Introduction Mustard is among the oldest known spices, dating back to about 3000 BC (Mehra, 1968) and are cultivated for different edible and industrial uses especially in the spice and energy sector. Turkish natural flora of Sinapis alba syn. Brassica alba (white mustard or yellow mustard), S. arvensis syn. B. arvensis (wild mustard), B. juncea (brown mustard), B. rapa syn. B. campestris (field mustard or turnip), and B. nigra (black mustard) species are the most important among them (Babac, 2004; Guner et al., 2012; http://194.27.225.161/yasin/tubives/index.php?say fa=dizin&&familya=Acanthaceae) and will be discussed in the review explicitly. These species also contain other compounds like glycosides, arachidic acid, sinabine, lignoceric acid etc. in their oils. Abundance of erucic acid in these oils make them unsuitable for culinary purposes (Kires and Hammann, 2014). Previous studies show that mustard flora of Turkey has significantly high percentage (25%-35%) of seed oil (