Overview
ISO 1237:1981 - Mustard seed - Specification is an International Organization for Standardization (ISO) standard that defines quality, testing and handling requirements for dried mustard seed (Sinapis alba, Brassica nigra, Brassica juncea). The standard covers product description, sampling, analytical methods, packing and marking, and includes five informative annexes on laboratory test procedures and storage/transport recommendations.
Key Topics and Requirements
- Product scope: Dried, clean, whole and mature mustard seeds from white, black and Indian mustard species.
- Acceptable limits:
- Extraneous matter: max 0.7% (m/m) by ISO 927 method.
- Damaged/shrivelled seeds: max 2% (m/m).
- Chemical/physical characteristics (as specified in the standard):
- Loss in mass at 103 °C (moisture): max 10% (Annex A).
- Total ash (dry basis): max 6.5% (ISO 928).
- Acid‑insoluble ash (dry basis): max 1.8% (ISO 930).
- Non‑volatile ether extract (dry basis): min 28% (ISO 1108).
- Allyl isothiocyanate: minimum levels specified for B. nigra and B. juncea (Annex B).
- p‑Hydroxybenzyl isothiocyanate (sinalbin derivative): minimum level for S. alba (Annex C and D).
- Testing methods: Annex A–D provide validated laboratory procedures:
- Annex A - loss in mass at 103 °C (moisture determination).
- Annex B - determination of allyl isothiocyanate (entrainment distillation and titration).
- Annex C - p‑hydroxybenzyl isothiocyanate by colorimetric method; Annex D covers argentimetric method.
- Annex E - storage and transport recommendations.
- Sampling and sample preparation: referenced to ISO 948 and ISO 2025; grinding and analysis protocols specified.
Applications and Who Uses It
- Spice and condiment manufacturers - to set raw material acceptance criteria and ensure consistent sensory and chemical quality.
- Quality assurance / QC laboratories - use annexed test methods to verify moisture, ash, oil content and characteristic isothiocyanates (key flavour/pungency markers).
- Packers, exporters and import inspectors - apply packing, marking and labelling requirements and check conformity for trade and regulatory compliance.
- Food ingredient purchasers and formulators - to specify ingredient quality for mustard products (mustard paste, oil extraction, seasonings).
- Research and product development - standard analytical methods support comparative studies and shelf‑life assessments.
Related Standards
- ISO 927 - Determination of extraneous matter (spices and condiments)
- ISO 928 - Determination of total ash
- ISO 930 - Determination of acid‑insoluble ash
- ISO 948 - Sampling of spices and condiments
- ISO 1108 - Determination of non‑volatile ether extract
- ISO 2025 - Preparation of ground sample for analysis
ISO 1237:1981 remains a practical reference for mustard seed specification, blending laboratory test methods with handling, packing and trade-related requirements to support consistent quality and safe commerce.