Evaluation of Mustard Seed and Oil Varieties as Grown or Used in Nepal
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Accession number;03A0735166
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| Title;Evaluation of Mustard Seed and Oil Varieties as Grown or Used in Nepal |
| Author;
SHRESTHA B G
(Tokyo Univ. Agriculture, Tokyo, Jpn)
IIJIMA T
(Ibaraki Christian Univ., Ibaraki, Jpn)
YAMAMOTO Y
(Tokyo Univ. Agriculture, Tokyo, Jpn)
MAEKAWA A
(Tokyo Univ. Agriculture, Tokyo, Jpn)
TADOKORO T
(Tokyo Univ. Agriculture, Tokyo, Jpn)
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Journal Title;Journal for the Integrated Study of Dietary Habits
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Journal Code:L3330A
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ISSN:1346-9770
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VOL.14;NO.2;PAGE.101-106(2003)
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| Figure&Table&Reference;TBL.6, REF.36 |
| Pub. Country;Japan |
| Language;English |
| Abstract;It is desired to expand the use of mustard oil as a vegetable oil in Japan. In this research, the chemical composition of mustard oil, which is commonly consumed as a food oil in Nepal, and its raw material, mustard seed, were analyzed to obtain nutritional and physiological knowledge on mustard oil. The mustard oil and seed tested were those produced in Nepal. The general compositions, mineral compositions, amino acid compositions, and fatty acid compositions were analyzed. In addition, .BETA.-carotene, tocopherol, and polyphenol were analyzed and the antioxidant activities of the mustard oil and seed were measured. The results showed that the mustard seed contained 37.1% of lipids and the amino acid composition of seed protein included lysine, an essential amino acid that tends to be low in grains. In addition, the mineral compositon showed that phophorus, potassium, and sulfur were the main minerals. The fatty acid composition showed that erucic acid was the main component of the mustard oil at about 47% and each of linoleic acid and linolenic acid was in the range of 11-13%. Furthermore, it was found that the mustard oil contained .BETA.-carotene, tocopherol, and polyphenol and its antioxidant activity was not much different from those of sesame oil and soybean oil. The results showed that mustard oil had adequate nutritional values as a food oil and possibility for expanded use in the future. However, because erucic acid was the major fatty acid component, further detailed investigations concerning its effect on the heart are called for, including the problem of its intake amount. |
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