Mejia-Garibay Beatriz, Guerrero-Beltrán José Ángel, Palou Enrique, López-Malo Aurelio
Arch Latinoam Nutr. 2015 Jun;65(2):128-35.
The composition, some physical properties (density, refraction index, and color), antioxidant capacity (DPPH), and fatty acid profile of seeds of black (Brassica nigra) or yellow mustard (Brassica alba) were evaluated, as well as for their oils and residues from oil extraction. Density of the black and yellow mustard oils were 0.912 ± 0.01 and 0.916 ± 0.01 g/mL, respectively; their refraction indexes were 1.4611 ± 0.01 and 1.4617 ± 0.01, respectively; being not significantly different (p > 0.05) between two mustards. Color parameters of the black and yellow mustard oils presented greenish-yellow tones and reddish-yellow tones, respectively; regarding antioxidant activities, these ranged from 25 mg equivalents of Trolox/100 gin the yellow mustard oil to 1,366 mg equivalents of Trolox/100 g in the residues from oil extraction of black seed mustard. The fatty acid profile of the black mustard seed revealed that its predomipant fatty acid is oleic (22.96%), followed by linoleic (6.63%) and linolenic (3.22%), whereas foryellow mustard seed the major fatty acid is erucic (6.87%), followed by oleic (5.08%) and linoleic (1.87%) acids.
对黑芥（Brassica nigra）或黄芥（Brassica alba）种子的成分、一些物理性质（密度、折射率和颜色）、抗氧化能力（DPPH）以及脂肪酸谱进行了评估，同时也对它们的油和榨油残渣进行了评估。黑芥油和黄芥油的密度分别为0.912±0.01和0.916±0.01 g/mL；它们的折射率分别为1.4611±0.01和1.4617±0.01；两种芥子油之间无显著差异（p>0.05）。黑芥油和黄芥油的颜色参数分别呈现出绿黄色调和红黄色调；关于抗氧化活性，其范围从黄芥油中的25 mg Trolox当量/100 g到黑芥籽榨油残渣中的1366 mg Trolox当量/100 g。黑芥籽的脂肪酸谱显示，其主要脂肪酸是油酸（22.96%），其次是亚油酸（6.63%）和亚麻酸（3.22%），而黄芥籽的主要脂肪酸是芥酸（6.87%），其次是油酸（5.08%）和亚油酸（1.87%）。
