International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 5, Issue 3 (2017)
A comparative study of hidden characteristics of canola & mustard oil


Author(s): Nishtha Khansili and Gurdeep Rattu

Abstract: Canola oil comes from the seeds of the canola plant and it is low in saturated fat, high in monounsaturated fatty acid (MUFA), and polyunsaturated fat (PUFA) like omega-3 fatty acids. The oil is produced from pressed canola seed, which are harvested from pods obtained from the canola plant. Mustard oil is used for two different oils that are made from mustard seeds as fatty vegetable oil and as an essential oil. The present study conducted for the analysis of hidden characteristics i.e. nutritional, chemical and adulterants of canola oil and mustard oil; study of compositional differences in respect of fatty acid profile, cholesterol, tocopherols and oxidative stability. Mustard oil contains higher level of erucic acid (42.8%) and linoleic acid (18.2%) whereas, it contains lower oleic acid (17.4%) and linolenic acid (15.8%) ‘Canola’ which is a registered trade mark of Canadian Oil Association denotes the seeds having less than 2 per cent erucic acid in its oil. Mustard oil was found healthier than Canadian based oil as mustard oil contains higher amount of tocopherol (38.32mg/100g) but lower amount of sterols (606.32mg/100g) than other rapeseed oils. The ω-6/ω-3 ratio of mustard oil is 0.87.

Pages: 632-635  |  603 Views  27 Downloads

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How to cite this article:
Nishtha Khansili, Gurdeep Rattu. A comparative study of hidden characteristics of canola & mustard oil. Int J Chem Stud 2017;5(3):632-635.
International Journal of Chemical Studies