Variations in fatty acid composition, glucosinolate profile and some phytochemical contents in selected oil seed rape (<i>Brassica napus</i> L.) cultivars

Abstract

Rapeseed (<i>Brassica napus</i> L.) is now the third most important source of edible oil in the world after soybean and palm oil. In this study seeds of five different rapeseed cultivars namely; pactol, silvo, topas, serw 4 and serw 6 were evaluated for their fatty acid composition, glucosinolate profile, amino acids, total tocopherols and phenolic content. Among all cultivars significant variability in fatty acids were observed. The oleic acid (C18:1) ranged from 56.31% to 58.67%, linoleic acid (C18:2) from 10.52% to 13.74%, α-linolenic acid (C18:3) from 8.83% to 10.32% and erucic acid (22:1) from 0.15% to 0.91%. The glucosinolate profile of rapeseed was also separated and identified using high-performance liquid chromatography. Small variations in the glucosinolate profile were observed among all tested cultivars; however, progoitrin and gluconapin were the major glucosinolate found. Additionally, silvo cultivar showed the highest total glucosinolate c ontents (5.97 μmol/g dw). Generally, the contents of aspartic, glutamic, arginine and leucine were high, while the contents of tyrosine and isoleucine were low among all cultivars. For total tocopherols, the results indicated that both serw 6 and pactol cultivars had the highest total tocopherol contents (138.3 and 102.8 mg/100 g oil, respectively). Total phenolic contents varied from 28.0 to 35.4 mg/g dw. The highest total phenolic content was found in topas while the lowest value was detected in serw 6. These parameters; fatty acid contents, glucosinolate profile and amino acids together with total tocopherols and phenolic contents, could be taken into consideration by oilseed rape breeders as selection criteria for developing genotypes with modified seed quality traits in <i>Brassica napus</i> L.<br><br>La colza (<i>Brassica napus</i> L.) es hoy en día el tercer cultivo más importante de aceites comestibles en el mundo tras el aceite de soja y de palma. En este estudio semillas de cinco cultivos diferentes de colza, denominadas pactol, silvo, topas, serw 4 y serw 6, fueron evaluadas mediante su composición en ácidos grasos, perfil de glucosinolato, aminoácidos, tocoferoles totales y contenido fenólico. En todos los cultivos, una significativa variabilidad en los ácidos grasos fue observada. El ácido oleico (C18:1) vario desde un 56.31% a un 58.67%, ácido linoleico (C18:2) desde un 10.52% a un 13.74%, ácido α-linolenic (C18:3) desde 8.83% a un 10.32% y ácido erúcico (22:1) desde un 0.15% a un 0.91%. El perfil de glucosinolatos de colza fue también separado e identificado usando cromatografía líquida de alta eficacia. Una baja variación en el perfil de glucosinolato fue observado en todos los cultivos ensayados; sin embargo, progoitrina y gluconapina fueron los principales glucosinolatos encontraos en todos los cultivos. Además, el cultivo silvo mostro el contenido de glucosinolatos totales más alto (5.97 μmol/g dw). Generalmente, el contenido de aspártico, glutámico, arginina y leucina fue alto, mientras que el contenido de tirosina y isoleucina fue bajo en tod...

Distribution of glucosinolate and pungent odors in rapeseed oils from raw and microwaved seeds

“…[27,28] Methionine-derived glucosinolates are found in Brassica species. [29] The Brassica samples contained 8 aliphatic, 3 indolyl, and 2 aromatic glucosinolates, which was agreed with Elbeltagi's study [19] ; though, the total glucosinolate content was lower (4.40 to 5.90 µmol/g) in their study. The contents and odor intensities of degradation products generally depend upon the precursors.…”

“…[16][17][18] Some of the previous studies have reported the relationship between glucosinolate degradation and the pungent odor in cold pressed rapeseed oil. [14,19] The sulfur compounds from rapeseed oils possess low threshold and strong odor. Very few studies have reported the distribution of glucosinolates, volatile isothiocyanates and sulfur compounds, and pungent odor difference in different genetic types of rapeseed.…”

Determination of Chlorophylls, Carotenoids, and Fatty Acid Profiles ofTetrapleura TetrapteraSeeds and their Health Implication

“…However, the patterns of abundance of fatty acid in the seeds were inconsistent with rapeseed oil reported by (12). In this reference, oleic acid was the most abundant one consisting of 56.31% to 58.67% followed by linoleic acid of ranges 10.52% to 13.74% as compared to 51.38% in the prekesse seed.…”

The Response of Macro- and Micronutrient Nutrient Status and Biochemical Processes in Rats Fed on a Diet with Selenium-Enriched Defatted Rapeseed and/or Vitamin E Supplementation

“…Similarly, El-Beltagi and Mohamed [63] investigated the variation in fatty acid composition of oilseed rape and found that oleic acid (C18:1) ranged from 56.3% to 58.7%, linoleic acid (C18:2) from 10.5% to 13.7%, α -linolenic acid (C18:3) from 8.8% to 10.3%, and erucic acid (22 : 1) from 0.15% to 0.91%. Xun et al [64] investigated the long-term effect of human diets containing omega-3 polyunsaturated fatty acids on the occurrence of hypertension, revealing that the individuals with the highest intake of these compounds had a significantly lower incidence of hypertension.…”