Degradation of lipids and glucosinolates in dehulled crambe seed during storage

Crambe as harvested contains seed accompanied by ca. one-third hull, a fraction of little commercial value that can be removed during processing. If the hull were removed before shipping, considerable transportation costs could be saved. Because little was known about the quality of crambe seed after dehulling and storage, decomposition of the glucosinolates in dehulled seed after storage was studied, as well as changes in color, free fatty acids, peroxide value, and ease of hydrogenation of the oil fraction. While not so stable as seed plus pericarp (hull), dehulled crambe seed can be stored for at least 3 months at temperatures up to 110F at ambient moisture (6.3%). However, at 14% moisture, decomposition was significant after storage for 2 weeks at both ambient (77 F) and elevated (110 F) temperatures. Inactiviation of the endogenous enzyme after dehulling extends storage life to 3 months at either moisture level at ambient temperatures.