Mustard oil - Revision history

Fire at 11:39, 13 June 2025

2025-06-13T11:39:41Z

← Older revision		Revision as of 20:39, 13 June 2025
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	==Essential oil==		==Essential oil==
	~~{{more references\|section\|date=August 2020}}~~
	The pungency of the [[Mustard (condiment)\|condiment mustard]] results when ground mustard seeds are mixed with [[water]], [[vinegar]], or other liquid (or even when chewed). Under these conditions, a chemical reaction between the [[enzyme]] [[myrosinase]] and a [[glucosinolate]] known as [[sinigrin]] from the seeds of black mustard (''[[Brassica nigra]]'') or brown Indian mustard (''[[Brassica juncea]]'') produces [[allyl isothiocyanate]]. By [[distillation]] one can produce a very sharp-tasting [[essential oil]], sometimes called ''volatile oil of mustard'', containing more than 92% allyl isothiocyanate. The pungency of allyl isothiocyanate is due to the activation of the [[TRPA1]] ion channel in sensory neurons. White mustard (''[[Brassica hirta]]'') does not yield ''allyl'' isothiocyanate, but the milder [[4-Hydroxybenzyl isothiocyanate]] degraded from [[sinalbin]] rather than [[sinigrin]].		The pungency of the [[Mustard (condiment)\|condiment mustard]] results when ground mustard seeds are mixed with [[water]], [[vinegar]], or other liquid (or even when chewed). Under these conditions, a chemical reaction between the [[enzyme]] [[myrosinase]] and a [[glucosinolate]] known as [[sinigrin]] from the seeds of black mustard (''[[Brassica nigra]]'') or brown Indian mustard (''[[Brassica juncea]]'') produces [[allyl isothiocyanate]]. By [[distillation]] one can produce a very sharp-tasting [[essential oil]], sometimes called ''volatile oil of mustard'', containing more than 92% allyl isothiocyanate. The pungency of allyl isothiocyanate is due to the activation of the [[TRPA1]] ion channel in sensory neurons. White mustard (''[[Brassica hirta]]'') does not yield ''allyl'' isothiocyanate, but the milder [[4-Hydroxybenzyl isothiocyanate]] degraded from [[sinalbin]] rather than [[sinigrin]].

Fire: Marked this version for translation

2025-06-13T11:28:07Z

Marked this version for translation

← Older revision		Revision as of 20:28, 13 June 2025
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	<languages />		<languages />
	<translate>		<translate>
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	{{Short description\|Oil derived from mustard plants}}		{{Short description\|Oil derived from mustard plants}}
	[[File:Mustard_Oil_%26_Seeds_-_Kolkata_2003-10-31_00537.JPG\|thumb\|right\|Mustard oil and seeds]]		[[File:Mustard_Oil_%26_Seeds_-_Kolkata_2003-10-31_00537.JPG\|thumb\|right\|Mustard oil and seeds]]
	'''Mustard oil''' can mean either the pressed oil used for cooking or a pungent [[essential oil]], also known as volatile oil, of the [[mustard plant]]. The essential oil results from grinding [[mustard seed]], mixing the grounds with water, and isolating the resulting volatile oil by [[distillation]]. It can also be produced by [[dry distillation]] of the seed. Pressed mustard oil is used as cooking oil in some cultures; however, sale is restricted in some countries due to high levels of [[erucic acid]]. Variations of mustard seeds low in erucic acid have been cultivated at times.		'''Mustard oil''' can mean either the pressed oil used for cooking or a pungent [[essential oil]], also known as volatile oil, of the [[mustard plant]]. The essential oil results from grinding [[mustard seed]], mixing the grounds with water, and isolating the resulting volatile oil by [[distillation]]. It can also be produced by [[dry distillation]] of the seed. Pressed mustard oil is used as cooking oil in some cultures; however, sale is restricted in some countries due to high levels of [[erucic acid]]. Variations of mustard seeds low in erucic acid have been cultivated at times.

