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Mustard Oilseed Cake: Chemical Compounds and Nematicidal Potential Publisher



Abedini A1 ; Alizadeh AM2 ; Hosseini H3 ; Sadighara P1
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Authors Affiliations
  1. 1. Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
  3. 3. Department of Food Sciences & Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Source: Oilseed Cake for Nematode Management Published:2023


Abstract

This chapter discusses mustard oilseed cake’s physical, chemical and nematicidal properties. Features include amino acid profile, antioxidant compounds, dry matter, crude protein, ether extract, crude fiber, and ash. In addition, this chapter investigates to allergenicity, toxicity, and anti-nutrients of mustard oilseed cake (MSC). This book chapter covers the active ingredients of MSC and their impact on the nematode population. The nematicidal mechanism of active compounds is also discussed. The MSC has been used to reduce the nematode population in infested plants, namely mung bean, pigeon pea, soybean, cabbage, cauliflower, chili, eggplant, okra, and tomato. Active compounds, phenolic compounds, antioxidants, terpenes, and volatile compounds had the highest nematicidal effects. The highest impact of MSC has been found against the root-knot nematode Meloidogyne incognita. © 2024 selection and editorial matter, Faheem Ahmad, and Rakesh Pandey; individual chapters, the contributors.
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