The seed chemical composition and oil physical and chemical constants of two imported rapeseed German varieties and one locally produced in Egypt were studied. Rapeseeds are characterized by high lipid and protein contents. The fatty acid analysis indicated that palmitic and oleic acids were the most prevalent saturated and unsaturated acids, respectively. Also, the rapeseed oils under study were free from long‐chain fatty acids (>C 18 ). The unsaponifiables were fractionated by GLC into 36 different compounds of which 26 hydrocarbons were identified. The hydrocarbons having carbon atoms between C 20 and C 24 represent the most common compounds. Campesterol, stigmasterol and β‐sitosterol were present in appreciable amounts in German varieties while these compounds occurred as trace substances in the seeds produced in Egypt.
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Farag et al. (1986) studied this question.
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