8.8.1 Culinary Preparations
Brassica oilseed species are important as a cooking source (Ashraf and McNeilly
2004). B. nigra oil, in particular, contains sinigrin, which is highly volatile and
provides a pungent aroma and a unique taste and flavour to food products. This
flavour itself stimulates gastric mucosa and increases pancreatic secretion, which
helps in the digestion of food (Talapatra and Talapatra 2015).
8.8.2 Preservative Effects
B. nigra acts as a bio-preservative by eliminating food spoilage through antioxidant
effects (Radhakrishnan et al. 2014). It also has the ability to act as an antibacterial
agent in this aspect due to high content of sulphur (60 mg/kg) (Bhatia and Sharma
2012; Mazumder et al. 2016). In particular, due to the presence of sinigrin, it is able
to act against pathogenic microorganisms by causing enzymatic inhibition and
membrane damage. Also, allyl isothiocyanate, which is one of the degradation
products of sinigrin, is related to the inhibition of deoxyribonucleic acid (DNA)
synthesis of microbes. In addition, the antifungal activities of the B. nigra oilseed
help in the inhibition of fungal attacks such as Aspergillus niger, Aspergillus
ochraceus and Penicillium citrinum in food (Mazumder et al. 2016). The
nonaqueous solvent extracts of B. nigra oilseeds contain a high amount of carotenes
and carotenoids which help control food-borne pathogens such as Staphylococcus
aureus, Bacillus cereus and Clostridium perfringens and prevent lipid oxidation
(Radhakrishnan et al. 2014). Thus, B. nigra seed is commonly incorporated to fish,
meat and vegetables as a bio-preservative.
8.8.3 Beverage Industry
Hardaliye, a famous lactic acid-containing fermented beverage commonly consumed in Turkey, is made from grapes and contains B. nigra seeds, sour cherry
leaves and benzoic acid as flavouring agents (Coskun 2017; Gucer et al. 2009). In
addition to being a flavouring agent, B. nigra also reduces the yeast fermentation due
to the presence of etheric oils, which are able to block the formation of alcohol by
inhibiting the growth of yeast. However, due to the presence of allyl isothiocyanate,
it also imparts a bitter taste. Tocopherols (mainly α and β) in B. nigra seeds are also
purported to increase the shelf life of hardaliye (Coskun 2017).
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Brassica oilseed species are important as a cooking source (Ashraf and McNeilly
2004). B. nigra oil, in particular, contains sinigrin, which is highly volatile and
provides a pungent aroma and a unique taste and flavour to food products. This
flavour itself stimulates gastric mucosa and increases pancreatic secretion, which
helps in the digestion of food (Talapatra and Talapatra 2015).
8.8.2 Preservative Effects
B. nigra acts as a bio-preservative by eliminating food spoilage through antioxidant
effects (Radhakrishnan et al. 2014). It also has the ability to act as an antibacterial
agent in this aspect due to high content of sulphur (60 mg/kg) (Bhatia and Sharma
2012; Mazumder et al. 2016). In particular, due to the presence of sinigrin, it is able
to act against pathogenic microorganisms by causing enzymatic inhibition and
membrane damage. Also, allyl isothiocyanate, which is one of the degradation
products of sinigrin, is related to the inhibition of deoxyribonucleic acid (DNA)
synthesis of microbes. In addition, the antifungal activities of the B. nigra oilseed
help in the inhibition of fungal attacks such as Aspergillus niger, Aspergillus
ochraceus and Penicillium citrinum in food (Mazumder et al. 2016). The
nonaqueous solvent extracts of B. nigra oilseeds contain a high amount of carotenes
and carotenoids which help control food-borne pathogens such as Staphylococcus
aureus, Bacillus cereus and Clostridium perfringens and prevent lipid oxidation
(Radhakrishnan et al. 2014). Thus, B. nigra seed is commonly incorporated to fish,
meat and vegetables as a bio-preservative.
8.8.3 Beverage Industry
Hardaliye, a famous lactic acid-containing fermented beverage commonly consumed in Turkey, is made from grapes and contains B. nigra seeds, sour cherry
leaves and benzoic acid as flavouring agents (Coskun 2017; Gucer et al. 2009). In
addition to being a flavouring agent, B. nigra also reduces the yeast fermentation due
to the presence of etheric oils, which are able to block the formation of alcohol by
inhibiting the growth of yeast. However, due to the presence of allyl isothiocyanate,
it also imparts a bitter taste. Tocopherols (mainly α and β) in B. nigra seeds are also
purported to increase the shelf life of hardaliye (Coskun 2017).
8 Mustard (Brassica nigra) Seed
203