Decomposition of sinigrin by methanol/ammonia/water treatment in model systems and mustard (Brassica nigra L.) seed meal

Pecháček, Radomír; Velı́šek, J.; Davı́dek, J.

doi:10.1007/pl00005511

Cited by 7 publications

(2 citation statements)

References 22 publications

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“…It is known that the presence of glucosinolates in Brassica seeds hampers the exploitation of the corresponding meals as fodders, because the glucosinolates can hydrolyze to a variety of products, including nitriles and isothiocyanates, some of which are potentially toxic 19. It has been reported that various isothiocyanates and cyanides can be formed from the allylglucosinolate sinigrin, which is naturally present in mustard seeds ( Brassica species) 20. During the oil pre‐pressing, the glucosinolates are staying in the rapeseed meal.…”

Section: Resultsmentioning

confidence: 99%

Quality differences between pre‐pressed and solvent extracted rapeseed oil

Hoed

Ali

Mejri

et al. 2010

Euro J Lipid Sci & Tech

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Most seed oils are obtained by pre-pressing the crushed seeds followed by solvent extraction of oil from the press cake. The prepressed oil will contain no solvent residues, and is moreover expected to contain more nutritionally valuable compounds, which can in turn enhance the oxidative stability of the oil. However, reports on differences between extracted and pressed oils are scarce. Therefore, in this study, for a case study on rapeseed oil, the composition and quality were systematically compared between prepressed and solvent extracted oil. In the extracted oil, solvent residues and a clear sensory difference were detected, which disappeared almost completely during refining. The crude oils had a high content in free fatty acids and in primary and secondary oxidation products, which were higher in the extracted than in the pressed oil. However, surprisingly, also the content of minor compounds was slightly higher in the extracted oil than in the pressed oil. This can be explained by a selective extraction of those compounds into the solvent. During refining, a difference between pressed and extracted oils still existed but was less pronounced. The slight difference in antioxidants content might explain the higher oxidative stability of extracted over pressed oils.Practical applications: Traditionally, high yields of vegetable oils are obtained by pre-pressing the seeds, followed by solvent extraction of the residual oil from the press cake. The solvent extraction leads to higher oil yields, but is expected to affect the composition and quality of the oil, and has moreover negative environmental impacts. In this study, the solvent extracted oil contained slightly higher levels of tocopherols and phytosterols, and had slightly higher oxidative stability, which are desirable quality aspects. In contrast, the solvent extracted oil contained also higher levels of undesirable phospholipids, as well as solvent residues, which were, however, removed during degumming and deodorization, respectively. These results suggest that the final quality of refined pre-pressed and solvent extracted oils is comparable from nutritional and safety point of view. A choice for pressing instead of solvent extraction will, therefore, rather be driven by sustainability concerns than by nutritional aspects.

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Section: Resultsmentioning

confidence: 99%

Quality differences between pre‐pressed and solvent extracted rapeseed oil

Hoed

Ali

Mejri

et al. 2010

Euro J Lipid Sci & Tech

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“…Under neutral pH, AITC is generally being produced in mustard seeds. The pungent odor of crushed mustard seeds can be attributed to the release of AITC from sinigrin, which is otherwise odorless before the enzymatic hydrolysis reaction (Pechácek and others ; Tsao and others ; Luciano and Holley ).…”

Section: Introductionmentioning

confidence: 99%

Release of Allyl Isothiocyanate from Mustard Seed Meal Powder

Dai

Lim

2013

Journal of Food Science

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Allyl isothiocyanate (AITC) is a wide-spectrum antimicrobial compound found in mustard seeds, produced when their tissues are disrupted. The formation of AITC in mustard seed is mediated by the myrosinase enzyme which catalyzes the release of volatile AITC from a glucosinolate-sinigrin. Since water is a substrate in the reaction, humidity from the air can be used to activate the release of AITC from mustard seed. In this study, defatted and partially defatted mustard seed meals were ground into powders with particle size ranging from 5 to 300 μm. The mustard seed meal powder (MSMP) samples were enclosed within hermetically sealed glass jars wherein the headspace air was adjusted to 85% or 100% relative humidity at 5, 20, or 35 °C. Data from gas chromatography analysis showed that AITC release rate and amount increased with increasing relative humidity and temperature. Moreover, the release rate can be manipulated by particle size and lipid content of the MSMP samples. The amount of AITC released ranged from 2 to 17 mg/g MSMP within 24 h under the experimental conditions tested. In view of the antimicrobial properties of AITC, the mustard meal powder may be used as a natural antimicrobial material for extending the shelf life of food products.

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Mustard (Brassica nigra) Seed

Zoysa

Waisundara

2020

Oilseeds: Health Attributes and Food Applications

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Decomposition of sinigrin by methanol/ammonia/water treatment in model systems and mustard (Brassica nigra L.) seed meal

Cited by 7 publications

References 22 publications

Quality differences between pre‐pressed and solvent extracted rapeseed oil

Quality differences between pre‐pressed and solvent extracted rapeseed oil

Release of Allyl Isothiocyanate from Mustard Seed Meal Powder

Mustard (Brassica nigra) Seed

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