Grasas y Aceites, Vol 50, No 6 (1999)

Analytical study of the composition of fatty acid of mustard and mustard sauces.


https://doi.org/10.3989/gya.1999.v50.i6.692

E. López Argüello
Departamento de Nutrición y Bromatología II: Bromatología. Facultad de Farmacia. Universidad Complutense de Madridº, Spain

C. Barrera Vázquez
Departamento de Nutrición y Bromatología II: Bromatología. Facultad de Farmacia. Universidad Complutense de Madrid, Spain

N. Bosch Bosch
Departamento de Nutrición y Bromatología II: Bromatología. Facultad de Farmacia. Universidad Complutense de Madrid, Spain

Abstract


In order to characterise mustard (whole seed or flour), mustard sauces with grain and mustard sauces in relation to their base seed, the concentrations of fatty acid were determinated by gas chromatography (GC). Erucic acid was the most abundant fatty acid component in mustard and mustard sauces (27,7 % and 24,6 % of total fatty acid content), followed by oleic acid (20,0 % and 21,1 %) and linolenic acid (16,3 % and 16.2%). The major acid in mustard sauces with grain was linolenic (21,4 %), followed by linoleic acid (20,3 %) and oleic acid (19,3 %). By means of correlation and discriminant analysis the samples have been grouped and classified. It is shown that fatty acid are usefull parameters for quality control analysis of mustard sauces.

Keywords


Fatty acid; Gas chromatograpliy; Mustard; Mustard sauce.

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