Chemical Evaluation of Oil Extracted from Different Varieties of Colza

Due to the shortage of edible oils in Iran and the high quantity imported annually and the fact that Colza is becoming popular, it is the aim of this investigation to evaluate the oils extracted from modified samples. Eleven samples of developed colza 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. Traces of erucic acid was identified in the samples examined. The results showed that the differences between eleven varieties investigated were significant.