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Mustard oil (fat) — Ingredient · Foodgeist
Ingredient
Mustard oil
fat
Aroma profile
Derived from this ingredient’s flavor compounds
pungent×4
fatty×4
sulphur×3
sickening×3
radish×2
wax×2
waxy×2
grass×2
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“The results showed that both the essential oil and oleoresin were able to reduce the oxidation rate of the mustard oil in the accelerated condition at 60 degrees C in comparison with synthetic antioxidants such as butylated hydroxyanisole and butylated hydroxytoluene at 0.02%.”
essential oil and oleoresin of Carum nigrum→reduce→oxidation rate of mustard oil
“In the absence of added dietary cholesterol, the addition of capric acid to the diet resulted in lower plasma total cholesterol, non-HDL-cholesterol and TAG concentrations, higher HDL-cholesterol concentrations, higher antioxidant enzyme activities in liver and brain and lower MDA concentrations in liver, brain and plasma.”
“In the absence of added dietary cholesterol, the addition of capric acid to the diet resulted in lower plasma total cholesterol, non-HDL-cholesterol and TAG concentrations, higher HDL-cholesterol concentrations, higher antioxidant enzyme activities in liver and brain and lower MDA concentrations in liver, brain and plasma.”
capric acid-enriched mustard oil→resulted in→higher antioxidant enzyme activities in liver and brain