Handbook of Herbs and Spices Volume 2 by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Tags: Herbs
Publisher: IB Dave's Library
Published: 2010-05-10T14:59:23+00:00

1 cm

m

5m

Flower

Fruit

Fig. 12.1

Brassica juncea.

white pellicle, smaller and much more pungent than the white. Black mustard is not as popular in the USA or Europe because of difficulties in harvesting (Uhl, 2000). 12.2

Chemical composition

White or yellow mustard (S. alba) contains the glucosinolase sinalbin which on hydrolysis by enzyme (myrosin or glucosinolases) yields p-hydroxy benzyl-isothiocynate, p-hydroxy benzylamine known as the ‘white principles’ and other similar compounds (protein, fixed oils, mucilage, etc.) as brown mustard.

The most important constituent in brown mustard is a glucosinolate, sinigrin (potassium myronate), and the enzyme myrosin (myrosinase), sinapic acid; sinapine (sinapic acid choline ester); fixed oils (25–37%), consisting mainly of glycerides of erucic, eicosenoic, arachidic, nonadecanoic, behenic, oleic and palmitic acids (Leung and Foster, 1996). Sinigrin on hydrolysis by myrosin (myrosinase) yields allyl isothiocyanate, glucose and potassium bisulphate. Allyl isothiocyanate is volatile, its yield from B. juncea is 0.25–1.4%. Minor volatile components that are also set free by enzymatic hydrolysis include methyl, isopropyl, sec-butyl, butyl, 3-butenyl, 4-pentenyl, phenyl, 3-methylthopropyl, benzyl and β-phenylethyl isothiocyanates.

Black mustard ( B. nigra) contains similar constituents as B. juncea, predominantly 2propenyl (allyl) glucosinate (sinigrin), which on hydrolysis yields allyl isothiocyanate

© 2004, Woodhead Publishing Ltd

Mustard

199

Fig. 12.2

Chemical reaction of mustard. (a) Sinalbin in the presence of water reacts with myrosinase to form p-hydroxybenzyl isothiocyanate (sharp taste without pungent aroma). (b) Sinigrin in the presence of water reacts with myrosinase to form allyl isothiocyanate (pungent irritating odour). ( Source: Tainter and Grenis 2001.)

known colloquially as volatile oil. The difference between the mustard types is the components responsible for the reaction and the end products produced. The reactions are well illustrated by Tainter and Grenis (2001) and are shown in Fig. 12.2. 12.2.1

Nutritional value

The nutritional data of the mustard seed are presented in Table 12.1. The moisture levels recommended by ASTA are a maximum of 11%.

Brown mustard seeds, have a caloric value of 541, a little less than that of groundnut, which is 561. Mustard oil contains many fatty acids of which eruvic and lenoleic acid are Table 12.1

Nutritional composition of mustard seed per 100 g

Composition

USDA Handbook 8.2" (Yellow)*

ASTA (powder)**

Water (g)

6.86

3.0

Food energy (kcal)

469

580

Protein (g)

24.94

32

Fat (g)

28.76

42.6

Carbohydrates (g)

34.94

18.5

Ash (g)

4.51

4.0

Calcium (g)

0.521

0.3

Phosphorus (mg)

841

790

Potassium (mg)

682

700

Sodium (mg)

5

10

Iron (mg)

9.98

8.3

Thiamine (mg)

0.543

0.65

Riboflavin (mg)

0.381

0.45

Niacin (mg)

7.890

8.5

Ascorbic acid (mg)

22

Vitamin A activity (RF)

6

6

*Composition of foods spices & herbs, USDA Agricultural Handbook 8–2, January 1977.

**The nutritional composition of spices, ASTA Research Committee, February 1977.

© 2004, Woodhead Publishing Ltd

very important. In Brassica juncea (L.) Czern and coss, oil content is usually 30–38% but in certain types, viz. Lahi and Lahta cultivated in Uttar Pradesh of India, possess 42–43%. The volatile oil content of Brassica juncea seeds is reported to 2.9%. The characteristics of the Indian mustard volatile oil are as follows: specific gravity 0.995; refractive index 1.5185; optical rotation 0°12'; but these characteristics differs in black mustard ( B. nigra) volatile oil; specific gravity 1.015–1.025; refractive index 1.5267–1.5291. The volatile oil is optically inactive and consists almost entirely of allyl isothiocyanate (93–99%). The specification for pharmaceutical oil are (BPC), specific gravity 1.014–1.025; n 1.525–1.530 and allyl isothiocyanate content is not less than 20

92%. Mustard oil is a harmful because of its high of allyl isothiocyanate content.

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