			<!--T:2-->
	==History==		==History==
	Mustard oil was likely produced in the ancient Jewish town of [[Huqoq]], in modern-day Israel. This is suggested by distinctive agricultural features found there, such as semi-circular wine vats with steep slopes and lower troughs. Scholars believe these structures, dating to [[Roman Empire\|Roman]] or [[Byzantine Empire\|Byzantine]] times, were used to crush mustard pods to make oil. Mustard production in Huqoq is also documented in the [[Jerusalem Talmud]].		Mustard oil was likely produced in the ancient Jewish town of [[Huqoq]], in modern-day Israel. This is suggested by distinctive agricultural features found there, such as semi-circular wine vats with steep slopes and lower troughs. Scholars believe these structures, dating to [[Roman Empire\|Roman]] or [[Byzantine Empire\|Byzantine]] times, were used to crush mustard pods to make oil. Mustard production in Huqoq is also documented in the [[Jerusalem Talmud]].

			<!--T:3-->
	==Pressed oil==		==Pressed oil==
	[[File:Grinding Mustard Seed for oil.jpg\|thumb\|right\|Ox-powered mill grinding mustard seed for oil]]		[[File:Grinding Mustard Seed for oil.jpg\|thumb\|right\|Ox-powered mill grinding mustard seed for oil]]
	Oil makes up about 30% of mustard seeds. It can be produced from black mustard (''[[Brassica nigra]]''), brown mustard (''[[Brassica juncea\|B. juncea]]''), and white mustard (''[[Brassica alba\|B. alba]]'').		Oil makes up about 30% of mustard seeds. It can be produced from black mustard (''[[Brassica nigra]]''), brown mustard (''[[Brassica juncea\|B. juncea]]''), and white mustard (''[[Brassica alba\|B. alba]]'').

			<!--T:4-->
	===Culinary use===		===Culinary use===
	Having a distinctive pungent taste, the use of the oil is a feature of predominantly [[Assamese cuisine\|Assamese]], [[Bengali cuisine\|Bengali]], [[Nepalese cuisine\|Nepalese]] and [[North Indian cuisine\|North Indian cooking]], as well as [[Bangladeshi cuisine]]. It is sometimes used as a substitute for [[ghee]].		Having a distinctive pungent taste, the use of the oil is a feature of predominantly [[Assamese cuisine\|Assamese]], [[Bengali cuisine\|Bengali]], [[Nepalese cuisine\|Nepalese]] and [[North Indian cuisine\|North Indian cooking]], as well as [[Bangladeshi cuisine]]. It is sometimes used as a substitute for [[ghee]].

			<!--T:5-->
	===Chemical composition===		===Chemical composition===
	Its pungent flavor is due to [[allyl isothiocyanate]], a [[phytochemical]] of plants in the mustard family, [[Brassicaceae]] (for example, [[cabbage]], [[horseradish]] or [[wasabi]]).		Its pungent flavor is due to [[allyl isothiocyanate]], a [[phytochemical]] of plants in the mustard family, [[Brassicaceae]] (for example, [[cabbage]], [[horseradish]] or [[wasabi]]).

			<!--T:6-->
	Mustard oil has about 60% monounsaturated [[fatty acid]]s (42% [[erucic acid]] and 12% [[oleic acid]]); it has about 21% polyunsaturated fats (6% the omega-3 [[alpha-linolenic acid]] and 15% the omega-6 [[linoleic acid]]), and it has about 12% saturated fats.		Mustard oil has about 60% monounsaturated [[fatty acid]]s (42% [[erucic acid]] and 12% [[oleic acid]]); it has about 21% polyunsaturated fats (6% the omega-3 [[alpha-linolenic acid]] and 15% the omega-6 [[linoleic acid]]), and it has about 12% saturated fats.

			<!--T:7-->
	===Erucic acid in canola oil===		===Erucic acid in canola oil===
	{{See also\|Erucic acid#Health effects}}		{{See also\|Erucic acid#Health effects}}
	Mustard oil can have up to 50% [[erucic acid]] {{ndash}} a component of [[rapeseed oil\|canola oil]], which is deemed as a safe [[food additive\|food ingredient]] for human consumption when the erucic acid level does not exceed 2% of the total fatty acids and the canola oil is pure.		Mustard oil can have up to 50% [[erucic acid]] {{ndash}} a component of [[rapeseed oil\|canola oil]], which is deemed as a safe [[food additive\|food ingredient]] for human consumption when the erucic acid level does not exceed 2% of the total fatty acids and the canola oil is pure.

