Ultrasonic Studies on Mustard Oil: A Critical Review

A critical review on ultrasonic studies of mustard oil gives an insight into the Physico ?Chemical and Dynamic properties of mustard oils. Heart-friendly oil should be cholesterol- and trans-fat free, low in saturated fats and high in monounsaturated fat (MUFA) and polyunsaturated fat (PUFA), a high smoking point and also it should have an ideal N6 to N3 acids ratio very essential for healthy heart. Mustard oil meets all these criteria and that's why it is the best cooking oil. 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 reviewfocuses on the compositional study of physico-chemical properties for mustard oil andits beneficial applications using traditional and ultrasonic method. Over last decade less works have been done in evaluation of physico-chemical for a wide variety of mustard oil using ultrasonic technique. Mustard oil has widely consumed in lipid source for everyday food product provide characteristics flavour and textures, primarily in north and east India for centuries. Mustard oil from Brassica nigra contains 30 per cent protein, calcium, phytins, phenolics and natural anti-oxidants. There are two important reasons of its parametric studies, firstly for nutritional value and secondly for bio fuel product. An Ultrasonic technique is powerfulcurrent analytical technique that can be used for the characterization of fat & oils. It has advantages over many of the traditional techniques used in material characterizations. It is non- destructive and non-invasive capable of rapid and precise measurement. It is relatively inexpensive and can be used in systems which are optically opaque or electrically non-conducting. 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 oil has 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. The mustard oil has a distinctive pungent taste, characteristic of all plants in the mustard (Brassica) family. Mustard oil is the safest oil and as good as any other edible oil for our heart. A study by WHO recommends N3/N6 ratio of 45 which is almost closer to mustard oil.