Thermal Inactivation of Myrosinase in Yellow Mustard Seed

1994 ◽  
Vol 37 (3) ◽  
pp. 879-886 ◽  
Author(s):  
X. Wang ◽  
D. Wiesenborn ◽  
J. Lindley ◽  
L. Backer
Keyword(s):  
Thermal Inactivation ◽  
Mustard Seed ◽  
Yellow Mustard

The role of myrosinase in the development of toxicity toward Nematospora in mustard seed

1985 ◽  
Vol 63 (3) ◽  
pp. 521-526 ◽  
Author(s):  
R. A. Holley ◽  
J. D. Jones
Keyword(s):  
Allyl Isothiocyanate ◽  
Mustard Seed ◽  
Hydroxybenzoic Acid ◽  
Yellow Mustard ◽  
Hydrolysis Products ◽  
Spread Of Infection ◽  
Hydroxybenzyl Alcohol

The toxicity of contaminated mustard seed toward Nematospora yeast was due to the action of endogenous myrosinase upon the glucosinolates, sinigrin from Brassicajuncea, and sinalbin from B. hirta seeds to produce toxic hydrolysis products. Allyl isothiocyanate from sinigrin was lethal at 20–35 μg/mL while p-hydroxybenzyl alcohol and p-hydroxybenzoic acid from sinalbin were toxic at >600 and >800 μg/mL, respectively. Two cultivars of rapeseed (B. campestris cv. Echo and cv. Candle) contained only trace amounts of sinigrin and sinalbin and were not toxic to the yeast. The activation of myrosinase during germination of oriental and yellow mustard and the production of toxic hydrolytic compounds may limit the spread of infection by reducing the reservoir of viable yeast in the seed. No evidence was obtained to suggest a role for these toxic products in resistance of the plant to invasion by Nematospora.

Investigation of the Determination of Volatile Isothiocyanates in Mustard Seed and Flour

1968 ◽  
Vol 51 (3) ◽  
pp. 633-636
Author(s):  
D D Rosebrook ◽  
J E Barney
Keyword(s):  
Reaction Times ◽  
Silver Sulfide ◽  
New Method ◽  
Mustard Seed ◽  
Ground Seed ◽  
Yellow Mustard ◽  
Aoac Method

Abstract A study of the variables in the AOAC and ASTA methods for determining volatile isothiocyanates in mustard flour and seed has led to development of a new method that is useful for both mustard flour and seed. The proposed method dispenses with the long reaction times and the digestion of the silver sulfide precipitate now required by the AOAC method. When mustard seed is analyzed, the ground seed is boiled in water for 3 min to solubilize the sinigrin, and yellow mustard flour is added as a source of enzyme. When mustard flour is analyzed, the boiling procedure is omitted Results are more reliable by the proposed method than by the AOAC or ASTA method and analysis can be completed in a single day.

scholarly journals Mustard Seed Meal for Management of Root-knot Nematode and Weeds in Tomato Production

2015 ◽  
Vol 25 (2) ◽  
pp. 192-202 ◽  
Author(s):  
Susan L.F. Meyer ◽  
Inga A. Zasada ◽  
Shannon M. Rupprecht ◽  
Mark J. VanGessel ◽  
Cerruti R.R. Hooks ◽  
...  
Keyword(s):  
Indian Mustard ◽  
Fertilizer Application ◽  
Sinapis Alba ◽  
Seed Meal ◽  
Mustard Seed ◽  
Root Knot Nematode ◽  
Tomato Root ◽  
Tomato Production ◽  
Yellow Mustard ◽  
Southern Root Knot Nematode

