• Abbey L, Udenigwe C, Mohan A, Anom E (2017) Microwave irradiation effects on vermicasts potency, and plant growth and antioxidant activity in seedlings of Chinese cabbage (Brassica rapa subsp.pekinensis). J Radiat Res Appl Sci 10:110–116.https://doi.org/10.1016/j.jrras.2017.01.002

  Article CAS  Google Scholar 

• Alajaji SA, El-Adawy TA (2006) Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. J Food Compos Anal 19:806–812

  Article CAS  Google Scholar 

• AOAC (2000) Official methods of analysis of AOAC International (17th edn), Association of Official Analytical Chemists, USA

• Azadmard-Damirchi S, Habibi-Nodeh F, Hesari J, Nemati M, Fathi Achachlouei B (2010) Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed. Food Chem 121:1211–1215

  Article CAS  Google Scholar 

• Backer H, Frank O, De Angells B, Feingold S (1980) Plasma tocopherol in man at various times after ingesting free or ocetylaned tocopherol. Nutr Rep Int 21:531–536

  Google Scholar 

• Bandoniene D, Pukalskas A, Venskutonis PR, Gruzdiene D (2000) Preliminary screening of antioxidant activity of some plant extracts in rapeseed oil. Food Res Int 33:785–791

  Article CAS  Google Scholar 

• Chauhan JS, Tyagi P, Tyagi MK (2002) Inheritance of erucic acid content in two crosses of Indian mustard. SABRAO J Breed Genet 34:19–26

  Google Scholar 

• Chen QC, Betty WL (2003) Separation of phytic acid and other related inositol phosphates by high-performance ion chromatography and its applications. J Chromatogr A 1018:41–52

  Article CAS  Google Scholar 

• Gaikwad NN, Yedle VH, Yenge G, Suryavanshi S, Babu KD, Pal RK, Sarkar S (2017) Effect of microwave pretreatment on extraction yield of pomegranate seed (cv. Bhagwa) oil. Int J Chem Stud 5:1291–1294

  Google Scholar 

• Haug W, Lantzsch HJ (1983) Sensitive method for the rapid determination of phytate in cereals and cereal products. J Sci Food Agric 34:1423–1426

  Article CAS  Google Scholar 

• Jan SA, Shinwari ZK, Malik M, Ilyas M (2018) Antioxidant and anticancer activities ofBrassica rapa: a review. MOJ Biol Med 3:175–178

  Google Scholar 

• Jesch ED, Carr TP (2017) Food ingredients that inhibit cholesterol absorption. Prev Nutr Food Sci 22:67–80

  CAS PubMed PubMed Central  Google Scholar 

• Kamal-Eldin A (2006) Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils. Eur J Lipid Sci Technol 58:1051–1061.https://doi.org/10.1002/ejlt.200600090

  Article CAS  Google Scholar 

• Khattab R, Goldberg E, Lin L, Thiyam U (2010) Quantitative analysis and free radical scavenging activity of chlorophyll, phytic acid, and condensed tannins in canola. Food Chem 122:1266–1272

  Article CAS  Google Scholar 

• Kittiphoom S, Sutasinee S (2015) Effect of microwaves pretreatments on extraction yield and quality of mango seed kernel oil. Int Food Res J 22:960–964

  CAS  Google Scholar 

• Ko SN, Kim CJ, Kim CT, Kim H, Chung SH, Lee SM, Yoon HH, Kim IH (2003) Changes of vitamin E content in rice bran with different heat treatment. Eur J Lipid Sci Technol 105:225–228

  Article CAS  Google Scholar 

• Kumar S, Chauhan JS, Andy A, Meena ML (2010) Pattern of glucosinolate changes in Indian mustard (Brassica juncea L.) during different developmental stages. Indian J Plant Physiol 15:69–72

  Google Scholar 

• Kumar MSS, Mawlong I, Nanjundan J, Aravind J, Singh D (2017) Variation in β-carotene and other antioxidants among different species of oilseedBrassica. Indian J Agric Biochem 30:129–134.https://doi.org/10.5958/0974-4479.2017.00021.1

