The effects of seed pretreatments and extraction conditions on the amount of minor components in seed oils. I. Lipid peroxides

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Abstract
Procedures are described for careful extraction of rape and mustard seeds resulting in oils with no detectable peroxides (<0.02 meq/kg) if high quality viable seeds are used. Oils from heatdamaged seeds contain peroxides even after very careful extraction of the seeds. The effects of separate precautions such as prewashing of equipment and the exclusion of light and heat on the peroxide value of the oil extracted are shown to differ, depending on the kind and quality of seed. Oils from white mustard seed obtain lower peroxide values than oils from rapeseed when subjected to pro‐oxidative conditions during extraction.

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