Isothiocyanates; sources, physiological functions and food applications
Plant Archives, cilt.20, ss.2758-2763, 2020 (Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 20
- Basım Tarihi: 2020
- Dergi Adı: Plant Archives
- Derginin Tarandığı İndeksler: Scopus, CAB Abstracts, Veterinary Science Database
- Sayfa Sayıları: ss.2758-2763
- Anahtar Kelimeler: Biocidal, Food applications, Glucosionolate, Isothiocyanates, Sources
- Atatürk Üniversitesi Adresli: Hayır
Özet
Foods are complex mixture of major and minor nutrients. They also contain some non-nutrient mixtures which exert beneficial effects to the human body known as phytochemicals. Phytochemicals are the chemical compounds that are synthesised by the plant cells to fight any kind of stress conditions. Isothiocyanates (ITCs) are the secondary metabolites produced by the plant from the enzymatic hydrolysis of glucosinolates by myrosinase during the plant tissue injury. They are present in Cruciferous vegetables, such as cabbage, broccoli and kale and are sulphur rich compounds. Isothiocyanates have been found to play an important role for the plant against microbial and pest infections. ITCs have been found to have beneficial activities like antibacterial, antifungal, bioherbicidal, and antioxidant, biopesticidal, anticarcinogenic and antimutagenic. Due to these activities they are having applications in food preservation like fruit juices and as an additive in Mayonnaise. Their recent application has been in the food packing's and in MAP. The present review gives the insight of these phytochemicals, their physiological functions and food applications.