Physico-Chemical Properties of Mustard Oil: Bio-Medical Application of Ultrasonic StudiesR. P. Yadav, Department of Physics, Govt. P. G. College, Bisalpur (Pilibhit) - 262201, Email: rpyadav93pphysics@yahoo.co.inBibha Kumari, Department of Physics, Invertis University, Bareilly-262201, Email:vibha03m08@gmail.comA ReviewAbstractHeart-friendly oil should be cholesterol- and trans-fat free, low in saturated fats and high in monounsaturated fat (MUFA) and polyunsaturated fat (PUFA), it should have an ideal N6 to N3 acids ratio very essential for healthy heart and a high smoking point. Mustard oil meets all these criteria and that's why it is the best cooking oil. Mustard oil is rich in monounsaturated and polyunsaturated fats as well as omega-3 and omega-6 fatty acids. Mustard oil is a perfect blend of saturated and unsaturated fatty acids. These acids balance the cholesterol levels by increasing good cholesterol or HDL and decreasing bad cholesterol or LDL, thus minimizing the risk of cardiovascular diseases. This review paper summarizes the compositional study of physico-chemical properties for mustard oil and its beneficial applications using traditional and ultrasonic method. Ultrasonic studies are important because of their extensive use in bio engineering, food engineering, pharmaceutical industries, process industry, textile industries, and nuclear energy industries. Over last decade less works has been done in evaluation of physico-chemical for a wide variety of mustard oil using ultrasonic technique. Mustard oil has become an integral part of human diet in India. Mustard oils has widely consumed in lipid source for everyday food product provide characteristics flavour and textures, primarily in north and east India for centuries. During extraction, purification and usage oils undergoes a variety of processing operation. Behaviors of oils under real processing condition from molecular level have studied so that its purity, adulteration, shelf life may be detected. There are two important reasons of its parametric studies, firstly for nutritional value and secondly for bio fuel product. An Ultrasonic technique is powerful technique. It has advantages over many of the traditional techniques used to characterize edible fats and oils techniques. It is capable of rapid and precise measurement is non- destructive and non-invasive. It is relatively inexpensive and can be used in systems which are optically opaque or electrically non-conducting. Our aim has to find the necessary information about quality parameter in the simplest way practicable and interpreted the some differences between each other. Low power ultrasound [LPU] in the food industry is as an analytical technique for providing information about the physicochemical properties of foods, such as composition, structure and physical state are responsible for changes in acoustical parameters. Mustard oils have characterized for specific gravity, pH, ash content, iodine value, acid value, saponification value, peroxide value, free fatty acid, flash point, kinematic viscosity, and refractive indices using standard methods. This MO oil has a distinctive pungent taste, characteristic of all plants in the mustard (Brassica) family. Mustard oil is the best for our heart. A study by WHO recommends N3/N6 ratio of 4:5 which is almost closer to mustard oil.Introduction This review presents the ultrasonic study on physico-chemical properties of mustard oil and some other blended edible oils. The aim of this review paper is to reveal the compositional and beneficial study of mustard oil (medicinal oil) using ultrasound and to find answers for the most essential questions. There is insufficient work in therapeutic use of mustard oil. Mustard oil is commonly used as food or medicine. Ultrasonic waves are the source of sound waves above the limits of human audibility. Depending on the frequency, ultrasound is divided into three categories, namely power ultrasound (20 KHz-100 KHz), high frequency ultrasound (100 KHz-1MHz) and diagnostic ultrasound (1MHz-50 MHz). Ultrasound ranging from 20 to 100 KHz is used in chemically important systems, in which chemical and physical changes are desired as it has ability to cause cavitation of bubbles (Pilli et al 2011). When applied on liquid, ultrasound waves consist of a cyclic succession of expansion (rarefaction) and compression phases imparted by mechanical vibration (Tang 2003). Diagnostic ultrasound includes a series of pulse-echo techniques commonly used by the medical industry to evaluate the state of internal tissue structures (medical imaging which are non-invasive, low power (100 mW cm-2), high frequency (110 MHz) techniques. Acoustic waves used for diagnostic applications are so low in intensity or power that they do not induce change to the physicochemical properties of the tissue. High frequency ultrasound techniques use frequencies between 100 kHz and 1 MHz, which are lower than those used in diagnostic ultrasound. High frequency ultrasound has been used extensively in several food science applications including monitoring of crystallization of lipids (McClements and Povey 1987, 1988a; Singh et al. 2004; Saggin and Coupland 2002;), characterizing edible oils and fats (McClements and Povey 1988b, 1992), predicting viscoelastic properties of the material (Saggin and Coupland 2001; 2004a, b; Maleky et al. 2007;), characterizing emulsions and suspensions (McClements 1991; McClements et al. 1990; McClements and Povey 1989; Coupland and McClements 2001), monitoring crystallization of lipids in emulsions (Hodate et al. 1997; Kashchiev et al. 1998; Kaneko et al. 1999; Vanapalli and Coupland 2001;Glseren and Coupland 2007a, b; McClements et al. 1993).Ultrasound can be used to determine the dynamic rheology and composition of oils, the oil contents. Ultrasonic velocity and attenuation measurements have useful in investigations of structures of oils and interactions between the molecules. Specifically, Interferometric Technique is employed in the analysis of oil. Ultrasonification increases the chemical reaction speed and yield of the transesterification of vegetable oils and animal fats into biodiesel. The manufacturing of biodiesel from vegetable oils or animal fats, involves the base-catalyzed transesterification of fatty acids with methanol or ethanol to give the corresponding methyl esters or ethyl esters. Ultrasonication can achieve a biodiesel yield in excess of 99%. Ultrasound reduces the processing time and the separation time significantly. Today, ultrasound (US) is one of the most widely used imaging technologies in medicine. It is portable, free of radiation risk, and relatively inexpensive when compared with other imaging modalities, such as magnetic resonance and computed tomography. A significant advantage of this technique over other tools used to characterize materials is that it is non-invasive, non- destructive, and can be used in concentrated and opaque materials. Literature review of analysis of mustard oil and some vegetable edible oil using ultrasoundD.J. Mc Clements et al (1992) used ultrasound to determine the dynamic rheology and composition of edible oils, the oil content and droplet size of emulsions and the solid fat content of partially crystalline emulsions. Ultrasonic techniques therefore proved a useful addition to the existing analytical techniques used to characterize fats and oils. The variation of ultrasonic velocity with temperature for rapeseed oil is presented graphically, whilst the results for all the oils are summarised in the form of exponential equations.Coupland et al (2004) studied on physical properties of liquid edible oils. The values of density, viscosity, adiabatic expansion coefficient, thermal conductivity, specific heat (constant pressure), ultrasonic velocity, and ultrasonic attenuation coefficient are compiled for a range of food oils and a series of empirical equations are suggested to calculate the temperature dependency of these parameters.Aurel Pasca et al (2004) reported the ultrasound attenuation in the fresh oil and aged oil or mixture of oil with carbon tetrachloride was performed by classical methods. It was determined that attenuation of ultrasound increases with oil concentration with different aging time.R.S. Shriwas et al (2004) studied on Effect of Temperature on Thermo-acoustic Properties of Olive Oil in Alcohol Mixture. This paper presents ultrasonic velocity, density, adiabatic compressibility in olive oil with alcohol at different concentration that has been measured in the temperature range from 283.15K to 298.15K. F.Chemat et al (2004) studied Deterioration of Edible Oils during Food Processing by Ultrasound. During food emulsification and processing of sunflower oil (most used edible oil), a metallic and rancid odour has been detected only for isonated oil and food. Different edible oils (olive, sunflower, soybean) show significant changes in their composition (chemical and flavour) due to ultrasonic treatment. There are two measurable acoustic parameters: attenuation and sound speed are mostly used for characterizing particular effect in the given food product by researcher. Very well-known scientist on the field of ultrasound characterization of food products, J. Mc Clements stresses importance of the sound speed where as others on attenuation. The determination of the trace elements (Cd, Cr, Cu, Fe, Mn, Ni, Pb, and Zn) in edible oils (sunflower, hazelnut, canola, corn and olive oils) has gained more importance in the last few years because of the fact that quality of edible oils is directly related to concentration of trace metals in oils (Souza, Mathias, Silveira and Aucelio, 2005). The content of the trace elements in edible oils was determined using inductively coupled plasma optical emission spectrometry (ICP-OES) after ultrasonic extraction, wet digestion, and extraction induced by emulsion breaking procedure (EIEB). Ultrasonic technique is also very useful for biodiesel production as it enhances transesterification reactions between oil and alcohol in the presence of a catalyst. Oil and methyl alcohol are immiscible liquids and form separate layers when mixed together in a vessel. When this mixture is sonicated, ultrasonic waves produce cavitation at these interfacial areas. As a result, an emulsion of oil and alcohol forms, providing large surface areas for reaction. It is observed that reaction time is reduced significantly. Recently the mustard oil is under observation for use as biodiesel, so the demand of mustard seed increase rapidly due to their valuable different use in different field of life. Mustard oil is get from the mustard seed by crushing process at high pressure and low temperature. Mustard oil is the mixture of various acids like, linoleic acid and linolenic acid. Then mustard oil is pure form of fatty acid and triglyceride, which can be used for biodiesel production. The necessary requirement of alternation of fossil diesel awake the interest in biodiesel also, the Bio-diesel is one of the most promising alternatives for diesel engine. The optimal results can be achieved at 10% (B10) of Mustard oil mixture mixed with 90% of pure diesel when it has been tested on Diesel engine without any engine modifications. It is also concluded that Mustard oil can be used for efficient biodiesel production as an alternate to fossil diesel.Environment friendly lubricant is the key demand in 21st century for the issue of global climate change. Vegetable based lubricant is one of the environment friendly lubricants. Mustard oil is most common vegetable oil in subcontinent including India. These are renewable and easily accessible from any region. This study investigated the aspect of these vegetable oils as lubricant. Physical properties, rheological behavior and phase diagram of these oils are examined and compared a conventional mineral oil. Vegetable oils expressed as good boundary lubricant, they have good lubricity, comparatively good friction and wear property, and excellent viscosity index. Results concluded that mustard oil could be used as base oil for environment friendly lubricant. Some researchers have studied on properties of mustard oil to make enable for bio diesel.Sandeep Singh; Sumeet Sharma; Mohapatra, S. K.; Kundu, K.(2013) Properties of wasteoil(cottonseedoilandmustardoil) have been compared with the properties of petro-diesel, showing a comparable regimefor satisfactory optimized blend which is to be selected for the better performance of a C.I. engine with biodiesel.Rajat Subhra Samanta (2014) produced biodiesel from wastedmustardoilthrough alkali catalyzed transesterification process. Biodiesel is simple to use, biodegradable, non-toxic and essentially free of sulfur and aromatics. Physical properties like density, flash point, kinematic viscosity, cloud point and pour point were found out for biodiesel produced from wastemustardoil. The values obtained from wastemustardoilethyl ester (biodiesel) are closely matched with the conventional diesel fuel and it can be used in diesel engine without any modification.Anbumani, K.; Ajit Pal Singh (2010) studied the feasibility of using two edible plantmustard (Brassica nigra, Family: Cruciferae) and neem (Azadirachta indica, Family: Meliaceae) as diesel substitute a comparative study on their combustion characteristics on a C.I. engine were made.Oils were esterified (butyl esters) before blending with pure diesel in the ratio of 10:90, 15:85, 20:80, and 25:75 by volume. Pure diesel was used as control. Studies have revealed that on blending vegetableoils with diesel a remarkable importance.Zannatul Moiet Hasib; Jomir Hossain; Saikat Biswas; Asif Islam (2011) studied the prospect ofmustard oil as a renewable and alternative fuel. To cope up with present load-shedding situation and to reduce the dependency on imported fuel, Bangladesh government is encour- aging the use of renewable energy sources. Since diesel engines have versatile uses including small irrigation pumping systems, and standby small electricity generators, use of diesel fuel is much higher than any other gasoline fuels. From literature survey, it is found that ultrasonic method play important role for characterization of vegetable oil and also employed to study the molecular interaction in liquid oil material with their additives. Also physico-chemical properties of mustard oil can be investigated by using ultrasound, an eco-friendly method. In continuation of work, in the present study, ultrasonic velocity, density and viscosity measurement of mustard oil at different temperatures, concentrations and frequencies was carried out. The data obtained is used to calculate various acoustical parameters. The data and the results obtained during the investigation using ultrasound may give detail information regarding molecular interactions in mustard oil. Ultrasonic velocity (v), density () and viscosity () of mustard oil at different temperatures and different frequencies such as 2MHz, 4MHz and 6MHz have been experimentally determined. Ultrasonic parameters such as adiabatic compressibility (a), intermolecular free length (Lf) and relaxation time (), acoustic impedance (Z) of mustard oil are computed on the basis of these measurements. Various molecular interactions in these solutions have been analysed on the basis of the variation of these parameters with concentration, temperature and frequency.Ultrasonic is an area of intense scientific and technological research. The ultrasonic studies provide a wealth of information about oils fats. It explains many properties of edible oil. The measurement of ultrasonic velocity in edible oils is an important tool to study the physico-chemical properties and also explains the nature of molecular interactions. The parameters obtained in such a study are used in tern to derive an insight into the molecular interaction in edible oil. Suhashini Ernest and P. Kavitha have studied Acoustical and Excess Thermodynamical parameters of Sesame Oil in Different Organic Solvents.Introduction to mustard oilFamily: Mustard plants belongs to the Brassicaceae family. ScientificName(s):Sinapis albaL.(white or yellow,mustard), Brassica nigraL. (black or true mustard),Brassica junceaL. (oriental, leaf, or Indian mustard). Common Name(s):Mustard, black mustard, Indian mustard, leaf mustard, true oriental mustard, white mustard, yellow Brassica juncea L., Brassica juncea, also known as Indian mustard or mustard greens or leaf mustard, is perennial herb, usually grown as an annual or biennial mustard. EtymologyThe English word mustard is derived from the Middle English moustarde, a combination of the Old French words moust which means must and ardens meaning burning. Moust is derived from the Latin mustum, meaning new wine. Romans were the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice, known as must with ground mustard seeds to make burning must, mustum ardens-hence mustard (Shodganga)Indian mustard: Classification, habit and habitat Kingdom: Plantae Division: Angiospermae Class: Dicotyledons Order: Brassicales Family: Brassicaceae Genus: Brassica Species: juncea Variety: PBR 91

