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Residual lipids of hexane-extracted repaseed meal

  • Technical
  • Published:
Journal of the American Oil Chemists Society

Abstract

The residual lipids of rapeseed meals produced by pilot-scale and commercial solvent-extraction processes were extracted with hexane (free lipids), then extracted with chloroform-methanol (bound lipids). Thin layer chromatography showed that the free lipids were similar to those previously reported for intact mature seed. The amount of residual free lipid varied with the method of meal production. Bound lipids were similar for all methods of production but differed in some respects from polar lipids of mature seed.

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Authors and Affiliations

  1. Food Research Institute, Canada Department of Agriculture, Ottawa, Canada

    M. E. Mckillican & J. A. G. Larose

Authors
  1. M. E. Mckillican
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  2. J. A. G. Larose
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Additional information

Issued as Paper No. 142 of the Food Research Institute, Canada Department of Agriculture, Ottawa, Canada.

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Mckillican, M.E., Larose, J.A.G. Residual lipids of hexane-extracted repaseed meal. J Am Oil Chem Soc 47, 256–258 (1970). https://doi.org/10.1007/BF02631630

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  • DOI: https://doi.org/10.1007/BF02631630

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