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VARIETAL AND ENVIRONMENTAL EFFECTS ON RAPESEED: III. FATTY ACID COMPOSITION OF 1958 VARIETAL TESTS

Béatrice Craig

Open publisher page 45 citations

Abstract

The fatty acid compositions of the oil from 6 varieties of rapeseed grown at 22 stations were determined by gas liquid phase chromatography. Significant differences were found between stations for all fatty acids and between varieties for palmitic, stearic, oleic, linoleic, eicosenoic and erucic acids. The variations for palmitic, stearic, and eicosenoic acids were small, whereas major variations occurred in oleic, erucic and linoleic acids. A correlation coefficient of −0.975 was found between oleic and erucic acids and a prediction equation was determined to calculate oleic acid from the erucic acid content.

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What this paper is about

The fatty acid compositions of the oil from 6 varieties of rapeseed grown at 22 stations were determined by gas liquid phase chromatography. Significant differences were found between stations for all fatty acids and between varieties for palmitic, stearic, oleic, linoleic, eicosenoic and erucic acids. The variations for palmitic, stearic, and eicosenoic acids were small, whereas major variations occurred in oleic, erucic and linoleic acids. A correlation coefficient of −0.975 was found between oleic and erucic acids and a prediction equation was determined to calculate oleic acid from the erucic acid content.

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Available abstract

The fatty acid compositions of the oil from 6 varieties of rapeseed grown at 22 stations were determined by gas liquid phase chromatography. Significant differences were found between stations for all fatty acids and between varieties for palmitic, stearic, oleic, linoleic, eicosenoic and erucic acids. The variations for palmitic, stearic, and eicosenoic acids were small, whereas major variations occurred in oleic, erucic and linoleic acids. A correlation coefficient of −0.975 was found between oleic and erucic acids and a prediction equation was determined to calculate oleic acid from the erucic acid content.

Key concepts: Erucic acid, Rapeseed, Oleic acid, Stearic acid, Chemistry, Food science, Palmitic acid, Composition (language)

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