Relationship Between Composition of Oilseed Processed Fractions and the Whole Oilseeds

Abstract

AbstractComparative analyses of inherent seed nutrient composition often are used to demonstrate ‘substantial equivalence’ between genetically modified (GM) and conventionally bred oilseed varieties. Risk assessment of genetically modified crops in food and feed applications is conducted typically with whole oilseed composition information. However, it is important to evaluate the composition of processed oilseed fractions to assure that the composition of the oilseed components is not compromised during processing. Oilseed processing methods can significantly affect the nutrient quality of oilseed fractions. Although advances in oilseed processing technology help maximize the nutrient quality of the constituents of processed oil and meal, few studies have documented the degree to which individual processed fractions compare to nutrient levels in corresponding raw oilseeds. In cases where a lack of substantial equivalence is suggested, such information should reveal whether any apparent differences are attributable to genetic modification or processing technology. This investigation employs a meta‐analysis of composition data from oilseeds and corresponding processed fractions that has been amassed over the last decade. Results of these analyses support the conclusion that positive associations may be expected between nutritional constituents in oilseeds and processed fractions from those oilseed samples. Therefore either source of these data may be used to establish similarities among modern crop varieties.