Impact of Pretreatments on the Reduction of Allyl Isothiocyanate (AITC) Content in Mustard Seeds

Abstract

This research aimed to investigate the effect of pretreatments, that is, Heating, soaking in sodium chloride (NaCl) solution, and microwave exposure, on the AITC reduction. The optimization was through response surface methodology (RSM) utilizing the Box–Behnken design (BBD). The method examined heating time (10, 20, and 30 min), temperature (70°C, 80°C, and 90°C), and the addition of water per 250 g of seeds (500, 1000, and 1500 mL). Concurrently, the soaking method evaluated factors such as soaking time (12, 24, and 36 h), NaCl concentration (5%, 10%, and 15%), and water per 250 g of seeds (500, 1000, and 1500 mL). For Microwave treatment, the parameters were Power (180, 270, and 360 W), Temperature (40°C, 50°C, and 60°C), Time (1, 2, and 3 min). The most suitable for AITC reduction was found while heating treatment, where the AITC content was found to be 0.04% ± 0.01% at time (30 min), temperature (90°C), and addition of water per 250 g seeds (1000 mL). AITC content was measured as the dependent variable for treatment to assess the effectiveness of these conditions. The results indicate that heating tends to be the most efficient.