Mustard seed extract suppresses hydrogen peroxide ranges in juice merchandise

Many commercially accessible drinks include a variety of vitamins related to varied well being advantages. Furthermore, these drinks include a mix of useful elements that is perhaps naturally current or formulated to enhance the well being advantages of those merchandise.

New methods are sometimes developed to boost the useful properties of drinks. These can embrace, as an illustration, the incorporation of helpful elements comparable to natural extracts, minerals, and nutritional vitamins or, conversely, the elimination of dangerous elements like fats and sugar.

Study: Demonstration of anti-oxidant properties of mustard seed (Brassica juncea) protein isolate in orange juice. Image Credit: Irina Ruchushkina /

Examine: Demonstration of anti-oxidant properties of mustard seed (Brassica juncea) protein isolate in orange juice. Picture Credit score: Irina Ruchushkina /


There are three sorts of useful drinks, of which embrace dairy-based drinks like probiotics, vegetable and fruit juices, in addition to sports activities and vitality drinks. These drinks primarily include chemical elements with antioxidant (AOXs) exercise.

A few of the frequent antioxidants current in these merchandise are polyphenolics, carotenoids, and ascorbic acid (AA). Regardless of the helpful impact of those useful elements, the presence of pro-oxidants (POXs) may cause hostile results, as POXs are concerned within the technology of hydrogen peroxide (H2O2) from mixtures of redox-active constituents like AA and polyphenols.

Many research have reported the synthesis of H2O2 polyphenolic-rich drinks together with espresso, inexperienced tea, and cocoa. Moreover, a excessive degree of H2O2 has been reported in some sports activities and vitality drinks whose foremost part is AA.

Just lately, researchers have reported that an aqueous extract of citrus peel may successfully cut back the degrees of H2O2 in catechin-enriched inexperienced tea. Curiously, in addition they discovered that the degrees of H2O2 in orange juice (OJ) are inversely related to the variety of proteins, dietary fiber, and unsaturated fats.

Proteins have distinctive potential as AOX components in meals, as they will scavenge reactive oxygen species (ROS) by means of a number of mechanisms together with discount of hydroperoxides, interactions with free radicals, and chelation of pro-oxidative metals.

Diluted H2O2 adversely impacts cells in vitro. Moreover, within the presence of transition metals and lightweight, H2O2 is transformed to hydroxyl radicals that may propagate free radical chain reactions. This response can irreversibly alter mobile DNA, lipids, and cell membranes.

Usually, the H2O2 ranges in AOX-rich useful drinks, comparable to fruit juices, are usually not monitored.

Concerning the research

In a current Food Chemistry research, researchers hypothesize that proteins with low dietary worth may very well be successfully used for AOX stabilization in OJ. On this research, scientists ready a protein-enriched extract of mustard seed (Brassica juncea) and evaluated its efficacy in opposition to the manufacturing of H2O2 in contemporary and thermally processed juice merchandise.

The proteins extracted from mustard seeds are generally known as mustard protein isolate (MPI). Thaumatin protein, which is current in lots of fruit juices, was used as a reference for comparative research.

Examine findings

The degrees of H2O2 in 16 commercially accessible fruit and vegetable juices that have been labeled as “fresh-like” and “thermally processed” have been analyzed. The researchers estimated the degrees of H2O2 to be between zero to 7.3 µM within the ‘contemporary’ juices and between zero and 15.0 µM within the processed juices. The best degree of H2O2 was noticed in processed mango and pineapple juices, whereas no H2O2 was recognized in contemporary pineapple juices.

MPI contained about 51% protein and 6.4 mg GAe/g Complete Strong (TS) whole reducible substances, which have been assumed to be secondary metabolites like polyphenolics. The dose-dependent suppression of H2O2 was noticed in each contemporary and thermally processed OJ within the presence of 0.1 mg/mL MPI after 24 hours. Nevertheless, such a discount course of didn’t happen in fruit juices containing the reference protein.

The mix of proteins wealthy in thiol-containing amino acids, comparable to methionine and cysteine, in addition to different antioxidant species in MPI, was discovered to successfully inhibit the autoxidation-mediated technology of H2O2 in OJ. This technique is also utilized to different commercially manufactured juices. 

Mustard seeds. Image Credit: Sunvic / ShutterstockMustard seeds. Picture Credit score: Sunvic / Shutterstock


Low ranges of H2O2 have been noticed in contemporary juice, whereas an elevated degree was present in processed juices. Furthermore, an inverse relationship between the protein content material in OJ and the degrees of H2O2 was noticed.

The present research reported that MPI can successfully suppress H2O2 properties with the reference protein present in the identical juice. Moreover, the MPI preparation used on this research contained further compounds comparable to polyphenolics and different extracted secondary metabolites that exhibited lowering properties.

The autoxidation response of useful drinks resulting in the manufacturing of H2O2 requires quick consideration. The elimination or discount of H2O2 in drinks by means of the usage of MPI with AOX properties presents a promising technique for industrial functions. 

Journal reference:
  • Bopitiya, D., Hearn, M. T. W., Zhang, J., & Bennett, L. E. (2022) Demonstration of anti-oxidant properties of mustard seed (Brassica juncea) protein isolate in orange juice. Meals Chemistry. doi:10.1016/j.foodchem.2022.133648.



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