Phenolic Compounds in Protein Fraction of Processed Mustard Meal
Worravimon Trakarnsirinont and Nuansri Rakariyatham* Author for corresponding; e-mail address: -
Volume: Vol.27 No.1 (JUNE 2000)
Opinion
DOI:
Received: 22 December 1999, Revised: -, Accepted: 8 March 2000, Published: -
Citation: Trakarnsirinont W. and Rakariyatham N., Phenolic Compounds in Protein Fraction of Processed Mustard Meal, Chiang Mai Journal of Science, 2000; 27(1): 1-8.
Abstract
Distillation of allyl isothiocyanate from mustard seed (Brassica juncea) is the most important process of essential oil production. The meal after allyl isothiocyanate production can be used as a source of protein. The formation of the brown color on the meal product due to the variation of phenolic acids can be achieved on nutritional value of the meal. The contribution of phenolic compounds in the protein fraction of processed mustard meal after allyl isothiocyanate production was determined. After thin layer chromatography and spectroscopic analysis, total phenolic content in the protein and residue fractions was found to be 97.7 mg/100 g meal. The total quantity of phenolic acids decreased significantly in the processed mustard meal. In the protein fraction, phenolic acid constituted 38 mg/100 g meal of free, 15 mg/100 g meal of esterified and 7.7 mg/100 g meal of protein-bound phenolic acid. The contribution of phenolic acid in the residue fraction was found to be 37 mg/100 g meal. Sinapic acid was the major phenolic acid in both protein and residue fractions of processed mustard meal. However, there was a trace amount of unidentified phenolic compound in both fractions.