Mustard (Sinapsis species, Brassica alba, Brassica nigra and others) belongs to the Brassicaceae family and is an oily vegetable crop from which oil and seeds are mainly obtained.
Yellow mustard is obtaided by Brassica alba plant.
Parts & commercial forms: whole seeds, meal/flour, prepared mustard (paste or liquid condiment), mustard oil (edible only from low-erucic cultivars), press cakes (defatted meal).
Common name: Mustard
Cultivated species:
Sinapis alba L. — White or yellow mustard
Brassica juncea (L.) Czern. — Brown or Indian mustard
Brassica nigra (L.) W.D.J. Koch — Black mustard
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Order: Brassicales
Family: Brassicaceae
Genera: Sinapis, Brassica
Species:
Cultivation and growth conditions
Climate:
Mustard prefers temperate to cool climates. It is a relatively hardy crop with good tolerance to low temperatures in the early stages. Moderate temperatures promote rapid germination and uniform growth, while excessively hot summers may induce early flowering and reduce seed yield.
Sun exposure:
Mustard requires full sun, which ensures proper vegetative development and optimal production of flowers and seed pods (siliques).
Soil:
The crop adapts to a wide range of soils but performs best in fertile, well-drained, medium-textured soils with a pH between 6.0 and 7.5. Waterlogging should be avoided to prevent root problems. Soils rich in organic matter support more vigorous plant growth.
Irrigation:
Mustard has moderate water requirements. Soil moisture should be kept reasonably constant during germination and flowering. Excess water in the later stages may favor diseases or cause lodging of the plants.
Temperature:
Germination: optimal between 10 and 20 °C
Vegetative growth: 15–25 °C
Temperatures above 30 °C can hasten maturation and reduce seed production
Fertilization:
Mustard responds well to balanced fertilization:
Nitrogen: promotes initial vegetative growth, but should be applied in moderate amounts to avoid excessive foliage at the expense of seeds.
Phosphorus: supports root development and flowering.
Potassium: important for seed formation and stress resistance.
Sulfur availability in the soil is particularly important, as it is involved in the synthesis of glucosinolates, the characteristic sulfur compounds of the Brassicaceae family.
Crop care:
Hoeing and shallow cultivation to control weeds and improve soil aeration.
Mulching may be used to limit weed growth and conserve moisture.
Preventive control of flea beetles and lepidopteran larvae, which frequently attack crucifer crops.
Monitoring for common fungal diseases such as molds and leaf spots.
Harvest:
Harvest takes place when plants turn yellow and the pods begin to dry. Cutting and threshing must be carried out carefully, since mature siliques can open easily and shed the seeds. Seeds should be dried to around 10% moisture to ensure safe storage.
Propagation:
Mustard is propagated by seed. Sowing is carried out in spring or late summer, depending on the species and local climate conditions. Rotating mustard with cereals or legumes is recommended to reduce the build-up of pests and diseases typical of Brassicaceae.
Caloric value (indicative)
Seeds: ~500–520 kcal per 100 g.
Prepared mustard (condiment): ~60–120 kcal per 100 g (depends on water, salt, sugar/acid).
Mustard oil: ~884 kcal per 100 g.
Seed composition (typical, per 100 g)
Fat: ~36–40 g (see lipid profile)
Protein: ~24–26 g (albumins/globulins; good EAA profile)
Carbohydrate: ~28 g (with fiber ~12 g)
Ash/Micronutrients: Ca, Mg, K, P, Fe, Zn; sulfur-containing metabolites characteristic of Brassicaceae
Mustard oil profile (low-erucic, edible types)
MUFA (MonoUnsaturated Fatty Acids—generally heart-friendly): oleic C18:1 and eicosenoic C20:1 together ~55–65% (erucic C22:1 is low in edible cultivars).
PUFA (PolyUnsaturated Fatty Acids—beneficial, balance with Ω-3): linoleic C18:2 (Ω-6) ~15–25%, ALA C18:3 (Ω-3) ~6–12%.
SFA (Saturated Fatty Acids—best in moderation): palmitic + stearic ~5–8%.
Key phytochemistry & aroma precursors
Glucosinolates: sinigrin (brown/black → allyl isothiocyanate, AITC, hot/pungent), sinalbin (yellow → p-hydroxybenzyl isothiocyanate, milder).
Myrosinase: endogenous enzyme that hydrolyzes glucosinolates upon water activation, releasing isothiocyanates (pungency), thiocyanates, traces of nitrite.
Mucilage: hydrophilic polysaccharides that provide thickening/emulsifying in pastes.
Sensory & techno-functional properties
Sharp heat/pungency from AITC (more intense in brown/black; yellow is milder/sweeter).
Emulsification: mustard flour improves stability of mayonnaise/dressings and wetting of powders.
Antimicrobial: isothiocyanates inhibit yeasts/bacteria → useful in pickles/brines.
Antioxidant: phenolics/peptides can delay lipid oxidation in meats and sauces.
