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Walter Vetter - One of the best experts on this subject based on the ideXlab platform.
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Erucic Acid in brassicaceae and salmon an evaluation of the new proposed limits of Erucic Acid in food
NFS Journal, 2020Co-Authors: Walter Vetter, Vanessa Darwisch, Katja LehnertAbstract:Abstract Erucic Acid is a long-chain fatty Acid classified as a natural toxin due to detrimental effects on heart muscle functions. Major sources of dietary intake of Erucic Acid are oil of rapeseeds and other Brassicaceae (formerly Cruciferae) such as mustard. In 2016, the European Food Safety Authority (EFSA) proposed a lower maximum content of Erucic Acid in edible oils of 2% (instead of 5%) and also suggested a tolerable daily intake of 7 mg Erucic Acid per kg body weight. In this article, we measured exemplarily samples of rapeseed, mustard, further Brassicaceae and used the data to discuss possible consequences for consumers, producers and the food sector. This data was supplemented with possible analytical problems caused the EFSA proposal and analysis of salmon fillet (Erucic Acid content: wild catch ~ farmed salmon
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Erucic Acid in Brassicaceae and salmon – An evaluation of the new proposed limits of Erucic Acid in food
NFS Journal, 2020Co-Authors: Walter Vetter, Vanessa Darwisch, Katja LehnertAbstract:Abstract Erucic Acid is a long-chain fatty Acid classified as a natural toxin due to detrimental effects on heart muscle functions. Major sources of dietary intake of Erucic Acid are oil of rapeseeds and other Brassicaceae (formerly Cruciferae) such as mustard. In 2016, the European Food Safety Authority (EFSA) proposed a lower maximum content of Erucic Acid in edible oils of 2% (instead of 5%) and also suggested a tolerable daily intake of 7 mg Erucic Acid per kg body weight. In this article, we measured exemplarily samples of rapeseed, mustard, further Brassicaceae and used the data to discuss possible consequences for consumers, producers and the food sector. This data was supplemented with possible analytical problems caused the EFSA proposal and analysis of salmon fillet (Erucic Acid content: wild catch ~ farmed salmon
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Various concentrations of Erucic Acid in mustard oil and mustard
Food Chemistry, 2014Co-Authors: Christine Wendlinger, Simon Hammann, Walter VetterAbstract:Abstract Erucic Acid is a typical constituent of mustard or rape. Foodstuff with a high content of Erucic Acid is considered undesirable for human consumption because it has been linked to myocardial lipidosis and heart lesions in laboratory rats. As a result, several countries have restricted its presence in oils and fats. In this study, the Erucic Acid content in several mustard oils and prepared mustard samples from Germany and Australia was determined. Seven of nine mustard oil samples exceeded the permitted maximum levels established for Erucic Acid (range: 0.3–50.8%, limit: 5%). The Erucic Acid content in mustard samples (n = 15) varied from 14% to 33% in the lipids. Two servings (i.e. 20 g) of the mustards with the highest Erucic Acid content already surpassed the tolerable daily intake established by Food Standards Australia New Zealand. However, a careful selection of mustard cultivars could lower the nutritional intake of Erucic Acid.
Katja Lehnert - One of the best experts on this subject based on the ideXlab platform.
