Brown Mustard Seeds Research Articles

Polyphenols of brown (Brassica juncea) and white (Sinapis alba) mustard seeds: Extraction optimization, compositional analysis, antioxidant, and immunomodulatory activities

Mustard seeds is a traditional Chinese natural product of pharmaceutical and dietary origin, rich in polyphenols, flavonoids, and other active ingredients, exhibiting multiple bioactivities. In order to improve the yield, polyphenols from brown and white mustard seeds were extracted under better circumstances using Response Surface Methodology (RSM). Subsequently, components were assessed using LC-MS/MS. A total of 8 phenolic compounds and 3 flavonoid compounds were identified in brown mustard seeds extracts (BMSE), and 14 phenolic compounds and 4 flavonoid compounds were identified in white mustard seeds extracts (WMSE). Meanwhile, the biological activities of BMSE and WMSE were compared via in vitro free radical scavenging, hepatocyte oxidative injury protection, and macrophage immunoregulation models. The results showed that both BMSE and WMSE exhibited antioxidant activity and oxidative damage protection activity on HL-7702 cells, and BMSE was more effective. The viability of HL-7702 cells induced oxidative damage by hydrogen peroxide treated with BMSE and WMSE was increased by 36.7% and 32.8%, respectively. WMSE exhibited better in vitro immunomodulatory activities than BMSE, including proliferation promoting, phagocytosis, and NO release abilities on RAW264.7 cells. This study can contribute to the application of mustard seeds polyphenols in the field of functional foods, as well as provide a direction for the high-value utilization of mustard seeds.

Productivity of brown mustard plants depending on pre-sowing application of mineral fertilisers and foliar feeding

Brown mustard has a prominent genetic potential for seed productivity, which can be fulfilled by optimising the elements of cultivation technology, namely the nutrition system, which makes research relevant. The purpose of this study was to determine the complex effect of the combination of different variants for pre-sowing mineral feeding and foliar feeding with water-soluble fertilisers on the formation of productivity elements and biological yield of brown mustard seeds. Field, laboratory (for accounting for structural elements of the crop), and statistical (for mathematical processing of materials) research methods were used in the study. The study was conducted in 2020, 2021, and 2023 on the basis of the farm “KYRYCHENKO M” located in the central part of Borivskyi district of Kharkiv region. The experiment compared five variants of pre-sowing mineral feeding and five variants of foliar feeding with various combinations of water-soluble fertilisers. The largest number of seeds on the plant and the largest mass were in the variants of the combination of pre-sowing application of N45P45K45 and carrying out two foliar feedings during microphases 21-23 and 50-53 with a mixture of carbamide and complex fertiliser Quantum technical – 627.3 pcs. and 1.97 g, respectively. However, these indicators did not significantly differ from the variant with a lower dose of presowing fertilisers – N45P30K30. Generally, according to the experiment, the highest biological yield of brown mustard seeds in an average of three years was in the variants of the combination of pre-sowing application of N45P45K45 and N45P30K30 with two foliar top dressings with different mixtures of fertilisers – 2.72-2.79 t/ha. Proceeding from this, the best variant in the experiment was the pre-sowing application of N45P30K30 in combination with two foliar feedings during microphases 21-23 and 50-53 with a mixture of carbamide and the complex watersoluble fertiliser under study in single doses of 10 kg/ha and 2.0 l/ha, respectively. It was established that the highest biological yield of mustard seeds in all years was on the variants of pre-sowing application – N45P45K45 and N45P30K30. There was no significant difference between these variants by year. The findings of this study can be used by agricultural enterprises to adjust the nutrition system (pre-sowing application of complex fertilisers and foliar feeding), which will ensure a more complete fulfilment of the genetic potential of brown mustard productivity

Allelopathic interactions of brown mustard (Brassica juncea L.) with other aromatic plants during germination and seedling development

