Medicinal Qualities of Mustard Oil and Its Role in Human Health against Chronic Diseases: A Review

Kaur, Rupender; Sharma, Ashok Kumar; Rani, R Elizabeth; Mawlong, Ibandalin; Rai, P.

doi:10.18805/ajdfr.dr-1443

Cited by 13 publications

(9 citation statements)

References 6 publications

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“…During the cell metabolism mechanism, a series of reactive oxygen species (ROS) are synthesized, such as superoxide anion, hydrogen peroxide and hydroxyl radicals (Rana and Dahiya, 2019). The imbalance between antioxidant defense system and ROS may lead to patho-biochemical mechanisms caused by the development of different degenerative diseases (Kaur et al 2019). Antioxidants are vital agents that possess the ability to protect the body from all damages caused by free radical induced OS and retard the advancement of several chronic diseases (Kaur et al 2019;Razni et al 2019).…”

Section: Introductionmentioning

confidence: 99%

“…The imbalance between antioxidant defense system and ROS may lead to patho-biochemical mechanisms caused by the development of different degenerative diseases (Kaur et al 2019). Antioxidants are vital agents that possess the ability to protect the body from all damages caused by free radical induced OS and retard the advancement of several chronic diseases (Kaur et al 2019;Razni et al 2019). Recently, the synthetic antioxidant agents are restricted because they are suspected to have some toxic effects.…”

Section: Introductionmentioning

confidence: 99%

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Biological Valorization of the Pod of Pea Pisum sativum L.

Ouis¹,

Hariri²

2023

AJDFR

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Background: This study was conducted to evaluate the antioxidant activity of the pod pea essential oil and to determine the potential use of this vegetable waste as a medium for lactic acid production by Lactobacillus plantarum. Methods: Antioxidant activity of the essential oil was determined by DPPH, iron reducing and lipid peroxidation methods. Pod pea syrup was obtained by addition of two litres of water at 80-85°C to 800 g of pod pea for 2 h. Other syrups were obtained under the same conditions by partially substituting 40 g of pod pea for the same amount of glucose, date and carob. Result: At a concentration of 1000 µg mL-1, the pod pea essential oil demonstrated good DPPH scavenging activity 89.30±1.4% as well as significant iron reducing. This oil is effective at inhibiting the lipid peroxidation. An important quantity of biomass (optical density of 1.55) and lactic acid 20.4 g L-1 were produced. The replacement of 20 g L-1 pod pea by the same quantity of glucose, date and carob improves the production of lactic acid.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Biological Valorization of the Pod of Pea Pisum sativum L.

Ouis¹,

Hariri²

2023

AJDFR

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“…In this article, Catla (Catla catla) is taken as a representative fish as it is of agricultural importance, polycultured with other major carps, and consumed in wide parts of South Asian countries. For frying, mustard oil is used because of its global acceptance, health and economic benefit (Choudhary, Sangha, & Grover, 2014;Kaur, Sharma, Rani, Mawlong, & Rai, 2019).…”

Section: Introductionmentioning

confidence: 99%

Modeling and optimization of cooking process parameters to improve the nutritional profile of fried fish by robust hybrid artificial intelligence approach

Sadhu

Banerjee

Lahiri

et al. 2020

J Food Process Engineering

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Fish, being a good source of nutrients, is often cooked by different methods before consumption, which affect the beneficial quality detrimentally. In this study, Catla catla, and mustard oil are selected as representative of fish and cooking oil for frying, respectively, because of their agricultural importance and worldwide demand. Extensive experiments are performed varying the effective processing variables of conventional frying viz., temperature (140 °C‐240 °C), time (5 min–20 min) and oil amount (25 ml/kg of fish‐100 ml/kg of fish) to correlate the drastic reduction of the nutritional quality indices, that is, ω‐3/ω‐6 and cis/trans‐fatty acids (FAs) profiles of fish after frying. To establish a nonlinear correlation between these inputs and outputs, an exhaustive search of all available artificial neural network (ANN) algorithms and activation functions is executed for the development of a model. The hybrid robust process approach integrating ANN with differential evolution (DE) and simulated annealing (SA) are employed to optimize the cooking parameters for regaining nutritional impact. After frying ω‐3/ω‐6 and cis/trans‐FAs ratio deteriorated by 76.65% and 92.68%, respectively, than the fresh samples. The ANN‐DE and ANN‐SA formalism efficiently enhanced these nutritional parameters up to 33.18% and 79%, respectively. Practical applications The present study applied artificial neural network (ANN) as an advanced alternative modeling tool to propose a generalized nonlinear correlation between temperature, time, oil amount, and nutritional values, that is, ω‐3/ω‐6 and cis/trans‐fatty acids (FAs) profiles of fried fish. Frying time provided a strong impact on food nutrition compared to other two input variables. Frying process detrimentally affected both the nutritional indices, that is, ω‐3/ω‐6 and cis/trans‐FAs profiles. The meta‐heuristic, stochastic optimization algorithms, namely differential evolution and simulated annealing along with ANN‐based processed model were implemented successfully to tune the cooking parameters, so that food quality indices of fish improved again to maximum value. The artificial intelligence modeling, along with optimizing methodology based parameters tuning approach described here is generic and can be advantageously extended to other experimentation of food process engineering. Besides, the finding of this study will benefit common people also.

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“…The mustard oil-cake is a valuable protein source and recommended feed of cattle. The mustard seed contains some of the essential nutrients such as selenium, magnesium, dietary fibre, omega-3 fatty acids, vitamin B3, calcium, protein and zinc (Kaur et al, 2019) [6] . In India during rabi, 2018-19 Indian mustard was grown in an area of 6.94 million hectares with an output of 7.20 million tons.…”

Section: Introductionmentioning

confidence: 99%

Molecular diversity analysis using Simple sequence repeats (SSRs) in ‘A’ and ‘R’ lines of Ogura CMS system in Indian mustard

Kumar¹,

Avtar²,

Ahlawat³

et al. 2020

Int. J. Chem. Stud.

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Fifty-eight SSR primers were used for molecular diversity analysis among 45 'A' and 'R' lines (5 A lines and 40 restorers) of Indian mustard. Out of 58 primers 33 primers were found to be polymorphic. A total of 95 alleles were detected across all 45 genotypes. The PCR amplified products ranged from 70 bp to 350 bp in size. The number of alleles per locus varied from 2 to 5 with an average of 2.89. The PIC value varied from 0.206 to 0.749 with an average of 0.519. The highest PIC value was obtained for BG 132 (0.749) followed by BG 114 (0.744). The UPGMA cluster analysis suggested demarcation of 45 genotypes into six distinct groups in dendrogram wherein three groups had single genotype (restorer line) each. Cluster VI consisted of all five Ogura CMS lines only. In the remaining clusters, restorer lines were distributed. Based on similarity coefficient, cross combinations viz., RH 0749-OA & IOR-17, RH 0749-OA & IOR-20 and RH 119-OA & OR-17 were identified as diverse and might be suitable for using parent in heterosis exploitation in Indian mustard.

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Medicinal Qualities of Mustard Oil and Its Role in Human Health against Chronic Diseases: A Review

Cited by 13 publications

References 6 publications

Biological Valorization of the Pod of Pea Pisum sativum L.

Biological Valorization of the Pod of Pea Pisum sativum L.

Modeling and optimization of cooking process parameters to improve the nutritional profile of fried fish by robust hybrid artificial intelligence approach

Molecular diversity analysis using Simple sequence repeats (SSRs) in ‘A’ and ‘R’ lines of Ogura CMS system in Indian mustard

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