Quality of Cold-pressed Edible Rapeseed Oil in Germany

Quality of cold-pressed edible rapeseed oil in Germany

Bertrand Matth�us and Ludger Br�hl

1 Introduction

Rapeseed is the most important oil crop in Germany today.In 2000, the cultivation came to about 1.14 Mio ha. This isabout 10% of the area used as farmland in Germany. Rapeseedoil amounts to 65% of the whole quantity of edible oil pro-duced in Germany and the consumption of rapeseed oil fornutrition came to about 560.000 t for the year 2000, withoutoil for export and non-food. The most important applicationwas the production of margarine. Nearly 150.000 t were dis-tributed in bottles for nutrition, but only a small part labelledas rapeseed oil. Only small amounts of nearly 10.000 t weresold on the market as cold-pressed rapeseed oil. The role ofrapeseed oil in nutrition becomes increasingly strengthened.Different investigations have shown the excellent nutritionalproperties of this oil, as a result of the good balanced fatty acidcomposition [1, 2]. The German report of nutrition 2000 [3]gave special mention to rapeseed oil, as particularly favourablefor human nutrition, even better then olive oil. In this report, itis recommended to prefer the use of rapeseed oil in the pre-paration of dishes, whenever possible. Above all, the contentof n-3 and n-6 fatty acids was emphasized and especially thevalue of n-3 fatty acids for the prevention of endemic diseasessuch as cardiovascular diseases and inflammable rheumaticdiseases, respectively, were named.

Most consumers use refined oil as a universal oil in thekitchen. This has a great field of applications, because of itsbland and neutral taste. Additionally, the use of cold-pressededible oils becomes more and more popular for salads andsimilar preparations. The consumer appreciates especially thetypical, characteristic taste, the specific aroma and the inten-sive colour of such cold-pressed oils. These sensory featuresset cold-pressed oils apart from the tasteless refined oils, butalso the gentle processing of the cold-pressed oils is an impor-tant feature for consumers.

In Germany, the greatest amount of oilseeds is processed insome centralized companies, but in the last 10 years the proces-sing of oilseeds in so-called decentralized plants increases,especially in the rural areas. Nowadays, more than 140 small-and medium-sized oil mills are widespread all over Germany,whereas most of them are located in Baden-W�rttemberg andBavaria. The processing capacity of such small plants ranges

between 0.5 and 25 t/d [4, 5]. Many of them produce mainly oilsfor technical proposes, but in most cases additional edible oilsfor human consumption. Due to this, the supply of cold-pressededible oils increases. In contrast to great centralized factoriessmall- and medium-sized plants have short routes of transportand therefore small costs for transportation. This helps to econ-omize in regional material cycles and increases the acceptanceof the products by the consumers [4, 6]. Therefore, these plantsare able to supply a manageable and quantitatively limited mar-ket with high-quality cold-pressed edible oils. In small- andmedium-sized plants the processing for the production of cold-pressed edible rapeseed oil is reduced to the indispensable stepspretreatment of the seeds, oil-pressing process, cleaning of theoil and storage of the oil. This processing leads to the extractionof the oilseeds with screw presses being the most simple possi-bility for the production of oil [7–9].

The crucial point for the production of a high-quality cold-pressed rapeseed oil is the choice of high quality raw materials,an optimized oil pressing process, an immediate cleaning ofthe crude oil as well as an appropriate storage of the oil. If oneof these points is not met, a drastically loss of quality willresult [10]. This loss of quality is noticeable by differentparameters, which describe the quality of the oil. First andforemost is this the sensory impression of the oil, which getsrancid, woody, straw-like, musty or fusty notes by formation ofvolatile degradation products or development of aroma activecompounds during faulty processing. The aim of the presentwork was to gather an overview of the quality of cold-pressededible oils sold on German markets.

2 Materials and methods

2.1 Materials

Forty-eight cold-pressed edible rapeseed oils were obtaineddirectly from the plants as supplied on the local market. Tworefined rapeseed oils were purchased in a local supermarket.