History

Mustard plant of different types have been widely cultivated and used as spice, medicine and source of edible oil since ancient time. India has an abundant source of edible oils at homemustard seed oil (Ildiko et al, 2006 ). Sarson (mustard) is central to our Indian culture. The yellow mustard flower is the symbol of spring. Songs on the theme of sarson are an integral part of folk culture. Mustard oil is the olive oil of Bihar, Bengal, Orissa and East Uttar Pradesh and is used for flavoring and cooking. Major mustard producing countries include Canada, China, Germany, France, Australia, Pakistan, Poland and India. B. juncea is an amphidiploid and second most important edible oilseed crop in India after groundnut and accounts for about 30% of the total oilseeds produced in the country. Rapeseed and canola are the same thing , sort of Canola is made from rapeseed that has been genetically engineered, the oil from unmodified rapeseed would be toxic. Mustard oil is highly flovoured and its seed has been used internally and externally since ancient times. Mustard oil obtains from the mustard seed by crushing process at high pressure and low temperature. The mustard seeds when crushed a yield around 33% oil and 67% protein meal is obtained for pet animals. The oil obtained from the mustard seed can be used as a lubricant, used as a protein meal for animal feed and used in making soap as well as for the cooking or frying the food. MO makes up about 24-40% of the mustard seeds, which is characterized by the presence of higher level of erucic acid and it has the lowest saturated fatty acids content among all the edible vegetable oils. Mustard oil is the mixture of various acids like, linoleic acid and linolenic acid which have beneficial properties. Though mustard oil provides many benefits it is banned in some countries and sold only for external use in the countries like United States, Canada and European Union as it is considered to be harmful for consumption in these countries. It is being used in India past so many years and also has a niche in rich Indian culture. But its side effects have not been observed yet in India. It still has and will have a special place in future for cooking purpose in kitchens of North India. Mustard essential oil is totally different from mustard oil, in terms of the process of extraction, chemical composition and medicinal properties. Both of these oils are extracted from the seeds of mustard, which bears the scientific name Brassica Nigra (Black Mustard) or Brassica Hirta (White Mustard). Mustard oil is extracted at low pressure at low temperature (40-600).It contains 0.30-0.35% essential oil (Allyso-Thiocynate) which act as preservative. Mustard essential oil reduced tumor cell proliferation via apoptotic and ant angiogenesis mechanisms in mice, while the mucilage fraction of S. alba inhibited colonic preneoplastic changes in rats. [Eskin NA, Raju J, Bird RP.,Yusuf , Sarin NB.]

BotanyThe genus Brassica contains over 150 species that are cultivated worldwide as oilseed crops or vegetables. It is an annual plant with a much-branched stem, and lobed, roughly lyre-shaped leaves, 16cm (6 in) long. Bright yellow flowers are produced all summer, followed by small, erect, 4-angled pods with dark brown seeds. The mustards are annual or biennial herbs that grow from 1 to 3 m in height. The dried, ripe seed is used commercially. Ground mustard, derived from the powdered mustard seed, is known as mustard flour. Single or mixed white, black, or brown mustard seeds are the main types. More pungent mustards are derived from seeds from which the fixed oil has been removed. [Velek J et al, Felter HW, Lloyd JU.]

