White mustard (Sinapis alba L.) seeds were investigated for their phenolic profile and antioxidant potential. Sinapic acid was identified in significant quantities, as sinapine, and also as methyl and ethyl sinapate, which are generally less reported in the literature. p-Hydroxybenzoic and sinapic acid were the main phenolic acids in both the free fraction and the fraction released from the soluble bound form, with higher p-hydroxybenzoic acid than sinapic acid. 4-Hydroxy-3-nitrophenylacetic acid and its alkyl esters were also identified. Among the flavonoids, the most abundant were quercetin and epicatechin. In addition to radical-scavenging activities, the mustard seed methanolic extract showed reducing power and chelating activity. On the basis of results of its effect in emulsion, bulk oil and oleogel oxidation assays and the polar nature of the principal antioxidant components, it would be best suitable in bulk oil and oleogel lipid systems, for the prevention of lipid peroxidation.

研究了白芥菜（Sinapis alba L.）种子的酚性和抗氧化能力。辛那克酸被大量鉴定为西那平，也鉴定为芥子酸甲酯和芥子酸乙酯，这在文献中通常较少报道。对羟基苯甲酸和芥子酸是游离级分和从可溶性结合形式释放的级分中的主要酚酸，其中p较高。-羟基苯甲酸比芥子酸。还鉴定了4-羟基-3-硝基苯基乙酸及其烷基酯。在类黄酮中，最丰富的是槲皮素和表儿茶素。除自由基清除活性外，芥菜籽甲醇提取物还显示出降低的能力和螯合活性。根据其在乳状液，散装油和油凝胶氧化试验中的作用结果以及主要抗氧化剂成分的极性性质，最适合在散装油和油凝胶脂质系统中预防脂质过氧化。