Oil and Seed Meal Quality Indices of Indian Rapeseed-Mustard Varieties

Variation in oil, protein, fatty acid profile, oil stability index, PUFA to SFA, MUFA to PUFA, ω-6 to ω-3 fatty acid ratio and glucosinolate content and their relationships were studied in 50 rapeseed-mustard (Brassica species) varieties. Variability was low for protein and oil content with CV 4.2% and 5.1%, respectively. The highest variation was recorded for oil stability index followed by oleic acid content. Erucic acid ranged from 0.4 % [TERI (00) R- 9903] to 55.3% (NDYS-2). The saturated fatty acids showed a range of 2.5–8.6% and most of the varieties had < 6 %.The maximum (3.05) and minimum (0. 59) ω-6 to ω-3 fatty acid ratio was recorded for TERI (00) R-9903 a variety of gobhi sarson and RTM-314 of taramira, respectively. The highest MUFA to PUFA ratio (3.19) was recorded for variety Parbati of toria. Twelve varieties had PUFA to SFA ratio of > 10.0. All the varieties, in general had high glucosinolate content except GSC- 5, TERI (OE) R-03 and TERI (00) R-9903. Oil stability index had highly significant and positive correlation with oleic acid and MUFA to PUFA ratio. The relationship of oil content was significantly positive with ω-6 to ω-3 fatty acid ratio (r = 0.377**). Protein content and SFA were positively correlated (r = 0.314 *). Erucic acid exhibited negative and significant association with SFA (r = − 0.293*) and oleic acid (r = − 0.863**).