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Variation in the oil content and fatty acid composition of field beans ( Vicia faba ) and peas ( Pisum spp.)
Author(s) -
Welch Robert W.,
Wynne Griffiths D.
Publication year - 1984
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740351203
Subject(s) - vicia faba , cultivar , composition (language) , field pea , stearic acid , linolenic acid , biology , oleic acid , linoleic acid , pisum , palmitic acid , fatty acid , botany , food science , horticulture , sativum , agronomy , chemistry , biochemistry , organic chemistry , linguistics , philosophy
Oil content has been found to range from 1.2–1.9% in a wide range of diverse field bean ( Vicia faba ) cultivars, populations and selections and from 1.4–2.8% in a narrower range of pea cultivars. The ranges in fatty acid composition for beans and peas respectively were palmitic, 13.9–21.0% and 12.0–16.6%, stearic 2.2–3.5% and 2.5–4.2%, oleic 15.0–33.0% and 14.2–33.3%, linoleic 41.3–59.7% and 43.7–60.9%, linolenic 2.6–4.9% and 6.4–13.4%. Environment exerted a significant effect on the oil content of field beans but cultivar differences remained apparent. The analysis of whole or milled field beans stored for up to 5 years showed only minor losses of oil and component fatty acids. In both species over 90% of the total oil content was found in the cotyledons. Cultivar differences in whole grain oil content were associated with the concentration of oil in the cotyledons and appeared independent of the relative proportions of either embryo or seed coat. The interrelationships between oil content and other seed characteristics were also determined and the significance of these results in relation to plant breeding are discussed.