			<!--T:8-->
	===Regulation===		===Regulation===
	The [[U.S. Food and Drug Administration]] prohibits the import or sale of expressed mustard oil in the U.S. for use in cooking due to its high erucic acid content. By contrast, the FDA classifies essential mustard oil, which has a much lower erucic acid content, as [[generally recognized as safe]], and allows its use in food. Expressed mustard oil is permitted in the U.S. as a [[massage oil]], with a required "for external use only" label.		The [[U.S. Food and Drug Administration]] prohibits the import or sale of expressed mustard oil in the U.S. for use in cooking due to its high erucic acid content. By contrast, the FDA classifies essential mustard oil, which has a much lower erucic acid content, as [[generally recognized as safe]], and allows its use in food. Expressed mustard oil is permitted in the U.S. as a [[massage oil]], with a required "for external use only" label.

			<!--T:9-->
	==Nutrition==		==Nutrition==
	Mustard oil (per 100 g) contains 884 [[calorie]]s of food energy and is 100% [[fat]]. The fat composition is 11% [[saturated fat]], 59% [[monounsaturated fat]], and 21% [[polyunsaturated fat]].		Mustard oil (per 100 g) contains 884 [[calorie]]s of food energy and is 100% [[fat]]. The fat composition is 11% [[saturated fat]], 59% [[monounsaturated fat]], and 21% [[polyunsaturated fat]].

			<!--T:10-->
	==Essential oil==		==Essential oil==
	{{more references\|section\|date=August 2020}}		{{more references\|section\|date=August 2020}}
	The pungency of the [[Mustard (condiment)\|condiment mustard]] results when ground mustard seeds are mixed with [[water]], [[vinegar]], or other liquid (or even when chewed). Under these conditions, a chemical reaction between the [[enzyme]] [[myrosinase]] and a [[glucosinolate]] known as [[sinigrin]] from the seeds of black mustard (''[[Brassica nigra]]'') or brown Indian mustard (''[[Brassica juncea]]'') produces [[allyl isothiocyanate]]. By [[distillation]] one can produce a very sharp-tasting [[essential oil]], sometimes called ''volatile oil of mustard'', containing more than 92% allyl isothiocyanate. The pungency of allyl isothiocyanate is due to the activation of the [[TRPA1]] ion channel in sensory neurons. White mustard (''[[Brassica hirta]]'') does not yield ''allyl'' isothiocyanate, but the milder [[4-Hydroxybenzyl isothiocyanate]] degraded from [[sinalbin]] rather than [[sinigrin]].		The pungency of the [[Mustard (condiment)\|condiment mustard]] results when ground mustard seeds are mixed with [[water]], [[vinegar]], or other liquid (or even when chewed). Under these conditions, a chemical reaction between the [[enzyme]] [[myrosinase]] and a [[glucosinolate]] known as [[sinigrin]] from the seeds of black mustard (''[[Brassica nigra]]'') or brown Indian mustard (''[[Brassica juncea]]'') produces [[allyl isothiocyanate]]. By [[distillation]] one can produce a very sharp-tasting [[essential oil]], sometimes called ''volatile oil of mustard'', containing more than 92% allyl isothiocyanate. The pungency of allyl isothiocyanate is due to the activation of the [[TRPA1]] ion channel in sensory neurons. White mustard (''[[Brassica hirta]]'') does not yield ''allyl'' isothiocyanate, but the milder [[4-Hydroxybenzyl isothiocyanate]] degraded from [[sinalbin]] rather than [[sinigrin]].

