ارزيابي شيميايي روغن استخراج شده از ارقام مختلف دانه كلزا

Chemical Evaluation of Oil Extracted from Different Varieties of Colza

This study is concerned with the chemical evaluation of oil extracted from eleven developed colza samples which were chosen accidentally from Karaj institute of seed improvement. The extracted oils were subjected to a series of chemical tests consisting of the determination of fatty acids composition, identification and quantification of fractions present in the nonsaponifiable matter and measurement of phosphorus and phospholipids concentration. The results indicated that beta-sitosterol, gama-tocopherol and oleic acid were the predominant sterol, tocopherol and fatty acid present in the oils examined respectively and erucic acid existed only in a minute concentration. The results showed that the differences between eleven varieties investigated were significant.