Organic compounds originating from plant metabolism and reaching the environment may inhibit or stimulate germination and early developmental processes of other plants grown in the vicinity. The aim of this study was to investigate the allelopathic interactions of brown mustard with four other aromatic plants (summer savoury, coriander, caraway and common sage). While health-promoting metabolites of brown mustard are thoroughly investigated and the plant receives an increasing interest from cultivators of aromatic and medicinal plants, its allelopathic interactions with other aromatic plants are poorly documented. The experiments were performed in closed germination vessels, under controlled conditions. The influence of the presence or absence of light, as well as of a sufficient or reduced water supply on the co-germination of brown mustard seeds with each of the other four aromatic plants was also evaluated. The presence of brown mustard reduced the germination velocity of caraway, coriander, sage and savoury. It inhibited stem elongation, but stimulated root growth of savoury. Shoot growth of coriander seedlings was enhanced by the vicinity of brown mustard plantlets. Caraway slowed down the germination of brown mustard seeds, but it stimulated root and stem elongation of the seedlings. The presence of savoury enhanced the fresh biomass production of brown mustard. Common sage inhibited root growth, but stimulated stem elongation of brown mustard plantlets. Most of the allelopathic effects were more pronounced under water shortage than under sufficient water supply. Positive interspecific influences on biomass production were, in most cases, more pronounced in the presence of light. The findings may contribute to optimization of brown mustard cultivation in small parcels, in the vicinity of other aromatic plants, some allelopathic interactions being able to stimulate growth and developmental processes in an environmental-friendly and cost-effective manner.

Crop productivity and quality of brown mustard seeds under the influence of pre-sowing fertilization and foliar feeding in the conditions of the North-Eastern Steppe of Ukraine

The article presents the research results of the complex impact of the pre-sowing fertilizers and foliar fertilization on the yield and quality of gray mustard seeds in the conditions of the North-Eastern Steppe of Ukraine. The purpose of the research was to identify the options for pre-sowing application of complex fertilizers and foliar feeding, which ensure the formation of the highest seed yield and the largest collection of gray mustard oil the «Felicia» variety. The research was conducted in 2020, 2021 and 2023 on the basis of farm «Kyrychenko M» of Boriv district, Kharkiv region. A two-factor field experiment was set up using the split-plot method in four replications. The first-order plots were five variants of pre-sowing fertilization, the second order ones – five variants of foliar fertilizing with various combinations of watersoluble fertilizers. The area of the sown plot was 90 m2, the accounting plot was 70 m2 . The highest seed yield (2.27–2.33 t/ha) and oil collection (0.915–0.939 t/ha) were noted on the variants of the combination of pre-sowing application of N45P30K30 and N45P45K45 with two foliar top dressings during 21–23 and 50-53 microphases with a solution urea (10 kg/ha) and complex water-soluble fertilizer «Quantum technical» (2.0 l/ha). The oil content in the seeds did not undergo significant changes. There was only a tendency to increase the oil content in the seeds under the condition of foliar fertilizing and the dose reducing of pre-sowing fertilizers. In particular, the oil content in mustard seeds increased by 0.3–0.4 % in the variants of two foliar feedings compared to the control, and in the variants of pre-sowing application of N45P45K45 it deceased by 0.7 % compared to the control. Weather conditions led to significant changes in seed yield and oil yield per hectare, but the general tendency of influence of the studied factors remained. Based on this, increasing the dose of pre-sowing application from N45P30K30 to N45P45K45, as well as adding to the working solutions for foliar fertilization of the monoelement fertilizer «Quantum-BOR Active» is not advisable. Key words: brown mustard, nutrition system, crop productivity, oil content, foliar feedings, water-soluble fertilizers.

Isolation and Purification of Mustard Glucosinolates by Macroporous Anion-Exchange Resin: Process Optimization and Kinetics’ Modelling

Glucosinolates (GSL) (β-thioglucoside-N-hydroxy sulfates) are rich-sulfur secondary metabolites raising potential biofumigation interest due to their biological properties. Sinigrin and gluconapin are the main glucosinolates present in brown mustard seeds (Brassica juncea). These glucosinolates are very suitable for the development of phytosanitary products due to their fungicidal, bactericidal and insecticidal effects. In this work, the purification of sinigrin and gluconapin extracted from defatted mustard seeds was studied using macroporous anion exchange resins. A strongly and a weakly anionic resin were first tested according to the nature of their functional group and through their selectivity towards glucosinolates. Anion-exchange resin purification was first studied in static (batch) mode in order to determine the optimal operating conditions; it was then tested in a dynamic (continuous) mode (column) to validate the process. In static mode, the adsorption behavior and characteristics of both resins were compared. The results showed that the strongly basic resin PA312LOH ensures better adsorption of glucosinolates and that the experimental data fit well with the Freundlich isotherm. Moreover, analysis showed that PA312LOH resin was selective for glucosinolates purification towards the proteins. The desorption of glucosinolates was then investigated. Firstly, the operating conditions were optimized by studying the effects of salt concentration and the eluate-resin ratio. This preliminary optimization allowed recovering 72.9% of intact sinigrin and the juice purity was increased from 43.05% to 79.63%. Secondly, dynamic (continuous mode) experiments allowed the recovery of 64.5% of sinigrin and 28% of gluconapin by varying the eluent ionic strength and the flow rate. Resin was finally successfully regenerated using NaOH.

