Various concentrations of erucic acid in mustard oil and mustard
Wendlinger C, Hammann S, Vetter W (2014)
Publication Status: Published
Publication Type: Journal article, Original article
Publication year: 2014
Journal
Publisher: Elsevier Ltd
Book Volume: 153
Pages Range: 393-397
URI: https://www.sciencedirect.com/science/article/pii/S0308814613019419
DOI: 10.1016/j.foodchem.2013.12.073
Abstract
Erucic acid is a typical constituent of mustard or rape. Foodstuff with a high content of erucic acid is considered undesirable for human consumption because it has been linked to myocardial lipidosis and heart lesions in laboratory rats. As a result, several countries have restricted its presence in oils and fats. In this study, the erucic acid content in several mustard oils and prepared mustard samples from Germany and Australia was determined. Seven of nine mustard oil samples exceeded the permitted maximum levels established for erucic acid (range: 0.3–50.8%, limit: 5%). The erucic acid content in mustard samples (n = 15) varied from 14% to 33% in the lipids. Two servings (i.e. 20 g) of the mustards with the highest erucic acid content already surpassed the tolerable daily intake established by Food Standards Australia New Zealand. However, a careful selection of mustard cultivars could lower the nutritional intake of erucic acid.
Authors with CRIS profile
Simon Hammann
Juniorprofessur für Lebensmittelsicherheit und -qualität (am Henriette Schmidt-Burkhardt Lehrstuhl)
Involved external institutions
Germany (DE)How to cite
APA:
Wendlinger, C., Hammann, S., & Vetter, W. (2014). Various concentrations of erucic acid in mustard oil and mustard. Food Chemistry, 153, 393-397. https://doi.org/10.1016/j.foodchem.2013.12.073
MLA:
Wendlinger, Christine, Simon Hammann, and Walter Vetter. "Various concentrations of erucic acid in mustard oil and mustard." Food Chemistry 153 (2014): 393-397.
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