Oil content and composition in seeds of Camelina sativa and Crambe abyssinica cultivars


Wydanie: 4 / 2020

Otrzymano: Maj 22, 2020

Zaakceptowano: Wrzesień 21, 2020

Opublikowano online: 2020-10-28

Autorzy:

  • Maršalkienė N., Žilėnaitė L., Karpavičienė B.

Kategorie: Agricultural

DOI: 10.5601/jelem.2020.25.3.2023

Abstrakt:

The aim of the study was to evaluate seed oil content and oil composition in five Camelina sativa and four Crambe abyssinica cultivars as an interaction of a genotype and the climatic conditions in Lithuania. The studied species differed in the seed oil content, glucosinolate content in oil and oil fatty acid composition. The oil content was 22.1–42.5% in dry matter of camelina seeds and 23.4–36.6% in crambe seeds. The glucosinolate content varied from 61.8 to 68.6 µmol g-1 in oil of crambe, and from 8.6 to 30.5 µmol g-1 in oil of camelina. The oil content in seeds and glucosinolate content in oil of each species differed between the research years but not between the cultivars. The glucosinolate content in oil correlated significantly with the oil content in dry matter of seeds. However, this correlation was negative for camelina (rs = -0.59, p = 0.045) and positive for crambe (rs = 0.86, p = 0.007). Camelina oil was characterised by the dominance of linolenic acid (34.8–41.6%), while crambe oil was predominated by erucic acid (53.0–60.9%). The second most abundant fatty acid in oil of both species was oleic acid, whose amount did not differ between the species. At the same time, the content of all other studied fatty acids differed significantly between both species. Our study indicated that variation in seed oil content, glucosinolate content and fatty acid composition in each studied species was much less affected by inheritable features of cultivars than by meteorological conditions in the research years.

Cytacja:

Maršalkienė N., Žilėnaitė L., Karpavičienė B. 2020. Oil content and composition in seeds of Camelina sativa and Crambe abyssinica cultivars. J. Elem., 25(4): 1399-1412 . DOI: 10.5601/jelem.2020.25.3.2023

Słowa kluczowe:

oil composition, glucosinolate, fatty acid, erucic acid, linolenic acid

O wydaniu:

25.4.2020


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