Studies on taramira (Eruca sativa) seed oil and meal

Sindhu Kanya, T. C. and Kantharaj Urs, M. (1989) Studies on taramira (Eruca sativa) seed oil and meal. Journal of the American Oil Chemists' Society, 66 (1). pp. 139-140. ISSN 0003-021X

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Abstract

Taramira oil and meal were examined for chemical composition. Oil pressed from dehulled seed of 2 cv. (RTM-1 and RTM-2) contained, on average (% by wt.), 42.40 C22:1, 19.88 C18:1, 12.61 C20:1, 11.70 C18:3, 9.28 C18:2 and 3.76 C16:0. Dehulled kernels contained about 39% (dry wt. basis) of fat (RTM-1). The pungent flavour of taramira oil differs from that of mustard oil - taramira oil contains 4-thiomethyl-3-butenyl isothiocyanate as the predominant isothiocyanate, whereas mustard oil contains predominantly allyl and 3-butenyl isothiocyanates.

Item Type:	Article
Uncontrolled Keywords:	OILSEEDS-; taramira oils, composition of; taramira meal, composition of; OILS-VEGETABLE; MEAL-
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Jul 2008 04:19
Last Modified:	03 Jul 2015 12:05
URI:	http://ir.cftri.res.in/id/eprint/1873

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