Seed composition in oil crops

Izquierdo, Natalia G.; Benech‐Arnold, Roberto L.; Batlla, Diego; Belo, Raúl González; Tognetti, Jorge Alberto

doi:10.1002/9781119048800.ch3

Cited by 7 publications

(3 citation statements)

References 92 publications

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“…In any case, the availability of varieties with a higher MUFA content is desirable. On the other hand, the high variability in oleic and linoleic acid content could be of interest for consideration in breeding programs, since different studies in other plant species have shown that increasing the level of polyunsaturated fatty acid can improve seed performance in the field at low temperatures, and seeds with higher oleic content could be more adapted to high temperatures [45,46].…”

Section: Variation Of Fatty Acid Content In Bean Seedmentioning

confidence: 99%

Fatty Acids in Dry Beans (Phaseolus vulgaris L.): A Contribution to Their Analysis and the Characterization of a Diversity Panel

Rodríguez Madrera,

Campa Negrillo,

Ferreira Fernández

2024

Foods

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Dry bean (Phaseolus vulgaris L.) is a crop of high nutritional interest widespread throughout the world. This research had two objectives. On the one hand, the development and validation of an analytical method to quantify fatty acids in dry beans based on the extraction and derivatization in a single step and later quantification by gas chromatography. On the other, its application to characterize the fatty acid content in a diversity panel consisting of 172 lines. The method was successfully validated in terms of accuracy, precision and robustness. Among the 14 fatty acids that constitute the fatty acid profile of dry bean, the most quantitatively important were linolenic acid, the major fatty acid in all cases, with an average value of 6.7 mg/g, followed by linoleic acid (3.9 mg/g), palmitic acid (2.9 mg/g) and oleic acid (1.5 mg/g). The concentrations of fatty acids in dry bean were influenced by the gene pool, with the Mesoamerican gene pool showing a higher content of palmitic, stearic, linoleic and linolenic acids and the Andean gene pool a higher level of cis-vaccenic acid. Also, the expression of fatty acid content showed high heritability. The information generated constitutes a robust database of interest in food technology, nutrition and breeding programs.

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Section: Variation Of Fatty Acid Content In Bean Seedmentioning

confidence: 99%

Fatty Acids in Dry Beans (Phaseolus vulgaris L.): A Contribution to Their Analysis and the Characterization of a Diversity Panel

Rodríguez Madrera,

Campa Negrillo,

Ferreira Fernández

2024

Foods

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“…Lipids are the main reserve energy compounds for the embryo in oil crops, lipid fluidity mainly depends on the fatty acid unsaturation profile, since saturated fatty acids are solid at low temperatures (P, S, and O) than unsaturated ones (L and Ln) and increasing the number of unsaturations increases the fluidity [90]. Cell membrane fluidity is essential for organisms to maintain the function of important metabolic systems such as the electron transport chain [91,92], the set of mechanisms developed to change their cell membrane composition to maintain cell membrane fluidity and functionality in response to shifting environmental conditions, is known as homeoviscous adaptation [93].…”

Section: Fatty Acids Analysismentioning

confidence: 99%

“…Although fatty acid synthesis during germination is associated to cell membranes functionality and ultimately the seed germination, the possible effects of the fatty acid composition of the reserve lipids on seed germination at different temperatures remain almost completely unexplored. The possible mechanisms involved in these responses include variations in membrane functionality and reserve lipids' breakdown during germination [90].…”

Section: Fatty Acids Analysismentioning

confidence: 99%

Chia (Salvia hispanica L.) Seed Soaking, Germination, and Fatty Acid Behavior at Different Temperatures

et al. 2021

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The temperature reduces the viability and seed vigor; however, the effect of temperature on imbibition and fatty acid profile has not been studied. Chia (Salvia hispanica L.) seeds have a substantial quantity of oil, making them a potential study model for fatty acid metabolism. Therefore, we explore the effect of temperature (10, 20, and 30 °C) on chia seed imbibition, germination, and fatty acid profile by GC-MS. Imbibition FI occurs within the first hour in all the treatments; while FII and FIIend elapse with an hour of difference at 20 °C and 30 °C. The highest viability and germination rate were observed at 30 °C; while the highest concentrations of all fatty acids, except oleic acid, were observed at 20 °C. Maximum fatty acid concentrations were detected at FI and FIIend; while at 30 °C, different patterns for saturated and unsaturated fatty acids and three linolenic acid isomers were observed. A shorter FII is associated with earlier germination; the increase in concentration in fatty acids after 3 h and a negative correlation between linoleic and linolenic acid observed at 20 °C were related to a higher germination efficiency. At 30 °C, isomer formation is related to homeoviscous cell membrane adaptation.

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Ethrel-induced release of fresh seed dormancy causes remodelling of amylase activity, proteomics, phytohormone and fatty acid profile of groundnut (Arachis hypogaea L.)

Chaudhari

Mahatma

Antala

et al. 2023

Physiol Mol Biol Plants

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Seed composition in oil crops

Cited by 7 publications

References 92 publications

Fatty Acids in Dry Beans (Phaseolus vulgaris L.): A Contribution to Their Analysis and the Characterization of a Diversity Panel

Fatty Acids in Dry Beans (Phaseolus vulgaris L.): A Contribution to Their Analysis and the Characterization of a Diversity Panel

Chia (Salvia hispanica L.) Seed Soaking, Germination, and Fatty Acid Behavior at Different Temperatures

Ethrel-induced release of fresh seed dormancy causes remodelling of amylase activity, proteomics, phytohormone and fatty acid profile of groundnut (Arachis hypogaea L.)

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