Importance of Brassica juncea L.

B. juncea is valued for its intense flavours and healing properties. The mustard plant is cultivated mainly as economically important oil crop. It is a good bee plant (Fomina, 1962). All over the world, mustard is used for its appetizing flavor and preservative value and the seeds are used largely for tempering food. Mustard is available in the form of seeds, powders and oil. Recently, B. juncea has been explored for its biodiesel potential (Jham et al., 2009). Mustard seed can be processed locally, making it available to the poor at low cost. It is an integral part of Indias food economy, having been integrated into cropping patterns over the centuries. The mustard oil has nutritional importance also.Mustard oil is used as a functional food having beneficial physiological effects in humans. The leaves, the seeds, and the stem of Indian mustard are edible. The mustard plant is generally used as cuisine food in some countries like Africa , China , Japan and India. Seeds of B. juncea contain 25-30% fatty non-drying oil and glycoside sinigrine. The leaves of young plants are used as green vegetables as they supply enough sulphur and minerals in the diet. B. juncea is used to make the Indian pickle called Achar. Green leaves of mustard greens are used in salads. Its basal leaves are eaten raw and used in salads or cooked like spinach. Older leaves with stems are eaten fresh, canned or frozen, for potherbs, and to a limited extent in salads. Leaves and stems are also added to soups and stews. Seed residue is used as cattle feed and in fertilizers. Mustard oil is healthier oil because it has no trans fats, low saturated fats, high mono-unsaturated fats and polyunsaturated fatty acids such as omega-3. It is stable at high temperatures, which makes it ideal for Indian cooking and even deep frying. Mustard is also a cheaper alternative of edible oil and makes the food tastier. In very small amounts, it is often used by the food industry for flavoring. Mustard seed meal is good source of protein (2836%) and phenolic antioxidants such as sinapine and sinapic acid (Das et al., 2009). Mustard oil is used as medicinal oil having many beneficial healing properties. Due to this mustard oil is very important oil among other vegetable edible oil. Mustard and its oil have been used as a topical treatment for rheumatism and arthritis, as a foot bath for aching feet, and in the form of plasters over the back and chest to treat bronchitis and pneumonia. [Leung AY.] Internally, mustard seeds have been used as appetite stimulants, emetics, and diuretics. [Cui W, Eskin NA, Biliaderis CG.] When black mustard is prepared as a condiment with vinegar, salt, and water, the product is known as German-prepared mustard. S. alba seed, when prepared in a similar manner but without spices, is known as English mustard. Mustards are grown extensively as forage crops. [Cui W, Eskin NA, Biliaderis CG.]Mustard oil is extracted from the seeds of mustard plant (Brassica campestris L.), belonging to the cruciferous family of plants. It has a characteristically pungent flavor and aroma. Though this oil is nutty tasting it is good for heart and also has many other benefits. Mustard oil contains a high amount of selenium and magnesium, which gives it anti-inflammatory properties. It also helps stimulating sweat glands and helps lowering body temperature. In traditional medicines, it is used to relieve the pain associated with arthritis, muscle sprains and strains. Seed paste applied on wounds whereas paste of leaf said to heal cattle wounds (Sood et al., 2010). Mustard is not just edible oil also an important medicine in the indigenous Ayurveda system of healthcare. It is used for therapeutic massages, muscular and joint problems. Oil with garlic and turmeric is used for rheumatism and joint pains. Mustard oil is also used as a mosquito repellent.Physico-chemical properties of Mustard oil:Physico-chemical properties like density, viscosity, boiling point, saponification value (SV),iodine value (IV), and peroxide value (PV) of Mustard oils were studied to evaluate the compositional quality of oils and also to investigate the effect on the use of same oil for repeated frying as it ultimately changes the physicochemical, nutritional and sensory properties of the oil. Several researchers studied the impact of temperature on the stability, viscosity, peroxide value, and iodine value to assess the quality and functionality of the oil (Farhoosh et al., 2008, Li et al., 2010 and Jinfeng et al., 2011).Chemical characteristicsMustard oil is hazardous oil because of its high content of allyl isothiocyanate almost 92% of mustard oil. The powder or seed does not contain allyl isothiocyanate only formed during the production of the essential oil. Mustard seeds contain numerous chemical constituents, including phytoalexins (sinalexin, sinalbins A and B), sterols and steryl esters (primarily sitosterol and campesterol), and flavonoids (eg, apigenin, chalcone). Crude mucilage from mustard contains 80% to 94% carbohydrates, 1.7% to 15% ash, and 2.2% to 4.4% protein. [Cui W et al] The flavor of mustard seeds is derived from glucosinolates, which are thiocyanate glycosides. Sinalbin is responsible for the flavor of white mustard seed; sinigrin is responsible for the sharper taste associated with black and brown mustard seeds. Volatile mustard oil is derived from steam distillation or by expression. The fixed oil does not contribute to the mustard's pungency, and ground mustard does not have a pungent aroma. The pungency is produced by glucosinolates, which are hydrolyzed by the enzyme myrosinase (a thioglucoside glucohydrolase) to flavor-active isothiocyanates (mustard oils). Sinalbin primarily yields the nonvolatile 4- hydroxybenzyl isothiocyanate, while sinigrin yields the volatile allyl isothiocyanate, which is responsible for the pungent aroma. Depending on the variety of mustard, the yield of allyl isothiocyanate is approximately 1%. Brassica species produce large quantities of isothiocyanates; more than 50 different isothiocyanates have been reported as glucosinolate hydrolysis products. Other components of the oil include fixed oil, proteins, sinapic acid, and sinapine. [Felter HW et al, Pedras MS et al., Ponce MA, Olivier C, Coggiola B,et.al] Glucosinolate in mustard oil, has antibacterial, anti-fungal and anti-carcinogenic properties, which account for many medicinal utilities of the oil. Mustard oil has 30 per cent protein, calcium, phytins, phenolics and natural anti-oxidants. Some selected physical properties for mustard oil are shown in Table 1. Specific gravity, refractive index, acidic and iodine value are measured physical characteristics of the mustard oil. Results of the study are reported in Table 3 and 4. Mustard oil contains significant amount of sulfur may improve the stability of oil. Cloud point is not determined. Mustard oil is sometimes adulterated with argemone oil, which is toxic. Adulteration should check to be negative.ViscosityViscosity is one of the important properties of an oil. It measures the oils resistance to shear. Viscosity estimate oils relative thickness or resistance to flow. Viscosity of oil is a High viscosity implies a high resistance to flow while a low viscosity indicates a low resistance to flow.

Table 1 shows the various properties of Mustard oil.

The dependence of the oil viscosity to temperature of mustard oil has been carried out at different temperature ranges. The values of the estimated viscosities experimentally obtained are given in Table 2.It is observed that decreasing temperature increases viscosity. As shown in fig 1. Table 2 Mustard Oil

Temp, KViscositykg/ms

2980.0705

3030.0582

3080.0489

3130.0412

3180.0346

3230.0301

3280.0225

3380.01877

Fig.1 Table 3

Table 4

Oil viscosity depends upon molecular structure and decrease with the unsaturation of fatty acid. It may due to double bonds that make bonding more rigid and rotation between c-c bonds become more strenuous. Kinematics viscosity can also be determined by dividing the dynamic viscosity by the fluid density.Specific gravitySpecific gravity is the heaviness of a substance compared to that of water, and it is expressed without units. The specific gravity obtained for all oil samples are more than 1.0 when measured at 30C (Pearson, 1976). These reductions in the specific gravity may be due to the removal of some polar compounds from the oil by alkali refining.

Refractive indexIt is generalized that the refractive indices of oils increases with increase in the number of double bonds. With increase in temperature, the refractive indices of oil decrease. The refractive indices can also be influenced by oxidative damage of the oil. The initial RI of unblended mustard oil was found to be 1.46262 to 1.4662.Saponification valueSaponification value (SV) is an index of average molecular mass of fatty acid in the oil sample. The SV value obtained for the MO oil sample in Table 1 showed range of 168-177 mg KOH/g significantly affected by temperature.Iodine value Iodine value (IV) measures the degree of unsaturation in a fat or vegetable oil. It determines the stability of oils to oxidation, and allows the overall unsaturation of the fat to be determined qualitatively (AOCS, 1993 and Asuquo et al., 2012). It was observed that measured iodine values Mustard oils are of range 96 to 112. These low iodine values may have contributed to its greater oxidative storage stability. The oxidative and chemical changes in oils during storage are characterized by an increase in free fatty acid contents and a decrease in the total unsaturation of oils (Perkin, 1992). Acid Value (AV)The acid values (AV) represent the degradation of the oil quality resulting from the hydrolysis of triacylglycerol as well as further decomposition of hydro peroxides. Acid value has defined as the amount (mg) of KOH required neutralizing FFA in 1 g of oil sample dissolved in a mixture of diethyl ether and ethanol in the presence of phenolphthalein. Maximum Acid value of unblended mustard oil was found 1.5%.

