Mustard oil

2021-08-15T06:48:44Z

59.102.8.201: introduction confused the two categories of mustard oil. possible ESL. the form "mustard oil is X" is inappropriate when the word is used for both definition X and definition Y. alternative resolution is creating separate entry for volatile oil of mustard, which is the less common meaning

{{Use dmy dates|date=December 2020}}
[[File:Mustard_Oil_%26_Seeds_-_Kolkata_2003-10-31_00537.JPG|thumb|right|Mustard oil and the seeds it is derived from]]
'''Mustard oil''' can mean either the pressed oil used for cooking, or a pungent [[essential oil]] also known as volatile oil of mustard. The essential oil results from grinding [[mustard seed]], mixing the grounds with water, and extracting the resulting volatile oil by [[distillation]]. It can also be produced by dry distillation of the seed. Pressed mustard oil is used as cooking oil in some cultures, but sale is restricted in some countries due to high levels of [[erucic acid]]. Varieties of mustard seed also exist that are low in erucic acid.

==Pressed oil==
[[File:Grinding Mustard Seed for oil.jpg|thumb|right|Ox-powered mill grinding mustard seed for oil]]
This oil has a distinctive pungent taste, characteristic of all plants in the mustard family, [[Brassicaceae]] (for example, [[cabbage]], [[cauliflower]], [[turnip]], [[radish]], [[horseradish]], or [[wasabi]]). It is often used for cooking in [[India]], [[Pakistan]], [[Nepal]] and [[Bangladesh]]. In [[Bengali cuisine|Bengal]], [[Oriya cuisine|Odisha]], [[Assamese cuisine|Assam]], Meghalaya, Manipur, and [[Nepalese cuisine|Nepal]], it is the traditionally preferred oil for cooking. The oil makes up about 30% of the mustard seeds. It can be produced from black mustard (''[[Brassica nigra]]''), brown Indian mustard (''[[Brassica juncea|B. juncea]]''), and white mustard (''[[Brassica hirta|B. hirta]]'').

The characteristic pungent flavour of mustard oil is due to [[allyl isothiocyanate]]. Mustard oil has about 60% monounsaturated [[fatty acid]]s (42% [[erucic acid]] and 12% [[oleic acid]]); it has about 21% polyunsaturated fats (6% the omega-3 [[alpha-linolenic acid]] and 15% the omega-6 [[linoleic acid]]), and it has about 12% saturated fats.<ref>[http://ndb.nal.usda.gov/ndb/foods/show/668?fg=&man=&lfacet=&count=&max=&sort=&qlookup=&offset=&format=Full&new= Entry for mustard oil in the USDA National Nutrient Database for Standard Reference, Release 22]</ref>

===Potential toxicity===
Mustard oil has high levels of [[erucic acid]]. Erucic acid may have toxic effects on the heart at high doses.<ref name=fsa>Food Standards Australia New Zealand (June 2003) [http://www.foodstandards.gov.au/_srcfiles/Erucic%20acid%20monograph.pdf Erucic acid in food] {{webarchive|url=https://web.archive.org/web/20081203120159/http://www.foodstandards.gov.au/_srcfiles/Erucic%20acid%20monograph.pdf |date=3 December 2008}} : ''A Toxicological Review and Risk Assessment .'' Technical report series No. 21; Page 4 paragraph 1; {{ISBN|0-642-34526-0}}, ISSN 1448-3017</ref><ref name="grice1983">Grice, H. & Heggtveit, H. (1983). The Relevance to Humans of Myocardial Lesions Induced in Rats by Marine and Rapeseed Oils. In High and Low Erucic Acid Rapeseed Oils. Elsevier. p. 560.</ref> An association between the consumption of rapeseed oil and increased myocardial lipidosis, or heart disease, has not been established for humans.<ref name=fsa2>Food Standards Australia New Zealand (June 2003) [http://www.foodstandards.gov.au/publications/documents/Erucic%20acid%20monograph.pdf Erucic acid in food: A Toxicological Review and Risk Assessment] Technical report series No. 21; Page 4 paragraph 1; {{ISBN|0-642-34526-0}}, ISSN 1448-3017</ref> Mustard oil is not allowed to be imported or sold in the U.S. for use in cooking, except for those products with exceptionally low erucic acid content.<ref>FDA, 18 March 2011 [http://www.accessdata.fda.gov/cms_ia/importalert_89.html FDA Import Alert 26-04]</ref>

