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Distribution of (n‐9) and (n‐7) Isomers of Monounsaturated Fatty Acids in Indian Mustard ( Brassica juncea )
Author(s) -
Bhogal N. S.,
Bala Manju,
Kumar Sandeep,
Nanjundan J.,
Singh Y. P.
Publication year - 2014
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-013-2387-9
Subject(s) - brassica , linoleic acid , chemistry , palmitoleic acid , oleic acid , vaccenic acid , fatty acid , food science , biology , botany , organic chemistry , biochemistry , conjugated linoleic acid
The seed oils of 19 Indian mustard varieties were analyzed for fatty acid composition using GC–MS, reporting the presence of n‐7 isomers of C18:1, C20:1 and C22:1 fatty acids. n‐7 isomers namely cis ‐vaccenic (C18:1), 11, eicosenoic(C20:1) and 13‐ cis ‐docosenoic (C22:1) acids ranged from 0.61 to 1.73, 1.04 to 1.69 and 0.58 to 1.17 %, respectively. The average values of C20:1(n‐7) was highest (1.36) amongst the three acids. Nervonic acid was also reported in the range of 0.69 to 2.52 %. The ratios of (n‐7)/(n‐9) ranged from 6.22 to 14.62, 12.38 to 27.35 and 2.01 to 3.24 % for C18:1, C20:1 and C22:1 fatty acids, respectively. The variety RLM‐619 had the lowest elongation ratio (ER) as 0.44 and the highest desaturation ratio (DR) as 0.41 indicating higher efficiency of the desaturation pathway than for other varieties. The oleic desaturation ratio (ODR) values varied from 0.68 (Basanti) to 0.75 (GM‐2) with a mean value of 0.72 and linoleic desaturation ratio from 0.40 (Basanti) to 0.49 (Pusa Bold) with a mean value of 0.45. Palmitoleic acid showed positive correlation with C18:1(n‐7), C20:1(n‐7), C20:2, C22:0, C22:1(n‐7), C24:1, (n‐7)/(n‐9) ratio of C18:1 and C22:1 and a positive trend with ER but a significant negative correlation with C18:3, DR and ODR. The results indicated that palmitoleic acid is an important intermediate component in the synthesis of long chain (n‐7) fatty acids.