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Effect of thermal treatment on the glucosinolate content in mustard seeds.

Archana, Natarajan (2011) Effect of thermal treatment on the glucosinolate content in mustard seeds. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Mustard seed consists of high levels of glucosinolates, which is responsible for the pungency and bitterness in mustard seed. The presence of glucosinolates in mustard seeds has been known to have some beneficial as well as anti-nutritional effects. Glucosinolates co-exist with an enzyme called ‘myrosinase’ enzyme which mediates their breakdown to a range of active compounds which render the seed meal unsuitable for use as animal feed. The effect of thermal treatment on the glucosinolate content can be used for various applications. Removal of or reduction in glucosinolates in the seed can be done by introducing various thermal treatments and understand their effect on the concentration of glucosinolates. This would help to improve the recovery of valuable glucosinolates to a large extent. Also, some type of glucosinolates can be isolated and extracted to help make use of them as a potent nutraceutical drug (anti-cancer agent). The present study is focussed to understand the effect of thermal treatment on mustard seeds by various approaches on stability of glucosinolates structure, relationship between moisture and glucosinoate. In the present investigation, mustard seeds were subjected to different thermal treatments viz, Roasting, Boiling, Autoclaving and exposure to Ultra-violet rays. These processed seeds were then analyzed for their glucosinolate content using titrimetric and HPLC method.
Uncontrolled Keywords: thermal treatment; mustard seeds; glucosinolates
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 04 Mustard seed
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Aug 2011 11:02
Last Modified: 28 Dec 2011 10:27
URI: http://ir.cftri.com/id/eprint/10341

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