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Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds
- Source :
- Food Science and Technology v.41 n.2 2021, Food Science and Technology (Campinas), Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA), instacron:SBCTA, Food Science and Technology, Issue: ahead, Published: 05 AUG 2020, Food Science and Technology, Vol 41, Iss 2, Pp 513-518 (2020), Food Science and Technology, Volume: 41, Issue: 2, Pages: 513-518, Published: 05 AUG 2020
- Publication Year :
- 2021
- Publisher :
- Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021.
-
Abstract
- This present research, the proximate analyses, the antioxidant capacity and phenolic composition of Sinapis alba (yellow mustard seed), Brassica nigra (black mustard seed), Brassica juncea (brown mustard seed) and their autoclaved samples were evaluated. The antioxidant capacity of mustard seeds was analysed by examining antiradical activity, Fe2+ chelating activity, H2O2 scavenging and total phenolics. The mustard seeds were autoclaved to inhibit myrosinase activity. The level of antioxidant capacity and the phenolics of the mustard seeds were increased with autoclave treatment. The antiradical activity of mustard seeds were determined ACL×YM (0.810) followed by ACL×BRM (0.750), UNACLxYM (0.680), UNACLxBRM (0.600), ACLxBLM (0.590) and UNACLxBLM (0.450) types respectively (P < 0.05).
- Subjects :
- 0106 biological sciences
food.ingredient
Sinapis
Brassica
antioxidant capacity
01 natural sciences
Autoclave
0404 agricultural biotechnology
food
010608 biotechnology
Brassica juncea
T1-995
TX341-641
Food science
Medicinal plants
Chemical composition
Technology (General)
biology
integumentary system
Chemistry
Nutrition. Foods and food supply
Brassica nigra
food and beverages
04 agricultural and veterinary sciences
Mustard seed
Proximate
biology.organism_classification
040401 food science
Sinapis alba
Composition (visual arts)
mustard seeds
Food Science
Biotechnology
phenolic composition
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Food Science and Technology v.41 n.2 2021, Food Science and Technology (Campinas), Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA), instacron:SBCTA, Food Science and Technology, Issue: ahead, Published: 05 AUG 2020, Food Science and Technology, Vol 41, Iss 2, Pp 513-518 (2020), Food Science and Technology, Volume: 41, Issue: 2, Pages: 513-518, Published: 05 AUG 2020
- Accession number :
- edsair.doi.dedup.....0e2a2c95da0b9c04a468d151d16defb0