Preparation and physicochemical analysis of a traditional beverage based on D. Sophia

D. sophia, is an annual or biennial herb in the Cruciferaefamily and a member of the Brassicaceae family which goes by scientific names Descurainiasophia L. and Sisymbriumsophia L. Its beverage is one of the Iranian traditional beverages which have many uses in traditional medicine (Al-Jaber, 2011). The most important compound of the D. sophia seeds containsglucosinolates which include allylisothiocyanate, butyninisothiocyanate, cyano 3 and 4-epithiobutan, 5-methylthiopentanenitrile, 3phenylpropionitrile, 4-methylthio butyl isothiocyanate, and 2-phenylethyl isothiocyanate. Other compounds include palmitic fatty aci, linolenic acids, oleic acids, and stearic acids. The mineral compounds in the seed include sulfur, chlorine, phosphorus, iron, potassium, calcium, sodium, and magnesium. The seed also Journal of Herbal Dr ug