A mustármag kémiai vizsgálata

Szerzők

  • Andrea Kisbenedek Pécsi Tudományegyetem, Egészségtudományi Kar (Pécs University, Faculty of Health Sciences) H-7636 Pécs, Rét u. 4.
  • Sándor Makay Nyugat-Magyarországi Egyetem, Mezőgazdaság Tudományi Kar (University of West-Hungary Faculty of Agricultural Sciences) H-9200 Mosonmagyaróvár, Lucsony u. 15-17.
  • László Gy. Szabó Nyugat-Magyarországi Egyetem, Mezőgazdaság Tudományi Kar (University of West-Hungary Faculty of Agricultural Sciences) H-9200 Mosonmagyaróvár, Lucsony u. 15-17.
  • János Kandik Pécsi Tudományegyetem, Egészségtudományi Kar (Pécs University, Faculty of Health Sciences) H-7636 Pécs, Rét u. 4.
  • Mária Figler Pécsi Tudományegyetem, Egészségtudományi Kar (Pécs University, Faculty of Health Sciences) H-7636 Pécs, Rét u. 4.

Absztrakt

The effects of the majority of the medical herbs are known, however there are some features we know little. Mustard was already known and consumed in ancient times. Its effects may be due to minerals and vitamins found in large quantities in mustard. Its main agent is glukozinolat. Among its agents allil-izotiocionat releases histamin an antibacterial and antifungal substance. Its protein content is 28-36%, its amino-acid content is favourable .These oil content of the mustard-seed is \Y-]YX, its composition of oil is similar to other plants oil composition.The carbohydrate of the mustard-seed, the so-called mucilago, is a special mucous material, its taste and chemical quality is similar to other hidrocolloids used in food indrustry.The mustard-seed is rich in fenol compounds similarly to oily-seed plants. From the fenol compounds the fenolacid and cinnemonacid as well as their derivatives are present in the mustard-seed. The antioxidant effect of mustard can be partly explained by its polifenol and partly by its tokoferol content. Its volatile oil content is high, certain volatile oil components play a role in the treatment and prevention of diseases.The different types of mustard-seeds have equivalent nutritional values.Mustard is used by food industry and agriculture as fodder plant because of its favourable nutritional value and colloidchemical quality.

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Megjelent

2008-02-15

Hogyan kell idézni

Kisbenedek, A., Makay, S., Szabó, L. G., Kandik, J., & Figler, M. (2008). A mustármag kémiai vizsgálata. Élelmiszer, Táplálkozás és Marketing, 5(1), 67–72. Elérés forrás https://journal.uni-mate.hu/index.php/etm/article/view/68

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