2.2 Methods

2.2.1 Sensory evaluation

The sensory evaluation of the oils was carried out accordingto the method DGF C II 1 (97) [11]. By defined conditions,the colour and transparency, as well as the flavour and taste ofthe oils, was characterized according to the sensory descriptionform. The sensory evaluation of the oil was carried out accord-ing to a scale from 1 (inedible) to 5 (excellent). A panel withfour trained tasters was used and the mean value of the investi-gation was given as the result.

i 2003 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim Nahrung/Food 47 (2003) No. 6, pp. 413 – 419 413

Forty-eight cold-pressed edible rapeseed oils obtained from small-and medium-sized decentralized plants located all over Germany werecharacterized by different chemical parameters for their compositionand by descriptive sensory evaluation. Between the different oils greatdifferences could be noticed for each parameter. The results evidencedthat additionally to the features given in the Guidelines for edible fats

and oils of the German Food Codex, especially the sensory evaluation,the oxidation stability (Rancimat), content and the composition of toco-pherols, the content of trans-fatty acids and the content of steradieneswere crucial parameters to guarantee a high-quality product for the con-sumer.

Correspondence: Dr. B. Matth�us, Federal Center for Cereal, Potatoand Lipid Research, Institute for Lipid Research, P.O. Box 1705,D-48006 M�nster, GermanyE-mail: [email protected]: +49-(0)-251-519275

Keywords: Rapeseed oil / Trans-fatty acids /

Matth�us and Br�hl

414 Nahrung/Food 47 (2003) No. 6, pp. 413– 419 i 2003 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim

2.2.2 Fatty acid composition

The method for gas chromatographic determination of fattyacid methyl esters (FAMEs) followed the ISO draft standardISO/FDIS 5509:1997 [12]. In brief, about 12 mg of oil wassolved in 1 mL of petroleum ether. 25 lL of a solution of 2 M

sodium methanolate in methanol was added and the closed vialagitated vigorously for 1 min. About 20 mg of sodium hydro-gen sulphate monohydrate extrapure was added. The closedvial was agitated again and then centrifuged at 5000 U/min for1 min. The clear supernatant solution was transferred toanother vial and was ready for injection. Gas chromatographicconditions: capillary column, DB-23, 60 m long, 0.32 mm ID;film thickness, 0.2 lm; temperature program: from 1558Cheated to 2208C (1.58C/min), 10 min isotherm; injector2508C, FID 2508C; carrier gas, 36 cm/s hydrogen; split 1 :50,injection volume, 1 lL.

2.2.3 Peroxide value and oxidative stability

The peroxide value of the oils was determined according tothe method DGF C-VI 6a – Part 1 (2000) [11]. The oxidativestability of the oils was tested by the Rancimat method [13,14]. All experiments were carried out with a 743 Rancimat(Metrohm AG, Herisau, Switzerland). In brief, 3.6 g of the oilwas weighed into the reaction vessel, which was placed in theheating block at 1208C. Air flow was set at 20 L/h for alldeterminations. Volatile compounds released during the degra-dation process were collected in a receiving flask with distilledwater. The conductivity of this solution was measured andrecorded by the computer. The evaluation of the curve was car-ried out automatically by the Metrohm program.

2.2.4 Content of steradienes

About 500 mg of oil dissolved in 1 mL of internal standardsolution (20 lg/mL cholesta-3,5-diene in petroleum ether) wasgiven onto a small dry-packed silica gel column of 5 g material(water content 2 g/100 g). The steradienes were eluted with 20mL of petroleum ether and the solvent was removed by arotary evaporator. The residue was solved in 500 lL of a mix-ture of tert-butylmethyl ether and acetonitrile (1+1 v/v) anddirectly used for injection onto an HPLC system equippedwith a UV detector at 235 nm wavelength and an RP-18 col-umn ODSII, 5 lm, 25 cm long, 4 mm ID. The separation wascarried out by elution with a mixture of acetonitrile and tert-butylmethyl ether (7+3 v/v), at a flow rate of 1 mL/min and20 lL sample volume [15].

2.2.5 Smoke point

The smoke point of the oils was determined according to themethod DGF C-IV 9 (84) [11]. In brief, the sample is heatedunder defined conditions (Cleveland-apparatus) and the tem-perature at which the development of smoke was clearly visi-ble was defined as smoke point.

2.2.6 Content of chlorophyll

The content of chlorophyll was determined according to themethod Cc 13i-96 of the AOCS [16]. The absorbance of thesample was measured at 630, 670 and 710 nm against air andthe content calculated using the absorbtivity of pheophytin A,which is the main chlorophyll pigment in crude vegetable oils.

