Effect of microwave pre-treatment on oil yield, bioactive compounds and oxidative stability of oil from white mustard (Sinapis alba L. cv. Warta) seeds

This study evaluates the effects of microwave pre-treatment (900 W, 0–8 min) on white mustard seeds ( Sinapis alba L.) of the Warta variety. Germination ability, oil yield, bioactive compounds, and quality parameters of oil extracted from the seeds were evaluated. Microwave exposure reduced germination due to heat-induced enzyme inactivation and cellular disruption. Oil yield peaked at 28.5% after 4 min of treatment. Microwave treatment led to an increase in key bioactive compounds, including phytosterols, plastochromanol-8, and especially canolol, culminating in a substantial rise in antioxidant activity (DPPH) to 70%. This enhanced antioxidant capacity also improved the oil’s oxidative stability, as evidenced by the TOTOX value decreasing from 29.4 (untreated seeds) to 17.6 (seeds after 8 min of microwave treatment). Microwave pre-treatment proves an effective, simple method to enhance oil recovery and bioactivity from Warta white mustard seeds. An 8-minute microwave treatment appears to be the most effective, due to the increase in antioxidant capacity and the reduction in the TOTOX value. The resulting oil is positioned as highly suitable for functional foods and nutraceuticals, despite the microwave pre-treatment compromising seed viability for germination purposes.