Mustard essential oil

Phytochemistry The herb contains glycosides, which are produced after the enzymic hydrolysis of mustard essential oil. Seeds contain 12-19 % drying oil. There is a possibility for the presence of prussic acid in young plants in the spring (Khalmatov 1964). The plant contains the flavonoid lepidoside (Fursa and Litvinenko 1970). The seeds were found to contain quercetin derivatives, as well as 18.71 % oil, in which alpha-linolenic, oleic, erucic and eicosenoic add were the most abundant (Dolya et al. 1973a, b). 

Phytochemistry The aboveground parts of the herb contain 1-3 % dyeing substances (luteoUn), mustard essential oil (mostly in roots). 32-34 % fatty oil was extracted from the seeds. The leaves, inflorescence and the seeds include the glycosides glucocapparin and glucobarbarin (Khalmatov 1964). The aboveground parts contain cinnamamide and alkaloids (Lutfullin et al. 1976, 1977). The plant was also found to contain phenyl-P-naphthylanune (Sultankhodzhaev and... 

Mustard essential oil ropiHHHooe 3( iHpHoe Macno Palmatine najibMaxHH... 

But the important sector in which EOs present applications as insect BCAs, still is the area of agriculture, the stored-product storage and feed. Mustard essential oil was used very soon into formulation containing insecticide, microbicide, and repellent substances absorbed onto silica used to prevent infestation of mites in feed [90]. In Europe, pine EOs were also incorporated in the 1990s with polymers into sheets to develop attractant adhesive films or coating materials to enhance the cmitrol of harmful insects in agriculmre, livestock structures, and horticulture [91, 92]. 

Exceptions to the simple definition of an essential oil are, for example, gadic oil, onion oil, mustard oil, or sweet birch oils, each of which requires enzymatic release of the volatile components before steam distillation. In addition, the physical process of expression, appHed mostly to citms fmits such as orange, lemon, and lime, yields oils that contain from 2—15% nonvolatile material. Some flowers or resinoids obtained by solvent extraction often contain only a small portion of volatile oil, but nevertheless are called essential oils. Several oils are dry-distiUed and also contain a limited amount of volatiles nonetheless they also are labeled essential oils, eg, labdanum oil and balsam oil Pern. The yield of essential oils from plants varies widely. Eor example, nutmegs yield 10—12 wt % of oil, whereas onions yield less than 0.1% after enzymatic development. 

Numerous methods for the determluation of " mustard oil," that is, of the thiocyanate compound, in the essential oil, or in preparations llioreol,... 

Volatile Inhibitors. Of the volatile components that influence plant growth and development, ethylene has received the most attention. Literature concerned with the variety of effects produced by ethylene, factors which influence its production, and the mechanisms through which responses are expressed has been reviewed by Evenari (57). Other gaseous excretions with inhibitory effects considered by Evenari include hydrogen cyanide, ammonia, essential oils, and mustard oils (probably allyl isothiocyanate and /3-phenethyI isothiocyanate). 

Cutting oils (the inhibitor or antiseptic they contain) Essential oils of plants and flowers Linseed oil Mustard oil" ... 

Mustard oils which are found in some essential oils and are probably the hydrolysis or breakdown products of glucosinolates, are involved in host plant location of a number of groups of insects (9) . . Pieris braccicae and rapae on plants in the Brass caceae (CruciferaeXT... 

Exceptions to the simple definition of an essential oil are, for example, garlic oil, onion oil, mustard oil, or sweet birch oils, each of which requires enzymatic release of the volatile components before steam distillation. In addition, rhe physical process of expression, applied mostly to citrus fruits such as orange, lemon, and lime, yields oils that contain from 2-15% nonvolatile material. 

Several SM have been used by mankind for thousands of years22,27 as dyes (e.g., indigo, shikonine), flavors (e.g., vanillin, capsaicin, mustard oils), fragrances (e.g., rose oil, lavender oil and other essential oils), stimulants (e.g., caffeine, nicotine, ephedrine), hallucinogens (e.g., morphine, cocaine, mescaline, hyoscyamine, scopolamine, tetrahydrocannabinol), insecticides (e.g., nicotine, piperine, pyrethrin), vertebrate and human poisons (e.g., coniine, strychnine, aconitine) and even therapeutic agents (e.g., atropine, quinine, cardenolides, codeine, etc.). 