3 Results and discussion

Forty-eight cold-pressed oils, as well as two refined ediblerapeseed oils, were investigated regarding parameters describ-ing the sensory impression, oxidative stability and effects ofheating during the processing. These parameters are importantto ensure the sensory, nutritional and healthy properties of theoil necessary to offer a high-quality product to the consumer.The present investigation was an inquiry of the market, there-fore information about parameters describing the processing ofthe oils were not available. Thus, it is not possible to correlatecertain results with parameters of the processing such as pre-treatment of the raw materials, pressing procedure or cleaningand storage of the oil.

3.1 Sensory evaluation

One of the most important parameters for the assessment ofthe quality of edible oils is the sensory evaluation. The resultof the sensory evaluation can be objectified by different chemi-cal parameters, but the sensory impression is the decisive fac-tor for the evaluation of the oil as edible provided that no toxiccontaminants are against this assessment. One reason for theimportance of the sensory quality of the oil is that more thanany other parameter the appearance and the taste deeply influ-ences the buying decision of the consumer. Typical for cold-pressed rapeseed oil are seed-like and nutty aroma attributes aspositive attributes whereas attributes like rancid, straw-like,woody, fried, burnt, fusty, muddy, bitter and astringent belongsto the typical off-flavours.

The results of the sensory evaluation of the oils are given inFig. 1, as mean values of the results of four different tasters.Additionally, to a number of oils with a characteristic seed-likeand nutty note, as to be expected for cold-pressed rapeseed oil,some of the oils showed serious sensory defects, whichresulted in the classification as inedible. From a total of 48cold-pressed oils 15 oils were classified as not sufficient and 4oils were unsuitable for human consumption. On the otherhand, for 14 oils the sensory evaluation resulted in a “good” or“premium” classification. The fact that about one-third of theinvestigated oils were more or less unacceptable from a sen-sory point of view shows that a lot of oils are available on themarket, which could lead to a rejection of cold-pressed rape-seed oil by the consumers in the future. But the results showalso that it is obviously possible to produce high-quality cold-pressed rapeseed oils, which correspond to the expectations ofthe consumers.

3.2 Fatty acid composition

For authentication purposes the fatty acid composition is animportant feature, however, rapeseed oil as major crop in Ger-many is a cheap oil, which is normally not adulterated withother oils. In some cases an admixture of sunflower or soybeanoil might occur. These blends might come from the great oilrefining companies by switching from rapeseed processing tothe processing of another crop. However, the fatty acid compo-sition of all the oils investigated in this study varied within thecommon natural ranges. The content of the main unsaturatedfatty acids, oleic acid, linoleic acid and a-linolenic acid, wasbetween 50.9 and 61.5 g/100 g, 17.3 and 28.6 g/100 g, as wellas 7.4 und 12.4 g/100 g, respectively (Fig. 2). This demon-strates that all these fatty acids include a great breeding poten-tial, because there was a remarkable variation in the amountsof the fatty acids between the different rapeseed oils.

Quality of rapeseed oil


The total amount of the main saturated fatty acids, palmiticacid and stearic acid, had an average of 6.3 g/100 g, with a var-iation from 5.5 to 7.7 g/100 g, which presents these character-istic features as very stable. This is interesting especially froma nutritional point of view, since the saturated fatty acids arereputed to be responsible for adverse effects on serum lipopro-teins and apolipoproteins, which cause cardio-vascular dis-eases [17, 18].

One constituent which could lower the nutritional value ofrapeseed oil is erucic acid. Thirty years ago, rapeseed oil con-tains more than 50% of the total fatty acids as erucic acidwhich produce cardiac fat droplets resulting in myocardiallipiosis [19, 20]. Nowadays, the content of erucic acid is lim-ited to 5% by the Erucic Acid decree and the Codex Alimen-tarius prescribes a maximum of 2% erucic acid in rapeseed oil[21, 22]. As a result of plant breeding programs, the content oferucic acid in the oil was drastically reduced, so that in mostcases the amount in the oils investigated in this paper was wellbelow the limit given by the Codex Alimentarius (Fig. 2). Thecontent varied between 0.04 and 2.17 g/100 g, with an averageof 0.37 g/100 g. Only two oils show higher amounts of erucic

acid than 1 g/100 g, which indicates that today it should be noproblem to produce rapeseed oil with very low amounts of thisfatty acid.