===Nutritional information===
According to the [[United States Department of Agriculture|USDA]],<ref>{{Cite web|url=https://ndb.nal.usda.gov/ndb/|title=Welcome to the USDA Food Composition Database|website=nal.usda.gov|language=en|access-date=2018-04-13}}</ref> 100 grams of mustard oil contains 884 [[calorie]]s of food energy, and is 100% [[fat]]. The fat composition is 11% [[saturated fat]], 59% [[monounsaturated fat]], and 21% [[polyunsaturated fat]].<ref>[https://ndb.nal.usda.gov/ndb/foods/show/719?n1=%7BQv%3D1%7D&fgcd=&man=&lfacet=&count=&max=&sort=&qlookup=&offset=&format=Full&new=&measureby=&Qv=1&ds=Standard+Reference&qt=&qp=&qa=&qn=&q=&ing= Food Composition Databases Show Foods -- Oil, mustard ''(Retrieved 2017-12-11)'']</ref>

==Essential oil==
{{more references|section|date=August 2020}}
The pungency of the [[Mustard (condiment)|condiment mustard]] results when ground mustard seeds are mixed with [[water]], [[vinegar]], or other liquid (or even when chewed). Under these conditions, a chemical reaction between the [[enzyme]] [[myrosinase]] and a [[glucosinolate]] known as [[sinigrin]] from the seeds of black mustard (''[[Brassica nigra]]'') or brown Indian mustard (''[[Brassica juncea]]'') produces [[allyl isothiocyanate]]. By [[distillation]] one can produce a very sharp-tasting [[essential oil]], sometimes called '''volatile oil of mustard''', containing more than 92% allyl isothiocyanate. The pungency of allyl isothiocyanate is due to the activation of the [[TRPA1]] ion channel in sensory neurons. White mustard (''[[Brassica hirta]]'') does not yield ''allyl'' isothiocyanate, but a different and milder [[isothiocyanate]].<ref name=Purdue_mustard>{{cite web|access-date=3 January 2009
|url=http://www.hort.purdue.edu/newcrop/med-aro/factsheets/MUSTARD.html
|title=Mustard |work=A Guide to Medicinal and Aromatic Plants
|publisher=Center for New Crops and Plant Products, [[Purdue University]]}}</ref>

Allyl isothiocyanate [[Adaptation|serves]] the plant as a [[Plant defence against herbivory|defense against herbivores]]. Since it is harmful to the plant itself, it is stored in the harmless form of a glucosinolate, separate from the enzyme myrosinase. Once the herbivore chews the plant, the noxious allyl isothiocyanate is produced. Allyl isothiocyanate is also responsible for the pungent taste of [[horseradish]] and [[wasabi]]. It can be produced synthetically, sometimes known as '''synthetic mustard oil'''.<ref>{{cite web|access-date=3 March 2010
|url=http://hazard.com/msds/mf/baker/baker/files/p3225.htm
|title=Mustard Oil, Synthetic
|publisher=JT Baker}}</ref>

==See also==
{{div col|colwidth=18em}}

* [[List of mustard brands]]
*[[Mustard plant]]
*[[Mustard seed]]
*[[Condiment]]
*[[Brassica|''Brassica'' species]]
*[[Brassica nigra]]
*[[Brassica juncea]]
*[[White mustard]]
*[[Rapeseed]]
*[[Canola]]
*[[Brassicaceae]]
*[[Myrosinase]]
*[[Glycoside|thioglycoside]]
*[[Glucoside]]
*[[Glucosinolate]]
*[[Sinigrin]]
*[[Sinalbin]]
*[[Isothiocyanate]]
*[[Allyl isothiocyanate]]
*[[Bengali cuisine]]
*[[Odia cuisine]]
*[[Press cake|Oil cake]]

{{div col end}}

{{portal|Food}}

==References==
{{reflist}}

{{fatsandoils}}

{{DEFAULTSORT:Mustard Oil}}
[[Category:Cooking oils]]
[[Category:Vegetable oils]]
[[Category:Essential oils]]

Bharatpedia - User contributions [en]

Mustard oil