Manufacture & processing
Meal/flour: milling of seeds (with or without defatting); particle size controls enzyme–substrate contact and heat release.
Prepared mustard: seed/meal + water (activates myrosinase) + acid (vinegar/wine) + salt, optional sugar/spices. pH and maturation time tune aroma and heat.
Oil: cold-pressed or solvent-extracted; for edible use, select low-erucic cultivars meeting regulatory limits (similar to canola standards).
Applications
Culinary: table mustards, rubs for meats, emulsions (mayonnaise, vinaigrettes), pickles; whole seeds in curries and pickling mixes.
Bakery: mustard flour for flavor, mild antimicrobial effect (rope/spoilage control).
Industrial: ready sauces, seasoned snacks, preservation “hurdle” with salt/acid.
Nutrition & health
Seeds supply protein, fiber, and minerals; energy dense due to oil content.
Isothiocyanates drive sensory and some preservative effects; as with other Brassicaceae, chronic excess of glucosinolates can be goitrogenic (thyroid iodine interplay)—unlikely at typical culinary intakes.
Oil (low-erucic) offers a favorable MUFA/PUFA balance; suitable for dressings and moderate-heat cooking.
Safety, allergens & regulatory
In the EU, mustard is a major allergen: mandatory declaration for seeds, flours, extracts, and oils with residual proteins.
Irritation: AITC can induce lacrimation, rhinitis, and contact dermatitis; avoid aerosols/concentrated vapors.
Erucic acid (C22:1): traditional high-erucic oils are restricted due to myocardial lipidosis risk; use low-erucic edible grades compliant with EU/FAO/WHO limits.
Cross-reactivity: possible in those allergic to other Brassicaceae or certain pollens.
Quality & storage
Seeds/flour: airtight, cool/dry/dark; mill close to use for maximum pungency.
Prepared mustard: keep sealed and dark; AITC volatilizes over time, reducing heat.
Oil: protect from light/oxygen (PUFA) and odors; shelf life similar to other high-oleic oils.
Troubleshooting
Weak heat in condiment: increase activation water, adjust pH (too low pH quickly inactivates myrosinase), extend cold maturation.
Sauce separation: raise mustard flour to 0.2–0.6%, add lecithin, or adjust viscosity.
Excess bitterness: favor yellow mustard (sinalbin), temper reaction time/temperature, balance with sugar/honey.
Sustainability & supply
Grown in temperate/continental climates (Canada, EU, India). Consider crop rotations, prudent nitrogen inputs, disease control; organic and residue-controlled chains are available.
Studies
Oily crops contain high levels of tocopherols, which prevent the oxidation of lipids and thus contribute to improving the longevity of the seeds (1).
Because of their non-polar nature, tocopherols become part of seed oil after oil extraction, where they play a key role as antioxidants in vitro and in vivo. In vitro, tocopherols are the main compounds that protect the oil from lipid peroxidation, which causes the absence of flavors and the reduction of shelf life (2).
In vivo activity of tocopherols is exercised in the human or animal body after they are consumed in the diet or in vitamin supplements, where they protect cells from oxidative stress (3).
Mustard contains substances of interest for human health such as (4) :
- Erucic acid
- Vitamin E
- Alpha tocopherol
- Gamma tocopherol
The fatty acid profile in yellow mustard (Brassica alba) is dominated by erucic acid with 6.87%, followed by oleic acid with 5.08% and linoleic acid with 1.87%, while in black mustard (Brassica nigra) the predominant fatty acid is oleic with 22.96%, followed by linoleic with 6.63% and linolenic with 3.22% (5).
Safety
Mustard has been commonly used in homeopathic and traditional medicines, where it is believed to have anti-microbial and anti-inflammatory properties and in the treatment of ailments ranging from arthritis to respiratory congestion. This case highlights the potential danger of misuse of homeopathic homeopathic DIY remedies such as mustard powder (6).
Mustard studies
References_________________________________________________________________________
(1) Sattler SE, Gilliland LU, Magallanes-Lundback M, Pollard M, DellaPenna D Vitamin E is essential for seed longevity and for preventing lipid peroxidation during germination. Plant Cell. 2004 Jun; 16(6):1419-32.
(2) Shahidi F, Zhong Y Lipid oxidation and improving the oxidative stability.
Chem Soc Rev. 2010 Nov; 39(11):4067-79.
Abstract. Lipids are a major component of food and important structural and functional constituents of cells in biological systems. However, this diverse group of substances is prone to oxidation through various pathways. Their oxidative stability depends on a number of intrinsic and extrinsic factors, including the unsaturation of their fatty acids, composition of minor components, environment conditions, delivery techniques and use of antioxidants, among others. Lipid oxidation has detrimental effects on both food quality and human health, and efforts must be made to minimize oxidation and improve oxidative stability of lipid products. Antioxidant strategy has been successfully employed in the food industry for quality preservation of the food products and in the medicinal industry for risk reduction of numerous oxidative stress-mediated diseases. This tutorial review will provide important knowledge about lipid oxidation, including the mechanism and factors involved in oxidation, as well as strategies for improving oxidative stability of lipids.
