Rapeseed from the LEAR varieties (with Law Erucic Acid Rape contents) is an important material for the processing of the oil used in food. The oil structure is rich in poli-unsaturated fatty acids esterified in lipids. Their ratio is about 30%, containing linoleic acid (w-6 fatty acid) and a - linolenic acid (w-3 fatty acid) in a ratio of 2.5 to 1, which is considered optimal for their uptake by human and animal bodies. The purpose of the paper was to study the composition of rapeseed oil obtained from rapes varieties, cultivated in the north-west plain of Transylvania under the climate conditions of the years of 2005-2006. There were observed the influence of the technological factors upon the quantity and quality of fat structure of rapeseed. The rapeseed varieties studied were: Heros (created by the company UNION SAAT) and Olindigo. They were sown at three different densities.  Three chemical fertilizer dosages were applied, resulting in 18 variants and the control. In the laboratory there were determined the thousand seeds weight according to Romanian standard SR 6123/99, the hectolitric weight according to the Romanian standard STAS SR 6124/99, the oilseed content and the oil composition (by gas chromatographic methods). The results showed that the genetic and technological factors influence the fat quantity and - quality of the studied rape genotypes. The values of the oil contents were close for the two varieties, being 1.53% higher in the variety Olindigo (39.61%) compared to the Heros. The oil content of the rapeseed Heros decreases with the increasing of the sowing density and with the increasing of the chemical fertilizers doses. For the variety Olindigo the delimitations after fertilization doses are clearer, increasing slightly for the maximum dosage variant. For the both of the varieties of rapeseed in the case of the medium experimental variant (density of sowing rows and chemical fertilizers) it was observed that  it was synthesized a higher proportion of polyunsaturated fatty acids in the fat structure of the oil. The composition of the oil, from rapeseed grown in different experimental variants, in saturated fatty acids (between 7.26 and 7.61% contents), mono-unsaturated (between 60.81 and 63.22%) and  poli-unsaturated fatty (between 30.39 and 31.71 %) presented closed values and comparable with those from the literature.

rapeseed; oil; fatty acids

Presentation: oral