Quality of western Canadian mustard 2017

Quality of domestic mustard seed: Yellow

Oil and protein content for yellow mustard is summarized by grade in Table 2. Comparisons to previous years’ data are in Figures 4 and 6.

Yellow mustard has characteristically lower oil content and higher protein content than oriental and brown mustard (Table 2). Mean oil content (27.1%) in Yellow Mustard, No. 1 Canada was lower than the mean in 2016 (30.4%). Meanwhile, mean protein content (34.5%) was higher than in 2016 (30.5%) (Figure 4). Oil content in samples of Yellow Mustard, No. 1 Canada ranged from 22.5 to 32.2% while protein ranged from 28.1 to 40.5%.

Figure 4: Yellow Mustard, No.1 Canada
Oil and protein content of harvest samples, 2007 to 2017

Oil and protein content of Yellow Mustard
  • Figure 4 details
    Oil and protein content of harvest samples, 2007 to 2017
    Content 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2007-2016, mean
    Oil content, % 27.1 29.9 31.2 31.9 31.6 29.3 32.3 30.7 29.5 30.4 27.1 30.4
    Protein content, % 33.7 32.2 30.8 30.5 30.6 31.9 29.5 30.9 32.3 30.5 34.5 31.3
Table 2: Quality of 2017 western Canadian mustard: Yellow
Grade No. of samples Oil content %Footnote 1 Protein content %Footnote 2
Mean Min. Max. Mean Min. Max.
No. 1 W. Canada 113 27.1 22.5 32.2 34.5 28.1 40.5
Manitoba 1 28.5 - - 33.8 - -
Saskatchewan 49 28.1 22.8 32.2 33.0 28.1 39.2
Alberta 63 26.2 22.5 31.4 35.6 29.3 40.5
No. 2 20 29.0 23.4 35.1 32.8 25.6 38.7
No. 3 7 29.6 27.1 34.2 32.0 26.6 34.0
No. 4 23 28.4 24.2 32.3 33.1 27.7 36.8
Sample 12 29.2 24.1 33.9 32.4 27.9 38.9
AC Pennant, No. 1 5 27.0 23.0 30.0 33.8 31.1 38.2
Andante, No. 1 75 26.6 22.5 31.7 34.8 28.1 40.4

Fatty acid composition for yellow mustard composites is provided in Table 3. The oil in yellow mustard contained higher amounts of oleic (C18:1) and erucic acid (C22:1) but lower amounts of linoleic (C18:2) and linolenic acid (C18:3), compared to the oil in oriental and brown mustard. Mean erucic acid content in Yellow Mustard, No.1 Canada was 34.6%, compared to 33.9% in 2016. Total saturated fatty acids (5.3%) and iodine values (103 units) were similar to the 2016 values.

Table 3: Fatty acid composition of 2017 western Canadian mustard: Yellow
Category No. of samples Fatty acid composition (%)Footnote 3 Saturated fatty acidsFootnote 4 Iodine
value
C18:0 C18:1 C18:2 C18:3 C22:1
No. 1 W. Canada 113 1.0 25.2 10.1 10.6 34.6 5.3 103
Manitoba 1 1.0 27.0 9.9 9.9 33.6 5.2 102
Saskatchewan 49 1.0 25.3 9.8 10.7 34.5 5.3 103
Alberta 63 1.0 25.0 10.3 10.5 34.6 5.3 103
No. 2 20 1.0 25.3 9.6 11.0 34.6 5.2 103
No. 3 7 1.0 24.5 9.6 10.8 35.7 5.2 103
No. 4 23 1.0 24.7 9.9 10.6 35.3 5.3 103
Sample 12 1.0 26.0 10.0 10.7 34.0 5.3 103
AC Pennant, No. 1 5 1.0 25.1 10.4 9.6 35.4 5.5 101
Andante, No. 1 75 1.0 25.0 10.1 10.7 34.7 5.3 103

Chlorophyll content of yellow mustard composites is provided in Table 4. Chlorophyll content in Yellow Mustard, No. 1 Canada was 0.7 mg/kg (Figure 6), which corresponds to the low distinctly green seed count (%DGR). The lower grades had slightly increased levels of chlorophyll, as high as 3.3 mg/kg for Sample grade. Chlorophyll content for No. 1 Canada was lower than the 8-year mean of 0.9 mg/kg.

Table 4: Chlorophyll Content and DGR in 2017 western Canadian mustard: Yellow
Category No. of samples Chlorophyll
mg/kg
Distinctly green
(%DGR)Footnote 5
%DGR range
No. 1 W. Canada 113 0.7 0.03 0.0-0.6
Manitoba 1 0.7 0.07 -
Saskatchewan 49 0.9 0.04 0.0-10.6
Alberta 63 0.6 0.01 0.0-0.4
No.2 20 0.8 0.15 0.0-1.0
No. 3 7 2.1 0.08 0.0-1.6
No. 4 23 1.3 0.03 0.0-0.4
Sample 12 3.3 0.00 0.0
AC Pennant. No. 1 5 0.3 - -
Andante, No. 1 75 0.8 - -

Figure 6: Oriental, Brown and Yellow Mustard, No.1 Canada
Chlorophyll content of harvest samples, 2009 to 2017

Chlorophyll content of Oriental, Brown and Yellow Mustard
  • Figure 6 details
    Chlorophyll content of harvest samples, 2009 to 2017
    Chlorophyll content 2009 2010 2011 2012 2013 2014 2015 2016 2017 2009-2016, mean
    Oriental, mg/kg 2.5 1.5 1.6 2.1 1.5 2.4 1.7 2.9 1.2 2.0
    Brown, mg/kg 3.6 4.7 3.2 2.5 2.8 2.9 4.4 6.5 1.7 3.8
    Yellow, mg/kg 1.1 0.8 0.6 1.0 0.6 0.9 0.8 1.2 0.7 0.9
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