Rapeseed Hulls Fat Characteristics

Abstract

AbstractRapeseed hull which tends to be eliminated from the seeds before technological processing, contains considerable amounts of fat (14–19%). Neither the composition not the properties of the fat hve been known well so far hence the investigation to determine the possibilities of its utilization have been undertaken. The analysis of fat extracted with petroleum ether from thoroughly purified hulls of several varieties of rapeseed cultivated in Poland proved that it contained less triglycerides (ab. 10%), more polar fat (ab. 5%) and 2% of partial glycerides compared with the fat from cotyledones. Hull fat was also characterized by a considerably higher acid value as well as by a lower stability compared with cotyledones fat and whole rapeseeds fat. The established low quality of hull fat shows the possibilities of its non‐consumptive utilization and indicates that dehulling brings upon the improvement both of rapeseed meal as a feed and of raw fat.