Naslov
Screening of surface mustard seeds morphology by SEM (scanning electron microscopy) and optical microscopy before and after conventional and modern extraction techniques

Autori
Vrca, Ivana ; Šćurla, Josipa ; Đulović , Azra ; Bilušić, Tea ; Blažević, Ivica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, prošireni sažetak, znanstveni

Izvornik
Proceedings from the 14th Multinational congress on microscopy / Grbović Novaković, Jasmina ; Nestorović, Nataša ; Rajnović, Dragan - Beograd : University of Belgrade, Institute for Biological ; Research “Siniša Stanković”, National Institute of Republic of Serbia ; Serbian Society for Microscopy, Serbia, 2019, 149-151

ISBN
978-86-80335-11-7

Skup
14th Multinational Congress on Microscopy (MCM 2019)

Mjesto i datum
Beograd, Srbija, 15.09.2019. - 20.09.2019

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
mustard seed, SEM, microwave-assisted isolation

Sažetak
The seeds of white (Sinapis alba L.), brown (Brassica juncea L.) and black mustard (Brassica nigra L.) are part of the Brassicaceae family known for the presence of glucosinolates (GSLs). In the plant, they coexist with an enzyme myrosinase, though separately stored in vacuoles of so-called S-cells. GSLs that are characteristic for these plants include sinalbin, gluconapin and sinigrin. When plant tissue is damaged, GSLs and enzyme myrosinase come into contact releasing unstable aglycones which spontaneously rearrange into a variety of reactive compounds, mainly isothiocyanates - responsible for the mustard flavour. Sinalbin degrades and releases 4-hydroxybenzyl isothiocyanate, gluconapin releases but-3-enyl isothiocyanate, while sinigrin releases allyl isothiocyanate. As a part of the mustard oils composition, the high content of lipid components is also present (20 – 30%). GC–MS results showed that allyl isothiocyanate was predominant compound in brown mustard seeds oil in MW distillate and Clevenger hydrodistillate (80.30% and 95.94%) and MW extract (86.71%), while its concentration was lower in black mustard seeds oil (9.55% in Clevenger hydrodistillate) and in white mustard seeds oil (12.68% in MW extract). But-3-enyl isothiocyanate was predominant compound in black mustard seeds oil (82.58% in Clevenger hydrodistillate), while its content was the lowest in CH2Cl2 extract after autolysis (0.82%). It can be suggested that the amount of isothiocyanates released from the mustard seeds depended on different conditions applied (water content, microwaves, temperature), as well as a particle size of the mustard seed.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija

POVEZANOST RADA