Determination of the essential oils of white and brown mustards

Terry, R. C.; Corran, J. W.

doi:10.1039/an9396400164

Cited by 6 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…There is convincing evidence that glucosinolates are the major chemical component responsible for the herbicidal, fungicidal, and nematocidal activity of Brassica spp. (Fenwick et al 1983: Fenwick et al 1989Terry and Conran 1939). AIl Brassica spp.…”

mentioning

confidence: 99%

Weed suppression withBrassicagreen manure crops in green pea

Al‐Khatib¹,

1997

View full text Add to dashboard Cite

Weed suppression in green pea was evaluated when green pea was planted after a fall planting of rapeseed, white mustard, rye, or wheat had been incorporated into the soil in spring. Tests were conducted at Mount Vernon, WA, in 1994 and 1995. Weed suppression in peas varied between different green manure crops. One month after planting, the highest weed population was in green pea following wheat, whereas the lowest was in green pea following rapeseed. Rye and white mustard suppressed early weeds relative to wheat by 25 and 30%, respectively. However, at harvest, weed density was similar in green pea planted after all green manure crops. Weed suppression improved when cultivation or metribuzin at 0.14 kg ha−1was used in combination with white mustard, rapeseed, or rye. Pea population was not affected by green manure crops, except for rapeseed, which reduced pea population. In greenhouse experiments, white mustard added to the soil at 20 g per 400 g air dry soil reduced emergence of shepherd's-purse, kochia, and green foxtail by 97, 54, and 49%, respectively. Rapeseed suppressed emergence of shepherd's-purse, kochia, and green foxtail by 76, 25, and 25%, respectively.

show abstract

mentioning

confidence: 99%

Weed suppression withBrassicagreen manure crops in green pea

Al‐Khatib¹,

1997

View full text Add to dashboard Cite

show abstract

Method for quantitative determination of p‐hydroxybenzyl isothiocyanate in digests of seed meal of Sinapis alba L.

Josefsson

1968

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

Volumetric determination of p‐hydroxybenzyl isothiocyanate in sinalbin (p‐hydroxybenzylglucosinolate) and in white mustard seed (Sinapis alba L)

Raghavan¹,

Shankaranarayana²,

Nagalakshmi³

et al. 1971

J Sci Food Agric

View full text Add to dashboard Cite

p-Hydroxybenzyl isothiocyanate is the constituent responsibIe for both flavour and aroma in white mustard, This isothiocyanate is not present in the free state as such but is produced as a result of hydrolysis of sinalbin present in the mustard. A survey of the existing methods showed the lack of a specific, quick and a reliable method for the estimation of p-hydroxybenzyl isothiocyanate. A titrimetric method has been deveIoped which is based on the quantitative conversion of p-hydroxybenzyl isothiocyanate into thiocyanate. The thiocyanate is then determined iodometrically after conversion to cyanogen bromide. The method is applicable to pure sinalbin, white mustard and also to mixed mustard pour consisting of black and white mustard.

show abstract

Determination of the essential oils of white and brown mustards

Cited by 6 publications

References 0 publications

Weed suppression withBrassicagreen manure crops in green pea

Weed suppression withBrassicagreen manure crops in green pea

Method for quantitative determination of p‐hydroxybenzyl isothiocyanate in digests of seed meal of Sinapis alba L.

Volumetric determination of p‐hydroxybenzyl isothiocyanate in sinalbin (p‐hydroxybenzylglucosinolate) and in white mustard seed (Sinapis alba L)

Contact Info

Product

Resources

About