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Glucosinolates are sulphur containing secondary metabolites biosynthesized by many plant species in the order Brassicales. Physical tissue or cell injury leads to the breakdown of glucosinolates through the hydrolytic action of the enzyme myrosinase, resulting in the production of compounds including isothiocynates, thiocyanates and nitriles. Derivative compounds of glucosinolates have a wide range of biological functions including anticarcinogenic properties in humans, anti-nutritional effects of seed meal in animals, insect pest repellent and fungal disease suppression (Mithen et al., 2000; Brader et al., 2006). Glucosinolates play important role in the nutritional qualities of Brassica products. Brassica products are consumed as oil, meal and as vegetables. Rapeseed (B. napus, B. juncea and B. rapa) is a source of oil and has a protein-rich seed meal. High glucosinolates in the seed meal pose health risks to livestock (Fenwick et al., 1983; Griffiths et al., 1998). Consequently, plant breeders have nearly eliminated erucic acid from the seed oil and have dramatically reduced the level of seed glucosinolates (>100 μmole/g seed to |
