Fatty acid composition canola

Table D1.4.5 Iodine Value (IV), Fatty Acid Composition, and Solid Fat Index (SFI) of Canola Oil" ...

Cherian, G. and Sim, J.S. (1991) Effect of feeding full fat flax and canola seeds to laying hens on the fatty acid composition of eggs, embryos and newly hatched chicks. Poultry Science 70, 917-922. 

Jenkins, T.C. (1998) Fatty acid composition of milk from Holstein cows fed oleamide or canola oil. J. Dairy Sci., 81, 794-800. 

Ashes, J.R., St. Vincent Welch, P., Gulati, S.K., Scott, T.W., Brown, G.H., Blakeley, S. 1992. Manipulation of the fatty acid composition of milk by feeding protected canola seeds. J. Dairy Sci. 75, 1090-1096. 

Labeling Hydrogenated Canola Oil less than fully hydrogenated must be labeled as Partially Hydrogenated Canola Oil. Identification Unhydrogenated Canola Oil exhibits the following composition profile of fatty acids, determined as directed under Fatty Acid Composition, Appendix VII. 

Seedfats are characterized by low contents of saturated fatty acids. They contain palmitic, oleic, linoleic, and linolenic acids. Sometimes unusual fatty acids may be present, such as erucic acid in rapeseed oil. Recent developments in plant breeding have made it possible to change the fatty acid composition of seed oils dramatically. Rapeseed oil in which the erucic acid has been replaced by oleic acid is known as canola oil. Low linolenic acid soybean oil can be obtained, as... 

The above list does not include cocoa butter nor minor oils such as rice bran oil or safflower oil. Nor does it distinguish between oils from a common botanical source with a modified fatty acid composition, such as canola oil and high-erucic rape seed oil, linseed oil and linola, or the various types of sunflower oil. 

Canadian investigators have bred Brassica juncea (orienal mustard) from an Australian line with low erucic acid and low glucosinolate so that it has a fatty acid composition (palmitic 3%, stearic 2%, oleic 64%, linoleic 17%, and linolenic acid 10%) similar to that of canola oil from B. napus and B. rapa. This makes it possible to expand the canola growing area of Western Canada (143). 

Sterols are present in canola oil in two forms in equal amounts, free sterols and esterified sterols (19, 37). The fatty acid composition of the esterified sterol fraction in canola oil is shown in Table 7. 

The higher value for canola oil is caused, in part, by the replacement of erucic acid with octadecenoic acids, mainly oleic acid, accompanied by a slight increase in linoleic and linolenic acids (Table 13). The iodine value can also be calculated from fatty acid composition using the specific factors for each unsaturated fatty acid (61). The calculation method provides more accurate data than the iodine absorption assessment. 

The current interest in dietary fat, however, stems primarily from its implication in the origin of several chronic diseases. Interest has centered on both the amount and type of dietary fat in the development of cardiovascular disease, cancer, hypertension, and obesity. As a result, dietary recommendations in many countries call for a reduction in total fat intake, to 30% of energy, and in saturated fat intake, to less than 10% of energy. In addition, some nutrition recommendations specify recommended levels of n-6 and n-3 fatty acids in the diets. Hence, the source of fat in the diet has assumed considerable importance over the past few years. Interest in the nutritional properties of canola oil developed because of its fatty acid composition (Table 2). Canola oil is characterized by a low level of saturated fatty acids, a relatively high level of monounsaturated fatty acids, and an appreciable amount of the n-3 fatty acid ot-linolenic acid (18 3 n-3). 

Canola oil is characterized by a low level of saturated fatty acids (less than 4% palmitic acid) and relatively high levels of oleic acid (60%) and a-linolenic acid (10%). It is second only to olive oil, among the common fats and oils, in oleic acid level and, except for soybean oil, the only common dietary fat that contains a significant amount of a-linolenic acid. Furthermore, there is a favorable balance in the levels of linolenic and linoleic acids (viz., 18 3/18 2 ratio of 1 2) in canola oil. Canola oil has been found equally as effective as soybean oil, safflower oil, and sunflower oil in reducing plasma total and LDL cholesterol levels in normolipi-demic subjects. It also was effective in reducing plasma total and LDL cholesterol levels in hyperlipidemic subjects when it replaced saturated fat in their diets. Canola oil diets also have been shown to affect the fatty acid composition of blood... 

Canola oil is used either pure or, increasingly, in some markets, as a component in salad oil blends of several oils. Such blended salad oils are usually aimed at achieving a certain fatty acid composition for nutritional reasons. Canola oil contributes low saturated fat and some hnolenic acid. 

Detailed fatty acid composition of canola, soybean, sunflower, corn (maize), and flax oils as well as some specialty canola oils and HEAR oil are given in Table 2. 