  Article CAS  Google Scholar 

• Mawlong I, Kumar MSS, Gurung B, Singh KH, Singh D (2017) A simple spectrophotometric method for estimating total glucosinolates in mustard de-oiled cake. Int J Food Prop 20:3274–3281.https://doi.org/10.1080/10942912.2017.1286353

  Article CAS  Google Scholar 

• Mensor LL, Menezes FS, Leitao GG, Reis AS, Santos TCD, Coube CS, Leitao SG (2001) Screening of Brazilian plant extracts for antioxidant activity by the use of DPPH free radical method. Phytother Res 15:127–130

  Article CAS  Google Scholar 

• Mubarak AE (2005) Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes. Food Chem 89:489–495

  Article CAS  Google Scholar 

• Niu Y, Rogiewicz A, Wan C, Guo M, Huang F, Slominski BA (2015) Effect of microwave treatment on the efficacy of expeller pressing ofBrassica napus rapeseed andBrassica juncea mustard seeds. J Agric Food Chem 63:3078–3084.https://doi.org/10.1021/jf504872x

  Article CAS PubMed  Google Scholar 

• Pitchai K (2011) Electromagnetic and heat transfer modelling of microwave heating in domestic ovens. Dissertation and Theses in Food Science and Technology, Paper 38. University of Nebraska-Lincoln.http://digitalcommons.unl.do/foodscidiss/38/. Accessed on 10 Dec 18

• Prieto P, Pineda M, Aguilar M (1999) Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Anal biochem 269:337–341

  Article CAS  Google Scholar 

• Raboy V (2001) Seeds for a better future: ‘low phytate’ grains help to overcome malnutrition and reduce pollution. Trends Plant Sci 10:458–462

  Article  Google Scholar 

• Rao AV, Rao LG (2007) Carotenoids and human health. Pharmacol Res 55:207–216

  Article CAS  Google Scholar 

• Sathya M, Sumathi P, John Joel A (2014) A simple and rapid screening technique for grain β-carotene content in pearl millet through spectrophotometric method. Afr J Agric Res 9:572–576.https://doi.org/10.5897/AJAR2013.8296

  Article CAS  Google Scholar 

• Sebei K, Boukhchina S, Kallel H (2007) Evolution of tocopherols in relation of unsaturated fatty acids during maturation of seeds of rapeseed (Brassica napus L.). C R Biol 330:55–61

  Article CAS  Google Scholar 

• Sharafi Y, Majidi MM, Goli SAH, Rashidi F (2015) Oil content and fatty acids composition inBrassica species. Int J Food Prop 18:2145–2154

  Article CAS  Google Scholar 

• Siger A, Witulska MG, Broda IB (2017) Antioxidant (tocopherol and canolol) content in rapeseed oil obtained from roasted yellow seededBrassica napus. J Am Oil Chem Soc 94:37–46

  Article CAS  Google Scholar 

• Szydłowska-Czerniak A, Tułodziecka A (2014) Antioxidant capacity of rapeseed extracts obtained by conventional and ultrasound-assisted extraction. J Am Oil Chem Soc 91:2011–2019

  Article  Google Scholar 

• Szydłowska-Czerniak A, Bartkowiak-Broda I, Karlović I, Karlovits G, Szłyk E (2011) Antioxidant capacity, total phenolics, glucosinolates and colour parameters of rapeseed cultivars. Food Chem 127:556–563

  Article  Google Scholar 

• Uquiche E, Jeréz M, Ortíz J (2008) Effect of pretreatment with microwaves on mechanical extraction yield and quality of vegetable oil from Chilean hazelnuts (Gevuina avellana Mol). Innov Food Sci Emerg Technol 9:495–500

  Article CAS  Google Scholar 

• Valentová O, Novotná Z, Svoboda Z, Pejchar P, Káš J (2002) Influence of microwave treatment on the quality of rapeseed oil. J Am Oil Chem Soc 79:1271

  Article  Google Scholar 

• Zhou Q, Yang M, Huang F, Zheng C, Deng Q (2013) Effect of pretreatment with dehulling and microwaving on the flavour characteristics of cold-pressed rapeseed oil by GC–MS–PCA and electronic nose discrimination. J Food Sci 78:961

  Article  Google Scholar 

Download references