Species-Specific Variation in Oil Content and Fatty Acid Profiles of Short-Duration Rapeseed and Mustard

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2025-02-25 DOI:10.1021/acsfoodscitech.4c0089410.1021/acsfoodscitech.4c00894

Nikunjo Chakroborty, Md. Alamgir Kabir, Md. Manwar Hossen, Jannatul Afrin, Mirza Mofazzal Islam and Arif Hasan Khan Robin*,

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Abstract

Oilseed Brassicas is the predominant and native source of edible oil in Bangladesh. The objective of this study is to investigate the species-specific variation in oil content and fatty acid profiles of rapeseed and mustard. Seed samples of 20, 10, and 4 genotypes from Brassica napus, Brassica juncea, and Brassica rapa were analyzed in a gas chromatography–mass spectrometry (GC–MS) apparatus. B. napus displayed the highest oil content of 33.11%, which was 5% higher than that of B. juncea. The oleic acid percentage in B. napus was 14.25%, which was 6% higher than that in B. juncea. By contrast, the contents of four polyunsaturated fatty acids were higher in B. juncea. The amount of erucic acid in the three species ranged between 47 and 50%. PC1 accounted for 41.5% of data variation, clearly separating B. juncea from the other two species. The variation in the percentages of oil and fatty acids paves the way for developing better edible Brassica oilseed through breeding.

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短叶菜籽和芥菜含油量和脂肪酸谱的种特异性变异

油籽芸苔是孟加拉国主要的本地食用油来源。本研究的目的是研究菜籽和芥菜的含油量和脂肪酸谱的物种特异性变化。采用气相色谱-质谱联用仪对甘蓝型、芥菜型和rapa型油菜20、10和4个基因型的种子样品进行了分析。甘蓝型油菜含油量最高，为33.11%，比芥菜高5个百分点。甘蓝型油菜油酸含量为14.25%，比芥菜高6个百分点。而芥菜中4种多不饱和脂肪酸含量较高。这三个物种的芥酸含量在47%到50%之间。PC1占数据变异的41.5%，清楚地将芥菜与其他两个物种区分开来。油和脂肪酸百分比的变化为通过育种培育出更好的食用油菜油籽铺平了道路。

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来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

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