| Literature DB >> 24491745 |
Christine Wendlinger1, Simon Hammann1, Walter Vetter2.
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.Entities:
Keywords: Erucic acid; Fatty acid; Mustard oil; Prepared mustard; Tolerable daily intake
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Year: 2013 PMID： 24491745 DOI： 10.1016/j.foodchem.2013.12.073
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514