			<!--T:11-->
	Allyl isothiocyanate [[Adaptation\|serves]] the plant as a [[Plant defence against herbivory\|defense against herbivores]]. Since it is harmful to the plant, it is stored in the harmless form of a glucosinolate, separate from the enzyme myrosinase. Once the herbivore chews the plant, the noxious allyl isothiocyanate is produced. Allyl isothiocyanate is also responsible for the pungent taste of [[horseradish]] and [[wasabi]]. It can be produced synthetically, sometimes known as ''synthetic mustard oil''.		Allyl isothiocyanate [[Adaptation\|serves]] the plant as a [[Plant defence against herbivory\|defense against herbivores]]. Since it is harmful to the plant, it is stored in the harmless form of a glucosinolate, separate from the enzyme myrosinase. Once the herbivore chews the plant, the noxious allyl isothiocyanate is produced. Allyl isothiocyanate is also responsible for the pungent taste of [[horseradish]] and [[wasabi]]. It can be produced synthetically, sometimes known as ''synthetic mustard oil''.

			<!--T:12-->
	==See also==		==See also==
	*[[List of mustard brands]]		*[[List of mustard brands]]
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	*[[Mustard cake]]		*[[Mustard cake]]

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	{{portal\|Food}}		{{portal\|Food}}

			<!--T:14-->
	{{fatsandoils}}		{{fatsandoils}}

			<!--T:15-->
	[[Category:Cooking oils]]		[[Category:Cooking oils]]
	[[Category:Vegetable oils]]		[[Category:Vegetable oils]]

Fire at 07:41, 13 June 2025

2025-06-13T07:41:54Z

← Older revision		Revision as of 16:41, 13 June 2025
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			<languages />
			<translate>
	{{Short description\|Oil derived from mustard plants}}		{{Short description\|Oil derived from mustard plants}}
	[[File:Mustard_Oil_%26_Seeds_-_Kolkata_2003-10-31_00537.JPG\|thumb\|right\|Mustard oil and seeds]]		[[File:Mustard_Oil_%26_Seeds_-_Kolkata_2003-10-31_00537.JPG\|thumb\|right\|Mustard oil and seeds]]
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	[[Category:Essential oils]]		[[Category:Essential oils]]
	{{二次利用\|date=31 May 2025, at 02:31}}		{{二次利用\|date=31 May 2025, at 02:31}}
			</translate>

Fire: Created page with "{{Short description|Oil derived from mustard plants}} Mustard oil and seeds '''Mustard oil''' can mean either the pressed oil used for cooking or a pungent essential oil, also known as volatile oil, of the mustard plant. The essential oil results from grinding mustard seed, mixing the grounds with water, and isolating the resulting volatile oil by distillation. It can also be produc..."

2025-06-13T07:33:41Z

Created page with "{{Short description|Oil derived from mustard plants}} thumb|right|Mustard oil and seeds '''Mustard oil''' can mean either the pressed oil used for cooking or a pungent essential oil, also known as volatile oil, of the mustard plant. The essential oil results from grinding mustard seed, mixing the grounds with water, and isolating the resulting volatile oil by distillation. It can also be produc..."

New page

{{Short description|Oil derived from mustard plants}}
[[File:Mustard_Oil_%26_Seeds_-_Kolkata_2003-10-31_00537.JPG|thumb|right|Mustard oil and seeds]]
'''Mustard oil''' can mean either the pressed oil used for cooking or a pungent [[essential oil]], also known as volatile oil, of the [[mustard plant]]. The essential oil results from grinding [[mustard seed]], mixing the grounds with water, and isolating the resulting volatile oil by [[distillation]]. It can also be produced by [[dry distillation]] of the seed. Pressed mustard oil is used as cooking oil in some cultures; however, sale is restricted in some countries due to high levels of [[erucic acid]]. Variations of mustard seeds low in erucic acid have been cultivated at times.

==History==
Mustard oil was likely produced in the ancient Jewish town of [[Huqoq]], in modern-day Israel. This is suggested by distinctive agricultural features found there, such as semi-circular wine vats with steep slopes and lower troughs. Scholars believe these structures, dating to [[Roman Empire|Roman]] or [[Byzantine Empire|Byzantine]] times, were used to crush mustard pods to make oil. Mustard production in Huqoq is also documented in the [[Jerusalem Talmud]].