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Erucic Acid in brassicaceae and salmon an evaluation of the new proposed limits of Erucic Acid in food
NFS Journal, 2020Co-Authors: Walter Vetter, Vanessa Darwisch, Katja LehnertAbstract:Abstract Erucic Acid is a long-chain fatty Acid classified as a natural toxin due to detrimental effects on heart muscle functions. Major sources of dietary intake of Erucic Acid are oil of rapeseeds and other Brassicaceae (formerly Cruciferae) such as mustard. In 2016, the European Food Safety Authority (EFSA) proposed a lower maximum content of Erucic Acid in edible oils of 2% (instead of 5%) and also suggested a tolerable daily intake of 7 mg Erucic Acid per kg body weight. In this article, we measured exemplarily samples of rapeseed, mustard, further Brassicaceae and used the data to discuss possible consequences for consumers, producers and the food sector. This data was supplemented with possible analytical problems caused the EFSA proposal and analysis of salmon fillet (Erucic Acid content: wild catch ~ farmed salmon
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Erucic Acid in Brassicaceae and salmon – An evaluation of the new proposed limits of Erucic Acid in food
NFS Journal, 2020Co-Authors: Walter Vetter, Vanessa Darwisch, Katja LehnertAbstract:Abstract Erucic Acid is a long-chain fatty Acid classified as a natural toxin due to detrimental effects on heart muscle functions. Major sources of dietary intake of Erucic Acid are oil of rapeseeds and other Brassicaceae (formerly Cruciferae) such as mustard. In 2016, the European Food Safety Authority (EFSA) proposed a lower maximum content of Erucic Acid in edible oils of 2% (instead of 5%) and also suggested a tolerable daily intake of 7 mg Erucic Acid per kg body weight. In this article, we measured exemplarily samples of rapeseed, mustard, further Brassicaceae and used the data to discuss possible consequences for consumers, producers and the food sector. This data was supplemented with possible analytical problems caused the EFSA proposal and analysis of salmon fillet (Erucic Acid content: wild catch ~ farmed salmon
Arvind Kumar - One of the best experts on this subject based on the ideXlab platform.
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Screening for Erucic Acid and glucosinolate content in rapeseed-mustard seeds using near infrared reflectance spectroscopy
Journal of Food Science and Technology, 2010Co-Authors: Satyanshu Kumar, Jitendra Singh Chauhan, Arvind KumarAbstract:Using partial least square regression, calibration for non-destructive estimation of Erucic Acid and glucosinolate contents in seeds of rapeseed-mustard by Fourier transform near infrared reflectance spectroscopy (FT-NIRS) was developed. The calibration developed showed a very close relationship between the reference method for Erucic Acid (gas chromatography) and glucosinolate content (palladium complex formation) and NIR spectral data from 7502.1 to 5444.6 cm _. ^−1 The coefficients of determinations were 97.16% and 98.34% for Erucic Acid and glucosinolate contents, respectively.
C. Deroanne - One of the best experts on this subject based on the ideXlab platform.
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physical and textural characteristics of hydrogenated low Erucic Acid rapeseed oil and low Erucic Acid rapeseed oil blends
Journal of the American Oil Chemists' Society, 2003Co-Authors: Sabine Danthine, C. DeroanneAbstract:Low-Erucic Acid rapeseed oil (LERO) and hydrogenated low-Erucic Acid rapeseed oil (HLERO) were blended in binary systems. The blends were then studied for their physical properties such as solid fat content, melting curves by DSC, textural properties, and polymorphism. Phase behavior diagrams were constructed from the DSC and X-ray results, and isosolid diagrams were constructed from the NMR results. The mixture of HLERO and LERO displayed a monotectic behavior for all the storage time at 15°C. The aim of this work was to evaluate physical characteristics of binary blends of HLERO and nonydrogenated LERO in order to use only LERO and hardened LERO in bakery shortenings. The mixture of 60% HLERO and 40% LERO is suitable to use as a plastic shortening. This blend is β tending upon storage at 15°C. It could be used in pie crust applications.
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Physical and textural characteristics of hydrogenated low‐Erucic Acid rapeseed oil and low‐Erucic Acid rapeseed oil blends
Journal of the American Oil Chemists' Society, 2003Co-Authors: Sabine Danthine, C. DeroanneAbstract:Low-Erucic Acid rapeseed oil (LERO) and hydrogenated low-Erucic Acid rapeseed oil (HLERO) were blended in binary systems. The blends were then studied for their physical properties such as solid fat content, melting curves by DSC, textural properties, and polymorphism. Phase behavior diagrams were constructed from the DSC and X-ray results, and isosolid diagrams were constructed from the NMR results. The mixture of HLERO and LERO displayed a monotectic behavior for all the storage time at 15°C. The aim of this work was to evaluate physical characteristics of binary blends of HLERO and nonydrogenated LERO in order to use only LERO and hardened LERO in bakery shortenings. The mixture of 60% HLERO and 40% LERO is suitable to use as a plastic shortening. This blend is β tending upon storage at 15°C. It could be used in pie crust applications.