(3) Galli F, Azzi A Present trends in vitamin E research. Biofactors. 2010 Jan-Feb; 36(1):33-42.
Abstract. Nearly after one century of research and thousands of publications, the physiological function(s) of vitamin E remain unclear. Available evidence suggests a role in cell homeostasis that occurs through the modulation of specific signaling pathways and genes involved in proliferative, metabolic, inflammatory, and antioxidant pathways. Vitamin E presence in the human body is under close metabolic control so that only alpha-tocopherol and, to a lower extent, gamma-tocopherol are retained and delivered to tissues. Other vitamin E forms that are not retained in the body in significant amounts, exhibit responses in vitro that are different form those of alpha-tocopherol and may include tumor cell specific toxicity and apoptosis. These responses provide a therapeutic potential for these minor forms, either as such or metabolically modified, to produce bioactive metabolites. These cellular effects go beyond the properties of lipophilic antioxidant attributed to alpha-tocopherol particularly investigated for its alleged protective role in atherosclerosis or other oxidative stress conditions. Understanding signaling and gene expression effects of vitamin E could help assign a physiological role to this vitamin, which will be discussed in this review. Besides vitamin E signaling, attention will be given to tocotrienols as one of the emerging topics in vitamin E research and a critical re-examination of the most recent clinical trials will be provided together with the potential use of vitamin E in disease prevention and therapy.
(4) García-Navarro E, Fernández-Martínez JM, Pérez-Vich B, Velasco L. Genetic Analysis of Reduced γ-Tocopherol Content in Ethiopian Mustard Seeds. ScientificWorldJournal. 2016;2016:7392603. doi: 10.1155/2016/7392603.
Abstract. Ethiopian mustard (Brassica carinata A. Braun) line BCT-6, with reduced γ-tocopherol content in the seeds, has been previously developed. The objective of this research was to conduct a genetic analysis of seed tocopherols in this line. BCT-6 was crossed with the conventional line C-101 and the F1, F2, and BC plant generations were analyzed. Generation mean analysis using individual scaling tests indicated that reduced γ-tocopherol content fitted an additive-dominant genetic model with predominance of additive effects and absence of epistatic interactions. This was confirmed through a joint scaling test and additional testing of the goodness of fit of the model. Conversely, epistatic interactions were identified for total tocopherol content. Estimation of the minimum number of genes suggested that both γ- and total tocopherol content may be controlled by two genes. A positive correlation between total tocopherol content and the proportion of γ-tocopherol was identified in the F2 generation. Additional research on the feasibility of developing germplasm with high tocopherol content and reduced concentration of γ-tocopherol is required.
(5) Mejia-Garibay B, Guerrero-Beltrán JÁ, Palou E, López-Malo A. Physical and antioxidant characteristics of black (Brassica nigra) and yellow mustard (Brassica alba) seeds and their products. Arch Latinoam Nutr. 2015 Jun;65(2):128-35.
Abstract. The composition, some physical properties (density, refraction index, and color), antioxidant capacity (DPPH), and fatty acid profile of seeds of black (Brassica nigra) or yellow mustard (Brassica alba) were evaluated, as well as for their oils and residues from oil extraction. Density of the black and yellow mustard oils were 0.912 ± 0.01 and 0.916 ± 0.01 g/mL, respectively; their refraction indexes were 1.4611 ± 0.01 and 1.4617 ± 0.01, respectively; being not significantly different (p > 0.05) between two mustards. Color parameters of the black and yellow mustard oils presented greenish-yellow tones and reddish-yellow tones, respectively; regarding antioxidant activities, these ranged from 25 mg equivalents of Trolox/100 gin the yellow mustard oil to 1,366 mg equivalents of Trolox/100 g in the residues from oil extraction of black seed mustard. The fatty acid profile of the black mustard seed revealed that its predomipant fatty acid is oleic (22.96%), followed by linoleic (6.63%) and linolenic (3.22%), whereas foryellow mustard seed the major fatty acid is erucic (6.87%), followed by oleic (5.08%) and linoleic (1.87%) acids.
(6) Tartar DM, Sharon VR. Second degree burn to mustard powder. Dermatol Online J. 2017 Jan 15;23(1). pii: 13030/qt85q7r4wx.
Abstract. Mustard seeds and powder are commonly used inhomeopathic and traditional medicines, in whichthey are believed to have both anti-microbial andanti-inflammatory properties. They are thereforeutilized in the treatment of conditions ranging fromarthritis to respiratory congestion. Herein, we presenta patient with a second degree burn who usedmustard powder in the form of a mustard plasterto treat chest congestion. She experienced seconddegree burn wounds to the lower neck and chest, andrecovery with complete re-epithelialization followingtopical silver sulfadiazine, liberal emollient therapy,and triamcinolone ointment. This case highlightsthe potential danger of inappropriate use of topicalhomeopathic remedies such as mustard powder anddetails a successful treatment regimen.
Mustard 
Aphids
