Chemical Profiling of Roasted Mustard Oils of Khokana, Nepal
Sabita Dangol
Centre Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu, Nepal.
Sumnath Khanal
Centre Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu, Nepal.
Prabodh Satyal
Aromatic Plant Research Center, UT 84043, USA.
Achyut Adhikari *
Centre Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu, Nepal.
*Author to whom correspondence should be addressed.
Abstract
Background: Khokana, commonly known as “the living museum” of Nepal is famous for “the roasted mustard oil”. People have been using oil for a long time ago and it is trusted that roasted mustard oil has many health benefits. Detail chemical profiling of roasted mustard oil of Khokana has not been reported yet.
Objectives: Detail chemical profiling of roasted mustard oil and chemical variations in different seeds available for roasting.
Methods: Three different roasted mustard oils (Nepali, Indian, and other origins seeds) were taken for chemical profiling of oil. The GC/MS of all samples was analyzed by the gas chromatography-mass spectrometer Shimadzu GCMS-QP2010 Ultra.
Results: The GC/MS of all samples were carried out and the GC-MS analysis revealed that Nepali (brown seed) and other origins (yellow seed) sample showed erucic acid as a major compound with almost 40-50%. Nepali oil showed gamma-tocopherol (<1%) which is a potent antioxidant. Whereas Indian mustard (black seed) oil showed cis-oleic acid as a major compound with 50-60% and Erucic acid was below 1% in Indian seed oil.
Keywords: Khokana, roasted mustard oil, GC/MS, Erucic acid.