Back to Search Start Over

Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds

Authors :
Veli Gök
Oktay Tomar
Muhammed Yusuf Çağlar
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).

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