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Oil and Seed Meal Quality Indices of Indian Rapeseed-Mustard Varieties

Chauhan, J. S., Kumar, Satyanshu, Singh, K. H., Meena, S. S., Meena, M. L.
Journal of plant biochemistry and biotechnology 2010 v.19 no.1 pp. 83-86
correlation, erucic acid, fatty acid composition, lipid content, oilseeds, oleic acid, polyunsaturated fatty acids, protein content, saturated fatty acids
Variation in oil, protein, fatty acid profile, oil stability index, PUFA to SFA, MUFA to PUFA, ω-6 to ω-3 fatty acid ratio and glucosinolate content and their relationships were studied in 50 rapeseed-mustard (Brassica species) varieties. Variability was low for protein and oil content with CV 4.2% and 5.1%, respectively. The highest variation was recorded for oil stability index followed by oleic acid content. Erucic acid ranged from 0.4 % [TERI (00) R- 9903] to 55.3% (NDYS-2). The saturated fatty acids showed a range of 2.5–8.6% and most of the varieties had < 6 %.The maximum (3.05) and minimum (0. 59) ω-6 to ω-3 fatty acid ratio was recorded for TERI (00) R-9903 a variety of gobhi sarson and RTM-314 of taramira, respectively. The highest MUFA to PUFA ratio (3.19) was recorded for variety Parbati of toria. Twelve varieties had PUFA to SFA ratio of > 10.0. All the varieties, in general had high glucosinolate content except GSC- 5, TERI (OE) R-03 and TERI (00) R-9903. Oil stability index had highly significant and positive correlation with oleic acid and MUFA to PUFA ratio. The relationship of oil content was significantly positive with ω-6 to ω-3 fatty acid ratio (r = 0.377**). Protein content and SFA were positively correlated (r = 0.314 *). Erucic acid exhibited negative and significant association with SFA (r = − 0.293*) and oleic acid (r = − 0.863**).