Comparative analysis of fatty acid composition in 84 accessions of flax (Linum usitatissimum L.)

Abstract

Introduction and objective. The aim of the study was to determine the content of five essential fatty acids in seed oil from 84 genotypes of flax (Linum usitatissimum L.) from the collection of genetic resources, stored at low temperatures of the long-term storage of the Plant Breeding and Acclimatization Institute in Radzików. The following fatty acids were evaluated: α-linolenic, linoleic, palmitic, stearic and oleic. The ranges of variability of fat content in flax seeds were also determined. In addition, it was calculated how many times the α-linolenic acid content is bigger than linoleic acid in seed oil of each accessions of flax. Materials and methods. The research material consisted of 84 genotypes of common flax (Linum usitatissimum L.), collected and included in the samples. The fat content was determined by infrared analysis (calibration performed on the basis of a seed sample at IHAR-PIB in Poznań) by means of a NIRS 6500 spectrophotometer with a reflection detector within the range of 400-2500 nm. Results. The ranges of variability of individual fatty acids of 84 flax accessions are as follows: α-linolenic acid: 48.4%-58.9%, linoleic acid: 10.3%-17.3%, palmitic acid 4.2%-6.6%, stearic acid 2.6%-5.1% and oleic acid: 17.0%-26.7%. The fat content in the seeds of the evaluated accessions ranged from 39.8%-44.8%. Conclusions. Flax seeds from the collection of the genetic resources are an excellent ingredient in food because they contain a large amount of α-linolenic acid. Dietary supplementation with linseed, also containing large amounts of α-linolenic acid and small amounts linoleic acid, allows provision of the body with the necessary ratio of the diunsaturated (n-6) to the triunsaturated fatty acid (n-3). In order to protect health, it is necessary to supplement the diet with a unique α-linolenic fatty acid that are present in only a few food ingredients.

Flaxseed and Camelina Meals as Potential Sources of Health-Beneficial Compounds

“…It is known that this fatty acid is characterized by beneficial effects on the prevention of several diseases, such as cardiovascular diseases, hypercholesterolemia, chronic kidney diseases, atherosclerosis, and neurological disorders [ 25 , 26 ]. In the present study, the content of α-linolenic acid in both flaxseed varieties, ranging from 57 to 65%, consistent and sometimes higher than that reported in literature (from 50 to 59%, depending on genotype and environment) [ 27 , 28 ].…”

Passport data and valorisation data of 33 accessions from the collection of genetic resources of the species Linum usitatissimum L.

“…This fact and exceeding the recommended by WHO ratio of omega-6/omega-3 (4:1) causes many civilization diseases, mainly in Western Europe. This fact is reported by doctors and scientists [2,9,[10][11][12][13]. Therefore, the widespread cultivation of flax to obtain flax seeds, which contain in Conflict of interest: Authors declare no conflict of interest…”

Valorisation of morphological and agricultural traits of 21 varieties of flaxLinum usitatissimumL.

“…It also contains exogenous amino acids, tocopherol and sterol. Several studies concern the content of bioactive compounds in selected genotypes from the collection of genetic resources of flax stored in Poland [14,[19][20][21]. In the group of 84 valorised flax genotypes, the mean fat content was 42.2%, the mean content of polyunsaturated fatty acids -68.1%, including α-linolenic (53.6%) and linoleic acid (14.6%).…”

“…In the group of 84 valorised flax genotypes, the mean fat content was 42.2%, the mean content of polyunsaturated fatty acids -68.1%, including α-linolenic (53.6%) and linoleic acid (14.6%). The average content of monounsaturated fatty acid -oleic acid was 22.8%, while the average content of saturated fatty acids was 9.1%, including palmitic acid (5.5%) and stearic acid (3.5%) [21]. There are also phenolic compounds in linseed, such as phenolic acids, flavonoids and lignans [22,23].…”