Abstract

ASSESSMENT OF HEATING EFFECT ON CHEMICAL CONSTITUENTS OF MUSTARD OIL THROUGH HPTLC PROFILING

A, Singh*, P. Raghaw , B. Dwivedi, R. Singh, P.Pant, M.M.Padhi

Abstract

Several studies have been carried out for chemical analysis of mustard oil, even chemical composition/ fatty acid composition of mustard has been established by using chromatographic and spectroscopic methods. As being essential food commodity, in Indian kitchens it is usually heated up for preparation of a variety of food stuffs. Owing to excessive heat or prolong continuous boiling, the chemical composition may be altered or the constituents of nutrient value may be decomposed or destroyed. In the present study the effect of heat/boiling on the chemical composition has been assessed. Authentic oil was heated up to 400oC, followed by collection of sample at every 20oC interval. Then the samples so collected were subjected to the HPTLC study. The HPTLC profiles were compared with each other as well as with the bands observed in the unheated sample. Some of the bands which were present in the unheated sample were absent after heating at 300oC and above, likewise some new bands also appeared after a certain temperature range.

Keywords: Mustard oil, HPTLC plates, phosphomolybdic acid.