Changes in Chemical Composition during Germination of Some Canola Varieties Changes in oil content and fatty acid composition
Journal Title: Scientia Agriculturae - Year 2013, Vol 2, Issue 3
Abstract
This work has been carried out to investigate the changes that occur in oil content of eight varieties of canola seeds under the effect of soaking and germinations as well as changes in fatty acid composition of low and high erucic acid varieties. The results revealed that the different varieties in this investigation showed variations in oil content and fatty acid composition, probably due to genetic variation and environmental conditions. Furthermore, during germination, the oil content of seed decrease, using this energy for synthesis of new plant. A marked decrease was observed in oil content of all varieties in this investigation as a result of soaking and germination of seeds. The two varieties which were chosen to study the effect of soaking and germination on the fatty acid composition -Pactol (low glucosinolate, low erucic acid variety) and Sero113 (low glucosinolate, high erucic acid variety)-showed a decrease in total unsaturated fatty acids concomitant with an increase in total saturated fatty acids.
Authors and Affiliations
By Mona G Dawood, Mervat Sh Sadak, B. Y Reyad, A. S. M El-Sayed, S. H El- Gayar
Keywords
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