Open AccessChemical Profiling of Roasted Mustard Oils of Khokana, Nepal
Author(s) -
Sabita Dangol,
Sumnath Khanal,
Prabodh Satyal,
Achyut Adhikari
Publication year - 2020
Publication title -
asian journal of applied chemistry research
Language(s) - English
Resource type - Journals
ISSN - 2582-0273
DOI - 10.9734/ajacr/2020/v6i430169
Subject(s) - roasting , nepali , oleic acid , mustard seed , erucic acid , chemistry , brassica , canola , food science , traditional medicine , horticulture , biology , medicine , biochemistry , rapeseed , art , literature
Background: Khokana, commonly known as “the living museum” of Nepal is famous for “the roasted mustard oil”. People have been using oil for a long time ago and it is trusted that roasted mustard oil has many health benefits. Detail chemical profiling of roasted mustard oil of Khokana has not been reported yet.
Objectives: Detail chemical profiling of roasted mustard oil and chemical variations in different seeds available for roasting.
Methods: Three different roasted mustard oils (Nepali, Indian, and other origins seeds) were taken for chemical profiling of oil. The GC/MS of all samples was analyzed by the gas chromatography-mass spectrometer Shimadzu GCMS-QP2010 Ultra.
Results: The GC/MS of all samples were carried out and the GC-MS analysis revealed that Nepali (brown seed) and other origins (yellow seed) sample showed erucic acid as a major compound with almost 40-50%. Nepali oil showed gamma-tocopherol (<1%) which is a potent antioxidant. Whereas Indian mustard (black seed) oil showed cis-oleic acid as a major compound with 50-60% and Erucic acid was below 1% in Indian seed oil.