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Rapeseed meal and pressed cake are protein-rich by-products from rapeseed after oil extraction. Because of the high protein content, these by-products are an important source of food protein. Their use is motivated by the current pressure on protein prices, increasing demand for functional ingredients, and remaining controversy over wider use of soy. During process development for protein extraction from rapeseed cake or meal, special attention needs to be given to compounds such as erucic acid, which can cause problems if consumed in high amounts. Erucic acid determination is critical to ensure safety, since protein extraction procedures could lead to concentration of this compound in the final product. This research compared differences in extraction (Soxhlet and Folch) and derivatization techniques to obtain the highest erucic acid yield from rapeseed protein products. Results showed that no erucic acid accumulation occurred in the protein during its extraction from the rapeseed cake. The Soxhlet procedure was superior to Folch, as it yielded the highest concentrations of erucic acid. Furthermore, with the Folch procedure, some natural cis-configuration of erucic acid converted to its corresponding trans-configuration (brassidic acid). The latter is important, as ignoring this phenomenon can lead to underestimation of erucic acid content in rapeseed protein samples.

Comparing Analytical Methods for Erucic Acid Determination in Rapeseed Protein Products