Erucic acid content in some rapeseed/mustard cultivars developed in Bangladesh

Abstract

Seed samples of 21 indigenous and developed rapeseed/mustard cultivars (Brassica campestris, B. juncea and B. napus) were characterized for their fatty acid composition. Erucic acid was one of the main fatty acids, in proportions ranging from 21.59 to 51.57% followed by oleic acid ranging from 7.03 to 25.21%. The other major monounsaturated fatty acid was gadoleic acid, which accounted for 4.12-12.06%. The major polyunsaturated fatty acids were linoleic and linolenic acid, ranging from 11.79 to 16.89% and 6.29 to 11.15%, respectively. Among the saturated fatty acids, palmitic acid accounted for 1.20-3.36%. Erucic acid content was negatively correlated with all other major fatty acids. The cultivars Binasarisha-3, Binasarisha-4, Binasarisha-5, MM 22-12-98, MM 2-16-98, MM 36-6-98, MM 49-3-98, MM 34-7-98 and Barisarisha-8 of B. napus had significantly (P < 0.001) low levels of erucic acid and high levels of oleic, linoleic and linolenic acids among all the cultivars. These four cultivars and five advanced generation mutant lines may be exploited in breeding programmes for the development of nutritionally better-quality locally adaptive cultivars.

Genetic Diversity of Field Mustard (Brassica Rapa L.) and Their Saturated and Unsaturated Fatty Acids Association

“…Palmitic acid, a main saturated fatty acid, had a positive correlation with palmitoleic (0.797), linoleic (0.540), oleic (0.504), linolelaidic (0.404), and linolenic (0.337), and a negative correlation with arachidic (-0.387), behenic (-0.690), lignoceric (-0.721), and erucic (-0.764) acids among the saturated fatty acids, while stearic acid had a significant and positive correlation (0.862) with linoleic acid. Mortuza et al, (2006) also found a positive correlation of palmitic acid with gadoleic, linolenic, oleic, and linoleic acids, and a reverse correlation with erucic acid.…”

“…The oil content of the B. rapa seed is 42% and the protein content is 25% (Khaleque, 1985). However, the oil content of currently cultivated B. rapa cultivars in Bangladesh contains high erucic acid (40%-45%) and high pungency due to high amounts of glucosinolates (300 parts per million or ppm) (Mortuza et al, 2006;Sultana et al, 2021). Consumption of erucic acid has been linked to myocardial lipidosis and heart lesions (Gopalan, 1974).…”

Content of Erucic Acid in Edible Oils and Mustard by Quantitative 13C NMR

“…Previous studies employed saponification, acidification, methylation, thin layer chromatography, ozonization, and GC or gas‐liquid chromatography to determine erucic acid content. Another research reported internal standard was added during transesterification in order to quantify fatty acids exclusively.…”

“…Furthermore, both FAC results determined by NMR and conventional method through methylation and then chromatographic analysis [18] are comparable (Table 1). Previous studies employed saponification, acidification, methylation, thin layer chromatography, ozonization, and GC [9,21] or gas-liquid chromatography [12,22] to determine erucic acid content. Another research reported internal standard was added during transesterification in order to quantify fatty acids exclusively.…”

Inheritance of low erucic acid in Indian mustard [Brassica juncea(L.) Czern. and Coss.]

“…Low level of erucic acid in seed oil increases oleic acid, but also increases the linoleic and linolenic acids (Jagannath et al 2011). Presence of high erucic acid in edible oil is nutritionally undesirable as it is not metabolized and causes myocardial conductance and increased blood cholesterol (Renard and Mcgregor 1992;Mortuza et al 2005). The erucic acid is negatively correlated with oleic acid, therefore, the genotypes with low erucic acid coupled with high oleic acid can be developed.…”