International Journal of Nutrition and Metabolism
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Article Number - 3340DED65366


Vol.9(6), pp. 48-57 , July 2017
https://doi.org/10.5897/IJNAM2017.0224
ISSN: 2141-2332


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Full Length Research Paper

Biochemical properties and chromatographic investigation of rape seed oils in Bangladesh



Md. Hafizur Rahman
  • Md. Hafizur Rahman
  • Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh.
  • Google Scholar
Shaikh Shahinur Rahman
  • Shaikh Shahinur Rahman
  • Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh.
  • Google Scholar
Lubna Nasreen
  • Lubna Nasreen
  • Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh.
  • Google Scholar
Umme Hafsa Begum
  • Umme Hafsa Begum
  • Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh.
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Mithila Yesmin
  • Mithila Yesmin
  • Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh.
  • Google Scholar
Md. Nazibur Rahman
  • Md. Nazibur Rahman
  • Department of Biochemistry and Molecular biology, Jahangirnagar University, Savar, Dhaka-1342, Bangladesh.
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 Received: 10 June 2017  Accepted: 11 July 2017  Published: 31 July 2017

Copyright © 2017 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


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 fried state. The qualitative tests such as acid value, iodine value, peroxide value, saponification value, unsaponifiable matter and Rechert-Meissl value were determined to differentiate the better quality of these consumable oils. Among five types of rapeseed oils, canola oil could be the best choice for consumption due to its lower erucic acid (6%) and high polyunsaturated fatty acids content, while the erucic acid content of mustard (wild), mustard (hybrid), rai (wild) and rai (hybrid) were 51.56, 64.82, 56.31 and 67.98% respectively. Canola oil also had the lowest level of acid value, peroxide value, saponification value and Reichert Meissl value but higher level of iodine value. On the other hand, rai (hybrid) fried oil was the lowest quality of consumable oil in comparison with other forms of rapeseed oils. Raw seed oils were also better than fried oils.

Key words: Rapeseed oils, qualitative test, gas-liquid chromatography (GLC).

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APA Rahman, M. H., Rahman, S. S., Nasreen, L., Begum, U. H., Yesmin, M., & Rahman, M. N. (2017). Biochemical properties and chromatographic investigation of rape seed oils in Bangladesh. International Journal of Nutrition and Metabolism, 9(6), 48-57.
Chicago Md. Hafizur Rahman#, Shaikh Shahinur Rahman#, Lubna Nasreen, Umme Hafsa Begum, Mithila Yesmin and Md. Nazibur Rahman. "Biochemical properties and chromatographic investigation of rape seed oils in Bangladesh." International Journal of Nutrition and Metabolism 9, no. 6 (2017): 48-57.
MLA Md. Hafizur Rahman#, et al. "Biochemical properties and chromatographic investigation of rape seed oils in Bangladesh." International Journal of Nutrition and Metabolism 9.6 (2017): 48-57.
   
DOI https://doi.org/10.5897/IJNAM2017.0224
URL http://academicjournals.org/journal/IJNAM/article-abstract/3340DED65366

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