Table 5

GLC analysis of fatty acids and Mustard oil sample: The range of fatty acid composition in mustard oil is shown in table 5 and results for the Fatty Acids (FA) profiles of some vegetable oil on GLC (Gas Liquid Chromatogram ) shown in table 6.

Table 6

A favourable composition has been observed from above investigation:Mustard oil is considered to be oil that has low saturated fat as compared to other cooking oils (soybean oil, sunflower oil, cottonseed oil, coconut oil and groundnut oil). The relatively high level of oleic acid and the favourable balance between linolenic and linoleic acids is present in mustard oil. It may be said that it is the safest oil and is as good as any other edible oil. Mustard oil contains high amount of mono-unsaturated fatty acids which has saturated fatty acids C16:0 (Palmitic), C18:0 (Stearic) and a good ratio of polyunsaturated fatty acids, unsaturated fatty acids C18:1 (oleic), C18:2 (Linoleic), C18:3 (Linolenic), which is good for heart. It contains the least amount of saturated fatty acids, making it safe for heart patients. Mustard oil is composed of oleic fatty acid, linoleic acid and erucic acid. Chromatogram with few peaks for kachchi ghani mustard oil has shown in fig.2 Biochemical characterization and fatty acid composition by GLC analysis revealed that the mustard crop being commonly grown in India are characterized by high Erucic acid content (47.07) in the oil with low levels of Myristic acid .

Fig.2Figure 2: Gas chromatogram of mustard oil. Description of peaks is as follows: (20:59 Palmitic acid), (25:28 Stearic acid), (25:59 Oleic acid), (26:56 Linoleic acid), (28;15 Linoleinic acid),( 30:7Ecosenoic acid), (34:29 Behenic acid), (35:22 Erucic acid)

Table 7

Table 7 shows the area and height of the peak for fatty acid composition of kachchi ghani mustard oil obtained by Gas Chromatography.

