Glucosinolates are anionic glycosides responsible for the bitter taste and characteristic aroma of several Brassicaceae (i.e. mustard, radish, rutabaga and cabbage) and species belonging to the related families. When plant cell compartmentalization is lost (i.e. after being crushed by a phytophagous), stored glucosinolates are released from vacuoles and make contact with thioglucosidases
(myrosinases). These enzymes hydrolyze the glucosinolates, releasing several compounds such as isothiocyanates, thiocyanates and nitriles, which are toxic for phytophagous and phytopathogenic organisms. Then, enzymes must be destroyed before glucosinolates isolation, often with boiling alcohol. Due to their ionic nature, glucosinolates are usually separated on ion-exchange resins. The sulfate ions or glucose may be quantitated following the action of thioglucosidases.
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