Flavor, Glucosinolates, and Isothiocyanates of Nau (Cook’s Scurvy Grass, Lepidium oleraceum) and Other Rare New Zealand Lepidium Species

• Published in: Journal of agricultural and food chemistry Vol. 63; no. 6; pp. 1833 - 1838
• Main Authors: Sansom, Catherine E, Jones, Veronika S, Joyce, Nigel I, Smallfield, Bruce M, Perry, Nigel B, van Klink, John W
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 18-02-2015; American Chemical Society, Books and Journals Division
• Subjects: Cochlearia officinalis; drying temperature; flavor; Food Handling - methods; freeze drying; Gas Chromatography-Mass Spectrometry; gluconapin; Glucosinolates - analysis; headspace analysis; Humans; indigenous species; ingredients; isothiocyanates; Isothiocyanates - analysis; leaves; Lepidium; Lepidium - chemistry; mastication; New Zealand; nuclear magnetic resonance spectroscopy; Plant Leaves - chemistry; postharvest treatment; powders; Solid Phase Microextraction; Taste; thioglucosidase; New Zealand; Lepidium oleraceum; postharvest; glucosinolate; gluconapin; myrosinase; Brassicaceae; 3-butenyl isothiocyanate
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf505859u

The traditionally consumed New Zealand native plant nau, Cook’s scurvy grass, Lepidium oleraceum, has a pungent wasabi-like taste, with potential for development as a flavor ingredient. The main glucosinolate in this Brassicaceae was identified by LC–MS and NMR spectroscopy as 3-butenyl glucosinolate (gluconapin, 7–22 mg/g DM in leaves). The leaves were treated to mimic chewing, and the headspace was analyzed by solid-phase microextraction and GC–MS. This showed that 3-butenyl isothiocyanate, with a wasabi-like flavor, was produced by the endogenous myrosinase. Different postharvest treatments were used to create leaf powders as potential flavor products, which were tasted and analyzed for gluconapin and release of 3-butenyl isothiocyanate. A high drying temperature (75 °C) did not give major glucosinolate degradation, but did largely inactivate the myrosinase, resulting in no wasabi-like flavor release. Drying at 45 °C produced more pungent flavor than freeze-drying. Seven other Lepidium species endemic to New Zealand were also analyzed to determine their flavor potential and also whether glucosinolates were taxonomic markers. Six contained mostly gluconapin, but the critically endangered Lepidium banksii had a distinct composition including isopropyl glucosinolate, not detected in the other species.