Flax (Linum usitatissimum L.) is an important source of oil rich in omega–3 fatty acids (especially α-linolenic acid accounting for > 50%), which is proven to have health benefits and utilized as an industrial raw material. α-Linolenic acid is a polyunsaturated fatty acid that readily undergoes oxidative transformation. Autoxidation of α-linolenic acid is the principal process contributing to the development of off-flavors, loss of color, and alteration in the nutritional value of linseed oil. However, there is huge a demand on the market for oils having different compositions of fatty acids, including the linseed oil characterized by improved stability. For this purpose, a complete diallel cross was performed in this study using six flax genotypes varying in the fatty acid content to estimate the genetic parameters. The analysis of variances carried out for the studied traits (content of oleic, linoleic and α-linolenic acid) indicated large differences among the genotypes. Variances due to GCA were much higher in magnitude than those related to SCA for the content of linoleic and α-linolenic acid, which indicated the superiority of additive gene effects in determining the inheritance of these traits. The nonadditive gene action played an important role for oleic acid content, since the magnitude of SCA effect was almost two times higher than GCA effect. The parental lines of linola (Linola KLA and Linola KLB) exhibited the highest concentration of favorable alleles for the two traits (high content of linoleic acid and low content of α-linolenic acid) and were thus found suitable for a continuous improvement program. On the basis of the SCA effect, five cross combinations, were found to be promising F1 hybrids for use as a source population for further selection, in order to achieve fatty acid changes in linseed. These combinations allow selecting varieties with 1:1 and 2:1 ratio of omega–6:omega–3 fatty acids for producing oil with an extended shelf life for food products.
Introduction and objective. The aim of the study was to determine the content of five essential fatty acids in seed oil from 84 genotypes of flax (Linum usitatissimum L.) from the collection of genetic resources, stored at low temperatures of the long-term storage of the Plant Breeding and Acclimatization Institute in Radzików. The following fatty acids were evaluated: α-linolenic, linoleic, palmitic, stearic and oleic. The ranges of variability of fat content in flax seeds were also determined. In addition, it was calculated how many times the α-linolenic acid content is bigger than linoleic acid in seed oil of each accessions of flax. Materials and methods. The research material consisted of 84 genotypes of common flax (Linum usitatissimum L.), collected and included in the samples. The fat content was determined by infrared analysis (calibration performed on the basis of a seed sample at IHAR-PIB in Poznań) by means of a NIRS 6500 spectrophotometer with a reflection detector within the range of 400-2500 nm. Results. The ranges of variability of individual fatty acids of 84 flax accessions are as follows: α-linolenic acid: 48.4%-58.9%, linoleic acid: 10.3%-17.3%, palmitic acid 4.2%-6.6%, stearic acid 2.6%-5.1% and oleic acid: 17.0%-26.7%. The fat content in the seeds of the evaluated accessions ranged from 39.8%-44.8%. Conclusions. Flax seeds from the collection of the genetic resources are an excellent ingredient in food because they contain a large amount of α-linolenic acid. Dietary supplementation with linseed, also containing large amounts of α-linolenic acid and small amounts linoleic acid, allows provision of the body with the necessary ratio of the diunsaturated (n-6) to the triunsaturated fatty acid (n-3). In order to protect health, it is necessary to supplement the diet with a unique α-linolenic fatty acid that are present in only a few food ingredients.
Depending on the variety, flax (Linum usitatissimum L.) provides an oil rich in omega-3 acids (especially 50% α-linolenic acid) with proven health properties, and is used as a raw industrial material. Alpha-linolenic acid is a polyunsaturated fatty acid easily subject to oxidative transformation. The auto-oxidation of α-linolenic acid is the main process contributing to off-flavor, color loss, and change in the nutritional value of flax oil. We used six flax genotypes differing in fatty acid content in our research. For all the DNA samples extracted from the leaf tissue of the studied flax, the new, cleaved amplified polymorphic sequences (CAPS) markers specific to the LuFAD3A desaturase gene were applied. A specific PCR product from the LuFAD3A flax gene comprising fragments of exon 5, exon 6, and the intron between these exons was digested using six various restriction enzymes. These experiments could differentiate between some of the studied varieties of flax. We also proved that the LuFAD3A gene mutation previously detected by other authors in the low-linolenic forms of flax (solin line 593–708) was absent in the low-linolenic forms of flax that we studied (Linola KLA and Linola KLB).
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.