Sinigrin

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Sinigrin
Sinigrin-2D-skeletal.png
Sinigrin-3D-balls.png
Names
IUPAC name
potassium [(E)-1-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]sulfanylbut-3-enylideneamino] sulfate
Identifiers
3952-98-5 YesY
ChEBI CHEBI:79317 N
Jmol-3D images Image
MeSH Sinigrin
PubChem 23682211
Properties
C10H16KNO9S2
Molar mass 397.46 g/mol
Except where noted otherwise, data is given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
 N verify (what isYesY/N?)
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) to name but a few. 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 (Lankau 2008).

See also[edit]

References[edit]

  1. ^ Richard, H. "Arômes alimentaires" (PDF) (in French). 

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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