Gas chromatographic analysis of the fatty acid composition of mustard oil obtained by cold pressing (method)

Abstract

Nowadays there is such a type of product as mustard oil, which is a stockpot of valuable fatty acids and vitamins. Mustard oil is used in various fields of industry. It has a characteristic smell and taste, yellow-brown color. Mustard grows mostly in the southern regions. It is resistant to various diseases and pests. There is evidence from scientific research that proves the beneficial properties of this oilseed. Mustard oil was obtained by cold pressing under the following conditions: annular gap of the grain chamber of the oil press was 0.6 mm; screw rotation speed was 166 rpm; pressing temperature was 345 K. The study of the component composition of mustard oil was carried out by gas-liquid chromatography. The qualitative composition of the test sample was determined in the work. It contains the following acids - palmitic (4%), stearic (3%), polyunsaturated acids - linoleic (32%), linolenic (8%) and eicosenic (2%), monounsaturated acid - oleic (47%). The data obtained correlate with literary data. It was proved that unsaturated acids can act as essential nutrients. The presence of other fatty acids, the amount of which is within acceptable limits, is also identified in the work. Mustard oil vitamin composition studies were carried out according to standard methods. Vitamins A, E, K, β-carotene and α, β + γ, δ tocopherols were found in the original sample. Vitamins A, E, K increase immunity and strengthen the walls of blood vessels, as well as are anti-inflammatory substances. The presence of tocopherols benefits the skin. The results of studies of mustard oil allow us to conclude that the components identification is necessary for the development of balanced blends with a reduced amount of saturated acids and a high amount of semi-saturated acids.

Chemical Compositions and Essential Fatty Acid Analysis of Selected Vegetable Oils and Fats

“…The FAs compositions revealed in this article demonstrate quantitative correlations with an investigation by Schwarzinger et al [86]. Interestingly, the mustard oil obtained by the cold press method showed that the oleic acid was the major component, whereas the erucic acid was a minor component [87,88]. However, differences in genotype, edaphic variables, pedo-climatic conditions, harvest time, extraction procedure, and analytical procedures can all contribute to variations in the FA composition of mustard oil [89].…”

Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification

“…When crushed, these compounds transform into isothiocyanates and thiocyanates, lending mustard oil its sharp flavor and potential health benefits. Mustard oil's characteristics vary due to factors like plant type and processing methods, making it a common ingredient in South Asian and Mediterranean cuisines, but it should be used in moderation [149].…”

Исследование Реологических Характеристик Плавленого Сыра

“…Это поведение можно объяснить постепенным вращением и ориентацией макромолекул в направлении потока. Увеличение содержания влаги и температуры (тепловой энергии) увеличивает подвижность белковых молекул для вращения, поэтому растворы проявляют меньшее поведение, зависящее от сдвига [6,7].…”

“…В жидкостях молекулы тесно упакованы вместе, межмолекулярные силы доминируют и пытаются противостоять напряжениям сдвига, возникающим, когда жидкость вынуждена двигаться. С повышением температуры степень молекулярного движения увеличивается, уменьшая силы притяжения на малых расстояниях между молекулами и снижая вязкость [7].…”