Document Type

Journal Article

Publication Title

Food Chemistry: X

Volume

21

Publisher

Elsevier

School

School of Science / School of Medical and Health Sciences / Nutrition and Health Innovation Research Institute / Centre for Integrative Metabolomics and Computational Biology

RAS ID

64704

Funders

Edith Cowan University / National Health and Medical Research Council / National Heart Foundation of Australia

Grant Number

NHMRC Number : 1172987

Comments

Shafaei, A., Hill, C. R., Hodgson, J. M., Blekkenhorst, L, C., & Boyce M. C. (2024). Simultaneous extraction and quantitative analysis of S-methyl-L-cysteine sulfoxide, sulforaphane and glucosinolates in cruciferous vegetables by liquid chromatography mass spectrometry. Food Chemistry: X, 21, article 101065. https://doi.org/10.1016/j.fochx.2023.101065

Abstract

Sulfur containing compounds including glucosinolates (GLS), sulforaphane (SFN) and S-methyl-L-cysteine sulfoxide (SMCSO) have been proposed to be partly responsible for the beneficial health effects of cruciferous vegetables. As such, greater understanding of their measurements within foods is important to estimate intake in humans and to inform dietary intervention studies. Herein is described a simple and sensitive method for simultaneous analysis of 20 GLS, SFN and SMCSO by liquid chromatography mass spectrometry. Analytes were effectively retained and resolved on an Xbridge C18 column. Detection can be achieved using high resolution or unit resolution mass spectrometry; the latter making the method more applicable to large studies. Quantitative analysis using calibration standards was demonstrated for 10 GLS, SFN and SMCSO. A further 10 GLS were tentatively identified using high resolution mass spectrometry. The use of surrogate GLS standards was shown to be unreliable, with closely related GLS displaying significantly different ionisation efficiencies.

DOI

10.1016/j.fochx.2023.101065

Creative Commons License

Creative Commons Attribution 4.0 License
This work is licensed under a Creative Commons Attribution 4.0 License.

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