Physicochemical characters of oilseeds from selected mustard genotypes

Sharif, RH; Paul, RK; Bhattacharjya, D. K.; Ahmed, KU

doi:10.3329/jbau.v15i1.33527

Cited by 19 publications

(10 citation statements)

References 5 publications

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“…Fe was the most abundant of the analyzed oligoelements in all seeds, ranging from 2.34 µg/g in C. adamantinus to ten-fold more (25.6 µg/g) in B. harleyi. These values are lower than those described for mustard seeds (75-170 µg/g) [29], but the Fe level in B. harleyi is comparable to the values found in the literature for some well-known edible nuts such as pecan nuts (24-26 µg/g) and peanuts (20 µg/g) [28], and to the tropical babassu (Orbignya speciosa) nuts (18-33 µg/g) and sapucaia (Lecythis pisonis) nuts (21-36 µg/g) [14]. H. volubilis and C. guianensis oilseeds contained similar Fe concentrations to those reported for cupuassu (Theobroma grandiflorum) seeds (7.5 µg/g) [14].…”

Section: Diplopterys Pubipetalacontrasting

confidence: 72%

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Oilseeds from a Brazilian Semi-Arid Region: Edible Potential Regarding the Mineral Composition

Almeida

Oliva-Teles

Alves

et al. 2020

Foods

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Oilseeds from five native plant species with edible potential from the Brazilian Caatinga semi-arid region (Diplopterys pubipetala, Barnebya harleyi, Croton adamantinus, Hippocratea volubilis, and Couroupita guianensis) were investigated regarding their mineral contents. The minerals, Na, K, Ca, Mg, Fe, Cu, Cr, Al, were analyzed by high-resolution continuum source atomic absorption spectrometry (HR–CS AAS) and P by the vanadomolybdophosphoric acid colorimetric method. K, Mg, and P were the main elements found (1.62–3.7 mg/g, 362–586 µg/g, and 224–499 µg/g dry weight (dw), respectively). B. harley seeds contained the highest amounts of K and P, while C. guianensis seeds were the richest in Mg. Fe was the most abundant oligoelement (2.3–25.6 µg/g dw). Cr contents were below the limit of quantification for all samples and Al amounts were low: 0.04–1.80 µg/g dw. A linear discriminant analysis clearly differentiated B. harleyi and C. guianensis samples from the remaining ones. In sum, these oilseeds from the Brazilian Caatinga semi-arid region seem to have the potential to be used as natural sources of minerals, mainly K.

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Section: Diplopterys Pubipetalacontrasting

confidence: 72%

“…The Mg contents in the samples (362 to 586 µg/g) were very modest compared to the levels found for some common culinary nuts and seeds (almonds (~2000 µg/g), pecans (~1500 µg/g), hazelnuts (2000 µg/g) [28], and mustard oilseeds (~7000 µg/g) [29].…”

Section: Diplopterys Pubipetalamentioning

confidence: 61%

Oilseeds from a Brazilian Semi-Arid Region: Edible Potential Regarding the Mineral Composition

Almeida

Oliva-Teles

Alves

et al. 2020

Foods

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“…The total mean carbohydrate value of five malting barley varieties analyzed in this study was 76.84%, slightly higher than 75% of total carbohydrate reported by other authors [3]. Malting barley seeds have significant amounts of carbohydrates (Figure 1), mainly starch [23] in comparison with fruit seeds such as melon which contains 7.22% [24], oilseeds such as mustard with 16.29% [25] and legumes which in general contain 60% carbohydrates [26]. Protein content in malting barley seeds revealed that the Esmeralda variety had the highest value (13.29%), followed by Esperanza (12.77%), Armida (12.53%), Alina (12.48%), and Adabella (11.30%).…”

