Quantification and Compositional Diversity of Fatty Acid Methyl Esters Profile in Nigella sativa L. Germplasm

Abstract

Nigella sativa L. is an annual underutilized crop of enormous significance, it contains more than 100 bioactive constituents having both pharmaceutical and industrial applications. Nigella sativa L. germplasm consisting of 32 genotypes was quantified for palmitic acid, stearic acid, oleic acid, linoleic and linolenic acid and results obtained varied in percentage. Lipid extracted by chloroform methanol 2:1 (24–37 %) was higher compared to n‐hexane (18–35 %) and chloroform methanol 1:3 (18–34 %). Extraction with solvent chloroform methanol 2:1 yielded a higher quantity of oil contents, hence recommended. The polyunsaturated fatty acids were higher than monounsaturated fatty acids. Stearic and palmitic acids were positively correlated as were stearic and linoleic acids. It is inferred that breeding for increased stearic acid, linolenic acid and reduced palmitic acid can be achieved through modern breeding methods. The genotypes rich in oil and oleic‐linoleic acid, viz., Pk‐020545, Pk‐020576, Pk‐020609, Pk‐020620, Pk‐020654, Pk‐020699, Pk‐020720, Pk‐020780, Pk‐020874 and Pk‐020878, have been suggested for crop improvement programs and could augment the supply of edible oil as well as a biofuel substitute with large scale cultivation.

Effects of different nitrogen doses on thymoquinone and fatty acid composition in seed oil of black cumin (Nigella sativa L.)

“…Similar differences are seen in other major fatty acids, oleic and palmitic acids. It has earlier been reported that oleic acid ranges from 12.7% (Hamrouni-Sellami et al, 2008) to 27.4% (Iqbal et al, 2014), and palmitic acid ranges from 9.9% (Nickavar et al, 2003) to 18.4% (Cheikh-Rouhou et al, 2007). This variation was due to the climatic conditions of the study areas and the genetic structure of the plant.…”

Genetic variation and path analysis for yield and other agronomic traits in Nigella sativa L. germplasm

“…It is also used as food additive, an ingredient and supplementary food etc. Generally seeds have been serving as food preservative and spice (Iqbal et al 2014). It is unique underutilized crop having potential both for agriculturally important traits and industry.…”

“…It increases body tone, stimulates menstrual periods and increases the flow of breast milk (Hussain and Hussain 2016). It contains more than 100 bioactive constituents of both herbal as well as industrial importance (Iqbal et al 2014). It is reported to be rich in essential fatty acids, sterols and higher concentration of thymoquinone (Piras et al 2013).…”