3.3 Oxidation

Oxidation is the main cause of oil deterioration. Primaryproducts of the lipid oxidation are hydroperoxides, whichresult in the formation of short-chain, sensory-active com-pounds. In most cases, the sensory impression caused by thesecompounds is undesirable, because the oils get a rancid andscratchy aroma. Further on, oil with a high level of hydroper-oxides is less stable against oxidative degradation, even ifundesirable aroma compounds are still not obvious. The oxida-tion state of the oils is described by the peroxide value whichregisters the peroxidic bonded oxygen in the oil. The speed ofthe lipid oxidation is strongly influenced by different factorssuch as temperature during processing and storage, oxygenavailability, water activity, exposure to light, presence of anti-oxidants or pro-oxidants, etc. which in most cases can beattributed to an improper treatment during processing and stor-

Figure 1. Sensory assessment of thecold-pressed rapeseed oils according tothe DGF-method CII 1 (97) with 5 for anexcellent oil and 1 for an oil not suitablefor human nutrition.

Figure 2. Average fatty acid composi-tion of cold-pressed rapeseed oils fromthe German market. The variation withinthe different samples is given as blackbars.



age. Prerequisite for a long-term storage stability, which hassome importance for the consumer of the oils, is a low perox-ide level after the processing, although the peroxide valuealone is no measure for state and storage stability of oil.

Figure 3 shows a wide range of peroxide values for the differ-ent oils, which varied between 0.1 and 13.9 meqO2/kg. Regard-ing the Guidelines of the German Food Codex oils which con-tain more than 10.0 meqO2/kg has to be classified as inedible.Four cold-pressed oils exhibited a higher peroxide value thanthe limit given in the Guidelines. For further 15 oils the per-oxide value was in the range between 5 and 10 meqO2/kg,which indicates a significant oxidative damage of these oilsduring processing or storage. On the other hand, the investiga-tion shows also that it is possible to produce cold-pressed rape-seed oil with low amounts of peroxides, which can ensure along-term storage before consumption. Additionally to the oxi-dation state of the oils, which gives some indications about acareful processing, the oxidative stability, measured by theRancimat method at 1208C, can show any oxidative damage ofthe oil during processing. The results of this method allow nodirect conclusions on the storage ability of the oils under home-made conditions, but it is possible to compare the oxidativestability of different oils under similar conditions. It can be

expected that oils with a high stability in the Rancimat test willalso show a higher stability during storage under householdconditions.

The stability of the oils under the conditions given by the Ran-cimat method varied between 40 min and 5 h 44 min, with anaverage stability of 3 h 34 min (Fig. 4). Surprisingly, not therefined oils (Nos. 36 and 47) but some of the cold-pressed ediblerapeseed oils showed the highest oxidative stability in the Ranci-mat test. Furthermore, the results show that at least four oilsexperienced an oxidative deterioration during the storage of theseeds, the processing of the oil or the storage of the oil. The oxi-dative stability of these oils was very low (about 1 h) in compari-son to the other oils under the conditions of the Rancimat method.Additionally, it is obvious that it is possible to produce cold-pressed rapeseed oil with a high oxidative stability as presentedby six oils with induction periods nearby or higher than 5 h.

A further factor strongly influencing the oxidative stabilityof oils is the content of chlorophyll, especially if the oils areexposed to light. Furthermore, chlorophyll is undesirablebecause it results in an unpleasant green or brown colour ofthe oil. Chlorophyll is a ubiquitous plant pigment, which isdescribed in literature as a photosensitizer for singlet oxygenformation under light which results in a faster deterioration of

Figure 3. Peroxide values of cold-pressedrapeseed oils from the German market. Sam-ples with numbers 36 and 47 were refinedoils.

Figure 4. Oxidative stability of the rape-seed oils measured by the Rancimat methodat 120 8C. Samples with numbers 36 and 47were refined oils.



the oil [23]. Above all, the content of chlorophyll is a measureof maturity for the raw material, but it also gives indications tothe application of improper pressing conditions. The moredrastic the pressing conditions the higher the content of chlor-ophyll in the resulting oil. Additionally a higher content ofchlorophyll indicates the processing of broken, sprouted orfrosted seed material during the oil pressing process, becausein such seeds an increased amount of chlorophyll can be found[24]. The amount of chlorophyll in the oils varied from 0.3 to174.5 mg/kg with an average of 43.6 mg/kg (Fig. 5). In mostof the oils (78%), the content of chlorophyll was higher than20 mg/kg and lower than 60 mg/kg. To avoid a rapid oxidationof the oil in the presence of light a concentration of chlorophylllower than 50 mg/kg is necessary [25]. Using the Canadiantrading specification for Canola quality it is recommended thatthe crude oils should contain a maximum of 30 mg/kg chloro-phyll [26], which was met by 20 oils.

