Table 2 - uploaded by Shaikh Shahinur Rahman
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Rapeseed oil is commonly used as cooking oil in Bangladesh especially in the rural areas and
traditionally used with other food items in urban societies. This study evaluated the biochemical
properties and chromatographic picturesque of various rapeseed oils namely mustard (wild and
hybrid), rai (wild and hybrid) and canola oil in both raw and frie...
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... AV is a measure of free fatty acids (FFA) present in cooking oil. Rahman et al. reported that the quality of fats and oils is reciprocal with the acid value [12]. Permissible levels of AV for all the cooking oils should be below 0.6 mg KOH/ g. ...
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.
... i Calculated from Ref. [47]. [51]. b [52]. ...
In this study, ethyl and methyl esters of black mustard (Brassica nigra L.) seed oil using NaOH and KOH were produced. To attain the optimum condition for biodiesel production from black mustard oil, varied catalyst quantity, alcohol amount, reaction temperature, and reaction time were explored and applying polynomial regression method (PRM) adopted. The minimum biodiesel yield was obtained as 96.229% using 45.12 wt% ethanol and 0.838 wt% KOH by weight of oil at 56 min reaction time, and 35.4 °C reaction temperature. On the other hand, the maximum biodiesel yield was achieved to be 97.335% utilizing KOH of 0.4 wt% and methanol of 20.39 wt%, at the reaction temperature of 57.1 °C, and reaction time of 54.1 min. The increase in biodiesel yield was determined to be on the order of 1.4380, 0.0814, 0.0548 and 0.4352% for NaOHMB, KOHMB, NaOHEB, and KOHEB, respectively, with PRM. Consequently, it can be stated that in comparison with the classical method, PRM is a more promising optimization technique in order to get a higher biodiesel yield.
Rapeseed oils are commonly used as edible oil in rural and urban areas in Bangladesh. This study used
various rape seeds like mustard, rai and canola oils to investigate the effect on lipids and cardiohepatic
enzymes in experimental rats. Body weight, food efficiency ratio (FER), serum lipids and cardio
hepatic enzymes were measured in this study. Body weights were reduced in fried rai (37.67%) and
mustard oils (33.18%) in comparison with the control and canola oils (19.78%). While both wild and
hybrid mustard oils (20.97 and 24.72%, respectively) and rai oils (23.08 and 24.76%, respectively) also
decreased the body weight. FER of rats was high in control group (0.11%) and lower in both fried
mustard and rai oils (0.05%). Total cholesterol (TC), triglycerides (TG) and low density lipoprotein (LDL)
were significantly high in fried rai (56.11, 144.1 and 16.25 mg/dl, respectively) and fried mustard oils
(55.03, 142.01 and 14.68 mg/dl, respectively) while the lowest were in control (39.04, 90.02 and 7.07
mg/dl, respectively) and canola oils (40.46, 95.06 and 7.80 mg/dl, respectively). On the contrary, high
density lipoprotein (HDL) was raised in control group (28.06 mg/dl) and decreased in fried rai and
mustard oils (11.12 and 12.07 mg/dl, respectively). This result also showed that cardio hepatic enzymes
like creatine kinase-MB (CK-MB), aspartate amino transferase (AST) and alanine amino transferase
(ALT) were increased in fried rape seeds than control and canola oils. Fried mustard oils were more
detrimental than wild mustard oils and canola oils due to the highly concentrated erucic acids.