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Effect of Erucic Acid on the Polymorphism of Hydrogenated Rapeseed Oil
Fett Wissenschaft Technologie Fat Science Technology, 1990Co-Authors: M. Cossement, M. Michaux, Georges Lognay, V. Gibon, C. DeroanneAbstract:The polymorphism of rapeseed oils with high and low Erucic Acid content was investigated using differential scanning calorimetry and X-ray diffraction. Both oils were hydrogenated to various iodine values. The fatty Acid pattern showed that Erucic Acid is slowly saturated. The melting curves were followed by DSC and pulsed NMR. For low iodine value the low Erucic Acid rapeseed oil exhibits a second melting peak owing to the appearance of new triglycerides with different properties. Samples of hydrogenated rapeseed oils were aged at 20°C and 29°C. The short spacings determinations indicate that the β' β transition is faster for the low Erucic Acid rapeseed oil (LEAR) than for the high Erucic Acid rapeseed oil (HEAR). Der Einflus von Erucasaure auf die Polymorphie von hydriertem Rapsol Unter Einsatz von DSC-Analysen und Rontgenstrukturanalyse wurde die Polymorphic von Rapsol mit hohem und niedrigem Erucasauregehalt untersucht. Beide Olsorten wurden auf verschiedene Jodzahlen hydriert Das Fettsauremuster zeigte, das Erucasaure langsam gesattigt wird. Die Schmelzkurven wurden mittels DSC-Analyse und Puls NMR verfolgt Bei niedriger Jodzahl zeigt das Rapsol mit niedrigem Erucasauregehalt einen zweiten Schmelzpeak, der von dem Auftreten neuer Triglyceride mit unterschiedlichen Eigenschaften herruhrt. Proben der hydrierten Rapsole wurden bei 20°C und 29°C gealtert. Bestimmungen in kurzen Abstanden zeigen, das der β' β Ubergang bei Rapsol mit niedrigem Erucasauregehalt (LEAR) schneller ist als bei Rapsol mit hohem Erucasauregehalt (HEAR).
Christian Möllers - One of the best experts on this subject based on the ideXlab platform.
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Inheritance and variation of Erucic Acid content in a transgenic rapeseed (Brassica napus L.) doubled haploid population
Molecular Breeding, 2008Co-Authors: Ujjal K. Nath, Gayatri Goswami, Rosemarie Clemens, Heiko C. Becker, Christian MöllersAbstract:Erucic Acid (22:1) is a valuable renewable resource for the oleochemical industry. Currently available high Erucic Acid rapeseed cultivars contain only about 50% Erucic Acid in the seed oil. A substantial increase of the Erucic Acid content of the rapeseed oil could increase market prospects. The transgenic line TNKAT, over expressing the rapeseed fatty Acid elongase gene (fae1) and expressing the Ld-LPAAT gene from Limnanthes douglasii was crossed with the line 6575-1 HELP (high Erucic and low polyunsaturated fatty Acid). A from the F1 plants produced population of 90 doubled haploid (DH) lines was tested in a greenhouse with three replicates. Parental lines TNKAT and 6575-1 HELP contained 46 and 50% Erucic Acid in the seed oil, respectively. In the DH population the Erucic Acid content ranged between 35 and 59%. The Ld-LPAAT + Bn-fae1.1 transgene showed a 1:1 segregation. The transgenic DH lines contained up to 8% trierucolyglycerol, but surprisingly had a by 2.3% lower Erucic Acid content compared to the non-transgenic segregants. Results indicated that the ectopically expressed fae1.1 gene may not be functional. The DH population also showed a large quantitative variation for PUFA content ranging from 6 to 28% (TNKAT: 21%, 6575-1 HELP: 8%). Regression analysis showed that in the DH population a 10% reduction in PUFA content led to a 4.2% increase in Erucic Acid content. Development of locus specific PCR primers for the two resident Erucic Acid genes fae1.1 (A-genome) and fae1.2 genes (C-genome) of rapeseed allowed sequencing of the respective alleles from TNKAT and 6575-1 HELP. Single nucleotide polymorphisms were only found for the fae1.1 gene. Use of allele specific fae1.1 PCR primers, however, did not reveal a significant effect of the fae1.1 allele from either parent on Erucic Acid content. The high Erucic Acid low polyunsaturated fatty Acid DH lines and the fae1 locus specific primers developed in the present study should be useful in future studies aimed at increasing Erucic Acid content in rapeseed.