The effect of processing on the glucosinolate profile of mustard seed

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dc.contributor.authorCools, Katherine
dc.contributor.authorTerry, Leon A.
dc.date.accessioned2018-03-26T14:00:55Z
dc.date.available2018-03-26T14:00:55Z
dc.date.issued2018-01-16
dc.description.abstractBrassica juncea mustard seed are used to make mustard paste or condiment. Mustard seed contains glucosinolates which are converted to isothiocyanates following cell disruption by the enzyme, myrosinase. Isothiocyanates are sulphur-containing compounds which give a pungent flavour to the mustard condiment. Three mustard seed cultivars from two seasons were processed into Dijon- and wholegrain-style mustard and glucosinolates and isothiocyanates analysed. Canadian cv. Centennial tended to contain higher glucosinolates compared with the French cv. AZ147 and Ukrainian cv. Chorniava. Conversion of the mustard seed into a wholegrain condiment had a lesser effect on total isothiocyanates and sinigrin content compared with the Dijon-style preparation. The Canadian mustard cultivars produced wholegrain-style mustard with higher total isothyocyantes and sinigrin compared with the French and Ukrainian cultivars. In summary, results herein suggest that Canadian mustard seed cvs. Centennial and Forge, and wholegrain processing may result in a condiment with greater bioactive composition.en_UK
dc.identifier.citationKatherine Cools and Leon A. Terry, The effect of processing on the glucosinolate profile of mustard seed. Food Chemistry, Volume 252, 30 June 2018, Pages 343-348en_UK
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2018.01.096
dc.identifier.urihttp://dspace.lib.cranfield.ac.uk/handle/1826/13117
dc.language.isoenen_UK
dc.publisherElsevieren_UK
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectBrassica junceaen_UK
dc.subjectCondimenten_UK
dc.subjectCultivaren_UK
dc.subjectIsothiocyanateen_UK
dc.subjectSinigrinen_UK
dc.titleThe effect of processing on the glucosinolate profile of mustard seeden_UK
dc.typeArticleen_UK

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