3.4 Heat treatment during processing

A proof for an improper processing of cold-pressed edibleoils can be done by the investigation of the content of trans-fatty acids or the determination of stigmasta-3,5-diene. Trans-fatty acids are formed at temperatures higher than 1908C dur-

ing steam washing of oils, but also during an extensive heatingat the drying process of the raw materials. Stigmasta-3,5-dieneis developed from natural occurring b-sitosterol as the result ofa treatment of oils with bleaching earth or a deodorising pro-cess. Therefore, both parameters are useable for the assessmentof an adulteration of cold-pressed oils with refined oils or animproper processing of cold-pressed oils.

Figure 6 shows that not only the refined oils Nos. 36 and 47had higher contents of steradienes. For cold-pressed oils,besides olive oil no limit for the content of steradienes isdefined, but for the differentiation of refined from cold-pressedolive oil the maximum limit is prescribed for 0.15 mg/kg [27].However, also for other cold-pressed oils it seems to be possibleto use this limit for an assessment of the processing quality ofthe oils. Normally the content of steradienes in cold-pressedoils does not exceed 0.05 mg/kg [28]. From this it could beestablished that 17 oils exceed the limit of 0.05 mg/kg, but onlyin four cold-pressed oils higher amounts of steradienes than0.15 mg/kg were found, which indicated an adulteration withrefined oil or an improper processing in which course the rawmaterial or the oil got too hot.

The other important parameter for the detection of an impro-per processing of cold-pressed oils or an adulteration withrefined oils is the determination of the trans-fatty acids, which

Figure 5. Content of chlorophyll of cold-pressed rapeseed oils from the German mar-ket. Samples with numbers 36 and 47 wererefined oils.

Figure 6. Content of steradienes of cold-pressed rapeseed oils from the German mar-ket. Samples with numbers 36 and 47 wererefined oils.



naturally occur only in small amounts in cold-pressed oils.Trans-fatty acids are formed during drying of seeds after har-vest at higher temperatures, but also at deodorization with tem-peratures above 1508C during the refining process. Most ofthe oils showed amounts of trans-fatty acids between 0.1 and0.2 g/100 g, with an average of 0.18 g/100 g (Fig. 7). Asexpected, the highest amounts were found for the two refinedoils with 0.5 and 0.83 g/100 g, respectively. Only three otheroils had contents of trans-fatty acids higher than 0.2 g/100 g,with 0.21, 0.29 and 0.48 g/100 g, respectively. From this it canbe assumed that cold-pressed rapeseed oils with higheramounts of trans-fatty acids than 0.2 g/100 g have beenexposed to improper conditions during the processing. There-fore, this parameter seems to be suitable to characterise cold-pressed oils as really cold-pressed products. From the resultsof trans-fatty acids and steradienes it is obvious that only oilNo. 22 shows high values for both of these methods. For theother oils a correlation between the amount of trans-fatty acidsand steradienes is not given. One reason is that the sterols aremore susceptible against heat treatment and therefore a forma-tion of steradienes is faster than the formation of trans-fattyacids.

4 Concluding remarks

The results presented in this paper demonstrate that in addi-tion to the parameters given by the Guidelines for edible fatsand oils of the German Food Codex especially the sensoryproperties, the oxidative stability (Rancimat test), as well asthe content of trans-fatty acids and stigmasta-3,5-diene wereof importance for an assessment of the quality of cold-pressededible rapeseed oil. The rapeseed oils available on the marketdiffer markedly in their quality. This can be explained by thereason that each producer defines his own quality criteriawithin the scope of the legislative recommendations. In someplants the oil is even pressed without any deeper knowledge ofthe context and own quality controls are not always carriedout. From this it follows for the consumer that it is impossiblefor him to judge, if he buys a cold-pressed edible rapeseed oilproduced with utmost care from high-quality raw materials ornot. For a greater transparency in this point, it is absolutely

essential to introduce a quality standard in the field of cold-pressed edible rapeseed oil.

