9 - Oil Nutrition and Utilization

Abstract

Canola was developed to take advantage of the positive nutritional properties of rapeseed oil without having the erucic acid content. Canola oil is defined as the oil derived from canola seed that contains low levels of erucic acid and glucosinolates. Nutritionally it is unique because of its fatty acid profile, having low levels of saturated fatty acids, high levels of monounsaturated fatty acids, and a significant level of n-6 and n-3 fatty acids. Canola oil also contains phytosterols and vitamin E that may contribute to its nutritional effects. Saturated fatty acids are important to nutrition because of their ability to elevate blood lipid levels in humans. The level of saturated fatty acids in canola is approximately 7%, thus making it an excellent choice when formulating diets to meet the low saturated fatty acid recommendation. Compared with corn or soybean oil, the level of saturated fatty acids in canola oil is approximately half. Canola oil is one of the richest sources of monounsaturated fatty acids, with traditional varieties containing approximately 60% of their fatty acids as monounsaturated fatty acid, primarily as oleic acid. Being the oil with a relatively high level of polyunsaturated fatty acids, canola oil also contains significant quantities of vitamin E and is particularly enriched in α-tocopherol.