Oils obtained by processing oil seeds; 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 composition of oil derived plants is not stable. Changes in the composition of fatty acids under different conditions affect 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 feeding, technological and processing values.
Erucic Acid Determination
“Erucic Acid”, a 22-carbon monounsaturated fatty acid, is found in high amounts in the seeds of many plants of the same family such as rapeseed and mustard. Erucic acid has shown toxic effects in animal experiments.
This has led to steps in the production of rapeseed oil, which does not contain erucic acid. This type of oil, which is called canola oil, has become an important oil that is still preferred today.
Rapeseed is classified according to the amount of erucic acid it contains:
- If it contains 45% - 60% "High Erucic Acid Rapeseed (HEAR)"
- If it contains 35% - 40%, "Rapeseed with Medium Erucic Acid"
- If it contains 0.03%, "Low Erucic Acid Rapeseed"
Within the scope of the Turkish Food Codex, the amount of Erucic Acid required in oils and in foods with more than 5% oil added is limited.