Erucic acid in traditional and commercial mustard oils of Bangladesh - Sarwar, Mohammad Tanvir; Abdur Rouf, Shakh Mohammad; Rahman, Md. Nazibur
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The modern trend of consuming mustard oil in raw, fried and cooked forms is increasing day by day in the general people irrespective of economic status in Bangladesh. But unfortunately they are not aware of the adverse effects of this oil. Because, mustard oils have been evidenced to have high level of erucic acid and erucic acid has been evidenced to be a causative agent for cardiovascular diseases. It is therefore very important to know the erucic acid level both in traditional and commercially available mustard oils in Bangladesh. The aim of the study was to investigate the fatty acid…mehr

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Produktbeschreibung
The modern trend of consuming mustard oil in raw, fried and cooked forms is increasing day by day in the general people irrespective of economic status in Bangladesh. But unfortunately they are not aware of the adverse effects of this oil. Because, mustard oils have been evidenced to have high level of erucic acid and erucic acid has been evidenced to be a causative agent for cardiovascular diseases. It is therefore very important to know the erucic acid level both in traditional and commercially available mustard oils in Bangladesh. The aim of the study was to investigate the fatty acid profile of the commercial mustard oil (Industrially manufactured) and ghani (traditional method of oil processing) mustard oil. After preparation of the purified fatty acid methyl esters of the above oils, Gas-Liquid Chromatographic (GLC) analysis was carried out. Results showed that the percentage of erucic acid (22:1) in the commercial and ghani mustard oils were 41.80% and 51.98% respectively.
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Autorenporträt
Mohammad Tanvir Sarwar wurde 1984 in Jessore, Bangladesch, geboren. Er ist Forscher und Assistenzprofessor in der Abteilung für angewandte Ernährung und Lebensmitteltechnologie an der Islamischen Universität in Kushtia, Bangladesch. Seine Forschungsgebiete sind Biochemie und Molekularbiologie. Seit 2016 forscht er als Doktorand in der Abteilung für orale Molekularbiologie.