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Greener Journal of Biological Sciences Vol. 11(2), pp. 93-98, 2021 ISSN: 2276-7762 Copyright ©2021, the copyright of this article is retained by the author(s)
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Determination of the aroma properties of Mustard seeds by SPME - GC-MS
Efrem, M.a; Negussie, R.b; Setlalekgomo MR.c; Selebatso, T.c; Batlhophi, MG.c; Tibe, O.c; Haki, GD.c*
a College of Natural and Computational Science, Dire Dawa University, Ethiopia.
b College of Natural Sciences, Addis Ababa University, Ethiopia.
c Botswana University of Agriculture and Natural Resources, Gaborone, Botswana.
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ARTICLE INFO |
ABSTRACT |
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Article No.: 053021051 Type: Research
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The objective of this study was to investigate the volatile aroma constituents of mustard seeds grown in Ethiopia by using SPME-GC-MS. In the analysis several sulfur contained compounds were identified. The most relevant peaks were identified by comparison of their retention indices with literature data and based on their total mass spectra, by comparison with mass spectra databases (NIST mass spectral library). Within the sulfur contained compounds, the ally isothiocyanate was the most dominant. It was revealed that mustard seed powder contained a major aromatic component (peak) at the retention time of 17.69 min for allyl isothiocyanate (71.13%) and 9.57min for 1-Cyano-2,3-Epithiopropane (9.54%). This ally isothiocyanate has beneficial effects on antimicrobial profiles of mustard (brassica nigra) and it is the responsible compound for the pungent aroma of mustard seeds. |
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Accepted: 08/10/2021 Published: 10/10/2021 |
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*Corresponding Author Haki GD E-mail: hgulelat@ buan.ac.bw; gulelatw@ yahoo.com |
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Keywords: Mustard; SPME-GC-MS; ally isothiocyanate |
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Return to Content View [Full Article - PDF] |
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Cite this Article: Efrem, M; Negussie, R; Setlalekgomo M.R; Selebatso, T; Batlhophi, MG; Tibe, O; Haki, GD (2021). Determination of the aroma properties of Mustard seeds by SPME - GC-MS. Greener Journal of Biological Sciences, 11(2): 93-98. |
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