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
Journal Title:World Journal of Pharmaceutical Research
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 prolonged 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 400
C, followed by collection of sample at every 20 oC interval. Then the sample s so collected were subjected to the HPTLC study. 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 300
oC and above, likewise some new bands also appeared
after a certain temperature range.