Fatty Acid Composition and Oxidative Potential of Food Products Prepared Using Low Erucic Brassica Oils

Two newly developed low erucic acid containing varieties of Indian mustard (RLC 3) and rapeseed (GSC 7) were evaluated for cooking quality. Oils extracted from these varieties were analyzed for physicochemical properties, fatty acid composition, antioxidants and oxidative stability. Consequently, GSC 7 had the highest smoke point (234.3 °C) and was the most stable cooking oil in terms of chemical parameters. The highest value of oleic acid was observed in the RLC 3 oil (66.1%), and the lowest value of erucic acid was observed in the GSC 7 oil (0.5%). GSC 7 oil contained higher value of total antioxidants (616.3 mg/kg). The food products prepared using GSC 7 oil were found to be more stable on the basis of analytical parameters. The study recommends that varieties of canola may be promoted to increase its availability at affordable price.