed between genotypes for the measured traits within the studied collection. Total glucosinolates varied twofold between extreme genotypes. Values of sinigrin content varied from 0 to more than 134 µmol·g−1. Correlations between glucosinolates traits and both phenological and agronomical characters are presented and discussed for their potential for industrial condiment uses.