Section: Resultsmentioning

confidence: 47%

Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley

Castillo¹,

García²,

Hernández³

et al. 2019

IJFSB

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Malting barley is an important crop in the world due to its high nutritional value that imparts great benefits to health. The aim of this study was to evaluate the proximate analysis and energy value of five varieties of barley malting of Mexican origin. Results showed that malting barley varieties have on average high amounts of total carbohydrates (76.84%), protein (12.47%), fiber (5.65%), fat (2.67%), ash (2.36%), and moisture (10.34%) and provide lots of energy to humans. Although the five varieties have the same nutrients, each variety stands out for its particular characteristics. The Esperanza variety had a higher value of carbohydrates, considering it important for nutrition and the malting industry. The Esmeralda variety showed high protein content; this parameter is significant for the feed industry and human nutrition. Armida is the variety with the highest fat content and at the same time provides greater amount of energy. The varieties with higher fiber content and ash were Adabella and Alina, respectively.

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“…The oil extracted by cold press represents the highest proportion of the oil. In the literature, Sharif et al [9] did the comparative analysis of three varieties of specific mustard genotypes which were BARI Sarisha-15, BARI Sarisha-16, and BARI Sarisha-17 in which it was observed that BARI Sarisha-17 contain more oil (41.98%), than BARI Sarisha-16 (40.95%) and BARI Sarisha-15 (41.85%). In another study, Verma et al [10] The FFA value is considered as an important qualitative parameter in the food industry.…”

Section: Resultsmentioning

confidence: 99%

Comparative Physiochemical Analysis of Kachi Ghani, Solvent Oil and refined Oil Extracted from Brassica nigra

Gill

Kaur

2021

JPRI

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Brassica nigra or black mustard is traditionally used in various states of India from the ages. It is being commercially used in the form of kachi ghani, solvent oil (non-edible), and refined oil. Due to the antioxidant and antibacterial properties of kachi ghani mustard oil, it is considered to be of better quality. On the other hand, literatures also state that refined oil is better due to the purification processes. There is ambiguity regarding quality aspects of these three oil fractions. Therefore, the present study was planned for the comparative analysis the quality and physiochemical characterization of kachi ghani, solvent and refined oil. Commercially free fatty acids value, acid value, color, presence of argemone, pungency of oil and content of various monounsaturated fatty acids, saturated fatty acids and polyunsaturated fatty acids is determined to check quality of commercial grade edible oils. In consequence, it was observed that kachi ghani consists of less free fatty acids (0.37±0.02%), less acid value (0.74±0.04mg/g) and high pungency (0.279%) as compared to solvent and refined oil. Kachi ghani embrace more natural color (32.0 units) in comparison to solvent oil which was way darker and refined oil which was very light. The percentage of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids was spotted to be 6.44%, 64.360% and 28.64% respectively in kachi ghani oil. The study shows that saturated fatty acids such as palmitic C-16, stearic C-18, behanic C-22 and lignoceric C-24 were present in kachi ghani. In solvent oil, palmitic C-16, stearic C-18, behanic C-22, and lignoceric C-24 were found whereas only palmitic acid was present in refined oil. High content of monounsaturated fatty acids were found in oil. Eicosenoic C-20:1, Oleic C-18:1, Eurcic C 22:1 and Nervonic C-24:1 unsaturated fatty acid was found in all the three fractions of oil.

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Physicochemical characters of oilseeds from selected mustard genotypes

Abstract: To evaluate the physicochemical characteristics of oilseeds, three varieties of mustard oilseeds were studied their seed weight, moisture, ash, carbohydrate, protein, fat, total energy and minerals composition of oil and cake. Among

Cited by 19 publications

References 5 publications

Oilseeds from a Brazilian Semi-Arid Region: Edible Potential Regarding the Mineral Composition

Oilseeds from a Brazilian Semi-Arid Region: Edible Potential Regarding the Mineral Composition

Proximate Composition and Energy Value Analysis of Five Varieties of Malting Barley

Comparative Physiochemical Analysis of Kachi Ghani, Solvent Oil and refined Oil Extracted from Brassica nigra

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