Table 4.

Erucic acid concentration in mustard products.

Type		Origin	Amount of Erucic Acid (of Total FA)	Reference
Mustard seed	B. juncea mustard (54 varieties)	India	35.7–51.4%	[113]
	B. juncea varieties	Bangladesh	43.7–48.6%	[115]
	B. juncea (51 collections)	India	22.5–53.4%	[116]
	B. nigra (3 collections)		35.9–40.1%
	S. alba (4 collections)		39.1–47.2%
	B. nigra (n = 5)	Germany	20–40%	[117]
	B. juncea (n = 5)
	S. alba (n = 5)
	B. juncea (n = 12)	India	39.4–51.8%	[46]
	B. juncea (n = 3)		0.9–1.6%
	B. nigra (n = 5)	Egypt	33.3–45/32–42.9 %a	[118]
	B. juncea (n = 5)		21.9–40/24.2–42.7 %a
Mustard seed oil	Mustard oil (n = 3)	Australia	43.8–45.8%	[114]
	Mustard oil (n = 6)	Germany	0.3–50.8%
	S. alba mustard oil	Egypt	37.90%	[90]
	B. juncea mustard oil		23.90%
	Mustard oil	India		[119]
	Variety 1 (n = 3)		0.9–4.7%
	Variety 2 (n = 2)		14.7–34.1%
	Mustard oil	Bangladesh	41.80%	[120]
	Mustard oil (Erucic free)		20.10%
	Mustard oil (n = 59)	India	48.5–54.02%	[121]
	Mustard oil	Turkey	11.40%	[122]
	Mustard oil	Malaysia	18.50%	[123]
	S. alba mustard oil	Poland		[124]
	Cultivar 1		22.20%
	Cultivar 2 (Erucic free)		3.80%
Other mustard products	Mustard samples (n = 15)	Germany	14–33%	[114]
	Mustard sauces (n = 5)		<5%
	Mustard condiment	Germany	1.6 g/100 g condiment b	[125]
	Mustard seeds		11.5 g/100 g seeds c
	Mustard sauces	Malaysia	33.10%	[123]
	Mustard sauces		32.20%
	Mustard powder		25.50%

^a 2 crop years, ^b total fat content 4%, ^c total fat content 28.8%.