The mustard oil has the ideal ratio of omega-3 and omega 6 fatty acids, a high content of antioxidants and vitamin E. At 5%, it has the lowest saturated fat content and a high amount of monounsaturated and polyunsaturated fatty acids, which are good for health. It is basically consist of oleic acid, erucic acid and linoleic acid. It is also loaded with essential vitamins. EFAs are polyunsaturated, and include linoleic acid (n-6 or - 6 fatty acids), and -linolenic acid (n-3 or -3 fatty acids). Low linolenic canola oil also exhibited improved frying performance and better storage stability of fried products. (Petukhov et al., 1999; Warner and Mounts, 1993). Oxidative stability of oil can be improved by modification of fatty acid composition (Tatum and Chow 2000). Fatty acid composition and functional properties of oils can be modified by hydrogenation, inter-esterification, genetic modification, and blending of different oils. Blending of oils modifies fatty acid composition without any chemical or biological process. (Liu and White 1992)Eurcic Acid Erucic acid constitutes about 3060% of the total fatty acids of rapeseed, mustard seed. Erucic acid is the major and characteristic component occurs extensively in seed oils of the mustard family (Cruciferae) and Tropaeolaceae. It distinguishes other vegetable oils which generally contain fatty acids with 16 and 18 carbon atoms. Erucic acid, also known as cis13-docosenoic acid, is an unbranched, monounsaturated fatty acid with a 22carbon chain length and a single double bond in the omega 9 position. Erucic acid, as a fatty acid, is digested, absorbed and metabolised, for the most part, like other fatty acids. [http://www.foodstandards.gov.au] Roine et al (1960) were the first to report the toxic effects of rapeseed oil. As erucic acid is a compositional fatty acid, many reviews have concentrated on the general physiological processes for the absorption, digestion and metabolism of lipids and fatty acids. A study initiated by the Indian Council of Medical Research and reported in the Annual Report of the National Institute of Nutrition, Hyderabad, India (Anon 1976, 1977, cited in Grice and Heggtveit 1983), indicated that levels of erucic acid in the myocardium are related to the vegetable oils principally consumed in the particular district studied. In Calcutta, mustard seed oil high in erucic acid (4044 %) is the main edible oil; in Madras, peanut and sesame oil are the principal edible oils; and in Trivandrum, coconut oil is the primary edible oil. Over 100 hearts from the Calcutta region, 38 from Madras and 25 from Trivandrum were examined. In the mustard seed oil consuming centre of Calcutta, significant amounts of erucic acid were detected in the myocardium (range of 0.99.9%), whereas in the other two regions there were no detectable amounts of erucic acid in myocardium, suggesting that dietary erucic acid intake is reflected in the levels of fatty acids in the myocardium. The presence of significant amounts of erucic acid in the myocardium could not be associated with any observed heart damage. The available evidence does not indicate an association between myocardial lesions significant myocardial lipidosis, and the consumption of rapeseed oil. High erucic acid content is beneficial for the polymer industry, whereas low erucic acid is recommended for food purposes.Essential Fatty AcidMustard oil is extracted from the black mustard seeds, which have been macerated in warm water by steam or water distillation. Although mustard seeds and powder do not contain allyl isothiocyanate, it is formed when the seeds came in contact with water and the essential oil is formed when a glycoside decomposes due to enzymatic action. The essential oil is not present in the fresh seeds or the powder, and so preparations made of these do not contain Allyl isothiocyanate. White mustard seeds do not contain any essential oil.Essential Fatty Acids are the "good fats" and recently it became research topic of great interest. The term essential fatty acid (EFA) known as polyunsaturated fatty acids (PUFA) was introduced by Burr and Burr in 1930 for linoleic acid. Essential Fatty Acids (EFAs) are necessary fats that humans cannot synthesize, and must be obtained through diet. EFAs are long-chain polyunsaturated fatty acids derived from linolenic, linoleic, and oleic acids. There are two families of EFAs: Omega-3 and Omega 6. The number following "Omega-" represents the position of the first double bond, counting from the terminal methyl group on the molecule. Omega-3 fatty acids are derived from Linolenic Acid, Omega-6 from Linoleic Acid, and Omega-9 from Oleic Acid. A desirable n- 6/n-3 ratio is in the range of 5 10. A ratio above 50 is injurious to health. Further, health agencies such as WHO and American Heart Association recommends that fats and oils should not supply more than 30% energy of diet and that the fatty acid composition in oil and fats should have a SFA, MUFA, PUFA ratio of 1: 1.5: 1. A higher MUFA in oils and fats is recommended for health benefits. Health agencies, therefore, recommend that human should consume more -3 fatty acids.Health Benefits of Mustard Essential OilEFA deficiency and Omega 6/3 imbalance is linked with serious health conditions, such as heart attacks, cancer, insulin resistance, asthma, lupus, schizophrenia, depression, postpartum depression, accelerated aging, stroke, obesity, diabetes, arthritis, ADHD, and Alzheimer's Disease, among others. A primary function of EFAs is the production of prostaglandins, which regulate body functions such as heart rate, blood pressure, blood clotting, fertility, conception, and play a role in immune function by regulating inflammation and encouraging the body to fight infection. EFAs support the cardiovascular, reproductive, immune, and nervous systems. The human body needs EFAs to manufacture and repair cell membranes, enabling the cells to obtain optimum nutrition and expel harmful waste products.Now a days Mustard Essential Oil is attributed with its properties as a stimulant, irritant, appetizer, antibacterial, antifungal, insect repellant, hair vitalizer, cordial, diaphoretic, antirheumatic and tonic substance. Mustard essential oil is a very strong stimulant, just like mustard oil. It is particularly effective in stimulating circulation, digestion and excretion. It also stimulates the secretion of gastric juices and bile from the spleen and liver. This essential oil acts as an appetizer and boosts huger. It irritates the inner lining of the stomach and intestines, stimulates digestive juices, and creates a feeling of hunger. This essential oil has bactericidal or antibacterial properties. (Coggiola B et al, Graumann et al) Internally, it fights bacterial infections in the colon, digestive system, excretory system, and urinary tract. This oil serves as an antifungal agent, due to the presence of Allyl Isothiocyanate. The pungent taste of the mustard condiment results when ground mustard seeds are mixed with water, vinegar, or other liquids (or chewed). Under these conditions, a chemical reaction between the enzyme myrosinase and a glucosinolate known as sinigrin from the seeds leads to the production of allyl isothiocyanate. The main component of mustard oil is allyl isothiocyanate (Yu et al., 2003). Allyl isothiocyanate serves the plant as a defence against herbivores. Since it is harmful to the plant itself, it is stored in the harmless form of a glucosinolate, separate from the myrosinase enzyme. Once the herbivore chews the plant, the noxious allyl isothiocyanate is produced. Glucosinolate present in mustard oil has antibacterial, anti fungal and anti-carcinogenic properties, which account for many medicinal utilities of the oil. The pungent taste of mustard oil is mostly used for cooking in parts of Gujarat, Bengal, Assam, Bihar, Orissa, Haryana and some other parts of India. It has antioxidant and cholesterol reducing properties. Seeds of this plant are widely used in America, Japan, China and other countries and regions as a traditional pungent spice, a source of edible oil and protein and a kind of medicine. It does not allow fungal growth and also inhibits the spread of infection if it has already formed. Insects and even some smaller animals avoid this oil and keep away from it. That is why mustard essential oil acts as such a useful insect repellent as well.The feeling of warmth that this oil provides makes it a cordial. It warms up the internal system like the respiratory system and protects it from the formation and accumulation of phlegm. It also warms up the body in winter to some extent. It promotes sweating both when consumed and when applied externally. It stimulates sweat glands to produce more sweat as well as enlarges the openings of the pores on skin. This property is helpful in lowering body temperature as well as for removing toxins, excess salts, and water from the body. Anti-Rheumatic & Anti-Arthritic: Mustard essential oil provides relief for symptoms of rheumatism and arthritis and has been used for this purpose since ancient times. It is beneficial in treating cold & cough, headache, congestion resulting from colds, aches, body pain and is helpful for muscle growth. It can also be rubbed on gums to strengthen them. It also protects teeth from germs. This oil contains a good percentage of Omega-3 and Omega-6 fatty acids, antioxidants and vitamin-E, which all have their own extensive health benefits.Mustard Oil is one of the best cooking oil particular for heart patient because it has an Omega 3 (MUFA) and 6 Fatty Acid compositions (Linoleic and alpha Linoleic Acid respectively) in good proposition close to 10.1 rarely found in any other oil. The ideal ratio of Omega 6 and Omega 3 is 10:1. Speciality oils having high amounts of a specific fatty acid are of immense importance for both nutritional and industrial purposes. Olive oil (extra virgin) verses mustard oil - saturated fats 14%/ 13%, MUFA 73%/ 60%, PUFA 11%/ 21%. There is a major difference between percentages of PUFA of these oils. High PUFA of mustard oil can be attributed to its being rich in Omega-3 and Omega-6 and thus makes it a better choice for daily cooking. Oil has high in MUFA and PUFA, helps in lowering low-density lipoprotein (LDL) cholesterol. The Alpha linolenic acid found in mustard oil reduces the adhesion-aggregation tendency lower levels of saturated fats, cholesterol reducing and anti-oxidant properties and good source of essential vitamins. Also, good fats raise our High Density Lipoprotein (HDL) or "good cholesterol". One of the functions of this (HDL) or "good cholesterol" is to grab the bad cholesterol, Low Density Lipoprotein (LDL), and escort it to the liver where it is broken down and excreted. In other words, these good fats attack some of the damage already done by the bad fats. This is very important in an age when so many people are struggling to get their cholesterol down, and fight heart disease and obesity. According to Dr S. C. Manchanda, former professor, Department of Cardiothoracic Diseases at AIIMS, mustard oil is healthier than olive oil because it has no trans-fats, has low saturated fats, high mono-unsaturated fats, high polyunsaturated fatty acids such as omega-3 and stability at high temperatures, which makes it ideal for cooking and even deep frying. The Indian Olive Association (IOA) appreciates the article, Granny is right: Mustard oil best for your heart (May 18,2012),comparing the fat content in different cooking oils. Also IOA agrees with most of Dr S C Manchandas conclusions, it disagrees with his dismissiveness of the health risks associated with erucic acid in mustard oil.Pharmacological Benefits of Mustard OilMustard also has potential pharmacological effects in cardiovascular disease, cancer, and diabetes; however, there are limited clinical application of mustard oil to support its use for any indication. Derivatives of allyl isothiocyanate have formed the basis for toxic agents such as mustard gases and antineoplastic drugs (eg, bendamustine). The cytotoxicity of mustard derivatives, organic isothiocyanates, on neuroblastoma cells for cancer chemoprotective activity has been investigated. (Tseng et al, Uhl M, Knasmller et al) The study also found evidence of organic isothiocyanates inhibiting tumor formation in breast, colon, lung, and skin tissue in animal models. Indian mustard is reported to be anodyne, apertif, emetic, diuretic, rubefacient, and stimulant; it is also a folk remedy for arthritis, footache and rheumatism (Duke and Wain, 1981). Seeds are used for curing tumors in China whereas roots are used as a galactagogue in Africa. Ingestion may impart a body odour repellent against mosquitoes (Burkill, 1966). Believed to be aperient and tonic, the oil is used as a counter-irritant and stimulant. In Java, the plant is used as an ant syphilitic emmenagogue. Leaves applied to the forehead are known to relieve headache (Burkill, 1966). In Korea, the seeds are used for abscesses, colds, and rheumatism, lumbago and stomach disorders. Chinese eat the leaves in soups for bladder inflammation or haemorrhage. Mustard oil is used for skin eruptions and ulcers (Perry, 1980). Swallowing mustard seeds soaked in mustard oil, cures stomach ache. Massaging the body with mustard oil is very beneficial as it cures flatulence and makes the body strong.Mustard is used as a food flavouring, for forage, as an emetic, and diuretic, as well as a topical treatment for inflammatory conditions such as arthritis and rheumatism. According to a recent study diets including mustard oil and vegetables (especially green leafy vegetables) may be helpful in lowering the risk of heart disease. Mustard Oils is good for Heart, cholesterol, triglycerides, blood fluidity, asthma, arthritis, cramps, adult diabetes, brain, MS, & smooth skin. A study by Harvard School of medicine, All India Institute of Medical Sciences (AIIMS), Delhi and St. John Hospital, Bangalore, found that chances of heart disease drop by nearly 70% on use of mustard oil as a cooking medium. Several studies have found that mustard oil is the best for heart health. Studies in rats exhibited a hypoglycaemic effect in normal animals, as well as effects (decreased serum glucose and increased insulin response) on postprandial glucose in diabetic-induced animals, using both the whole plant and mucilaginous extracts.[Suhashini Ernest and P. Kavitha*,Sinapis alba L.,Velek et al ,Felter HW, Leung AY] Allyl isothiocyanate has antimicrobial and antifungal activity, and the antibacterial effect of mustard flour and oil has been evaluated for application in the processed meat industry for its inhibitory effect on Escherichia coli and salmonella. [Coggiola B, Pagliai F Turgis M, Borsa J, Millette M, Salmieri S, Lacroix M., Graumann GH, Holley RA. ,KC, Carstens MI, Carstens E.] Because of its topical irritant effects, mustard has been used traditionally as a rubefacient and irritant. These properties have served as models for animal analgesia experiments. [Walker et al] Numerous studies elucidating the mechanism of action of nociceptive chemicals, including mustard oil, have been published.(Cavanaugh EJ et al) Investigations indicate that mustard juice is highly protective against B(a)P-induced DNA damage in human derived cells and that induction of detoxifying enzymes may account for its chemo protective properties. The effects of crude juice cannot be explained by its allyl isothiocyanate contents. [Dutta et al] PrecautionsWhen mustard oil is inhaled, it produces an extremely unpleasant sensation in the occipital regions of the head and causes inflammation of the conjunctiva of the eyes and the mucus membranes of the respiratory system. When applied to the skin, it provokes a burning sensation and should never be used in aromatherapy. Domestic mustard oil processing and distribution should be carried out with full safeguards so that the ban can be lifted and consumer confidence can be rebuilt. The government must announce a high purchase price for domestic mustard to ensure that the ban does not have a lasting negative impact on our farmers.

REVIEW OF LITERATURE ON MUSTARD OILS Datta, (1981) has detected some admixtures such as rapeseed in mustard oil by using critical solution temperature. The percentage of erucic, eicosenoic and linolenic acids can be used to detect semi-quantitatively the proportion of Indian rape-mustard oil present in rice bran oil studied (Adhikari and Adhikari , 1991). (Nasirullah et al., 1992) described the method for detection of rice bran oil, mustard oil and karanja oil in other vegetable oils and detection of rice bran cake in other oilseed cakes. Mustard oil is detected by a colorimetric test for isothiocyanates. Karanja oil is detected by TLC analysis for karanjin, karanjone, pongaglabrone and pongamol. Rice bran cake may be detected by IR spectrometric analysis for acyl sterol glycosides, or TLC analysis for oryzanol. There are varieties of oils which are refined worldwide and some of the oils are being blended as per the current trends in globalization and demand of nutritional enrichment. Blended oils are gaining popularity worldwide due to advantages they offer such as improved thermal stability, oxidative stability, nutritional benefits (Sharma et al., 1996 b) and an ability to tailor the desired properties.

