Evaluation of Fatty Acid Compositions of Some Important Wild and Domestic Turkish Mustard Genotypes (Brassica spp.)

Authors : Fatma KAYAÇETİN, Banu EFEOĞLU, Gül SARIOĞLU
Pages : 270-278
Doi:10.21448/ijsm.474894
View : 42 | Download : 13
Publication Date : 2018-12-29
Article Type : Research Paper
Abstract :The seed oil samples of 57 mustard genotypes belonging to six species of mustard insert ignore into journalissuearticles values(Brassica spp.); Brassica juncea insert ignore into journalissuearticles values(31 genotypes);, B. rapa insert ignore into journalissuearticles values(6 genotypes);, B. napus insert ignore into journalissuearticles values(2 genotypes);, B. nigra insert ignore into journalissuearticles values(6 genotypes);, B. arvensis insert ignore into journalissuearticles values(10 genotypes); and B. alba insert ignore into journalissuearticles values(2 genotypes); collected from USA gene bank and diverse ecologies of Turkey were used as research material and evaluated for their fatty acid composition by gas-liquid chromatography insert ignore into journalissuearticles values(GLC);. The aim of this study was to evaluation of fatty acid compositions of some important wild and domestic Turkish mustard genotypes insert ignore into journalissuearticles values(Brassica spp.);. The results showed significant variability among all genotypes for fatty acid composition. Erusic acid insert ignore into journalissuearticles values(C22:1; 20.63-47.87%);, oleic acid insert ignore into journalissuearticles values(C18:1; 7.42-24.54%); and linoleic acid insert ignore into journalissuearticles values(C18:2; 9.61-25.11%); were determined to be the dominant fatty acids among all genotypes. It has been observed that the results in wild mustards have too many resemblances with the composition of fatty acid of mustard which is used by people in alternative medical science, paint, food industry and biodisel production. The great variability in seed oil contents in Brassica genotypes showed their potential for use in future breeding programs.
Keywords : rassica spp, Mustard, Fatty acid compositions

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