Various concentrations of erucic acid in mustard oil and mustard

Christine Wendlinger, Simon Hammann, Walter Vetter*

*Corresponding author for this work

Research output: Contribution to journalArticle (Academic Journal)peer-review

42 Citations (Scopus)


Erucic acid is a typical constituent of mustard or rape. Foodstuff with a high content of erucic acid is considered undesirable for human consumption because it has been linked to myocardial lipidosis and heart lesions in laboratory rats. As a result, several countries have restricted its presence in oils and fats. In this study, the erucic acid content in several mustard oils and prepared mustard samples from Germany and Australia was determined. Seven of nine mustard oil samples exceeded the permitted maximum levels established for erucic acid (range: 0.3-50.8%, limit: 5%). The erucic acid content in mustard samples (n = 15) varied from 14% to 33% in the lipids. Two servings (i.e. 20 g) of the mustards with the highest erucic acid content already surpassed the tolerable daily intake established by Food Standards Australia New Zealand. However, a careful selection of mustard cultivars could lower the nutritional intake of erucic acid.

Original languageEnglish
Pages (from-to)393-397
Number of pages5
JournalFood Chemistry
Publication statusPublished - 15 Jun 2014


  • Erucic acid
  • Fatty acid
  • Mustard oil
  • Prepared mustard
  • Tolerable daily intake


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