Development of a triplex real-time PCR system for the differentiation between Brassica plant species

Reliable monitoring of the authenticity of food and feed depends on correct analytical methods. One source of error might be false positive results. This might be especially the case with closely related or interrelated species. One such genus is Brassica which consists of the three diploid species Brassica rapa (A genome), B. nigra (B genome), and B. oleracea (C genome) and the three allopolyploid plant species B. juncea (AB), B. napus (AC), and B. carinata (BC). All six Brassica plant species have in common that they are used for food and feed worldwide. To be able to discriminate between all six of them in one real-time PCR run, a triplex real-time PCR system was established which identifies the three genomes (A, B, or C). The efficiency, R2, and LOD values are within the expected range. The applicability of monitoring the authenticity of processed food was shown by analyzing emulsified sausages with 0.0005–0.1% (w/w) rapeseed protein, 2% broccoli, or 0.1% brown mustard seeds. The detection and differentiation were possible at all concentration levels.

The effect of fungicides on reducing the harmfulness of Alternaria blight of brown mustard

Alternaria blight (pathogens are fungi Alternaria spp.) is one of the most harmful diseases for brown mustard. We carried out the research at V.S. Pustovoit All-Russian Research Institute of Oil Crops in 2017-2019 on the brown mustard variety Nika. In all variants we counted the mustard plants affected by Alternaria blight at the yellow pod stage, during the most intensive development of disease on plants. The aim of the research is to study the effect of modern fungicides on reducing the harmfulness of brown mustard Alternaria blight in the central zone of the Krasnodar region. We established that the treatment of brown mustard plants with fungicides at the green pod stage reduced the prevalence and development of Alternaria blight by 50.0-64.0 and 27.0-36.5 %, respectively, in comparison to the control (92.0 and 44.0 %, respectively). The preparations containing tebuconazole 250 g/l, EC and boscalid 200 g/l, SC showed the best biological effectiveness – 80.0-83.0 %. The yield of brown mustard seeds in variants with these preparations significantly exceeded the control (by 0.40-0.48 t/ha). The oil content of seeds was significantly higher than the control (by 3.8-6.5 %) in variants with tebuconazole 250 g/l, EC, boscalid 200 g/l + dimoxystrobin 200 g/l, SC and azoxystrobin 200 g/l + cyproconazole 80 g/l, SC.

Momentousness of Upaskar (spices) for maintaining good health- An ancient traditional ayurvedic approach

Since ages Spices or condiment are perceived to be closely connected to food habit, cultural traditions, preservation and also to the medicinal use by a section of society as per their practice and experience. In so far as our country India is concerned, it is commonly pronounced as the “Spice Bowl of the World” and history of Indian spices is almost as old as the ’human civilization of Spices. These are used as one of the main ingredient of our routine or regular food. Scattered descriptions about these are available in ancient scriptures as therapeutic / protective activity in addition to their taste enhancing activity. Sour tasting substances like Amlik¯a (Tamarind), D¯ad. ima (Pomegranate), Nimb¯u (Lemon) and others are being described under the Hr.idya varga (cardiac stimulant section) of A¯ yurveda. These substances by stimulating Bodhaka Kapha increase the taste in food. Hin?gu (Asafoetida), Mirca (Black pepper), Saum? pha (Fennel) are substances which stimulate hunger and hence are called digestive substances. In the same way R¯a¯? (Brown mustard seeds), Adaraka (Wet ginger root), etc. substances are specifically helpful in digestion and hence are called digestive substances. Keywords: Ayurveda

A Comparison of Myrosinase Activity and Stability in Fresh Broccoli (B. oleracea var. Italica) and Brown Mustard (B. juncea) Seeds

The effects of temperature and pressure processing on myrosinase extracted from fresh broccoli and brown mustard seed was studied. Brown mustard seeds had higher myrosinase activity (2.75 un/mL) than fresh broccoli (0.58 un/mL). The extent of enzyme inactivation increased with pressure (200-800 MPa) and temperature (30-80°C) for both brown mustard seeds and fresh broccoli myrosinase. However, at combinations of lower pressures (200-400 MPa) and temperatures (30-80°C), there was less myrosinase inactivation. When processing at a pressure of 300 MPa with a temperature of 70°C for 10 minutes, there was 65% myrosinase activity for brown mustard while at 300 MPa and 60°C, activity retention in fresh broccoli was 30%. Whereas, the corresponding activity retentions when applying only heat (70°C for 10 minutes) was 35% for brown mustard myrosinase, while there was no measurable myrosinase activity for fresh broccoli (60°C, 10 minutes). Thus, application of moderate pressures (200-400 MPa) on brown mustard and fresh broccoli can potentially be used to retain myrosinase activity needed for subsequent glucosinolate hydrolysis.