Furthermore, the results show that it is possible to producecold-pressed edible oils of high quality, which will be acceptedby the consumer and which correspond to the demand for anatural product. From “virgin olive oil” it can be learned, thatthe quality of a product can reach a high level by setting up aquality standard, which will be rewarded by the consumer.Only the introduction of such a standard, which guarantees aconstant high quality, leads to a successful establishment ofcold-pressed edible rapeseed oil on the market.

5 References[1] Trautwein, E. A., Rieckhoff, D., Kunath-Rau, A., Erbersdobler,

H. F., Ann. Nutrit. Metab. 1999, 43, 159–172.[2] Royal Swedish Academy of Science, Scand. J. Nutrit. 1993, 37,

49–71.[3] German Nutrition Report 2002, Druckerei und Verlag Henrich

GmbH, Frankfurt/Main.[4] Widmann, B. A., Forschungsbericht Agrartechnik. MEG Nr.

262, Institut f�r Landtechnik Weihenstephan 1994.[5] Shukla, V. K. S., Blicher-Mathiesen, U., Fat Sci. Technol. 1993,

95, 367–369.[6] Widmann, B. A., in: Landwirtschaft und Forsten, Bayer. Staats-

ministerium f�r Ern�hrung, Forschungsbericht, M�nchen 1994.[7] Peterson C. L., Auld, D. L., Thompson, J. D., Transact. ASAE

1983, 5, 1298–1302.[8] St�ver, H.-M., M�nch, E.-W., Sitzmann, W., Fat Sci. Technol.

1988, 90, 547–550.[9] Dunning, J. W., J. Am. Oil Chem. Soc. 1953, 30, 486–492.

[10] Niewiadomski, H., in: Niewiadomski, N. (Ed.), Rapeseed –Chemistry and Technology, Elsevier, Amsterdam 1990, pp. 123–160.

[11] German Standard Methods, Wissenschaftliche Verlagsge-sellschaft, Stuttgart 2001.

[12] ISO/DIS 5509:1998, Animal and vegetable fats and oils – Pre-paration of methyl esters of fatty acids.

[13] Metrohm Application Bulletin Nr. 204/1 d 1994.[14] L�ubli, M. W., Bruttel, P. A., J. Am. Oil Chem. Soc. 1986, 63,

792–795.[15] Br�hl, L., Fiebig, H.-J., Fat Sci. Technol. 1995, 97, 203–208.[16] Official Methods and Recommended Practices of the American

Oil Chemist's Society (AOCS), Champaign, IL, USA 1990.

Figure 7. Content of trans-fatty acids ofcold-pressed rapeseed oils from the Germanmarket. Samples with Nos. 36 and 47 wererefined oils.



[17] Weber, N., Getreide, Mehl und Brot 2001, 55, 111–119.[18] Z�llner, N., Tatu, F., Clin. Investig. 1992, 70, 968–1009.[19] Beare-Rogers, J. L., Nera, E. A., Lipids 1972, 7, 46–50.[20] Sauer, F. D., Kramer, J. K. G., in: Kramer, J. K. G., Sauer, F. D.,

Pigden, W. J. (Eds.), High and Low Erucic Acid Rapeseed Oil –Production, Usage, Chemistry and Toxicological Evaluation,Academic Press, New York 1983, p. 260.

[21] Deutsches Lebensmittelbuch: Leits�tze 2000, Bundesanzeiger,1999, pp. 303–315.

[22] Draft Codex Standard for Named Vegetable Oils (ALINORM 97/17), Joint FAO/WHO Food Standard Programm 1997.

[23] Fakourelis, N., Lee, E. C., Min, D. B., J. Food Sci. 1987, 52,234–235.

[24] Daun, J. K., Burch, L. D., J. Am. Oil Chem. Soc. 1984, 61, 1117–1122.

[25] Mag, T. K., in: Erickson, D. (Ed.), Edible Fats and Oils Proces-sing: Basic Principles and Modern Practices, The American OilsChemists’ Society, Champaign, IL 1989, pp. 107–116.

[26] DeClercq, D. R., Daun, J. K., Canadian Grain Commission 2001.[27] Verordnung (EG) Nr. 796/2002 vom 6. Mai 2002, Amtsblatt der

Europ�ischen Gemeinschaften.[28] Grob, K., Biedermann, M., Artho, A., Schmid, J. P., Riv. Ital.

sost. Grasse 1994, 71, 533–538.

Received May 2, 2003Accepted July 8, 2003

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Quality of Cold-pressed Edible Rapeseed Oil in Germany