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Straipsnio tikslas – apžvelgti mokslinę literatūrą apie gliukozinolatus ir jų metabolitus, jų naudą sveikatai bei ligų prevencijai. Straipsnyje analizuojama kryžmažiedėse daržovėse esančių veikliųjų medžiagų gliukozinolatų bei jų metabolitų – sulforafano ir kitų izotiacianatų – nauda žmogaus organizmui, jų veiksmingumas įvairiomis sąlygomis, biologinio aktyvumo išsaugojimas įvairiais būdais apdorojant kryžmažiedes daržoves bei galimybės šiomis medžiagomis papildyti maisto racioną. Straipsnyje pristatomos gliukozinolatų, kaip funkcionaliųjų priedų, panaudojimo galimybės norint padidinti maisto produktų antioksidacinį potencialą, taip pat siekiant užkirsti kelią bakteriniam ir grybiniam maisto produktų gedimui.

Chemical composition of locally-produced heat-treated rapeseed cake (n=103) and cold-pressed (n=40) rapeseed cake was evaluated. Cold-pressed rapeseed cake (CPRC) was produced at a temperature 60-70°C and the heattreated rapeseed cake (HTRC) was processed at 100 °C for 20-25 minutes. CPRC contained less crude protein than HTRC (332 g/kg vs. 363 g/kg ) and fewer N-free extracts (282 g/kg and 320 g/kg), but more crude fat (158 g/kg and 111 g/kg), with a higher metabolizable energy content for ruminants (13.9 MJ/kg and 13.0 MJ/kg) and for pigs (15.2 MJ/kg and 14.6 MJ/kg, respectively). Heat treatment decreased glucosinolate concentrations in rapeseed and rapeseed cake - the content of hydroxyglucobrassicin was reduced by 72% and that of glucobrassicin by 75%. Heat treatment had no effect on organic matter digestibility in pigs. Ruminal degradability of HTRC protein was slow. Protein solubility of HTRC (fraction A) was 31.0%, while that of CPRC was 70.2%; effective degradability was 53.4% and 89.2%, respectively. It is concluded that heat treatment of rapeseed improves the protein quality of rapeseed cake. [ABSTRACT FROM AUTHOR]

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Analysis and comparison of the amount of proteins, lipids and glucosinolates in 7 cultivars of summer rapeseeds (‘Sponsor’, ‘Natan’, ‘Orinio’, ‘Siesta’, ‘Sary’, ‘Griffin’, ‘Summit’) and in 7 cultivars of winter rapeseeds (‘Liclassic’, ‘Milena’, ‘Pilot’, ‘Gello’, ‘Digger’, ‘Valesca’, ‘Orkan’) and rape oil - cake and coarse rapeseeds, cultivated in experimental station of Lithuanian university of agriculture, were performed. The cultivars of summer rapeseeds had a higher level of proteins, but a lower amount of lipids compared to the cultivars of winter rapeseeds. It was estimated, that the amount of glucosinolates in summer rapeseeds varied from 7,3 to 16,4 μmol/g 91% DM and in winter rapeseeds from 8,52 to 14,4 μmol/g 91% DM. In making feed mixture it is necessary to control the glucosinolates in rapeseeds and in products made from them, such as rape oil - cake and coarse rapeseeds. It is recommended to use the seeds of ‘Orinio’ and ‘Valeska’. [ABSTRACT FROM AUTHOR]