Various concentrations of erucic acid in mustard oil and mustard

• Fatty acids of mustard oil and prepared mustard were analysed using GC/MS. • Either erucic acid (0.3–50.8%) or oleic acid (9.2–61.0%) was the major fatty acid. • Only two of nine mustard oils were in agreement with corresponding legislation. • In the mustard samples erucic acid contributed 14–33% to the total fatty acids. • Mustard consumption contributes considerably to the intake of erucic acid. Erucic acid is a typical constituent of mustard or rape. Foodstuff with a high content of erucic acid is considered undesirable for human consumption because it has been linked to myocardial lipidosis and heart lesions in laboratory rats. As a result, several countries have restricted its presence in oils and fats. In this study, the erucic acid content in several mustard oils and prepared mustard samples from Germany and Australia was determined. Seven of nine mustard oil samples exceeded the permitted maximum levels established for erucic acid (range: 0.3–50.8%, limit: 5%). The erucic acid content in mustard samples ( n = 15) varied from 14% to 33% in the lipids. Two servings (i.e. 20 g) of the mustards with the highest erucic acid content already surpassed the tolerable daily intake established by Food Standards Australia New Zealand. However, a careful selection of mustard cultivars could lower the nutritional intake of erucic acid.