Abstract
Rapeseed oil is commonly used as cooking oil in Bangladesh especially in the rural areas and traditionally used with other food items in urban societies. This study evaluated the biochemical properties and chromatographic picturesque of various rapeseed oils namely mustard (wild and hybrid), rai (wild and hybrid) and canola oil in both raw and fried state. The qualitative tests such as acid value, iodine value, peroxide value, saponification value, unsaponifiable matter and Rechert-Meissl value were determined to differentiate the better quality of these consumable oils. Among five types of rapeseed oils, canola oil could be the best choice for consumption due to its lower erucic acid (6%) and high polyunsaturated fatty acids content, while the erucic acid content of mustard (wild), mustard (hybrid), rai (wild) and rai (hybrid) were 51.56, 64.82, 56.31 and 67.98% respectively. Canola oil also had the lowest level of acid value, peroxide value, saponification value and Reichert Meissl value but higher level of iodine value. On the other hand, rai (hybrid) fried oil was the lowest quality of consumable oil in comparison with other forms of rapeseed oils. Raw seed oils were also better than fried oils. Key words: Rapeseed oils, qualitative test, gas-liquid chromatography (GLC).
Highlights
Rapeseed oil which is popularly known as mustard oil in Bangladesh is obtained from the seeds of the plant Brassica spp. nowadays, most of the people of Bangladesh use rapeseed oil especially in frying and dressing of food stuffs
According to the USDA (2009), rapeseed oil was the second most important edible oil in the world but it contains high levels of erucic acid (51.56-67.98%), which is poorly metabolized and fats could be accumulated in heart muscle and causes multiple organ dysfunctions especially heart and liver (O'Brien, 2008; Sahasrabudhe, 1977; Rahman et al, 2016), besides some fatty materials could be deposited in the adrenal gland and ovarian tissues leading to some serious troubles on human (Charlton et al, 1975)
Iodine value, peroxide value, saponification and Reichert Meissl value act as a parameter to expose the better quality of fats and oil
Summary
Rapeseed oil which is popularly known as mustard oil in Bangladesh is obtained from the seeds of the plant Brassica spp. nowadays, most of the people of Bangladesh use rapeseed oil especially in frying and dressing of food stuffs. In Bangladesh, people are habituated to consume soybean, palm and rice bran oil but they do not use olive, linseed, peanut, coconut or sunflower oil frequently. The modern trend of consuming rape seeds especially mustard oil in raw, fried and cooked form is increased day by day in the general people irrespective of economic status (Sarwar et al, 2014) but the nutritional quality of these oils are not assured. Marina et al (2008) demonstrated the chemical characteristics of few convenient seed oils namely mustard, coconut, peanut, olive, linseed, sesame and sunflower oil but the detailed chemical characteristics of these oils remain obscure. The objectives of this study were to publicize, determine and compare fatty acid profiles of different species of rapeseeds in both raw and fried form
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