Sterols, Phytoalexins (sinalexin, sinalbins A and B), steryl esters (mainly sitosterol and campesterol), and flavonoids are just a few of the chemical components found in mustard seeds (e.g., apigenin, chalcone). Sinapic acid, the enzyme myrosin (myrosinase), glucosinolate sinigrin (potassium myronate) and fixed oils (25–37%), primary glycerides of erucic, arachidic, nonadecanoic, eicosenoic, behenic, oleic and palmitic acids, make up the majority of brown mustard's constituents. Myrosin (myrosinase) hydrolyzes sinigrin to produce allyl isothiocyanate, glucose, and potassium bisulphate. The yield of allyl isothiocyanate from B. juncea ranges from 0.25 to 1.4 percent.