Sinigrin
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| Names | |
|---|---|
| IUPAC name
Potassium [(E)-1-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]sulfanylbut-3-enylideneamino] sulfate | |
| Other names
Allylglucosinolate; 2-Propenylglucosinolate | |
| Identifiers | |
3952-98-5  | |
| 3D model (Jmol) | Interactive image |
| ChEBI | CHEBI:79317  |
| MeSH | Sinigrin |
| PubChem | 23682211 |
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| Properties | |
| C10H16KNO9S2 | |
| Molar mass | 397.46 g/mol |
| Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
| verify (what is ?) | |
| Infobox references | |
Sinigrin is a glucosinolate that belongs to the family of glucosides found in some plants of the Brassicaceae family such as Brussels sprouts, broccoli, and the seeds of black mustard (Brassica nigra). Whenever sinigrin-containing plant tissue is crushed or otherwise damaged, the enzyme myrosinase degrades sinigrin to a mustard oil (allyl isothiocyanate), which is responsible for the pungent taste of mustard and horseradish.[1] Seeds of white mustard, Sinapis alba, will give a much less pungent mustard because this species contains a different glucosinolate, sinalbin.
The chemical name of sinigrin is allylglucosinolate or 2-propenylglucosinolate.
Singrin is also known to be allelopathic.[2]
See also
References
- ↑ Richard, H. "Arômes alimentaires" (PDF) (in French). Archived from the original (PDF) on 2007-02-14.
- ↑ Lankau R (2008). "A chemical trait creates a genetic trade-off between intra- and interspecific competitive ability". Eco. 89 (5): 1181–1187.
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