Ethno pharmacologically active Components of Brassica Juncea (Brown Mustard) Seeds

Brassica juncea (brown mustard) seed is an economically important plant that has been well-known in many countries for centuries for its medicinal and nutritive values. Mustard seeds are used in various traditional remedies to stimulate appetite and as a laxative, expectorant and antiseptic agent for treatment of various gastrointestinal, respiratory and skin diseases. The aim of the present study was to determine the ethno pharmacologically active components of brown mustard seeds by performing qualitative and quantitative phytochemical, proximate and mineral analysis using the standard method of Association of Analytical Chemist (AOAC) and Atomic Absorption Spectrophotometric (AAS) method. The results show that qualitative phytochemicals present are: tannin, terpenoid, saponin, flavonoid, alkaloid, phenols and cardiac glycoside. Quantitatively, tannin content was (7.75 ± 0.06%), Terpenoid (5.40±0.02), Saponin (4.25 ± 0.01%), alkaloids (2.25 ± 0.01%), Flavonoid (2.48 ± 0.02%) and Phenols (0.12± 0.02). Proximate results show ash (0.23%), moisture (1.26%), crude fibre (1.80%), crude protein (2.58%) crude lipid (3.85%), Dry matter (98.74 ± 0.03) and Nitrogen free element (91.87±0.57). Mineral contents shows the presences of Phosphorus (P), Potassium (K), Calcium (Ca), Magnesium (Mg), Sodium (Na), Iron (Fe), Zinc (Zn), Manganese (Mn) and Copper (Cu). This available preclinical information strongly suggests that B. juncea could be a sustainable source of affordable drugs which is potentially a good source for obtaining pharmacologically standardized phytotherapeutics.

Determination of the Effect of Different Ground Mustard Seeds on Quality Characteristics of Meatballs.

This study investigated the effect of yellow, black, and brown mustard seeds on color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and micro-biological and sensory qualities of meatballs during storage. Heat treatment of mustard seeds affected the TBARS value of meatball samples (p<0.0001). The addition of mustard seeds decreased TBARS value of meatball samples (p<0.0001). Heat treatment of mustard seeds decreased the L*, a* and b* values of meatball samples (p<0.0001). The meatball samples with mustard seeds increased b* value of meatball samples however it decreased a* value of meatball samples (p<0.0001). The addition of mustard seeds decreased aerobic mesophilic bacteria count (p<0.0001), Enterobacteriaceae count (p<0.0001), psychrophilic bacteria count (p<0.0001) and yeast and mold count of meatball samples (p<0.0001). On a given storage day, the yellow mustard added meatballs sample was given higher color, appearance, flavor, acceptability ratings than those added black and brown mustard. Regarding sensory and microbiological properties, mustard seed contributed to microbiological quality and sensorial properties of meatball samples.

Changing Germination Rate of Brown Mustard Seeds After Treatment With Plasmas of Nanosecond Electric Discharges

This paper describes an investigation of plasma influence on the germination rate of brown mustard seeds (Brassica juncea L.). It was found that five pulses of a nanosecond microspark have a suppressing action increasing the time of the seeds germination by 5 h; the plasma influence and UV-radiation of the nanosecond surface discharge with the frequency of 1 Hz for the course of 15 min being at a distance of 25 mm from the surface of the seed have a stimulating action on it reducing the germination time by 3 h; a combined treatment using the discharges of both types showed that germination rate may look as two-pulse mode. Repeated experiments confirmed this conclusion. Visual observation of the seeds after the UV-radiation and plasma treatment revealed cracks on the seed coats. The cracks significantly increase moisture penetration into the coat.

