Open AccessEffect of microwave pre-treatment on quality parameters in Indian mustard
Author(s) -
Arun Verma,
Anubhuti Sharma,
P. K.,
Dinesh Kumar
Publication year - 2019
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-019-03967-4
Subject(s) - glucosinolate , erucic acid , mustard seed , phytic acid , yield (engineering) , sinigrin , chemistry , brassica , moisture , agronomy , myrosinase , food science , horticulture , biology , materials science , organic chemistry , metallurgy
Demand for edible oil from crops like groundnut, mustard and soybean, is increasing and likely to increase further. In this regard, Indian mustard seeds were treated with microwaves (MW), to investigate the possibility of enhancing oil yield and nutritional content. MW pre-treatment was given to the seeds of two Indian mustard varieties i.e. PM21 (V 1 ) and PDZ1 (V 2 ) for 0, 2, 4 and 6 min (H 0 , H 2 , H 4 and H 6 min respectively). MW treatment with increasing exposure time showed a linear reduction in the glucosinolate and erucic acid content with concomitant increase in oil yield and moisture loss in both the varieties, as evident from correlation and principal component analysis. Antioxidant capacity has increased with the reduction in phytic acid content (1.82) in V 2 at 6 min exposure time with respect to untreated control. Free radical scavenging activity was improved with increasing MW treatment in both the varieties. Therefore, from the obtained results, it is advisable to treat mustard seeds with MW before extraction of oil, because it gives a relatively good oil yield, with enhanced nutritional factors. Moreover, microwaving was effective in reducing glucosinolates and erucic acid also.