Studies on taramira (Eruca sativa) seed oil and meal

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.