Natural occurrence of bisphenol F in mustard

ABSTRACTBisphenol F (BPF) was found in mustard up to a concentration of around 8 mg kg−1. Contamination of the raw products or caused by the packaging could be ruled out. Also, the fact that only the 4,4ʹ-isomer of BPF was detected spoke against contamination from epoxy resin or other sources where technical BPF is used. Only mild mustard made of the seeds of Sinapis alba contained BPF. In all probability BPF is a reaction product from the breakdown of the glucosinolate glucosinalbin with 4-hydroxybenzyl alcohol as an important intermediate. Hot mustard made only from brown mustard seeds (Brassica juncea) or black mustard seeds (Brassica nigra) contained no BPF. BPF is structurally very similar to bisphenol A and has a similar weak estrogenic activity. The consumption of a portion of 20 g of mustard can lead to an intake of 100–200 µg of BPF. According to a preliminary risk assessment, the risk of BPF in mustard for the health of consumers is considered to be low, but available toxicological data are insufficient for a conclusive evaluation. It is a new and surprising finding that BPF is a natural food ingredient and that this is the main uptake route. This insight sheds new light on the risk linked to the family of bisphenols.

Identification and quantification of canolol and related sinapate precursors in Indian mustard oils and Canadian mustard products

AbstractCanadian condiment yellow mustard seeds (also called white), oriental and brown mustard seeds and flour extracts and commercially produced Indian mustard oils were examined for bioactive phenolics primarily to identify the antioxidant properties. Phenolic compounds, namely sinapic acid, sinapoyl glucose and canolol, were quantified using high‐performance liquid chromatographic (HPLC) coupled with a diode array detector (DAD). Canolol was detected and confirmed in trace amounts for the first time in commercial oils that had not been preheated specific for canolol production, most likely due to heat applied during processing. Sinapic acid, sinapine and canolol derived from unheated/unroasted mustard seeds and canola extracts were confirmed utilizing HPLC‐DAD, ultra‐performance liquid chromatography‐tandem‐mass spectrometry (UPLC‐tandem‐MS) and nuclear magnetic resonance (NMR) spectroscopy.Practical applications: Oilseeds canola and mustard contain significant amounts of phenolic compounds, principally sinapic acid derivatives. The level and functionality of these phenolic is highly influenced by the processing conditions. In the current study, the phenolic composition of some commercial mustard seed, oil, meal and flour samples were profiled with special focus on the occurrence of canolol, the decarboxylation product of sinapic acid. This study suggests that optimizing the crushing, pressing, or extraction steps during processing is crucial to enrich mustard and canola products with benefits associated with these bioactives, especially canolol.The existence of sinapic acid derivatives was confirmed in the 70% aqueous methanolic extracts of commercial mustard products such as deheated mustard flour and oil. Extracts of mustard, in addition to canola, contain significant amounts of phenolics, mainly sinapine. Traditional ghani pressing, cold pressing and/or screw expeller pressing hold potential for enriching mustard and sinapate‐rich oil with benefits associated with canolol.

Semiquantitative Analysis of 3-Butenyl Isothiocyanate To Monitor an Off-flavor in Mustard Seeds and Glycosinolates Screening for Origin Identification

The present paper describes the development of an analytical method for the semiquantitative analysis of 3-butenyl isothiocyanate in mustard seeds, this compound being linked to an undesirable (at least for the European palate) off-flavor. 3-Butenyl isothiocyanate is one of the enzymatic degradation products of gluconapin, a member of the glucosinolate family of compounds. A headspace-gas chromatography-mass spectrometry (HS-GC-MS) method has been developed for the rapid analysis of 3-butenyl isothiocyanate in mustard seeds. The cross-check of this HS-GC-MS method has been made on the basis of the analysis of the native gluconapin using liquid chromatography coupled to time-of-flight mass spectrometry (LC-TOF-MS). Both techniques gave comparable results. The HS-GC-MS method was kept as the method of choice as it is rapid and solvent-free. Because yellow mustard seeds do not normally contain gluconapin, its presence in such seeds above the limit of detection was already considered as a criterion for potentially problematic mustard batches. However, "organoleptically" acceptable brown mustard seeds already contained measurable amounts of gluconapin and had to be differentiated from mustard seeds containing nonacceptable levels of gluconapin, as it is typically the case for brown mustard originating from the Indian subcontinent. Thus, a 3-butenyl isothiocyanate content "cut point" has been established to discriminate between batches. This limit could then be applied for the acceptance or rejection of mustard seed batches. In addition, LC-TOF-MS screening of mustard seeds from different geographic origins showed the heterogeneity of the glucosinolate profile and the difficulty to find good origin markers.

