Determination of Erucic Acid Content in Traditional and Commercial Mustard Oils of Bangladesh by Gas- Liquid Chromatography
Advances in Biochemistry
Volume 2, Issue 1, February 2014, Pages: 9-13
Received: Dec. 28, 2013;
Published: Feb. 20, 2014
Views 3762 Downloads 416
Md. Tanvir Sarwar, Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh
Md. Hafizur Rahman, Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh
Md. Salim Raza, Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh
Shakh M. A. Rouf, Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh
Md. Nazibur Rahman, Department of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka-1342, Bangladesh
The modern trend of consuming mustard oil in raw, fried and cooked forms is increasing day by day in the general people irrespective of economic status in Bangladesh. But unfortunately they are not aware of the adverse effects of this oil. Because, mustard oils have been evidenced to have high level of erucic acid and erucic acid has been evidenced to be a causative agent for cardiovascular diseases. It is therefore very important to know the erucic acid level both in traditional and commercially available mustard oils in Bangladesh. The aim of the study was to investigate the fatty acid profile of the commercial mustard oil (Industrially manufactured) and ghani (traditional method of oil processing) mustard oil. After preparation of the purified fatty acid methyl esters of the above oils, Gas-Liquid Chromatographic (GLC) analysis was carried out. Results showed that the percentage of erucic acid (22:1) in the commercial and ghani mustard oils were 41.80% and 51.98% respectively. In context to percentage of erucic acid, the commercial mustard oil seemed better compared to ghani. The reasons behind this discrepancy still remains unclear but the possibility of mixed oil effects in the commercial mustard oil could be investigated in the near future. The author also established a method to partially eliminate erucic acid from mustard oil. After partially eliminate erucic acid from commercial mustard oil erucic acid reduces from 41.80% to 20.14%.
Md. Tanvir Sarwar,
Md. Hafizur Rahman,
Md. Salim Raza,
Shakh M. A. Rouf,
Md. Nazibur Rahman,
Determination of Erucic Acid Content in Traditional and Commercial Mustard Oils of Bangladesh by Gas- Liquid Chromatography, Advances in Biochemistry.
Vol. 2, No. 1,
2014, pp. 9-13.
S.K. Sood, D. Sharma, S. Kumar, and T.N. Lakhanpal, Healing Herbs: Traditional Medications for Wounds, Sores and Bones. Pointer Publishers, Jaipur, India, 2010.
USDA National Nutrient Database. Entry for mustard oil in the USDA National Nutrient Database for Standard Reference, Release 22.http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/measure.pl?MSRE_NO=04583xyz0400xyzOil%252c%2520mustardxyzxyz.
Ackman, R.G.; Eaton, C.A.; Sipos J.C.; Loew F.W. and Hancock, D. Comparison of fatty acid from high levels of erucic acid of RSO and partially hydrogenated fish oil in non-human primate species in a short term exploratory study. Nutr. Diet. 25; 170-185,1977.
Sonntag, N. O. V. Erucic, behenic: Feedstocks of the 21st century. INFORM 2(5): 449-463.1991.
Kramer, J. K. G., E. R. Farnworth, B. K. Thompson, A. H. Corner and H. L. Trenholm. Reduction of myocardial necrosis in male albino rats by manipulation of dietary fatty acid levels. Lipids 17(5):372-382,1982.
Aaes-Jorgensen, E. Nutritional value of rapeseed oil, in Rapeseed Cultivation, Composition, Processing and Utilization, 286 by Appelqvist, L. A. and Ohlson, R., Elsevier, Amsterdam. pp.301-353,1972.
Beare-Rogers, J. L., E. A. Nera and B. M. Craig. Cardiac lipids of rats and gerbils fed oils containing C22 fatty acids. Lipids 7:548-552, 1972.
Food Standards Australia New Zealand. Erucic acid in food: A toxicological review and risk assessment. Tech. Report Series. 21:1448-3017,2003.
Carlson, K. D., and D. L. Van Dyne. Industrial uses for high erucic acid oils from crambe and rapeseed. Columbia, Mo.:University of Missouri-Columbia,1992.
Erickson, D. B., and P. Bassin. Rapeseed and crambe: Alternative crops with potential industrial uses. Bulletin 656. Manhattan, Kansas: Kansas State University, Agricultural Experiment Station,1997.
Gunstone, F. D., J. L. Harwood and F. B. Padley.The Lipid Handbook (2nd ed.). Chapman& Hall, Chemical Database, London. pp.119,1994.
Hui, Y. H. Bailey’s Industrial Oil and FatProducts. Edible oil and fat products: Generalapplications (5th ed.). 1, John Wiley & SonsInc. NY. pp 25,1996.
Shahidi, F. and V. K. S. Shukla. .Nontriacylglycerol constituents of fats andoils. Internat. News Fats, Oils RelatedMaterials 7:1227-1231,1996.
A.A. Qureshi, N. Qureshi, J.J. Wright, Z. Shen, G. Kramer, A. Gapor, Y.H.Chong, G. DeWitt, A.Ong, and D.M. Peterson, Am. J. Clin. Nutr. 53, 1021, 1991.
Ackman, R.G.; Eaton, C.A.; Sipos J.C.; Loew F.W. and Hancock, D.Comparison of fatty acid from high levels of erucic acid of RSO and partially hydrogenated fish oil in non-human primate species in a short term exploratory study. Nutr. Diet. 25; 170-185,1977.