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  • Thu Nguyen,
  • Ruchira Nandasiri,
  • Olamide Fadairo,
  • Michael Eskin
Thu Nguyen
University of Manitoba Faculty of Agricultural and Food Sciences
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Ruchira Nandasiri
University of Manitoba

Corresponding Author:hewa.nandasiri@umanitoba.ca

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Olamide Fadairo
University of Manitoba Faculty of Agricultural and Food Sciences
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Michael Eskin
University of Manitoba
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Mustard seeds have been used since ancient times contributing great economic value to global agriculture. Canada, one of the world’s top producers, grows three main mustard varieties, white /yellow, (Brassica hirta/ Sinapis alba), black (Brassica nigra) and Oriental (Brassica juncea). Besides their high protein and lipid content, mustard varieties are a rich source of phenolic compounds. This review will cover mustard seed components including lipids, glucosinolates, and sinapates. The latter are the main phenolic compounds in mustard and include sinapine, sinapic acid and its conversion to canolol. The important bioactivities associated with mustard phenolics, has led to efforts to improve the methods for their extraction. The use of green technology is crucial for producing these phenolics while minimizing any detrimental effects to the environment. The important antioxidant and anticancer activities of these phenolics will also be reviewed.
31 May 2023Submitted to Journal of the American Oil Chemists' Society
31 May 2023Submission Checks Completed
31 May 2023Assigned to Editor
01 Jun 2023Review(s) Completed, Editorial Evaluation Pending
01 Jun 2023Reviewer(s) Assigned
06 Jul 2023Editorial Decision: Revise Major
01 Sep 20231st Revision Received
05 Sep 2023Submission Checks Completed
05 Sep 2023Assigned to Editor
05 Sep 2023Review(s) Completed, Editorial Evaluation Pending
07 Sep 2023Reviewer(s) Assigned