Frying Fats Large amounts of canola oil are used as lightly hydrogenated (IV 90), stable, but pourable frying fat. Canola oil is uniquely suited to combine good stability with pourability because of its fatty acid composition. 

Trans-containing b) canoia oii, or other iiquid vegetabie oiis, inciuding biends, to achieve specific fatty acid compositions a) hydrogenated canola hard fat 92 47 5-7 4-5 1-2... 

Canola Rapeseed Oils with Modified Fatty Acid Composition Since the introduction of standard canola, there has been considerable plant breeding efforts to produce canola oils with modified fatty acid compositions. These efforts were primarily to improve oxidative stability, or crystallization properties, or even produce lauric acid-containing oils and, more recently, canola oil containing gamma linolenic acid (11). The following is a list of these developments ... 

High lauric acid canola oil was developed in the United States as an alternative source for coconut and palm-kemel oils for both food and nonfood uses (141). The oil contains about 35% lauric acid. Until now, this oil has not found any significant commercial use. The main reason for the lack of acceptance is said to be because of its significantly different fatty acid composition compared with coconut oil, and the consequent difference in performance in typical coconut oil applications. Some use was made of the oil in the United States as a base stock for a tran -isomer free margarine and in Europe as a machine oil additive (142), but there is no longer any significant seed production. 

Standard canola oil, mainly because of its fatty acid composition, is relatively well suited for biodiesel production. Harrington (145), and Knothe et al. (146) discussed desired properties of fatty acid ester structure for biodiesel. Knothe et al. (146) also discussed biodiesel standards in different countries, for those interested. Briefly, the desired properties of vegetable oil fatty acids for methyl ester biodiesel can be summarized as follows ... 

Standard canola oil is high in CIS fatty acids, about 95%, which is higher than the other commodity vegetable oils. It is high in CIS In - 9 oleic acid at about 60%, much higher than any other vegetable oils, and it is relatively low in polyunsaturated fatty acids, linoleic at about 21%, and linolenic at about 10%. Viscosity, cold hlter plugging point, and cetane number are some of the most important biodiesel fuel properties influenced by fatty acid composition. 

There is considerable research and development work underway in many countries to test low-linolenic, high-oleic and high-palmitic canola oil varieties as base stocks to determine which of these oils with modified fatty acid compositions is best suited for the various products and applications. 

Fatty acid composition of regular flax oil is different from other commercial oils because of the very high contribution of ALA, usually above 50% (Table 2). Because of the high content of this unique fatty acid, flaxseed and flax oil are often used as food supplements, where enrichment with omega-3 fatty acids is needed. This fatty acid is susceptible to oxidation it oxidizes 20 0 times faster than oleic acid and 2 times faster than linoleic acid (8). This property makes the oil a good material for paint and plastic production where fast oxidation is required. Flax oil contains low amounts of saturated fatty acids (SFA) compared with low linolenic flax oil (Linola), soybean, and sunflower oils however, it is higher than canola oil (Table 2). Canola oil contains the lowest amount of SFA among all commercial oils. 

Cool temperatures during the 10-25 days after flowering are the main cause for higher amounts of linolenic acid in flax oils (14). For the same reason, flaxseed grown in the Canadian prairies, northern latimde, produce oils with higher levels of polyunsaturated fatty acids and lower contributions of oleic acid and samrated fatty acids. This phenomenon was also observed for other oilseeds such as sunflower, canola, and soybean (7, 13, 14). Similarly, a wide variation in fatty acid composition in Australian flaxseed samples was observed 13-25% of 18 1 and 46-64% of 18 3 (6). 

The fatty acid composition of the new crop has been modified, and the level of linolenic acid has been reduced from over 50% to 2% (6). This greatly improves oxidative stability of the oil, which by fatty acid composition is very close to sunflower and soybean oils (Table 2). Linola has been found to be more resistant to oxidation than regular flax oil, and its stability is comparable with soybean, canola, and sunflower oils (Przybylski, unpublished data). 

These oilseeds have been developed over the past two decades. These oils are very low in linolenic acid (except high oleic canola). All of these oils can be used for industrial frying without hydrogenation. Fatty acid compositions of these oils are listed in Table 6. These oils are in hmited supply and they are expensive. Com oil, cottonseed oil, and palmolein have been included along with the others for comparison. 

Fatty Acid Composition of Rape and Canola Oils... 

Oils from genetically modified rapeseed/canola with a wide range of fatty acid compositions contained 478-677 pg/g of total tocopherols, of which >50% was y- and about 30% was a-tocopherol. There was no relationship between the fatty acid and tocopherol compositions (Abidi et al., 1999). Genetically modified canola oils had similar tocopherol compositions with a range of 504-687 pg/g of total tocopherols (Dolde et al., 1999). 

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