Analytical study of the composition of fatty acid of mustard and mustard sauces

Abstract

In order to characterise mustard (whole seed or flour), mustard sauces with grain and mustard sauces in relation to their base seed, the concentrations of fatty acid were determinated by gas chromatography (GC). Erucic acid was the most abundant fatty acid component in mustard and mustard sauces (27,7 % and 24,6 % of total fatty acid content), followed by oleic acid (20,0 % and 21,1 %) and linolenic acid (16,3 % and 16.2%). The major acid in mustard sauces with grain was linolenic (21,4 %), followed by linoleic acid (20,3 %) and oleic acid (19,3 %). By means of correlation and discriminant analysis the samples have been grouped and classified. It is shown that fatty acid are usefull parameters for quality control analysis of mustard sauces.