Myrosyne was first characterized from Brassica nigra seeds in 1839 by Bussy as a substance analogous to albumine and emulsine, i.e., a protein, necessary for the release of essential oil from mustard seed.23,24 The word myrosyne stems... 

As a result of the variation in the essential oil content and immiscibility of the mustard flour with the vegetable oil, Cummings (101) recommends the use of oil of mustard in place of mustard flour. If oil of mustard is used, the advantage of mustard flour as an emulsifying adjunct and as a possible contributor of color in mayonnaise may be lost. 

Physical processes (see chapter 2) for isolation of natural flavouring substances include distillation, solvent extraction (including supercritical carbon dioxide), and chromatography. Major sources are essential oils. These may be derived from various parts of aromatic plants such as fruits (e.g. citms, fennel), fmit parts (e.g. mace), flowers (e.g. safflower), flower parts (e.g. saffron), flower buds (e.g. clove), bulbs (e.g. onion), barks (e.g. cinnamon), leaves (e.g. basil), leaves and twigs (e.g. mandarin petitgrain), rhizomes (e.g. ginger), roots (e.g. angelica), and seeds (e.g. mustard). 

Various oils present in natural extracts have been classified as fixed oils or high boiling oils and essential or volatile oils. Very popular fixed oils are neem oils (nonedible), coconut, ground nut, soya, Sunflower, mustard etc. oils (edible). Some of the popular essential oils are rose oil, eucalyptus, lemon grass, jasmine, etc. oils of fragrance grade and cumin, coriander, cardamom, clove etc. of flavor grades. 

Some medicinal plants and spices have no smell when they are fresh, e.g. mustard seed, valerian root and vanilla fruit. On storage or fermentation, when a hydrolysis of the glycoside (the bound form of the essential oil) takes place, the characteristic smell appears. Similar conditions are also present in anise and fennel, the essential oils of which are partly bound as glycosides. 

Foods are seldom preserved by the use of spices and products containing essential oils, but many products are added to foods which have a preservative effect as cloves, cinnamon, and mustard. 

Allyl sulfocyanate—Essential oil of mustard—Oleum sinapis... 

Sulphur occurs, especially in volcanic districts, in a state of purity, often crystallised. It is also found in combination with o gen, as sulphuric acid, in gypsum, heavy spar, and many other minerals, with hydrogen as sulphuretted hydrogen, or mineral waters, and above all with metals, most abundantly with lead, iron, copper, c. c. Finally, it is an essential ingredient of vegetable and animal fibrine, albumen, and caseine, and as such is indispensable to vegetation and to animal life. Some essential oils, such as those of mustard, of horse-radish, of assafcetida, c., contain a large proportion of sulphur. 

Mustard oils. Name for organic isothiocyanates, R-N=C=S, occurring in the essential oils of plants, mainly Brassicaceae, as the components responsible for sharp odors and pungent tastes. They exist in the plant in glycosidically bound form (see glucosinolates) and are released from the latter by tbioglycosidases (myrosinases) and subsequent rearrangements. 

Mustard seed is normally associated in the West with table mustard, its taste arising from sulphur-based essential oils. B. juncea (brown mustard) is however grown for its oil in India, Pakistan and Bangladesh. Other species of Cruciferae grown for oil in southern Asia are B. tournefortii Gouan and rocket (Eruca saliva hill). 

Volatile oil of black mustard seed consists purely of glucosinolates, and should never be used internally or externally. The oil is classified as severely toxic and irritant to skin and mucous membranes, and the oral LDjo is a very low 0.15 (Tisserand and Balacs 1995). Inhalation of the oil induces severe irritation of the eyes and nasal membranes. Essential oil derived from horseradish root Cochlearia armoracia) is equally toxic. 

Food poisoning Tea, eugenol, leaf essential oil, bark essential oil bark oleoresin, emesis E-cinnamaldehyde, clove, mustard, cinnamon, guarana extract,... 

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