==Pressed oil==
[[File:Grinding Mustard Seed for oil.jpg|thumb|right|Ox-powered mill grinding mustard seed for oil]]
Oil makes up about 30% of mustard seeds. It can be produced from black mustard (''[[Brassica nigra]]''), brown mustard (''[[Brassica juncea|B. juncea]]''), and white mustard (''[[Brassica alba|B. alba]]'').

===Culinary use===
Having a distinctive pungent taste, the use of the oil is a feature of predominantly [[Assamese cuisine|Assamese]], [[Bengali cuisine|Bengali]], [[Nepalese cuisine|Nepalese]] and [[North Indian cuisine|North Indian cooking]], as well as [[Bangladeshi cuisine]]. It is sometimes used as a substitute for [[ghee]].

===Chemical composition===
Its pungent flavor is due to [[allyl isothiocyanate]], a [[phytochemical]] of plants in the mustard family, [[Brassicaceae]] (for example, [[cabbage]], [[horseradish]] or [[wasabi]]).

Mustard oil has about 60% monounsaturated [[fatty acid]]s (42% [[erucic acid]] and 12% [[oleic acid]]); it has about 21% polyunsaturated fats (6% the omega-3 [[alpha-linolenic acid]] and 15% the omega-6 [[linoleic acid]]), and it has about 12% saturated fats.

===Erucic acid in canola oil===
{{See also|Erucic acid#Health effects}}
Mustard oil can have up to 50% [[erucic acid]] {{ndash}} a component of [[rapeseed oil|canola oil]], which is deemed as a safe [[food additive|food ingredient]] for human consumption when the erucic acid level does not exceed 2% of the total fatty acids and the canola oil is pure.

===Regulation===
The [[U.S. Food and Drug Administration]] prohibits the import or sale of expressed mustard oil in the U.S. for use in cooking due to its high erucic acid content. By contrast, the FDA classifies essential mustard oil, which has a much lower erucic acid content, as [[generally recognized as safe]], and allows its use in food. Expressed mustard oil is permitted in the U.S. as a [[massage oil]], with a required "for external use only" label.

==Nutrition==
Mustard oil (per 100 g) contains 884 [[calorie]]s of food energy and is 100% [[fat]]. The fat composition is 11% [[saturated fat]], 59% [[monounsaturated fat]], and 21% [[polyunsaturated fat]].

==Essential oil==
{{more references|section|date=August 2020}}
The pungency of the [[Mustard (condiment)|condiment mustard]] results when ground mustard seeds are mixed with [[water]], [[vinegar]], or other liquid (or even when chewed). Under these conditions, a chemical reaction between the [[enzyme]] [[myrosinase]] and a [[glucosinolate]] known as [[sinigrin]] from the seeds of black mustard (''[[Brassica nigra]]'') or brown Indian mustard (''[[Brassica juncea]]'') produces [[allyl isothiocyanate]]. By [[distillation]] one can produce a very sharp-tasting [[essential oil]], sometimes called ''volatile oil of mustard'', containing more than 92% allyl isothiocyanate. The pungency of allyl isothiocyanate is due to the activation of the [[TRPA1]] ion channel in sensory neurons. White mustard (''[[Brassica hirta]]'') does not yield ''allyl'' isothiocyanate, but the milder [[4-Hydroxybenzyl isothiocyanate]] degraded from [[sinalbin]] rather than [[sinigrin]].

Allyl isothiocyanate [[Adaptation|serves]] the plant as a [[Plant defence against herbivory|defense against herbivores]]. Since it is harmful to the plant, it is stored in the harmless form of a glucosinolate, separate from the enzyme myrosinase. Once the herbivore chews the plant, the noxious allyl isothiocyanate is produced. Allyl isothiocyanate is also responsible for the pungent taste of [[horseradish]] and [[wasabi]]. It can be produced synthetically, sometimes known as ''synthetic mustard oil''.

==See also==
*[[List of mustard brands]]
*[[Mustard (condiment)]]
*[[Mustard cake]]

{{portal|Food}}

{{fatsandoils}}

[[Category:Cooking oils]]
[[Category:Vegetable oils]]
[[Category:Essential oils]]
{{二次利用|date=31 May 2025, at 02:31}}