Mustard seed meals of indian mustard [InM (Brassica juncea)] and yellow mustard [YeM (Sinapis alba)], alone and combined, were tested for effects on tomato (Solanum lycopersicum) plants and for suppression of southern root-knot nematode [RKN (Meloidogyne incognita)] and weed populations. In the greenhouse, with all seed meal treatments applied at 0.25% total w/w soil, low tomato plant stands (up to 60% dying/dead) resulted from amendment with 3 YeM:1 InM, 1 YeM:1 InM, and YeM, applied right before transplant. Compared with untreated controls, low numbers of RKN eggs per gram root were consistently recorded from amendment with 3 YeM:1 InM. In a 2012 field study, incorporation of 1 YeM:1 InM (1700 lb/acre) resulted in lower tomato root biomass than fertilizer application (504 lb/acre), YeM or InM (each 1700 lb/acre). All treatments were applied with added fertilizer to achieve 100–102 lb/acre nitrogen, 7.4 lb/acre phosphorus, 74.7 lb/acre potassium, 6.0 lb/acre sulfur, and 1.0 lb/acre boron. The lowest numbers of RKN eggs per gram root (harvest 2012) were collected from plots amended with InM (1700 lb/acre), YeM (850 lb/acre), and 3 YeM:1 InM (1700 lb/acre), but the numbers were not significantly different from fertilizer only (504 lb/acre) controls. Highest and lowest tomato yields (numbers of fruit) in 2012 were recorded from YeM (850 lb/acre) and 3 YeM:1 InM (1700 lb/acre) amendments, respectively. In 2013, there were no significant differences among treatments in eggs per gram root or in tomato yields. No mustard seed meal treatment affected weed populations. At the tested rates, YeM seed meal showed potential for use in tomato beds but results were inconsistent between years.

THIOCYANATE ION, A HYDROLYSIS PRODUCT OF GLUCOSINOLATES FROM RAPE AND MUSTARD SEED

1978 ◽  
Vol 58 (3) ◽  
pp. 795-800 ◽  
Author(s):  
D. I. McGREGOR
Keyword(s):  
Hydrolysis Product ◽  
Mustard Seed ◽  
Glucosinolate Content ◽  
Breeding Lines ◽  
Indirect Determination ◽  
Thiocyanate Ion ◽  
Yellow Mustard ◽  
Hydrolysis Products ◽  
Oriental Mustard

Seed meals from commercial cultivars and breeding lines of Brassica napus and B. campestris rapeseed and B. juncea mustard, when incubated with a yellow mustard (B. hirta) myrosinase isolate, released between 5.4 and 13.1 μmoles of thiocyanate ion per gram of oil-free meal. Low glucosinolate rapeseed cultivars released amounts (8.6–11.4 μmoles) similar to that released by normal glucosinolate cultivars (10.1–13.1 μmoles). Mustard cultivars released less thiocyanate ion (5.4–6.9 μmoles). Stoichiometric agreement between analysis for glucose, sulphate and the combined isothiocyanates and thiocyanate ion released from aqueous extracts of B. napus cv. Tower meal which had been incubated with the myrosinase isolate indicated that in addition to isothiocyanates, thiocyanate ion is a product of glucosinolate hydrolysis. Thus the indirect determination of the glucosinolate content of rapeseed and brown or Oriental mustard seed by analysis for the isothiocyanate hydrolysis products should be complemented by analysis for thiocyanate ion.

Antioxidants properties of some spices with their chemistry and mechanism of action

2021 ◽  
Vol 6 (1) ◽  
pp. 33-35
Author(s):  
Sunita Singh
Keyword(s):  
Red Wine ◽  
Antioxidant Properties ◽  
Dark Chocolate ◽  
Mustard Seed ◽  
Whole Grain ◽  
Yellow Mustard ◽  
Cell Dysfunction ◽  
Phenolic Diterpenes ◽  
Sulfur Containing ◽  
Herbs And Spices

Herbs and spices are the very best way to add flavor and dimension to a dish without adding fat, salt or calories. In fact, some herbs and spices already include a little something extra, like antioxidants. Antioxidants are substances that slow or prevent the oxidative process in which cells are damaged by free radicals, which can lead to cell dysfunction. These powerful nutrients have been linked to the prevention of heart disease and diabetes, improving immune function and lowering the risk of infection and even some cancers. The bioactive compounds present in spices having antioxidant properties mainly consists of flavonoids, phenolic compounds, sulfur-containing compounds, tannins, alkaloids, phenolic diterpenes, and vitamins. While we hear a lot about the antioxidants found in dark chocolate and red wine, spices like ground cloves, oregano leaves, ginger, cinnamon, turmeric and yellow mustard seed are the real antioxidant stars – delivering a higher concentration of antioxidants per 100g than dark chocolate, wine, even blueberries and whole grain cereal. Plus, they have none of the calories found in chocolate or the drawbacks associated with alcohol consumption.

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