Talk:Mustard oil

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Offensive Photo[edit]

I'm pretty sure that the cow in that photo has a swastika on the side of it. It isn't relevant to this article, and may be seen by many as offensive. Perhaps it can be edited out or replaced with another photo. —Preceding unsigned comment added by 12.47.219.2 (talk) 17:51, 14 November 2009 (UTC)

The Swastika is a very deeply revered symbol in Hinduism that has been in continuous use for thousands of years. —Preceding unsigned comment added by 122.173.255.32 (talk) 14:54, 3 November 2010 (UTC)

the term "mustard oil"[edit]

I believe (but am not sure) that the the term "mustard oil" is used for two distinct oils:

  • the oil obtained after mixing ground mustard seeds with water (the way the condiment mustard is made), and then separating the oil from the remaining liquid. [I believe this is CAS 8007-40-7.]
  • the oil resulting from pressing mustard seeds

If true, the article should point this out, and should explain what kind of mustard oil is used for cooking in India. This EU opinion seems to refer to the first as "mustard oil", but the listed contents do not include erucic acid. AxelBoldt 23:58, 5 Mar 2005 (UTC)


I'm Indian & in our home, in day-to-day normal meal, mustard oil is used in all the curries that eaten with staple food (rice etc), & in few items , raw mustard oil is also used.

In the traditional processes ( bull-powered mills ) & small-scale oil-mils (that I saw), mustard-seeds are crushed & oil is extracted. I do-not know what is done inside big oil industries, but they also sell the same-type of oil.

The oil we use is from no-viewpoint "volatile" like essential oils. If the oil is kept in an open-pot, it will remain there for months after months (I've never tested how-long it can stay...but probably it would be there until it get rancid (denatured). Rajarshi Rit 15:38, 12 March 2016 (UTC) Rajarshi Rit 15:38, 12 March 2016 (UTC) — Preceding unsigned comment added by RIT RAJARSHI (talk •Rajarshi Rit 15:42, 12 March 2016 (UTC) contribs)


I believe the article is correct now. AxelBoldt 06:13, 16 January 2006 (UTC)
I think the article is not that clear yet as wikipedia could/should be, about the two different oils. It took me some reasonabale time and reading (first on other wikipedia pages and internet), before I now start realising that these two types of mustard-oil might be completely different.
http://en.wikipedia.org/wiki/Isothiocyanate#Biological_activity
http://en.wikipedia.org/wiki/Myrosinase#Myronsinase_activity
=> The Myrosinase's (actually it's a complex of different related enzymes) create different types of ITC's (=IsoThioCyanin's) from different precursors (type & amount depending on plant -sort & -part).
The ITC's are considered very healthy strong antioxidants and anti-carcinogic. The one in the 'Myrosinase fermented mustard oil type II destillate', is 92% Allyl-IsoThioCyanin (A-ITC). Similar ITC's are formed in similar way with myrosinase after chewing Brocoli, Brussels sprout, Water Cress, Garden Cress, etcetera. Allyl-ITC (most in brown mustard seed, yellow seeds create another ITC) is considered as the most irritative of them, but also effectively used in anti-cancer research treatments/trials (lung-cancer), where other ITC's can be effective too.
The 'average normal' mustard-oil is just the oil pressed from the seeds. As the wiki-pages state and as far that is 100% correct(?); (Allyl-) I.T.C. is only enzymatically formed after mixing with water. This would mean that 'normal mustard oil' practically doesn't contain Allyl-I.T.C. (the 92% compound of highly concentrated etheric 'type II destilled mustard oil'). The normal oil likely contains -compared to the seeds- much lesser Myrosinase enzyme and ITC precursors. If the oil is cooked; same destillation of Allyl-ITC happens, but now to get rid of it! And don't forget; these compounds can be very healthy too...
=> The destilled (Myrosinase fermented) 'type II mustard oil' contains almost only (92%) Allyl-IsoThioCyanine, where 'normal' mustard oil almost contains none & therefore isn't used to get A-ITC by destilling. The normal mustard oil is for a very high percentage glycerol connected to fatty-acids, where 'type II ferment destilled mustard oil' practically contains NO fatty acids nor glycerol. BUT: This normal mustard oil does contain Erucic acid, where the destilled ferment does not.
http://en.wikipedia.org/wiki/Erucic_acid
After reading all that info carefully, nothing indicates that erucic acid could be harmfull, except possibly high amounts only for lactating woman and babies. Smoke is death-cause-risk-factor nr.1 in many countries; of course they found out that all burned oil is carcinogenic! On the contrary; if it contains sufficient Allyl-ITC vapors, it does kill lung cancer cells, as long as it doesn't produce smoke.
I leave it up to a better writer/editor to incorporate parts of my review in the wiki! MM --84.81.213.44 (talk) 05:58, 9 December 2007 (UTC)

Are you certain about mustard regulations[edit]

Are you certain about mustard regulations being seen as a way to promote western canola because much of the oreiental mustard consumed comes from southern Saskatchewa, eastern Montana, and North Dakota. The growing season of canola vareis based on avaliable energay, and as such grows faster durring the longer summer days of central Saskatchewan but has a fewer varieties can be grown at higher risk in more southerly areas where it takes longer to grow. Mustard however takes 120 days to grow regardless of the amount of sunlight and is best suited to the longer growing season further south.

