Effect of various process treatment conditions on the allyl isothiocyanate extraction rate from mustard meal.

Abstract

Allyl isothiocyanate (AITC), which has the potential to be used as flavoring, antibacterial, antifungal, antifermentative and antibrowning agent in food industry, was extracted from the pretreated MM by distillation technique. The mustard meal was analyzed for the proximate composition and the metals Fe, Mg and Zn. At the optimum pretreatment conditions of temperature 60°C, time 120min and pH4.5, the effect of fractional distillation, mesh size and different additives was studied. Considerable effect of mesh size was observed, as the mesh size was decreased from 1,690 to 400μm, the allyl isothiocyanate content was increased from 99.15 to 337.11mg/100ml. Addition of magnesium chloride (0.05g/l to 0.2g/l) and L-ascorbic acid (1g/l to 5g/l) increased allyl isothiocyanate from 257.79 to 317.28mg/100ml and 316.77 to 396.60mg/100ml respectively whereas the addition of the magnesium chloride and L-ascorbic acid in combination did not affect the AITC extraction rate as compare to their addition in single effect.