Analytical study of the mineral fraction of mustard seed and mustard sauces

The mineral fraction of six mustards (whole seed or flour) and 40 mustard sauces has been determined by atomic absorption spectroscopy. Mineral macroelements (Na, K, Ca, Mg) and microelements (Cu, Fe, Mn, Zn) were studied in order to characterize these products in relation to their base seed: mustard. Potassium, calcium and magnesium were the major macroelements in mustard seeds, while higher levels of sodium were found in mustard sauces. By means of correlation and discriminant analysis, the samples have been grouped and classified. It is shown that all components of the mineral fraction are useful parameters for quality control analysis of mustard sauces.