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--- raphanus_sativus_l [2017/10/23 10:49] – andreas
+++ raphanus_sativus_l [2017/10/23 10:58] (aktuell) – andreas
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 [Analysis of isothiocyanates in newly generated vegetables, Baemuchae (× Brassicoraphanus) as affected by growth., Lim, S., Lee, J., Kim, J.K., International journal of food science & technology, 44(7), 2009, 1401-1407]
-"The volatile constituents from the leaves and roots of Raphanus sativus var. black, white and red were isolated by hydrodistillation in a Clevenger-type apparatus and were analysed by gas chromatography and gas chromatography–mass spectrometry. The major components found in the oil of all leaves were phytol (65.3–69.7%), hexadecanoic acid (2.5–14.3%), methyl linolenate (2.1–11.1%) and (Z)-3-hexen-1-ol (0.7–6.9%). Corresponding aliphatic or aromatic glucosinolate compounds identified in the leaves constituted only 0.3–5.7% of the isolated volatiles. They were 5-(methylthio)-4-pentenenitrile (0.3–2.2%), 4-(methylthio)butyl isothiocyanate (0.3–1.7%), 2-phenylethyl isothiocyanate (0.4%), 4-(methylthio)-3-butenyl isothiocyanate, 4-methylpentyl isothiocyanate, benzyl isothiocyanate and benzenepropanenitrile. The major components in the oil of all roots were hexadecanoic acid (30.3–49.9%), 4-(methylthio)butyl isothiocyanate (17.9–25.7%), methyl linolenate (8.5–21.7%), 5-(methylthio)-4-pentenenitrile (1.5–6.9%), dimethyl trisulfide (1.1–3.8%), 5-(methylthio)pentyl isothiocyanate (0.5–2.0%), 4-(methylthio)-3-butenyl isothiocyanate (0.2–1.8%) and 2-phenylethyl isothiocyanate (0.1–1.5%)." \\
+"The volatile constituents from the leaves and roots of Raphanus sativus var. black, white and red were isolated by hydrodistillation in a Clevenger-type apparatus and were analysed by gas chromatography and gas chromatography-mass spectrometry. The major components found in the oil of all leaves were phytol (65.3-69.7%), hexadecanoic acid (2.5-14.3%), methyl linolenate (2.1-11.1%) and (Z)-3-hexen-1-ol (0.7-6.9%). Corresponding aliphatic or aromatic glucosinolate compounds identified in the leaves constituted only 0.3-5.7% of the isolated volatiles. They were 5-(methylthio)-4-pentenenitrile (0.3-2.2%), 4-(methylthio)butyl isothiocyanate (0.3-1.7%), 2-phenylethyl isothiocyanate (0.4%), 4-(methylthio)-3-butenyl isothiocyanate, 4-methylpentyl isothiocyanate, benzyl isothiocyanate and benzenepropanenitrile. The major components in the oil of all roots were hexadecanoic acid (30.3-49.9%), 4-(methylthio)butyl isothiocyanate (17.9-25.7%), methyl linolenate (8.5-21.7%), 5-(methylthio)-4-pentenenitrile (1.5-6.9%), dimethyl trisulfide (1.1-3.8%), 5-(methylthio)pentyl isothiocyanate (0.5-2.0%), 4-(methylthio)-3-butenyl isothiocyanate (0.2-1.8%) and 2-phenylethyl isothiocyanate (0.1-1.5%)." \\
 [Glucosinolate degradation products and other bound and free volatiles in the leaves and roots of radish (//Raphanus sativus// L.)., Blažević, I., Mastelić, J., Food Chemistry, Vol.113(1), 2009, 96-102]
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 and [[http://plantgenera.org/species.php?id_species=869256]]
+{{http://www.botanische-spaziergaenge.at/Bilder/Konica_3/PICT4990.JPG}} \\
+Raphanus sativus \\ © Rolf Marschner (2006),
+[[http://botanische-spaziergaenge.at/viewtopic.php?f=463&t=1731| www.botanische-spaziergaenge.at]]