Enhancement of mustard oil yield by cellulolytic pretreatment

One part by weight of finely powdered expeller cake from brown mustard seeds (Brassica juncea) was mixed well with 2.5 parts by weight of water and, after addition of 0.2% CelluclastTM (NOVO Industry A/S, Bagsvaerd), the mixture was allowed to stand at 20°C, 35°C or 50°C for 2 h. The enzymatic breakdown was followed using a reductometric method. The mixture was then mixed well with one part by volume of water, the temperature was rapidly raised to 100°C, and the volatile oil was recovered by steam distillation. The yield of the resulting oil from ground samples was approximately 50% higher than that obtained without cellulolytic pretreatment at 35°C. Grinding of the expeller cake enhanced enzymatic digestion. The allyl isothiocyanate content of the oil was estimated by titrimetric and gas-chromatographic methods.

Yield and glucosinolates in mustard seeds and volatile oils in caraway seeds and coriander fruit: I Yield and glucosinolate contents of mustard (Sinapis sp., Brassica sp.) seeds

Different varieties of yellow mustard (Sinapis alba L.), brown mustard (Brassica juncea (L.) Czern.) and black mustard (Brassica nigra (L.) W.D.J. Koch) were tested in 1983—1985 at three locations in Finland. The average seed yield of yellow mustard was 2220 kg/ha, it’s sinalbine content being 2.2—5.2 g/100g. There were no major differences between the tested varieties. Varieties ‘Kirby’ and ‘Gisilba’ produced the largest yields. ‘Gisilba’ and ‘Ochre’ had the shortest growth periods. The sinalbine content in yellow mustard seeds varied more between the years than between the varieties. The average yield of brown mustard was 1620 kg/ha. The variety ‘Picra’ was slightly better than the other varieties with respect to yield and early ripening. The sinigrine content in brown mustard seeds were approximately from traces to 4.4 g/100 g those of ‘Dome’, ‘Blaze’, ‘Sv 8341001’ and ‘Trowse’ being highest. Black mustard yielded less than 700 kg/ha, the sinigrine content of the seeds being 1.8—4.5 g/100g.

Investigations into flavouring compounds formed in roasted brown mustard (Brassica juncea LINN.)

AbstractRoasted brown mustard seeds (Brassica juncea LINN.) form an important condiment. Whereas the flavour of unroasted mustard seed powder is mainly due to isothiocyanates, their roasting brings about changes in its flavour. Twenty four compounds have been identified in roasted mustard which are responsible for its flavour, these include nine carbonyls, six pyrazines, two thiophenes, two amines, one nitrile, two isothiocyanates, one thiocyanate and one alkyl sulphide. The carbonyls were resolved as 2,4‐DNP‐hydrazones by TLC. The quantity of total carbonyls per 5 kg in roasted mustard was 105 mg as compared to 26 mg in unroasted mustard. Non‐carbonyls were separated both by GLC and TLC. By GLC these were characterised by their specific retention times on different columns and on TLC by their R and specific colour reactions. They were further confirmed by their IR spectra. Their quantitative estimation and mechanism of formation is discussed.

Committee on Foods

<h3>McCORMICK'S PREPARED MUSTARD</h3><h3>Manufacturer.—</h3> McCormick and Company, Inc., Baltimore. <h3>Description.—</h3> Prepared mustard manufactured from distilled vinegar, English and American yellow and brown mustard seeds, salt, sugar and spices. <h3>Manufacture.—</h3> The mustard seed is aged to develop flavor, cleaned, crushed, and mixed with spices, distilled vinegar, salt and sugar. The mix is ground and automatically bottled. <h3>Claims of Manufacturer.—</h3> Conforms to the United States Department of Agriculture definition and standard. <h3>LONG'S OX-HEART BRAND PEANUT BUTTER</h3><h3>Manufacturer.—</h3> Oswego Candy Works, Inc., Oswego, N. Y. <h3>Description.—</h3> Peanut butter seasoned with salt. <h3>Manufacture.—</h3> Selected peanuts are roasted, run through peanut blanchers to remove the embryo and red skin, again inspected, ground, salted to taste and sealed in jars. <h3>Calories.—</h3> 6.2 per gram; 176 per ounce. <h3>LIGHT CRUST FLOUR (BLEACHED)</h3><h3>Manufacture.—</h3> Burrus Mill &amp; Elevator Company, Fort Worth, Texas. <h3>Description.—</h3> A patent flour milled