Thermal and storage stabilities of refined cottonseed oil- mustard seed oil blends (80:20) were investigated by (Premavalli et al., 1998). Mustard seed oil only was used in the frying experiments as a control. Storage result showed that the oil blends remained stable for up to 12 months under ambient conditions. Thermal stability results showed that the oil blends remained in good condition for up to 12 hr of frying. Overall thermal stability of the oil blends was lower than that of the mustard seed oil.There are mainly three aspects to consider any oil as the healthiest cooking oil, that is, ratio of saturated/ mono unsaturated/ polyunsaturated fatty acid, ratio of necessary fatty acids and existence of natural antioxidants (White, 2000). Prakash et al., (2001) studied the effects of blending on sensory odour profile and physico-chemical properties of selected vegetable oils. Three types of vegetable oils commonly consumed in India (groundnut, sunflower and mustard oils) were used as base oils and were blended with 20% sesame, rice bran or refined palm oil, and analysed for changes in sensory profile, colour and viscosity. With regard to the 3 base oils, mustard oil had a strong sulphury and pungent flavour note which did not decrease significantly in the blends, whereas the characteristic aroma of groundnut and sunflower oils decreased in intensity upon blending.

The high-quality rice bran oil has a very neutral, delicate flavour and high smoke point therefore is considered good cooking oil. Beside this, the oil is known for its significant nutritional attributes due to the naturally occurring antioxidants (Sharma et al., 2006).

Md Abdul (2012) et al studied the positional fatty acid composition, sterols, tocopherols and oxidative stability of mustard oil (MO) and rapeseed oil (RSO). %). The changing fatty acid compositions at different position led to different physical properties. The MO, contained higher levels of erucic acid (42.8%) and linolenic acid (18.2%), compared with RSO (0.4 and 8.6%) whereas the RSO contained higher levels of oleic acid (62.2%) and linoleic acid (19.5%), than that of MO (17.4 and 15.8. The -6/-3 ratio of MO and RSO were 0.87 and 2.27, respectively. The balance of -6/-3 ratio is also an important determinant in decreasing the risk for coronary heart disease. MO contained higher amount of total tocopherols (38.32 mg/100g) but lower amount of total sterols (606.32 mg/100g) than that of RSO (631.98 mg/100g and 25.57 mg/100g). The oxidative stability determined by Rancimat test of MO (PF, 1.57) was higher compared with RSO.

Frying properties of mustard oilThroughout much of India, people have for centuries favored mustard oil for frying and for making oil-based pickles. The unrefined oil has a unique, strong flavor. Mustard: High smoke point makes it ideal for frying. When oil is to be used for frying it has to be refined variety which one should use. Like Extra Virgin Olive Oil (EVOO) KACHI GHANI Mustard Oil is also cold pressed oil. The virgin or cold compressed oils are delicate and hence get denatured on heating. When we compare mustard, soya and sunflower for their smoking points mustard is the most stable of all. Mustard oil contains SFA, MUFA, PUFA 13%, 60%, 21% respectively and Smoking point- 254C (489 F) can be used in Cooking, frying, deep frying, salads, and dressings. There is a major difference between the PUFA percentage of olive oil (extra virgin) to mustard oil- saturated fats 14%/ 13%, MUFA 73%/ 60%, PUFA 11%/ 21%.High PUFA of mustard oil can be attributed to its being rich in Omega-3 and Omega-6 and thus makes it a better choice for daily cooking. For salad dressings, low heat applications it will be better to use olive oil.Sridevi Gulla and Kavita et al have studied on storage stability and sensory characteristics of blending oil. Deep fried food items comprise a major portion of the diet and hence the thermal stability of frying oils assumes much importance as toxic products are formed on its degradation at high temperatures (Saha, 2001). However during frying, oil is continuously exposed to the air at high temperature and contact with moisture, which accelerates the oxidation of the oil (Lopaczynski and Zeisel 2001). The rate of formation of decomposition products varies with the nature of oil used, foods fried, and temperature during frying (Danowska and Karpinska, 2005). By blending different types of oils, the consumer can be offered a better quality product with respect to flavour, frying quality and nutritive value (Chopra et al, 2004). The oil used for frying must have good flavor and oxidative stability in order to achieve good shelf life for the products fried. To meet todays consumer demands the frying oil must be low in saturated fat, linolenic acid, and have good flavor, high oxidative stability and should be trans-fat free (Danowska and Karpinska, 2005).Effects of frying were investigated on the viscosity and sensory properties of oil blends containing 80 parts sunflower oil (RBO), red palm oil (RPO) or sesame oil (SO). Aroma and colour were evaluated by 10-12 trained panellists, and colour was also evaluated instrumentally using the CIE system. Apparent viscosity was calculated using a Haake RT10 rheometer. Frying was found to decrease the intensity of the typical aroma notes of the oil blends. Instrumental colour measurement indicated that the dominant parameters were a* (red) in RPO blends, b* (yellow) in blends containing MO or SO, and negative a* (green) in RBO blends. During frying, changes to colour parameters occurred to a lesser extent in blends containing RBO and SO than in those containing RPO. It is concluded that the aroma profiles of blended oils are distinguishable even after 7 frying cycles in the study of Ravi et al., (2005).Jana et al., (2011) reported that frying is one of the popular food preparation technique which helps in imparting desired properties to fried foods such as colour, flavour and texture. Mustard oil is mostly used for frying food in India. Several vegetable oils modified or otherwise, are used as medium of heat transfer. The inherent composition of the vegetable oils dictates some of its properties viz., melting point, smoke point, fire point over and above having an impact on health of individuals consuming such fried foods. Vegetable oils with higher level of monounsaturated fatty acid and potent source of natural antioxidants are desirable for frying purpose, which can be developed through hybridization, genetic modification, fat modification (fractionation, interesterification) etc. The desirable frying oil must be low in free fatty acids and polar compounds and have a high breakdown resistance during continuous use. Frying oil should not be too fresh for producing high quality fried foods. Some other works that are confined to analysis of use of by-products obtained from mustard oil. A process is developed for separating a compound containing allylisothiocynate from crushed mustard seeds using water in optimized control condition in its natural form, which is having antibacterial, anti-fungal and mosquito repellent properties. In 1999 U.S. Department of Agriculture report says that mustard oil, like horseradish, contains the pungent antimicrobial chemical allylisothiocyanate. Because mustard oil is rich in antioxidants, it will keep for months in a tightly closed container at room temperature otherwise oil gets oxidized or rancid when in it comes in contact with air for long time. Mustard oil contains SFA, MUFA, PUFA 13%, 60%, 21% respectively and Smoking point- 254C (489 F) can be used in Cooking, frying, deep frying, salads, and dressings.

Mustard oil is important oil because of its balanced fatty acids profile in terms of SFA, MUFA linoleic and alpha linolenic acid in comparison to other oils like palm oil, red palm oil, sunflower, safflower, palm kemel oil, coconut oil, ghee, vanaspati and corn oil etc. Mustard oil has lower amount of SFA i.e. 8% which is good and prescribed clinically for healthy heart. Mustard oil contains higher amount of MUFA as compared to its PUFA and SFA content with a desired ratio of n-6 / n-3 fatty acids which is desirable quality for any of edible oil to be consumers. The ratio of omega fatty acids, n-6 and n-3 is present within desirable proportion only in mustard oil. Omega 3 fatty acid which is essential fatty acid and very good for heart is mustard oil only, no other edible oil contains such limit. Omega (n-3 and n-6) fatty acids are potent inhibitors of cancer. These may also lessen the severity of some auto- immune diseases. Omega (n-3 and n-6) fatty acids when substituted for saturated fatty acid lower serum, total cholesterol and LDL cholesterol. These also lower serum triglycerides. In addition to this, these have an anti-immune activity that fends off artery damage from LDL cholesterol, thus benefiting the arteries. It is, therefore, uses as a biological marker for healthy heart. Omega 3 and 6 fatty acids show platelets aggregation. Oils with omega or n-3 PUFA reduce plasma triglycerides and blood clotting time. A ratio of n-6 and n-3 (4:5.5) is effective in reducing the risk of heart diseases and this ratio which may be met through mustard oil only. The American Heart Association has suggested that the ratio of monounsaturated fatty acids to polyunsaturated fatty acids should be 1.5, only mustard oil adheres to this ratio. Mustard oil is undoubtedly a good choice for all the above mentioned reasons. It is easily available and not very expensive.

We investigated whether existing knowledge of the effects of ultrasound provides a conceptual argument for the use of this modality. The ultrasonic method is beneficial method for investigating the physico-chemical properties of edible oil. Our aim has to reveal more and more information about ultrasonic method in analysis of edible oil beneficial to clinical application. It is known for a long time that ultrasound offers unique features for characterizing liquid based food products in their intact state, with no sample preparation and no sample destruction. It can be used for on-line process control, which makes it even more attractive. However, it is used still mostly in research environment, except perhaps a single industrial application for monitoring alcohol content. it is a time to promote ultrasound to food industry more aggressively. The studies demonstrated that using ultrasonic method, obtain reliable results to monitor and control oil quality.

