The term mustard oil is used for two different oils made from mustard seeds:
- Vegetable oils are fatty from pressing the seeds,
- Essential oils produced from grinding the seeds, mixing them with water, and extracting essential oils produced by distillation.
Mustard oil levels are due to the presence of allyl isothiocyanate, TRPA1 channel propulsion.
Video Mustard oil
Oil pressed
This oil has a distinctive spicy flavor, characteristic of all plants in the mustard family (Brassicaceae) (eg, cabbage, cauliflower, turnip, radish, turnip, or wasabi). It is often used for cooking in North India, East India, Nepal, Bangladesh, and Pakistan. In Bengal, Orissa, Assam, Meghalaya, Manipur and Nepal, it is the oil that is traditionally preferred for cooking. The oil makes up about 30% of the mustard seed. It can be produced from black mustard ( Brassica nigra ), Indian black mustard ( B. Juncea ), and white mustard ( B. Hirta ).
The distinctive spicy flavor of mustard oil is due to allyl isothiocyanate. Mustard oils have about 60% of monounsaturated fatty acids (42% erucic acid and 12% oleic acid); has about 21% polyunsaturated fat (6% omega-3 alpha-linolenic acid and 15% omega-6 linoleic acid), and has about 12% saturated fat.
Health effects
Mustard oil has high levels of alpha-linolenic acid and tall acid. Based on research conducted on laboratory animals in the early 1970s, erusat acid appears to have a toxic effect on the heart at a fairly high dose. Although no negative health effects of any erusat acid exposure have been documented in humans, the publication of the study has led governments around the world to move away from oil with high levels of erratic acid, and tolerance levels for human exposure to erusat acid have been established based on animal studies. Mustard oil is not allowed to be imported or sold in the US for use in cooking, due to its high acid content.
Including oils in a diet high in alpha-linolenic acid has been considered to protect the heart and prevent cardiovascular disease, but recent reviews have cast doubt on this, finding only slightly positive results or even negative results.
Two studies on the health effects of mustard oil have been made in India, which has conflicting results. One finds that mustard oil has no protective effect on the heart, and the authors calculate that the benefits of alpha-linolenic acid are greater than those of erratic acid, while other studies have found that mustard oil has a protective effect, and the authors reckon that the benefits of alpha-linolenic acid are more bigger than the danger of acid erusat.
The use of mustard oil in traditional societies for infant massage has been identified by one study as a risk of impairing skin integrity and permeability. Other studies of larger samples have shown that massaging with mustard oil increases the weight, length, and midarm and midleg range compared to infants without massage, although sesame oil is a better candidate for this than mustard oil.
Nutritional information
According to the USDA, 100 grams of mustard oil contains:
- Energy: 3699 kJ (or 884 kcal)
- Total lipid (fat): 100.0 g
- Carbohydrates: 0.0 g
- Fiber: 0.0 g
- Protein: 0.0 g
The fat content consists of (per 100 g):
- Fatty acids, total saturated: 11,582 g
- Fatty acids, monounsaturated total: 59.187 g
- Fatty acid, polyunsaturated: 21.230 g
Maps Mustard oil
Essential oil
Mustard seasoning levels are generated when mustard seed soils are mixed with water, vinegar, or other liquids (or even when chewed). Under these conditions, chemical reactions between myrosinase and glucosinolate enzymes known as sinigrin from black mustard seed ( Brassica nigra ) or Indian chicory ( Brassica juncea ) produce allyl isothiocyanate. With distillation, one can produce very sharp essential oils, sometimes called mustard oil , containing more than 92% allyl isothiocyanate. The allyl isothiocyanate content is due to the activation of TRPA1 ion channels in sensory neurons. White mustard ( Brassica hirta ) does not produce Brassil isothiocyanate, but isothiocyanate is different and lighter.
Allyl isothiocyanate serves as a defense against herbivores. Dangerous to the plant itself, it is stored in a harmless form of glucosinolate, separate from the myrosinase enzyme. After the herbivore chews the plant, harmful allyl isothiocyanate is produced. Allyl isothiocyanate is also responsible for the spicy flavor of radish and wasabi. It can be produced synthetically, sometimes known as synthetic odor oil .
Because it contains allyl isothiocyanate, this type of mustard oil is toxic and irritates the skin and mucous membranes. In very small quantities, often used by the food industry for flavoring. In northern Italy, for example, it is used in a fruit seasoning called mostarda . It is also used to repel cats and dogs. It will also change the size of alcohol, making it unfit for human consumption, thus avoiding the taxes collected on alcoholic beverages.
The amount of CAS of the mustard oil type is 8007-40-7, and the CAS number of pure allyl isisilocyanate is 57-06-7.
Use in arts and cultural activities of Northern India, Bangladesh, and Pakistan
Mustard oil is very popular as cooking oil in northern India and Pakistan and the main ingredient of cooking oil used in Bengali cuisine in East India and Bangladesh. In the second half of the 20th century the popularity of mustard oil was reduced slightly in North India and Pakistan due to the mass production of vegetable oils. It's still complicated embedded in the culture:
- Poured on both sides of the threshold when a significant person returns home for the first time (for example a newly married couple or son or daughter when returning after a long hiatus, or succeeds in an exam or election.
- Used as a traditional jaggo pot fuel in Punjabi, Bengali and many other weddings in different parts of India.
- Used as part of home-made cosmetics during a pre-marriage ceremony called guardian .
- Used as fuel for lamp lighting ( diya s) at celebration events such as Diwali.
- Used in musical instruments. Cake residues from mustard oil pressure mixed with sand, mustard oil and (sometimes) tar. The resulting sticky mixture is then applied to the inside of the dholak and dholki membrane to add weight (from below) to the bass membrane. It allows the sound of a typical Indian drums glissando, made by rubbing the heel of the hand on it. This is also known as tel masala , dholak masala or oil syahi .
See also
References
External links
- The influence of the Indo-Mediterranean diet on the development of coronary artery disease in high-risk patients (Indo-Mediterranean Heart Diet Study) randomized single-blind trial.
- Isolation of Erikan Acid from Mustard Seed Oil by Candida rugosa lipase
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Tanuja Rastogi; Reddy, KS; Vaz, M; Spiegelman, D; Prabhakaran, D; Willett, WC; Stampfer, MJ; Ascherio, A (2004). "Diet and risk of ischemic heart disease in India". American Journal of Clinical Nutrition . 79 (4): 582-592. PMIDÃ, 15051601.
Source of the article : Wikipedia
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