Determination of Fatty Acid Composition (Erucic Acid)
Determination of Fatty Acid Composition (Erucic Acid)
Oils obtained by processing oilseeds; It has an important place in terms of human nutrition and health. The composition and proportions of fatty acids affect the physical and chemical properties of oils.
The fatty acid compositions of the plants from which the oil is obtained are not constant. The variation of fatty acid composition under different conditions affects the quality of the oil. Distribution and position of fatty acids; The quality of an oil is related to the quality of the oil, its nutritional, technological and processing values.
Determination of Erucic Acid
Erucic Acid, a 22 carbon monounsaturated fatty acid, is found at high levels in the seeds of many plants from the same family, such as rapeseed and mustard. Toxic effects of erucic acid have been observed in animal experiments.
This has led to steps to be taken to produce rapeseed oil that does not contain erucic acid. This type of oil, called canola oil, has become an important oil that is preferred today.
Rapeseed is classified according to the amount of erucic acid it contains:
- "High Erucic Acid Rapeseed (HEAR)" if it contains 45% - 60%
- "Medium Erucic Acid Rapeseed" if it contains 35% - 40%
- “Low Erucic Acid Rapeseed” if it contains 0.03%
Within the scope of the Turkish Food Codex, the amount required to be contained in Erucic Acid, oils and foods with more than 5% fat added is limited.