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Phytochemical content of roasted seeds of three white mustard (Sinapis alba L.) varieties differing in their glucosinolate and erucic acid content

cris.virtual.author-orcid0000-0002-3681-153X
cris.virtual.author-orcid0000-0002-0529-3725
cris.virtual.author-orcid0000-0002-3604-4414
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid5d8013d7-489f-4858-b60d-ae1f299fa0a1
cris.virtualsource.author-orcida4043375-ad34-47db-b06a-c0b221cf8d5b
cris.virtualsource.author-orcid361d33cb-57c6-4034-a036-121c166e232d
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enWhite mustard (Sinapis alba L.) seeds differing in fatty acid and glucosinolate composition were tested. The varieties included Nakielska, a high erucic and high glucosinolate type, as well as two new white mustard varieties: Bamberka, with reduced levels of erucic acid, and Warta, with reduced levels of both glucosinolates and erucic acid. The secondary metabolite (phenolic compound) content was tested in extracts from the unroasted seeds and from seeds roasted at 140 °C, 160 °C and 180 °C for 15 min. We found that the improved mustard varieties had significantly higher fat content. Bamberka contained twice the level of free phenolic compounds of Nakielska, while the Warta variety had as much as 7.5 times more free phenolics. The qualitative and quantitative profiles changed depending on how the extracts were prepared. The crude extracts contained mainly sinapine. However, after acid and alkaline hydrolysis, three compounds dominated: sinapin, trans-sinapic acid, and methyl ester of sinapic acid. Principal component analysis showed that trans-sinapic acid (highly correlated with reducing power) and the methyl ester of sinapic acid (highly correlated with DPPH) were mainly responsible for the antioxidant properties. The higher the roasting temperature, the less was observed of phenolic compounds. The largest decreases were 17 %, 28 %, and 41 % for the Nakielska, Warta, and Bamberka varieties, respectively.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.article.number119207
dc.contributor.authorSiger, Aleksander
dc.contributor.authorGrygier, Anna
dc.contributor.authorBąkowska, Ewa
dc.contributor.authorSzczechowiak-Pigłas, Joanna
dc.contributor.authorBartkowiak-Broda, Iwona
dc.date.accessioned2024-08-08T07:18:42Z
dc.date.available2024-08-08T07:18:42Z
dc.date.issued2024
dc.description.bibliographybibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if5,6
dc.description.number15 November 2024
dc.description.points200
dc.description.reviewreview
dc.description.volume220
dc.identifier.doi10.1016/j.indcrop.2024.119207
dc.identifier.eissn1872-633X
dc.identifier.issn0926-6690
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/1619
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/abs/pii/S0926669024011841
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofIndustrial Crops and Products
dc.rightsClosedAccess
dc.sciencecloudsend
dc.subject.enMustard
dc.subject.enRoasted
dc.subject.enPhenolic compounds
dc.subject.enHPLC
dc.subject.enTocopherol
dc.subject.enFatty acid
dc.subject.enAntioxidant activity
dc.titlePhytochemical content of roasted seeds of three white mustard (Sinapis alba L.) varieties differing in their glucosinolate and erucic acid content
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume220
project.funder.nameSubwencja