REFERENCES 1. Adhikari S. and Adhikari J. 1991. Semi-quantitative detection of rape-mustard oil in rice bran oil. Journal of the Oil Technologists' Association of India. Vol. 23:(3), pp 50-52.

2. AdhikariandAdhikari(1991).shodhganga.inflibnet.ac.in:8080/jspui/bitstream/.11_chapter%202.pdf3. Albin KC, Carstens MI, Carstens E. Modulation of oral heat and cold pain by irritant chemicals. Chem Senses . 2008;33(1):3-15.4. Anand P, Murali YK, Tandon V, Murthy PS, Chandra R. Insulinotropic effect of aqueous extract of Brassica nigra improves glucose homeostasis in streptozotocin induced diabetic rats. Exp Clin Endocrinol Diabetes . 2009;117(6):251-256.5. Anon. (1977). Annual Report of the National Institute of Nutrition, Hyderabad, India.6. AOCS, 1993 AOCS Official Methods and Recommended Practice of the American oil Chemist Society (fifth ed.), AOAC Press, Champaign, IL (1993)7. Appelqvist LD, Kornfeld AK, Wennerholm JE. Sterols and steryl esters in some Brassica and Sinapis seeds. Phytochemistry . 1981;20(2):207-210.8. Asuquo et al., 2012 J.E. Asuquo, A.C.I. Anusiem, E.E. Etim Extraction and characterization of rubber seed oil Int. J. Mod. Chem., 1 (3) (2012), pp. 1091159. Aurel et al, National Institute for Research and Development of Isotopic and Molecular Technologies, 2006.10. Burkill, J.H. 1966. A dictionary of economic products of the Malay peninsula. Art Printing Works, Kuala Lumpur. 2 vols.11. Caterina MJ. Chemical biology: sticky spices. Nature . 2007;445(7127):491-492.12. Cavanaugh EJ, Simkin D, Kim D. Activation of transient receptor potential A1 channels by mustard oil, tetrahydrocannabinol and Ca2+ reveals different functional channel states. Neuroscience . 2008;154(4):1467-1476.13. Cavanaugh EJ, Simkin D, Kim D. Activation of transient receptor potential A1 channels by mustard oil, tetrahydrocannabinol and Ca2+ reveals different functional channel states. Neuroscience . 2008;154(4):1467-1476. 14. Chopra A(1) et al Lavin P, Patwardhan B, Chitre D. J Clin Rheumatol. 2004 Oct;10(5):236-45.), 15. Coggiola B, Pagliai F, Allegrone G, Genazzani AA, Tron GC. Synthesis and biological activity of mustard derivatives of combretastatins. Bioorg Med Chem. Lett . 2005;15(15):3551-3554.16. Coupland JN, McClements DJ (2001) Droplet size determination in food emulsions: comparison of ultrasonic and light scattering methods. J Food Eng 50:11712017. Cui W, Eskin NA, Biliaderis CG. Chemical and physical properties of yellow mustard (Sinapis alba L.) mucilage. Food Chem. . 1993;46(2):169-176.18. Danowska-Oziewicz and Karpiska-Tymoszczyk - 2005 - Quality Changes in Selected Frying Fats during heating in model system. J. Food Lipids, 12:159-168.19. Datta S.K. 1981. Determination of rapeseed oil in mustard oil from the critical solution temperature. Journal of the association of public analysts. Vol. 19:(40), pp 127-12920. De Petrocellis L, Vellani V, Schiano-Moriello A, et al. Plant-derived cannabinoids modulate the activity of transient receptor potential channels of ankyrin type-1 and melastatin type-8. J Pharmacol Exp Ther . 2008;325(3):1007-1015.21. Duke, J.A. 1982a. Plant germplasm resources for breeding of crops adapted to marginal environments. chap. 12. In: Christiansen, M.N. and Lewis, C.F. (eds.), Breeding plants for less favorable environments. Wiley-Interscience, John Wiley & Sons. New York.22. Duke, J.A. and Wain, K.K. 1981. Medicinal plants of the world. Computer index with more than 85,000 entries. 3 vols.23. Dutta, P.C., Przybylski, R., Eskin, M.N.A. & Appelqvist, L-. (2006). Formation, analysis and health effects of oxidized sterols in frying fat. In M. D. Erickson (Eds.), Deep Frying; Chemistry, Nutrition and Practical Applications (pp. 111-164). Urbana, IL: AOCS Press. 24. Eskin NA, Raju J, Bird RP. Novel mucilage fraction of Sinapis alba L. (mustard) reduces azoxymethane-induced colonic aberrant crypt foci formation in F344 and Zucker obese rats. Phytomedicine . 2007;14(7-8):479-485.25. F Chemat et al, Ultrasonic Sonochemistry 11 (2004), 13 15. 26. Farhoosh et al., 2008 R. Farhoosh, S.M.R. Moosai, A. Sharif27. Felter HW, Lloyd JU. King's Dispensatory. Portland, OR: Eclectic Medical Publications; 1983.28. Gerhold KA, Bautista DM. Molecular and cellular mechanisms of trigeminal chemosensation. Ann N Y Acad Sci . 2009;1170:184-189.29. Graumann GH, Holley RA. Inhibition of Escherichia coli O157:H7 in ripening dry fermented sausage by ground yellow mustard. J Food Prot . 2008;71(3):486-493.30. Grice, H.C. and Heggtveit, H.A. (1983). The relevance of humans of myocardial lesions induced by rats by marine and rapeseed oils. In: High and Low Erucic Acid Rapeseed Oils.31. Grover JK, Yadav S, Vats V. Medicinal plants of India with anti-diabetic potential. J Ethnopharmacol . 2002;81(1):81-100.32. Grover JK, Yadav SP, Vats V. Effect of feeding Murraya koeingii and Brassica juncea diet on [correction] kidney functions and glucose levels in streptozotocin diabetic mice. J Ethnopharmacol . 2003;85(1):1-5.33. Glseren I, Coupland JN (2007a) The effect of emulsifier type and droplet size on phase transitions in emulsified even-numbered n-alkanes. J Am Oil Chem Soc 84:621629 34. Hodate Y, Ueno S, Yano J, Katsuragi T, Tezuka Y, Tagawa T, Yoshimoto N,Sato K (1997) Ultrasonic velocity measurement of crystallization rates of palm oil in oil-water emulsions.Coll Surf A 128:21 35. Ildiko, S.G.; Klara, K.A.; Marianna, T.M.; Barath, A.; Zsuzsanna, M.B.; Balint, C. The effect of radio frequency heat treatment on nutritional and colloid-chemical properties of different white mustard (Sinapis alba L) varieties. Innovative Food Sci. Emerging Technol. 2006, 7, 74-7936. Jana, S.C., Girotra, M., Ray, K. (2011). Heterotrimeric kinesin-II is necessary and sufficient to promote different stepwise assembly of morphologically distinct bipartite cilia in Drosophila antenna.Mol. Biol. Cell22(6): 769--781.37. Jinfeng et al., 2011 P. Jinfeng, S. Huixing, Y. Juan, K.L. Yong Changes in physiochemical properties of Myofibrillar protein from Silver Carp (Hypophthalmichthys mollitrix) during heat treatment J. Food Biochem., 35 (2011), pp. 93995238. Jomir Hossain,Saikat Biswas,Asif Islam,Zannatul Moiet Hasib,Modern Mechanical Engineering Vol.1 No.2, November 30,2011. 39. K.Anbumani,Ajit PAL Singh, ARPN Journal of Engineering and Applied. Sciences, ISSN 1819-6608, Vol. 5, No.4,2010. 40. Kaneko N, Horie T, Ueno S, Yano J, Katsuragi T, Sato K (1999) Impurity effects on crystallization rates of n-hexadecane in oil-in-water emulsions. J Cryst Growth 197:263270.41. Kashchiev D, Kaneko N, Sato K (1998) Kinetics of crystallization in polydisperse emulsions. J Coll Interface Sci 208:1671777224. 42. Kumar A, D'Souza SS, Tickoo S, Salimath BP, Singh HB. Antiangiogenic and proapoptotic activities of allyl isothiocyanate inhibit ascites tumor growth in vivo. Integr Cancer Ther . 2009;8(1):75-87.43. Leung AY. Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics . New York, NY: Wiley; 1980.44. Liu HR, White PI 1992. High temperature stability of soybean oils with altered fatty acid compositions. J Am Oil Chem Soc, 4: 161-167.45. Lopaczynski W., Zeisel SH. Date : Jan, 2001. Source(s) : Nutrition research #21:1-2 p295-30746. Macpherson LJ, Dubin AE, Evans MJ, et al. Noxious compounds activate TRPA1 ion channels through covalent modification of cysteines. Nature . 