Rapeseed oil

The name for rapeseed comes from the Latin word meaning turnip. Turnip, rutabaga (swede), cabbage, Brussels sprouts, and mustard are related to rapeseed. Rapeseed belongs to the genus Brassica. Brassica oilseed varieties are some of the oldest plants cultivated, with documentation of its use tracing back to India from 4,000 years ago, and use in China and Japan 2,000 years ago. Its use in Northern Europe for oil lamps is documented to have started in the 13th century. Canola was bred from rapeseed cultivars of B. napus and B. rapa at the University of Manitoba in the early 1970s. Its nutritional profile was then different from present-day oil, as well as containing much less erucic acid. This work was performed at the National Research Council of Canada laboratories in Saskatoon using gas liquid chromatography. Canola was originally a trademark name of the Rapeseed Association of Canada; the name is a portmanteau of "can" from Canada and "ola" referring to "oil". Canola is now a generic term for edible varieties of rapeseed oil in North America and Australasia; the change in name also serves to distinguish it from natural rapeseed oil, which has much higher erucic acid content. A genetically engineered rapeseed that is tolerant to the herbicide Roundup (glyphosate) was first introduced to Canada in 1995 (Roundup Ready). A genetically modified variety developed in 1998 is considered to be the most disease- and drought-resistant canola variety to date. In 2009, 90% of the Canadian crop was herbicide-tolerant. In 2005, 87% of the canola grown in the US was genetically modified. In 2011, out of the 31 million hectares of canola grown worldwide, 8.2 million (26%) were genetically modified. A 2010 study conducted in North Dakota found glyphosate- or glufosinate-resistance transgenes in 80% of wild natural rapeseed plants, and a few plants that were resistant to both herbicides. This may reduce the effectiveness of the herbicide tolerance trait for weed control over time, as the weed species could also become tolerant to the herbicide. However, one of the researchers agrees that "feral populations could have become established after trucks carrying cultivated GM seeds spilled some of their load during transportation". She also notes that the GM canola results they found may have been biased as they only sampled along roadsides. Genetically modified canola attracts a price penalty compared to non-GM canola; in Western Australia, it is estimated to be 7.2% on average. == Production==

In 2023, world production of rapeseed oil was 31 million tonnes, led by Canada, China, Germany, and India as the largest producers each with more than four million tonnes, accounting for 54% of the total when combined (table). == Production process ==

Canola oil is made at a processing facility by slightly heating and then crushing the seed. Almost all commercial canola oil is then extracted using hexane solvent, which is recovered at the end of processing. Finally, the canola oil is refined using water precipitation and organic acid to remove gums and free fatty acids, filtering to remove color, and deodorizing using steam distillation. The average density of canola oil is . Cold-pressed and expeller-pressed canola oil are also produced on a more limited basis. About 44% of a seed is oil, with the remainder as a canola meal used for animal feed. and overall it is the third-most widely consumed vegetable oil, after soybean oil and palm oil. The oil has many non-food uses and, like soybean oil, is often used interchangeably with non-renewable petroleum-based oils in products, == Nutrition and health ==

Nutritional content Canola oil is 100% fat, composed of 63% monounsaturated fat, 28% polyunsaturated fat, and 7% saturated fat (table). The ratio of linoleic acid (an omega-6 fatty acid) to alpha-linolenic acid (an omega-3 fatty acid) is 2:1 (table). A reference amount of canola oil provides 880 calories of food energy and is a rich source of vitamin E (117% of the Daily Value, DV) and vitamin K (59% DV) (table). Health research Reviews indicate that consumption of canola oil can reduce blood levels of cholesterol and low-density lipoprotein (LDL) – two risk factors for cardiovascular diseases – and may help reduce body weight. In 2006, canola oil was given a qualified health claim by the United States Food and Drug Administration for lowering the risk of coronary heart disease, resulting from its significant content of unsaturated fats; the allowed claim for food labels states:"Limited and not conclusive scientific evidence suggests that eating about 1 tablespoons (19 grams) of canola oil daily may reduce the risk of coronary heart disease due to the unsaturated fat content in canola oil. To achieve this possible benefit, canola oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains [x] grams of canola oil." Erucic acid Although wild rapeseed oil contains significant amounts of erucic acid, the cultivars used to produce commercial, food-grade canola oil were bred to contain less than 2% erucic acid, to a current content of 0.01% from 2008 to 2015. Canola oil produced using genetically modified plants has also not been shown to explicitly produce adverse effects. Canola oil is generally recognized as safe. A small amount of glucosinolates also enters the oil, imparting a pungent odor. Further reduction of glucosinolate levels remains important for the use of rapeseed meal in animal feed. It is not completely clear which genetic changes from plant breeding resulted in the current reduction in this group of chemicals. Comparison to other vegetable oils == Uses ==

B. napus is the source for canola as a high quality vegetable oil for human food products, and as a high-protein pomace to feed fish and farm animals. Rapeseed oil was burned to a limited extent in the Confederacy during the American Civil War. Biodiesel Rapeseed oil is used as diesel fuel, either as biodiesel, straight in heated fuel systems, or blended with petroleum distillates for powering motor vehicles. Other edible rapeseed oils Some less-processed versions of rapeseed oil are used for flavor in some countries. Chinese rapeseed oil was originally extracted from the field mustard. In the 19th century, rapeseed (B. rapa) was introduced by European traders, and local farmers crossed the new plant with field mustard to produce semi-winter rapeseed. Their erucic acid content was reduced to modern "canola" levels by breeding with Canadian low-erucic acid cultivar "ORO". Chinese rapeseed oil has a distinctive taste and a greenish colour due to the different processing method: seeds are roasted and expeller-pressed to obtain the oil. A centrifuge is used to remove solids, followed by a heating step. The resultant oil is heat-stable and fundamental to Sichuan cuisine. In India, mustard oil is used in cooking. In the United Kingdom and Ireland, some chefs use a "cabbagey"-tasting rapeseed oil processed by cold-pressing. This cold process means that the oil has a low smoke point, and is therefore unsuitable for frying in Sichuan cuisine, for example. == Spanish rapeseed poisoning outbreak ==

In 1981, there was an oil poisoning outbreak, later known as toxic oil syndrome that was attributed to people consuming what they thought was olive oil but turned out to be rapeseed oil that had been denatured with 2% aniline (phenylamine). The substance was intended for industrial use but had been illegally refined in an attempt to remove the aniline. It was then fraudulently sold as olive oil, mainly in street markets, mostly in the Madrid area. ==Gallery==

file:CanolaBlooms.JPG|Close-up of canola blooms file:Canola Flower.jpg|Canola flower == See also ==