Abstract
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).
Highlights
Over the century medicinal herbs and spices have been used for many different purposes including treatments of illness, relaxing mentally, enrichment of taste and aroma of foods
Our results showed that Brassica nigra had 45.00% antiradical activity
This study proved that the autoclave process affect positively on phenolic acid and antioxidant capacity of mustard seeds
Summary
Over the century medicinal herbs and spices have been used for many different purposes including treatments of illness, relaxing mentally, enrichment of taste and aroma of foods. Spices and herbs have been utilized for preservation of foods and beverages by their antimicrobial activity and antioxidant activities (Peter, 2006). They include a lot of antioxidant components. Their antioxidant and antimicrobial activity come from their phytochemicals (Embuscado, 2015). The mustard plant takes part in the Cruciferae (Brassicaceae) family. Mustards have many nutrients and they have phytochemicals such as glucosinolates and phenolic compounds (Jahangir et al, 2009)
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