The phytochemical variability of fatty acids in basil seeds (Ocimum basilicum L.) affected by genotype and geographical differences
| Autor: | Mohammad Miransari, Hossein Ali Asadi-Gharneh, Sahar Mostafavi |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
food.ingredient
Genotype Linolenic acid Linoleic acid 01 natural sciences Analytical Chemistry Palmitic acid chemistry.chemical_compound 0404 agricultural biotechnology food Food science chemistry.chemical_classification biology 010401 analytical chemistry Fatty Acids Basilicum food and beverages Fatty acid 04 agricultural and veterinary sciences General Medicine Ocimum biology.organism_classification 040401 food science 0104 chemical sciences Oleic acid chemistry Seeds Fatty Acids Unsaturated Ocimum basilicum Lamiaceae Food Science |
| Zdroj: | Food chemistry. 276 |
| ISSN: | 1873-7072 |
| Popis: | Basil (Ocimum basilicum) from the Lamiaceae family is among the most important medicinal plants, and its seed fatty acid (FA) composition and quantity affects its nutritional and health values. It was hypothesized basil species and geographical properties significantly affect seed FA composition and quantity, which has not been previously investigated, to our knowledge. The collected seeds of the 18 basil populations were planted in a farmer’s field, and the seed saturated (palmitic and stearic) and unsaturated (oleic, linoleic, and linolenic) FA were determined. Shiraz1 (14.7%) and Mobarakeh (5.1%) had the highest and the least rates of total FA, respectively. The populations were significantly different in terms of saturated FA ranging from 10.73% (Ardestan) to 13.51% (Bid Zard). However, the seed unsaturated FA (expect linoleic acid) were not significantly different from each other (average = 87.27%). Basil species and geographical properties significantly affected basil saturated FA and just unsaturated linoleic acid. |
| Databáze: | OpenAIRE |
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