Processing Characteristics, Typical Components, and Biological Activities of Yellow Mustard Seed Oil

Yellow mustard seed oil (YMO, Brassica juncea ) is a distinctive traditional Chinese edible oil characterized by high erucic acid and unique glucosinolate (GLS) derivatives. This review systematically compares YMO and conventional rapeseed oil regarding extraction technologies, chemical composition, and physiological properties, highlighting distinct profiles in processing and bioactivity. YMO contains substantially higher erucic acid (42.8% vs. < 3% in canola oil) and tocopherols (38.32 mg/100 g vs. 9.00–13.00 mg/100 g), but lower phytosterols (400.52 mg/100 g vs. 631.98 mg/100 g). The refining of YMO requires stricter conditions (0.2% phosphoric acid degumming vs. hydration; 270°C deodorization vs. 253°C). The bioactive properties of YMO are mediated by erucic acid, polyphenols, GLSs and their metabolites. Besides, their mechanisms of action are thoroughly elucidated. This review provides a systematic theoretical basis for the optimization and industrial development of YMO‐based functional products.