Comparison of the fatty acid profile and the presence of erucic acid in different types of mustard ( <i>Brassica juncea</i> L. Czern) regularly marketed in Italy

Mustard <i>(Brassica juncea</i> L. Czern) is a widely consumed condiment with nutritional and functional properties attributed to its fatty acid composition. This study aimed to evaluate the fatty acid profile of five commercially available mustard brands in Italy, with a specific focus on erucic acid (EA) content. A total of 200 mustard samples were analysed using gas chromatography with flame ionisation detection (GC-FID). The results revealed significant variability in fatty acid composition among samples. The most abundant fatty acids in the samples of mustard under investigation were identified as palmitic acid (from 4.66 ± 1.19 to 9.80 ± 0.16), oleic acid (from 19.71 ± 1.07 to 58.26 ± 0.61), linoleic acid (from 13.38 ± 0.35 to 31.91 ± 0.47), and EA (from 1.52 ± 0.33 to 29.74 ± 2.40). EA content varied between 8.58% and 29.74%, with some samples exceeding. European regulatory limits. Atherogenicity and thrombogenicity indices were also assessed, showing lower values for samples with higher PUFA content. The findings highlight the need for strict monitoring of EA levels in mustard products, considering potential health implications, especially for vulnerable populations. The results contribute to the ongoing discussion on the nutritional impact of mustard consumption and its regulatory framework.