TABLE 5.
Variability of oil content, fatty acid profile and physicochemical properties in white mustard seed and press cake of different origin.a
| Origin |
Serbia |
Romania |
Spain |
Great Britain |
Israel |
India |
Canada |
Mexico |
||||||
| Extraction | Soxhlet/ | Cold | Soxhlet/ | Maceration/ | Soxhlet/ | Cold | Soxhlet/ | Soxhlet/ | Soxhlet/ | Soxhlet/ | Soxhlet/ | Cold | Cold | |
| technique | n–hexane | pressing | n–hexaneb | n–hexaneb | n–hexane | pressing | n–hexane | petroleum | petroleum | n–hexane | n–hexane | Commercial | pressing | pressing |
| ether | ether | |||||||||||||
| Yield, % | 20.6 | 13.2 | 8.58 | 7.20 | 43.5 | ∼35 | 25 | – | 19.5 | 31.6 | 35.1 | – | – | 22.3 |
| C14:0 | – | – | – | – | – | – | – | – | 0.3 | 0.05 | – | – | ||
| C16:0 | 0.86 | 0.73 | 1.09 | 1.72 | 1.6 | 1.5 | 2.82 | 3.1 | 3.0 | 3.36 | 23.7 | 2.80 | 2.81 | 2.10 |
| C16:1 | – | – | 0.11 | 0.14 | – | – | – | – | – | – | 0.16 | – | 0.09 | |
| C16:2 | – | – | – | – | – | – | – | – | 0.06 | – | – | |||
| C18:0 | 0..35 | 0.3 | 0.38 | 0.61 | 0.7 | 0.9 | – | 0.7 | 1.12 | 1.6 | 1.09 | 1.06 | 0.80 | |
| C18:1 | 11.63 | 13.95 | 12.60 | 14.86 | 12.4 | 12.0 | 17.61 | 9.1 | 15.8 | 22.12 | 43.4 | 26.08 | 24.89 | 19.62 |
| C18:2 | 6.03 | 5.98 | 7.46 | 8.86 | 12.0 | 12.3 | 7.82 | 11.7 | 9 | 10.78 | 30.1 | 11.64 | 9.21 | 8.43 |
| C18:3 | 7.00 | 7.37 | 8.03 | 8.76 | 8.7 | 8.9 | 10.99 | 12.5 | 8.6 | 12.52 | 0.2 | 8.61 | 10.8 | 21.64 |
| C20:0 | 0.33 | 0.28 | 0.35 | 0.52 | 0.7 | 0.6 | – | 0.7 | 0.6 | 0.70 | – | 0.41 | ||
| C20:1 | 7.00 | 7.41 | 7.32 | 9.59 | 6.7 | 6.6 | 5 | 10.8 | 5.8 | 11.91 | – | 10.44 | 10.63 | nd |
| C20:2 | 0.22 | 0.17 | 0.24 | 0.29 | 0.3 | 0.3 | – | 0.7 | – | – | – | – | 0.25 | |
| C22:0 | 0.57 | 0.39 | 0.56 | 0.78 | 0.7 | 0.6 | – | Tr | – | – | 0.57 | – | – | |
| C22:1 | 60.29 | 59.98 | 56.21 | 49.81 | 55.0 | 55.0 | 55.76 | 46.5 | 50.8 | 38.16 | – | 32.81 | 34.94 | 40.80 |
| C22:2 | 0.40 | 0.32 | 0.42 | 1.26 | 0.5 | 0.4 | – | 0.4 | – | – | – | – | – | |
| C24:0 | 0.50 | 0.30 | 0.69 | 0.52 | 0.1 | 0.1 | – | Tr | – | – | – | – | nd | |
| C24:1 | 4.79 | 2.95 | 4.59 | 2.31 | 0.6 | 0.6 | – | 3.6 | – | – | – | – | 1.25 | |
| SFA, % | 2.61 | 2.00 | 3.05 | 4.14 | 3.80 | 3.70 | 2.82 | 4.50 | 3.00 | 4.48 | 26.20 | 5.21 | 3.87 | 3.31 |
| MUFA, | 83.7 | 84.3 | 80.82 | 76.70 | 74.7 | 74.2 | 78.4 | 70.0 | 72.4 | 72.2 | 43.4 | 69.5 | 70.5 | 61.8 |
| PUFA, % | 13.7 | 13.8 | 16.14 | 19.17 | 21.5 | 21.9 | 18.8 | 25.3 | 17.6 | 23.3 | 30.3 | 20.3 | 20.0 | 30.3 |
| ALC | 20.9 | 20.8 | 19.5 | 20.8 | 20.4 | 20.4 | 20.3 | 20.2 | 18.8 | 19.7 | 17.5 | 18.6 | 18.5 | 18.8 |
| TUD, % | 118.0 | 119.3 | 121 | 119 | 126.4 | 126.9 | 127.0 | 133.1 | 116.2 | 131.3 | 104.2 | 118.4 | 121.3 | 144.0 |
| OLR | 1.93 | 2.33 | 1.69 | 2.13 | 1.03 | 0.98 | 2.25 | 0.78 | 1.76 | 2.05 | 1.44 | 2.24 | 2.70 | 2.33 |
| LLR | 0.86 | 0.81 | 0.93 | 0.84 | 1.38 | 1.38 | 0.71 | 0.94 | 1.05 | 0.86 | – | 1.35 | 0.85 | 0.39 |
| AV | 2.73 | 1.95 | 4.09 | 4.43 | 1.58 | 1.23 | – | 1.23 | – | – | 2.19- | 0.85 | – | – |
| SV | 180.72 | 180.65 | 178.29 | 179.65 | – | – | – | 174 | – | 184.7 | 175 | – | – | – |
| IV | 101.78 | 100.58 | 107.49 | 108.21 | 102.3 | 102.3 | – | 105.4 | – | 112 | 106.2- | – | – | – |
| CV | – | – | – | – | – | – | – | 50.6 | – | – | – | – | ||
| Reference | Stamenković et al., 2018 | Ciubota-Rosie et al., 2013 | Sáez-Bastante et al., 2016 | Ali and McKay, 1982 | Yaniv et al., 1994 | Singh et al., 2014 | Sengupta and Bhattacharyya, 1996 | Issariyakul et al., 2011 | Nie et al., 2016 | Mejia-Garibay et al., 2015 | ||||
aAdapted from Stamenković et al. (2018). SFA, saturated fatty acids; MUFA, monosaturated fatty acids; PUFA, polyunsaturated fatty acids; ALC, average length chain; TUD, total unsaturation degree; OLR, oleic/linoleic ratio; LLR, linoleic/linoleic (ω–6/ω–3) ratio; AV, acid value; SV, saponification value; IV, iodine value and CV; cetane value. bPress cake.