Evaluating Erucic Acid in Mustard via GC-FID

A team from the University of Messina (Italy) and the Experimental Zooprophylactic Institute of Sicily has analyzed the fatty acid profiles of five commercially available mustard brands in Italy, focusing specifically on erucic acid (EA) levels. Using gas chromatography with flame ionization detection (GC-FID), the researchers detailed their findings in a recent paper published in Natural Product Research (1).

Mustard is a widely consumed condiment with nutritional and functional properties attributed to its fatty acid composition. It is used in food is often a mixture of seeds from two or more species of mustard plant, usually Sinapis alba L. (yellow or white mustard), Brassica nigra L. (black mustard), and Brassica juncea L. Czern (brown or oriental mustard) (2). Mustard is a rich source of omega-3 and omega-6 fatty acids, which have been shown to offer a variety of health benefits (3). In addition, previous research has revealed the beneficial effects of mustard on cardiovascular health, along with numerous other advantages. Notably, it contains significant quantities of selenium and magnesium, which confer anti-inflammatory properties. It has also been demonstrated that it can stimulate sweat glands and reduce body temperature. In traditional medicine, it is employed to alleviate the pain associated with arthritis, muscle sprains, and strains (4). Previous studies have shown that diet, specifically relating to the intake of dietary lipids, play a critical role in the regulation of cardiovascular diseases, cholesterol, and hyperglycaemia, all of which are considered as potential risk factors for human health (5,6).

Inspired by the increase in childhood obesity (linked to the eating of foods like hamburgers, sandwiches, and fast-food items), and the health concern stemming from that increase, the research group was inspired to evaluate the fatty acid profile of five distinct types of mustard, with a specific focus on the EA content, as well as explore the indices of atherogenicity and thrombogenicity of fatty acids, with a novel approach that they state has not been previously considered (1).

A total of 200 mustard samples were analyzed for this study using GC-FID. The results revealed significant variability in fatty acid composition among samples, with the most abundant fatty acids in the samples of mustard under investigation were identified as palmitic acid (from 4.66 ± 1.19 to 9.80 ± 0.16), oleic acid (from 19.71 ± 1.07 to 58.26 ± 0.61), linoleic acid (from 13.38 ± 0.35 to 31.91 ± 0.47), and EA (from 1.52 ± 0.33 to 29.74 ± 2.40). EA content varied between 8.58% and 29.74%, with some samples exceeding European regulatory limits. Atherogenicity and thrombogenicity indices were also assessed, showing lower values for samples with higher polyunsaturated fatty acid (PUFA) content (1).

The researchers believe that their findings highlight the need for strict monitoring of EA levels in mustard products, considering potential health implications, especially for vulnerable populations. The results contribute to the ongoing discussion on the nutritional impact of mustard consumption and its regulatory framework (1).

“The composition of the fatty acids and the erucic acid content of the mustard samples exhibited significant variation,” the authors reported. “It is evident that many of the mustard oils with elevated levels of EA are not suitable for human consumption, as evidenced by the recent prohibition of mustard oil sales as foodstuffs by the Food and Drug Administration. The findings of this study also indicate that prepared mustard constitutes a significant source of EA for human intake.” (1)

The authors state that “a contentious issue pertains to the potential counterbalancing effect of erucic acid on the health benefits of linolenic and linoleic acid in mustard oil. Moreover, it is imperative to closely supervise individuals with elevated risk, including children, adolescents, and those suffering from chronic diseases such as hypertension, obesity and diabetes, with specific dietary requirements, ensuring that risk management strategies are found on thorough intake assessments.” (1)

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References

1. Di Salvo, E.; Galluzzo, F. G.; Tardiolo, G. et al. Comparison of the Fatty Acid Profile and the Presence of Erucic Acid in Different Types of Mustard (Brassica juncea L. Czern) Regularly Marketed in Italy. Nat. Prod. Res. 2025, 1-9. DOI: 10.1080/14786419.2025.2584439
2. Abul-Fadl, M. M.; El-Badry, N. et al. Nutritional and Chemical Evaluation for Two Different Varieties of Mustard Seeds. World Appl. Sci. J.2011, 15 (9), 1225–1233.
3. Khan, A.; Sankhyan, P.; Kumar, S. Biochemical Characterization of Mustard Oil (Brassica campestris L.) with Special Reference to its Fatty Acid Composition. Asian J. of Adv. Basic Sci. 2013, 1 (1), 1–9.
4. Malik, K. et al. 2021. Medicinal Plants Used for Musculoskeletal Disorders. In: Herbals of Asia; Khare, C. P. ed. Springer. p. 371–432. DOI: 10.1007/978-3-030-85222-1_7
5. Sengupta, A.; Ghosh, M. Hypolipidemic Effect of Mustard Oil Enriched with Medium Chain Fatty Acid and Polyunsaturated Fatty Acid. Nutrition2011, 27 (11-12), 1183–1193. DOI: 10.1016/j.nut.2011.01.010
6. Fumia, A.; Cicero, N.; Gitto, M. et al. Role of Nutraceuticals on Neurodegenerative Diseases: Neuroprotective and Immunomodulant Activity. Nat. Prod. Res.2022, 36 (22), 5916–5933. DOI: 10.1080/14786419.2021.2020265