Characterization of Solvent-Fractionated Mustard Oil by High Performance Liquid Chromatography

Authors

  • MA Alim Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
  • JH Lee Department of Food Science and Technology, Chungnam National University, Taejeon 305-764, South Korea
  • CR Lee Department of Food Science and Technology, Chungnam National University, Taejeon 305-764, South Korea
  • CC Akoh Department of Food Science and Technology, The University of Georgia, Athens, GA 30605, USA
  • KT Lee Department of Food Science and Technology, Chungnam National University, Taejeon 305-764, South Korea

DOI:

https://doi.org/10.3329/pa.v19i1.17364

Keywords:

Mustard oil, Erucic acid, Crystallization, Triacylglycerol

Abstract

Mustard oil (MO) was fractionated at low temperature with acetone. The liquid fraction obtained at -24°C, showed higher levels of oleic (24.7%) and linoleic (22.0%) acids, and lower level of erucic acid (24.5%) compared to other fractions. The lowest temperature (-24°C) was most effective for lowering the level of erucic acid through crystallization of triacylglycerol (TAG) molecules. One purpose of this study was to obtain erucic acid reduced fractions because erucic acid has undesirable effect on human health. The result suggested that erucic acid could be separates as solid fraction thereby better reduction of erucic acid would be possible at lower temperature.

DOI: http://dx.doi.org/10.3329/pa.v19i1.17364

Progress. Agric. 19(1): 135 - 141, 2008

 

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Published

2013-12-18

How to Cite

Alim, M., Lee, J., Lee, C., Akoh, C., & Lee, K. (2013). Characterization of Solvent-Fractionated Mustard Oil by High Performance Liquid Chromatography. Progressive Agriculture, 19(1), 135–141. https://doi.org/10.3329/pa.v19i1.17364

Issue

Vol. 19 No. 1 (2008)

Section

Agricultural Engineering