Effect of temperature on fatty acid content in Vicia sativa

Abstract

The experiment was conducted to evaluate the influence of temperature on fatty acid (FA) concentration of common vetch (Vicia sativa L.). The result suggests that the moderate temperature (23/ 18°C) greatly increased the concentration of lipids, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, most notably linoleic acid and linolenic acid, but had limited effects on the concentrations of dodecanoic acid and myristic acid. The level of polyunsaturated FA was higher in 23/18°C regime as well, and was 3.27-fold higher than that in 30/25°C regime. Furthermore, the content of unsaturated FAs was 38 and 210 % greater in 23/18°C regime than in 15/10°C and 30/25°C regimes, respectively, and this effect is considered to be associated with the change of membrane fluidity, which could help the plant to fight off temperature stress.

Estimation of mechanical properties of seeds of common vetch accessions (Vicia sativa L.) and their chemical composition

“…The seeds of vetch contain also high portion of another polyunsaturated acid-linolenic acid (C 18:3 ) at the level of field pea and chickpea and markedly higher as seeds of lupin. High level of polyunsaturated fatty acids (PUFA) in vetch was also observed by Chu et al (2011) and Mao et al (2012). Both authors indicate a valuable, from nutritional point of view, acid profile of common vetch.…”

“…15. The fat content was observed as 1.05, 1.03 and 1.26 % for different seeds vetch samples (Sharma and Kalia 2003), 1.1 % as described by Round (1989) and from 1.3 to 1.6 % in researches of Mao et al (2012). Regardless of the species, oleic (C 18-1 ) and linoleic acid (C 18-2 ) dominated in the fatty acid profiles with the exception of chickpea characterized by absent of linoleic acid and very high content of palmitic acid.…”