Chemical Evaluation of Oils Extracted from Seven New Varieties of Canola

Subject Areas : Microbiology

N. Golshani ¹ , M. Ghavami ² , B. Delkhosh ³

1 - دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - استاد گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 - استادیار گروه زراعت، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران

Received: 2017-09-05 Accepted : 2017-09-05 Published : 2017-09-23

Keywords:

Abstract :

Introduction: Today one of the problems concerned with the agriculture and food industriesis the import of approximately 90% of edible oils. It is therefore important to identify thechemical nature of an oil particularly the fatty acid composition in order to select the bestquality. The aim of the present work is to evaluate seven different varieties of Canola andselect the most suitable.Materials and Methods: Seven different varieties of canola were obtained from Institute ofSeed Improvement, Karaj Station. The seeds were subjected to oil extraction by solventfollowed by the chemical analyses of the extracted oils namely fatty acid composition,induction period determination, quantitative determinations of Copper and Iron, quantitativedetermination of nonsaponifiable matter and qualitative and quantitative determinations ofsterols and tocopherols.Results: The amount of the extracted oils for all the varieties examined ranged from 33.0 to46.2%. The nansaponifiable matter content accounted for 1.88 to 3.10% where sterols werethe major fraction. Tocopherols namely γ and α tocopherols were present but there werequantitative variations concerned with sterols and tocopherols in all the varieties examined.Mono and Poly unsaturated fatty acids concentrations ranged between 59.40 to 66.02 and25.59 to 31.21 respectively among the varieties examined.Conclusion: All the varieties examined had significant differences concerned with thechemical analyses. Oleic acid was the major fatty acid and traces of erucic acid were presentamong the examined varieties. All the crude extracted oils had induction periods rangedbetween 8.75 to 12.32 hours at 110˚C that might be considered satisfactory considering thefatty acid composition.