Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds

Detalhes bibliográficos
Autor(a) principal: GÖK,Veli
Data de Publicação: 2021
Outros Autores: ÇAĞLAR,Muhammed Yusuf, TOMAR,Oktay
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200513
Resumo: Abstract This present research, the proximate analyses, the antioxidant capacity and phenolic composition of Sinapis alba (yellow mustard seed), Brassica nigra (black mustard seed), Brassica juncea (brown mustard seed) and their autoclaved samples were evaluated. The antioxidant capacity of mustard seeds was analysed by examining antiradical activity, Fe2+ chelating activity, H2O2 scavenging and total phenolics. The mustard seeds were autoclaved to inhibit myrosinase activity. The level of antioxidant capacity and the phenolics of the mustard seeds were increased with autoclave treatment. The antiradical activity of mustard seeds were determined ACL×YM (0.810) followed by ACL×BRM (0.750), UNACLxYM (0.680), UNACLxBRM (0.600), ACLxBLM (0.590) and UNACLxBLM (0.450) types respectively (P < 0.05).
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spelling Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seedsSinapis albaBrassica nigraBrassica junceaantioxidant capacityphenolic compositionmustard seedsAbstract This present research, the proximate analyses, the antioxidant capacity and phenolic composition of Sinapis alba (yellow mustard seed), Brassica nigra (black mustard seed), Brassica juncea (brown mustard seed) and their autoclaved samples were evaluated. The antioxidant capacity of mustard seeds was analysed by examining antiradical activity, Fe2+ chelating activity, H2O2 scavenging and total phenolics. The mustard seeds were autoclaved to inhibit myrosinase activity. The level of antioxidant capacity and the phenolics of the mustard seeds were increased with autoclave treatment. The antiradical activity of mustard seeds were determined ACL×YM (0.810) followed by ACL×BRM (0.750), UNACLxYM (0.680), UNACLxBRM (0.600), ACLxBLM (0.590) and UNACLxBLM (0.450) types respectively (P < 0.05).Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200513Food Science and Technology v.41 n.2 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.09020info:eu-repo/semantics/openAccessGÖK,VeliÇAĞLAR,Muhammed YusufTOMAR,Oktayeng2021-04-05T00:00:00Zoai:scielo:S0101-20612021000200513Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-04-05T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds
title Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds
spellingShingle Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds
GÖK,Veli
Sinapis alba
Brassica nigra
Brassica juncea
antioxidant capacity
phenolic composition
mustard seeds
title_short Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds
title_full Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds
title_fullStr Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds
title_full_unstemmed Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds
title_sort Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds
author GÖK,Veli
author_facet GÖK,Veli
ÇAĞLAR,Muhammed Yusuf
TOMAR,Oktay
author_role author
author2 ÇAĞLAR,Muhammed Yusuf
TOMAR,Oktay
author2_role author
author
dc.contributor.author.fl_str_mv GÖK,Veli
ÇAĞLAR,Muhammed Yusuf
TOMAR,Oktay
dc.subject.por.fl_str_mv Sinapis alba
Brassica nigra
Brassica juncea
antioxidant capacity
phenolic composition
mustard seeds
topic Sinapis alba
Brassica nigra
Brassica juncea
antioxidant capacity
phenolic composition
mustard seeds
description Abstract This present research, the proximate analyses, the antioxidant capacity and phenolic composition of Sinapis alba (yellow mustard seed), Brassica nigra (black mustard seed), Brassica juncea (brown mustard seed) and their autoclaved samples were evaluated. The antioxidant capacity of mustard seeds was analysed by examining antiradical activity, Fe2+ chelating activity, H2O2 scavenging and total phenolics. The mustard seeds were autoclaved to inhibit myrosinase activity. The level of antioxidant capacity and the phenolics of the mustard seeds were increased with autoclave treatment. The antiradical activity of mustard seeds were determined ACL×YM (0.810) followed by ACL×BRM (0.750), UNACLxYM (0.680), UNACLxBRM (0.600), ACLxBLM (0.590) and UNACLxBLM (0.450) types respectively (P < 0.05).
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200513
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200513
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.09020
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 n.2 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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