The content of saturated, monounsaturated and polyunsaturated fatty acids in the seeds of different canola varieties

Bauer, Biljana and Kostik, Vesna (2014) The content of saturated, monounsaturated and polyunsaturated fatty acids in the seeds of different canola varieties. Proceedings of the Eighth Conference on Medicinal and Aromatic Plants of Southeast European Countries. pp. 176-181. ISSN ISBN: 978-99956-10-66-1

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Abstract

Canola is a name applied to edible oilseed rape. This plant belongs to the Brassicaceae (mustard) family along with 3,000 other species. Close relatives of this crop have been cultivated for food since the earliest recordings of man Commercial varieties of canola were developed from three species: Brassica napus L. (Argentine type), Brassica campestris L. (Polish type) and Brassica juncea L. (canola quality brown mustard). There are considerable differences in agronomic characteristics, yield, and fatty acid (FA) composition of seed oil between species and between varieties. The main objective of this work was identification and determination the FA composition of the seed oil of the two canola varieties grown in the Republic of Macedonia, during 2012. For that purpose, a total of hundred samples of the seeds of the two types of canola varieties were analyzed for the presence of total saturated fatty acid (SFA), total monounsaturated fatty acids (MUFA), and total polyunsaturated fatty acids (PUFA). The results of the study, showed different FA content among the two canola varieties. The canola variety type 2, was found to be high linolenic with the average content of linolenic acid (C18:3) 44.0% ± 2.02. The canola variety type 1, was found to be high oleic with the average content of oleic acid (C18:1) 59.5% ± 1.91. The average content of erucic acid (C22:1) was below 0.2% in the both varieties. The canola variety type 1 contained lower mean value of the total SFA (9.6% ± 0.56) in comparison with canola variety type 2, which had higher mean value of the total SFA (17.4% ± 0.67). The canola variety type 1, had higher content of the total MUFA unlike the canola variety type 2. The differences in the FA composition, as well as, the total SFA, MUFA, and the PUFA content, the both canola varieties had similar values of polyunsaturated/saturated indexes (P/S), which were found to be 3.2, and 3.4, respectively. This means that the both varieties of the oil had the same nutritional value. Keywords: Canola, fatty acid, gas chromatography, polyunsaturated / saturated index

Item Type: Article
Subjects: Medical and Health Sciences > Other medical sciences
Divisions: Faculty of Medical Science
Depositing User: Vesna Kostik
Date Deposited: 23 Sep 2015 10:34
Last Modified: 23 Sep 2015 10:34
URI: http://eprints.ugd.edu.mk/id/eprint/13833

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