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Abstract
A study has been carried out of the SCN- levels freed by enzymatic action, in food vegetables of the Brassica and other cruciferae, in which thiocianogenetic glucosides are found. The quantitative analysis was done by means of the formation of the complex Fe(SCN)2+ and taking a spectrophotometric reading at 460 nm. The SCN- values found in different species of the Brassica family (cabbage, cauliflower, etc.) are in the order of 22% mg, read in a dry sample.
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