Botany: Mustard Plant Constituents

Active Constituents of Mustard

• Mucilage is present in the epidermis of black mustard, which turns blue with Methylene Blue (MB).
• Fixed oil is present in the embryo of black mustard, which turns red with Sudan III.
• Black mustard contains approximately 29% protein, which turns yellow with picric acid.

Sulphur Glycosides in Mustard

• Sinigrin, a sulphur glycoside, is present in black mustard.
• Sinigrin reacts with myrosin enzyme in the presence of water to produce glucose and allyl-isothiocyanate, a volatile oily material responsible for the pungent taste.
• White mustard contains sinalbin, a sulphur glycoside, which reacts with myrosin enzyme in the presence of water to produce glucose and acrinyl-isothiocyanate, a non-volatile yellow liquid with a pungent taste.

Foenugreek Seeds

• Foenugreek seeds contain 23-25% protein, which is rich in lysine and tryptophan amino acids.
• Steroidal saponins are present in Foenugreek seeds.
• Over 50 volatile constituents have been detected in Foenugreek seeds, responsible for the flavor of Foenugreek.
• Alkaloids of the pyridine type, such as gentianine and trigonelline, are present in Foenugreek seeds.

Active Constituents of Mustard

• Mucilage is present in the epidermis of black mustard, which turns blue with Methylene Blue (MB).
• Fixed oil is present in the embryo of black mustard, which turns red with Sudan III.
• Black mustard contains approximately 29% protein, which turns yellow with picric acid.

Sulphur Glycosides in Mustard

• Sinigrin, a sulphur glycoside, is present in black mustard.
• Sinigrin reacts with myrosin enzyme in the presence of water to produce glucose and allyl-isothiocyanate, a volatile oily material responsible for the pungent taste.
• White mustard contains sinalbin, a sulphur glycoside, which reacts with myrosin enzyme in the presence of water to produce glucose and acrinyl-isothiocyanate, a non-volatile yellow liquid with a pungent taste.

Foenugreek Seeds

• Foenugreek seeds contain 23-25% protein, which is rich in lysine and tryptophan amino acids.
• Steroidal saponins are present in Foenugreek seeds.
• Over 50 volatile constituents have been detected in Foenugreek seeds, responsible for the flavor of Foenugreek.
• Alkaloids of the pyridine type, such as gentianine and trigonelline, are present in Foenugreek seeds.