Vegetos
(An International Journal of Plant Research & Biotechnology)
Potentiality of mustard seed extracts to reduce the biotic stress of weeds with enhancing yield of wheat plants
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Research Articles | Published: 26 May, 2025
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Keywords: Allelopathy, n Triticum aestivum L., Weed control, n Sinapis alban , Phenolic acids, Fatty acids, Oil, Canary grass, n Malva parvifloran , HPLC, GC-mass
Abstract
Two pot trials were conducted during the 2021-22 and 2022-23 winter seasons to assess the effectiveness of mustard seeds extracts (alcoholic mustard meal extract and mustard oil) in managing canary grass and mallow in wheat crops. The study hypothesized the herbicidal properties of alcoholic mustard meal extract and mustard oil extracted from mustard seed. Various extraction methods were employed, revealing that a mixture of methanol, ethanol and water with magnetic stirring followed by ultrasonic waves yielded the most abundant herbicidal extract of secondary bioactive metabolites. In a greenhouse setup, nine experimental treatments were arranged in a randomized complete block design, including foliar sprays of mustard oil and meal alcoholic extracts at concentrations of 0.5%, 1.0% and 1.5%. Control groups included healthy wheat plants and plots with only weeds. Results indicated that both mustard oil and meal extracts significantly reduced weed biomass, with higher concentrations leading to greater reductions. Specifically, mustard oil at lower concentrations proved more effective than higher concentrations of mustard meal extracts. Regarding wheat yield, mustard oil at 0.5% concentration demonstrated the best yield traits, which declined with increased concentration. Conversely, higher concentrations of mustard meal extracts positively influenced yield traits of wheat and grain quality. Notably, HPLC analysis confirmed the presence of beneficial phenolic acids in mustard meal extracts including ferulic, chlorogenic, ellagic acids. While, GC-mass analysis of mustard oil highlighted significant fatty acid content, including erucic, oleic, and linoleic acids.
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Author Information
Fats and Oils Department, Food Industries and Nutrition Research Institute, National Research Centre, Dokki, Giza, Egypt