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Glucosinolate and Lipid Composition of Newer Indian Varieties of Mustard and Rapeseed

Sindhu Kanya, T. C. and Nagaraju, T. and Kantharaj Urs, M. (1993) Glucosinolate and Lipid Composition of Newer Indian Varieties of Mustard and Rapeseed. Journal of Food Science and Technology, 30 (2). pp. 137-138.

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Abstract

<p align="justify">Mustard varieties contain 64.4 and 89.5 p. moles gluconapin/g dry meal in contrast to 104.2 and 123.3 µ moles/g dry meal in rapeseed varieties. Sinigrin was present only in mustard and amounted to 7.6 and 10.3 µ moles/ g dry meal. Erucic acid was found to be rich in all the varieties. Iodine values were higher in mustard varieties than in four varieties of rapeseed.</p>

Item Type: Article
Uncontrolled Keywords: Glucosinolate, Gluconapin, Sinigrin, Erucic acid, Mustard, Rapeseed
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jan 2006
Last Modified: 03 Jul 2015 12:07
URI: http://ir.cftri.com/id/eprint/312

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