High and Low Erucic Acid Rapeseed Oils: Production, Usage, Chemistry, and Toxicological Evaluation covers a wide range of subjects related to rapeseed, that is, from plant breeding, industrial processing, to nutrition and biochemistry. Composed of 22 chapters, this book first discusses the origin and properties of Brassica oilseed crops. Subsequent chapters describe the world production and trade of rapeseed and its products, as well as the history and marketing of rapeseed oil in Canada. Other chapters elucidate the chemical composition of rapeseed oil; the introduction and consumption of low erucic acid rapeseed varieties in Canada; and the development of improved rapeseed cultivars. Results obtained with consumption of high and low erucic acid rapeseed oils to experimental animals are also shown. This work will be helpful as an introductory material to those who are not familiar with the production, use, and properties of rapeseed oil.

Rapeseed is now the second largest oilseed crop after soybean, and the third largest vegetable oil after soybean oil and palm oil, and it is therefore an important contributor to the annual supply of vegetable oils required to meet an increasing demand. This volume provides comprehensive coverage of rapeseed oil and its close relative, canola oil, from production (agronomic) aspects, through extraction to refining and processing. Chemical composition, physico-chemical properties, food and non-food uses are considered in detail, and a chapter is included on future prospects, including oils available by means of genetic manipulation. This is a book for oils and fats chemists and technologists in the food and oleochemical industries, chemical engineers in the processing industry, nutritionists and seed technologists.

Industrial Oil Crops presents the latest information on important products derived from seed and other plant oils, their quality, the potential environmental benefit, and the latest trends in industrial uses. This book provides a comprehensive view of key oil crops that provide products used for fuel, surfactants, paints and coatings, lubricants, high-value polymers, safe plasticizers and numerous other products, all of which compete effectively with petroleum-derived products for quality and cost. Specific products derived from oil crops are a principle concern, and other fundamental aspects of developing oil crops for industrial uses are also covered. These include improvement through traditional breeding, and molecular, tissue culture and genetic engineering contributions to breeding, as well as practical aspects of what is needed to bring a new or altered crop to market. As such, this book provides a handbook for developing products from renewable resources that can replace those currently derived from petroleum. Led by an international team of expert editors, this book will be a valuable asset for those in product research and development as well as basic plant research related to oil crops. - Up-to-date review of all the key oilseed crops used primarily for industrial purposes - Highlights the potential for providing renewable resources to replace petroleum derived products - Comprehensive chapters on biodiesel and polymer chemistry of seed oil - Includes chapters on economics of new oilseed crops, emerging oilseed crops, genetic modification and plant tissue culture technology for oilseed improvement

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used. - Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics - Analyses the performance of antixoxidants in different food systems - Compiles significant international research and advancements

The Seventh International Symposium on the Structure and Function of Plant Lipids took place at the University of California, Davis, California July 27th to August 1st, 1986. This was the first time the Symposium was held in the United States. The list of previous host cities reads, Norwich, Karlsruhe, Goteborg, Paris, Groningen, Neuchatel. The addition of Davis to this distinguished list was made by the organizers with the doubts of people who give invitations to parties - will anybody come? In fact 155 participants registered and there were 21 spouses in attendance. The scientific program was composed of nine sessions: biochemistry of isoprenoids and sterols, function of isoprenoids and sterols, structure and function of lipids, biosynthesis of complex lipids, fatty acid oxygenases and desaturases, medium and long chain fatty acids, interaction of university, government and industrial research, algal lipids, and genetics and biotechnology. In addition to these sessions of plenary lectures, there were four poster sessions in which about 140 posters were presented. All of this was packed into four days, and there was some comment about the scarcity of time to ask questions of the speakers, discuss the posters and even to eat lunch. The compression of the program was a result of the continued desire of the organizing committees to avoid concurrent sessions. The congregation of participants into a single session increases interaction and generates a feeling of unity at these symposia.

Duplicate experiments were conducted to determine the effect of incorporation of rapeseed oil into the diet of the chick on liver size, hydroxyproline content of liver protein, lipid content of the liver and the fatty acid composition of neutral liver lipid and liver phospholipid. For comparative purposes the fatty acid composition of carcass lipid was also determined. The diets fed contained high erucic acid rapeseed oil (HER), low erucic acid rapeseed oil (LER), or sunflowerseed oil (SFO) and were formulated by substitution of 20 parts oil isoenergetically for glucose. All chicks were fed the experimental diets from 4 to 28 days of age. When fed ad libitum, it was found that chicks fed diets containing HER consumed fewer calories and grew at a slower rate than LER or SFO fed chicks. Results also showed that growth and caloric consumption of chicks fed diets containing LER was intermediate between and significantly different from that of chicks fed either the HER or SFO containing diets. Chicks fed diets containing HER had significantly heavier livers than chicks fed LER containing diets, which in turn, were found to have significantly heavier livers than chicks fed diets containing SFO. Results of liver lipid determinations showed that chicks fed diets containing HER had a significantly higher percentage of lipid in their livers than did the SFO fed controls. The level of lipid in livers of chicks fed LER was intermediate between but not significantly different from that of chicks fed diets containing SFO and HER. Level of phospholipid in liver lipid was similar irrespective of whether diets contained HER, LER or SFO. No difference was observed in the percentage of hydroxy- proline in liver protein of chicks fed HER, LER and SFO, thus indicating that collagen, the chief constituent of connective tissue, was not increased. Marked differences in fatty acid composition of liver neutral lipids and phospholipids were observed when diets containing HER, LER and SFO were fed. Both the neutral lipids and phospholipids in liver of chicks fed diets containing HER and LER were characterized by having lower levels of stearic, linoleic and arachidonic acids and higher levels of oleic acid than when diets containing SFO were fed. The liver neutral lipids and phospholipids of chicks fed diets containing HER differed from those of chicks fed diets containing LER in that they contained erucic acid and also had higher levels of eicosenoic and lower levels of linoleic and arachidonic acids. Whether changes in fatty acid composition of phospholipids contribute to structural - functional changes in the liver and to the observed increase in liver size when diets containing HER and LER rather than SFO were fed is unknown. Liver neutral lipids of chicks were found to be more saturated than carcass lipid and when HER was fed liver neutral lipids were found to contain slightly but significantly lower levels of erucic and eicosenoic acids, than carcass lipid. Differences in rates of oxidation of palmitic and erucic acid by extrahepatic tissue may contribute to these differences and thus do not necessarily negate the hypothesis that in the chick the liver helps to protect other tissues from excessive exposure to erucic and eicosenoic acids.