WikiProject Food and drink Tagging[edit]

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Health Effects[edit]

The information in the Health Effects section is very interesting, if true. We need citations of the various facts, especially where the text indicates studies. The text "It has been suggested..." needs to be changed to indicate the body/bodies or individual(s) who have made this suggestion. The conclusion that mustard oil may be protective needs to be directly cited or removed -- it can't be a conclusion we draw based on cited facts, it must be a conclusion drawn by a reliable source. --AdamRoach (talk) 18:15, 9 October 2008 (UTC)

Completely confused by this article. Online recipe calls for mustard oil so before purchasing I went to this site to read on this ingredient. It says, "Mustard oil is not allowed to be imported or sold in the U.S. for use in cooking, due to its high erucic acid content.[4]" But there are many online sites where Mustard Oil can be purchased including Amazon. So what on earth is going on. Please clarify this so that it has information of value to the consumer. Pughes (talk) 17:08, 31 August 2015 (UTC)

What does this mean?[edit]

What does this paragraph mean, anyway? I can't make any sense of it.

  "Including oils in the diet that are high in alpha-linolenic acid has been thought to protect the heart and to prevent cardiovascular disease, but recent reviews have cast doubt on this, finding only slightly positive outcomes or even negative outcomes.
  Two studies on health effects of mustard oil have been conducted in India, which had conflicting results. One found that mustard oil had no protective effect on the heart, and the authors reckoned that the benefits of alpha-linolenic acid were outweighed by the harm of erucic acid, while another study found that mustard oil had a protective effect, and the authors reckoned that the benefits of alpha-linolenic acid outweighed the harm of erucic acid."

First, the opening sentence is somewhat awkwardly phrased. Next, it would be better prose if you didn't repeat the exact same "and the authors reckoned that" phrase twice in a row; it's better to find another way of phrasing the same thing instead of repeating a phrase. But most importantly, it's the "alpha-linolenic acid" that is supposed to have a protective effect on the heart. This says that one study decided that mustard oil didn't have a protective effect on the heart, apparently because the benefits of the alpha-linlenic acid are outweighed by the presence of erucic oil. But then it goes on to say that the second study does have a protective effect, yet somehow the authors also reckoned that the presence of erucic oil outweighed the beneficial effects of the AL acid. If the toxic component outweighs the protective component in both cases, how can study find it "protective" and the other find it "not protective". Finding that it does protect the heart seems to inherently suggest that the benefits of the AL acid actually outweigh the possible toxicity of the erucic oil. If there's more to it, and this "protectiveness" they found (or didn't find) is actually related to something else, and the pros and cons of AL acid and erucic oil are another subject entirely, then it really needs to make that more clear, because it's not at all obvious to me by reading the text..45Colt 18:38, 9 August 2015 (UTC)

Please provide more informations[edit]

  • Mustard oil has a specific yellow-orange colour. What causes this colour?.
  • The statement "white mustard (Brassica hirta) does not yield allyl isothiocyanate, but a different and milder isothiocyanate"... what is that compound?
  • In black-mustard, allyl isothiocyanate...is it the only compound responsible for the pungent smell?
  • Why there is a large difference of smell of mustard oil with other related oils like rapeseed-oil, & other brassicaceae-vegetables like cauliflower, radish, etc?
  • Brassicaceae-vegetables, producing isothiocyanates, are known to interfere iodine-metabolism, termed Goitrogenic and forbidden by doctors in thyroid disease. (eg. cabbage, cauliflower, kohlrabi, turnip, radish, etc.) . But do mustard-oil fall in this category? I've never heard any doctor (at my surroundings) forbidden mustard oil to thyroid-disorder-patients. is this practice OK?
  • What lipids are present in mustard-oil, & what other-components are present in it?

Since it is an Encyclopedia; a detailed chemical composition should be provided, & more notes & corelated-links to be provided. Rajarshi Rit 15:07, 12 March 2016 (UTC) — Preceding unsigned comment added by RIT RAJARSHI (talkcontribs) Rajarshi Rit 15:13, 12 March 2016 (UTC)