2007;445(7127):541-545.47. McClements, D. J., and Povey, M. J. W. (1987), Solid Fat Content Determination Using Ultrasonic Velocity Measurements,Int. J. Food Sci. Tech.22, 419-42848. McClements, D. J., and Povey, M. J. W. (1988), Investigation of Phase Transitions in Glyceride/Paraffin Oil Mixtures Using Ultrasonic Velocity Measurements,J. Am. Oil. Chem. Soc.65, 1791-1749. McClements, D. J., and Povey, M. J. W. (1988), Ultrasonic Solid Fat Content Determination,Proc. 1987 Ultrasonics Int. Conf.,43-4750. McClements, D. J., and Povey, M. J. W. (1988), Ultrasonic Velocity Measurements in Some Triglycerides and Vegetable Oils,J. Am. Oil. Chem. Soc.65, 1787-178951. Md.Abdul; Iqbal, Zafar; Dutta, Paresh C. // Emirates Journal of Food & Agriculture (EJFA);Aug2012, Vol 4,552. Nadarajah D, Han JH, Holley RA. Use of mustard flour to inactivate Escherichia coli O157:H7 in ground beef under nitrogen flushed packaging. Int J Food Microbiol . 2005;99(3):257-267.53. Nasirullah, K.N., M.N. Ankaiah, M.N. Krishnamurthy, K.V. Nagaraja and O.P. Kapur, 1982.Storage study on groundnut oil. J. Oil Technol. Assoc. India, 14: 55-56.54. Ohta T, Imagawa T, Ito S. Novel agonistic action of mustard oil on recombinant and endogenous porcine transient receptor potential V1 (pTRPV1) channels. Biochem Pharmacol . 2007;73(10):1646-1656.55. Olivier C, Vaughn SF, Mizubuti ES, Loria R. Variation in allyl isothiocyanate production within Brassica species and correlation with fungicidal activity. J Chem. Ecol . 1999;25(12):2687-2701.56. Pedras MS, Zaharia IL. Sinalbins A and B, phytoalexins from Sinapis alba : elicitation, isolation, and synthesis. Phytochemistry . 2000;55(3):213-216.57. Petukhova, L.J. Malcolmsona, R. Przybylskia and L. Armstrongb a Department of Foods and Nutrition and bStatistical Advisory Service, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2.58. Pilli, S.; Bhunia, P.; Yan, S.; LeBlanc, R.J.; Tyagi, R.D.; Surampalli, R.Y. Ultrasonics Sonochemistry, Volume 18, Issue 1, January 2011, Pages 1-1859. Ponce MA, Scervino JM, Erra-Balsells R, Ocampo JA, Godeas AM. Flavonoids from shoots, roots and roots exudates of Brassica alba . Phytochemistry . 2004;65(23):3131-3134.60. Prakash S, Bhat SR (2007) Contribution of wild crucifers in Brassica improvement: past accomplishment and future perspectives. Proc GCIRC 12th Int Rapeseed Congr 1:pp 21321561. Premavalli, K.S., Madhura, C.V., Arya, S.S. (1998). Storage and thermal stability of refined cottonseed oil, mustard oil blend. J. Food Science and Technology, 35 (6), 530-53262. R, Coupland JN (2004b) Shear and longitudinal ultrasonic measurements of solid fat dispersions. J Am Oil Chem Soc 81:2732.63. R.S.Shriwas et al, IOP Conference Series: Material Science and Engineering 2012, 42, 01203364. Rajat Subhra Samanta, IJRET, Volume2014; 3(2): 349357, Chemical Engineering Department, Jadavpur University, Kolkata, India.65. Ravi et al., 2005. Indian Vet. J., 82 (1): 48-5166. Ris P, Marangoni F, Martiello A, et al. Fatty acid profiles of blood lipids in a population group in Tibet: correlations with diet and environmental conditions. Asia Pac J Clin Nutr . 2008;17(1):80-85.67. Roine, T., Uksila, E., Teir, H. and Rapola, H. (1960). Histopathological changes in rats and pigs fed rapeseed oil. Z. Ernaehrungswiss 1: 118124.68. Sandeep Singh,Sumeet Sharma,S.K. Mohapatra,K.Kundu International Journal of Engineering Science and Technology,2013; 5(7) 13411344.69. Sharma, B.K. et al., Energy and Fuels, 18, 952 (2004). Sigma-Aldrich, Handbook of Fine Chemicals, Sigma-Aldrich Company, St. Louis, MO70. Sharma, G.K., Semwal, A.D., and Arya, S.S., 1996. Development and Storage stability of Instant vegetable Wadi A Traditional Indian Savoury Product. J.Food Sci.Technol.. 33(4):338-341.71. shodhganga.inflibnet.ac.in:8080/jspui/bitstream/.../06_chapter%202.pdf by P Arora - 201272. Sinapis alba L. USDA, NRCS. 2009. The PLANTS Database (http://plants.usda.gov , November 2009). National Plant Data Center, Baton Rouge, LA 70874-4473. Singh AP, McClements DJ, Marangoni AG (2004) Solid fat content determination by ultrasonic velocimetry. Food Res Int 37:545555. 74. Singh RB, Dubnov G, Niaz MA, et al. Effect of an Indo-Mediterranean diet on progression of coronary artery disease in high risk patients (Indo-Mediterranean Diet Heart Study): a randomised single-blind trial. Lancet . 2002;360(9344):1455-1461.75. Singh RB, Niaz MA, Sharma JP, Kumar R, Rastogi V, Moshiri M. Randomized, double-blind, placebo-controlled trial of fish oil and mustard oil in patients with suspected acute myocardial infarction: the Indian experiment of infarct survival4. Cardiovasc Drugs Ther . 1997;11(3):485-491.76. Souza, Mathias, Silveira and Aucelio, 2005 www.researchgate.net/Vegetable_Oils77. Sridevi Gulla, Research Associate, Kavita Waghray, Professor, J.Nutrition ,Dietetics and Food science, Volume 2, Issue 1, 2012 78. Srinivasan K. Plant foods in the management of diabetes mellitus: spices as beneficial antidiabetic food adjuncts. Int J Food Sci Nutr . 2005;56(6):399-414.79. Suhashini Ernest and P. Kavitha* Department of Physics, Indra Ganesan College of Engineering, Tiruchirappalli 620012, India. *E-mail: pkavithaa@yahoo.com ijCEPr Vol. 2, No.2-3, 111-115, 2011 80. Sujatha R, Srinivas L. Modulation of lipid peroxidation by dietary components. Toxicol In Vitro . 1995;9(3):231-236.81. Tatum V , Chow CK 2000. Effects of processing and storage on fatty acids in edible oils. In: CK Chow (Ed.): Fatty Acids in Foods and Their Health Implications. New York: Marcel Dekker Inc., pp. 411-426.82. Tseng E, Kamath A, Morris ME. Effect of organic isothiocyanates on the P-glycoprotein- and MRP1-mediated transport of daunomycin and vinblastine. Pharm Res . 2002;19(10):1509-1515.83. Turgis M, Borsa J, Millette M, Salmieri S, Lacroix M. Effect of selected plant essential oils or their constituents and modified atmosphere packaging on the radiosensitivity of Escherichia coli O157:H7 and Salmonella typhi in ground beef. J Food Prot . 2008;71(3):516-521.84. Uhl M, Laky B, Lhoste E, Kassie F, Kundi M, Knasmller S. Effects of mustard sprouts and allylisothiocyanate on benzo(a)pyrene-induced DNA damage in human-derived cells: a model study with the single cell gel electrophoresis/Hep G2 assay. Teratog Carcinog Mutagen . 2003;(suppl 1):S273-S282.85. Velek J, Mikulcov R, Mkov K, Woldie KS, Link J, Davdek J. Chemometric investigation of mustard seed. Lebenson Wiss Technol . 1995;28(6):620-624.86. Walker SM, Fitzgerald M. Characterization of spinal alpha-adrenergic modulation of nociceptive transmission and hyperalgesia throughout postnatal development in rats. Br J Pharmacol . 2007;151(8):1334-1342.87. White J P 2000. Fatty Acids in Oilseeds. In: C K Chow (Ed.): Fatty Acids in Foods and Their Health Implications. New York: Marcel Dekker Inc., pp. 209-238.88. Yadav SP, Vats V, Ammini AC, Grover JK. Brassica juncea (Rai) significantly prevented the development of insulin resistance in rats fed fructose-enriched diet. J Ethnopharmacol . 2004;93(1):113-116.89. Yusuf MA, Sarin NB. Antioxidant value addition in human diets: genetic transformation of Brassica juncea with gamma-TMT gene for increased alpha-tocopherol content. Transgenic Res . 2007;16(1):109-113.