Mapping loci controlling fatty acid profiles, oil and protein content by genome-wide association study in Brassica napus

Optimizing the profile and quantity of fatty acids in rapeseed(Brassica napus L.) is critical for maximizing the value of edible oil and biodiesel. However, selection of these complex seed quality traits is difficult before haplotypes controlling their contents are identified. To efficiently identify genetic loci influencing these traits and underlying candidate genes and networks, we performed a genome-wide association study(GWAS) of eight seed quality traits(oil and protein content, palmitic, stearic, oleic, linoleic, eicosenoic and erucic acids content). The GWAS population comprised 370 diverse accessions, which were phenotyped in five environments and genotyped using 60K SNP arrays. The results indicated that oil and protein contents generally showed negative correlations, while fatty acid contents showed positive or negative correlations,with palmitic and erucic acid contents directly affecting oil content. Seven SNPs on five chromosomes were associated with both seed oil and protein content, and five genes orthologous to genes in Arabidopsis thaliana were predicted as candidates. From resequencing data, besides known haplotypes in Bna A.FAE1.a and Bna C.FAE1.a, three accessions harboring a new haplotype conferring moderate erucic acid content were identified. Interestingly, in a haplotype block, one haplotype was associated with high palmitic acid content and low oil content, while the others showed the reverse effects. This finding was consistent with a negative correlation between palmitic acid and oil contents, suggesting historical selection for high oil content. The identification by this study of genetic variation and complex correlations of eight seed quality traits may be beneficial for crop selection strategies.

Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature

The efficacy of roasted sesame oil(SO)on the oxidation deterioration of sunflower oil(SFO)during heating was investigated.The concentrations of SO in the SFO were 0,10%,20%,and 30%by volume.The oxidation profile of oil samples was monitored by evaluating the generation of oxidation products and chemical alterations in the oils'composition during heating at frying temperature(180℃).The results showed that the oxidation parameters(free fatty acid,peroxide value,p-anisidine value,total oxidation status,thiobarbituric acid value,and color index)increased significantly in SFO compared to blends or SO during thermal treatment.During heating,the concentration of polyunsaturated fatty acids(PUFA)was reduced with increased level of saturated fatty acids;these results were observed more in SFO than those of SO or blend oils.However,the presence of SO in SFO reduced the decomposition of PUFA.In Fourier-transform infrared spectroscopy,the peak intensities were significantly altered in SFO compared to the blend oils during heating.Based on the most analytical data,it may be agreed that the heating at frying temperature led to the generation of relatively higher contents of oxidative products in SFO compared to blend oils,showing a lower degree of oxidation occurred in blends.The best frying performance for the SFO was achieved by using 30%SO extracted from the roasted sesame seed.This study showed the proper blending of high polyunsaturated oil with SO can produce oil blends with high nutritional values and enhanced stability for daily cooking and deep-frying applications.

Physicochemical properties, fatty acid and mineral content of some walnuts (Juglans regia L.) types

Some physical and chemical properties, mineral content and fatty acid compositions of kernel and oils of several walnut types (Büyük Oba, Kaman2, Kaman5) were determined. The oil yields from these kernels changed between 61.4% to 72.8%. The crude fibre contents of ker nels ranged between 3.77% and 3.80%. In add ition, crude protein contents of kernels ranged between 7.05% and 8.10%. While the peroxide values of kernel oils change between 3.18 meq/ Kg and 3.53 meq/Kg, acidity values ranged be tween 0.35% and 0.56%. The main fatty acids of walnut kernel oils were oleic, linoleic, linolenic and palmitic acids. Linoleic acid contents of ker nel oils varied between 49.7% and 55.5%. On the other hand, oleic acid contents ranged between 20.5% and 26.4%. As a result, the present study showed the walnut kernels of the researched species of walnut kernels from Turkey are a potential source of valuable oil which might be used for edible and other industrial applica tions.

Studies of the quality parameters of blended oils and sensory evaluation of gram flour products

Blended oils have many uses when compared with single oils,due to presence of high Omega9 levels.They help in brain development and reduce the risk of heart diseases.This investigation of blended oils was chosen taking into consideration the regular use of coconut oil(CO),palm oil(PAO),peanut oil(PO),and groundnut oil(GO),and using these blends three popular South Indian snacks were prepared.The oil blending was in the proportion of 50:50 using four different oils.This study includes the physicochemical properties of blended oils such as their p H,colour,nutritional assessment,and changes in the parameters of mixed oils.Additionally,these oil mixes were utilized for preparing different types of gram flour snacks including potato fries,pakoda,and karasev.The shelf life of the snacks was studied,considering the changes in their synthetic and tangible attributes.The changes seen in the oil separated from the fried items were very close to that of the control.Tangible assessment of the prepared fritters showed that they were synthetically safe to eat for up to two weeks.Six oil blends(CO:PO,CO:PAO,CO:GO,PO:GO,PO:PAO,and GO:PAO)were prepared successfully.Among the blended oils,coconut oil with peanut oil showed the highest spread ability,while groundnut oil with palm oil showed the lowest spread ability.The coconut and groundnut oil blend showed the highest ratio(58.8%)of unsaturated to saturated fatty acids.Polyunsaturated linoleic acid(18:2;24.3%),α-linoleic acid(18:2;5%),oleic acid(18:1;25%),capric acid(2.8%),lauric acid(1.8%),myristic acid(1.6%),palmitic acid(16:0;14.5%),and steric acid(18:0;9.2%)were seen in the coconut and groundnut oil blend.The palm and peanut oil blend showed the least ratio(51.4%)for unsaturated and saturated oils,with oleic acid(21%),lauric acid(1.9%),andα-linoleic acid(2%).Among all the blended oils,coconut oil mixed with groundnut oil showed the highest level of acceptability for gram flour products.The content of free fatty acids was very high in the combination of palm and peanut oil.The three gram flour products prepared using blends of coconut oil and groundnut oil showed good appearance(8%),flavour of the product prepared with combinations of groundnut(refined)oil has high acceptability,good texture(8%),high acceptability(8%)in taste and overall acceptability of sensory evaluation.These blends in the future may develop good quality oils giving a high shelf life to food products.

Oil and fatty acid accumulation during coriander (Coriandrum sativum L.) fruit ripening under organic cultivation

To evaluate the accumulation of oil and fatty acids in coriander during fruit ripening, a field experiment was conducted under organic cultivation conditions in Auch(near Toulouse,southwestern France) during the 2009 cropping season. The percentage and composition of the fatty acids of coriander were determined by gas chromatography. Our results showed that rapid oil accumulation started in early stages(two days after flowering, DAF). Twelve fatty acids were identified. Saturated and polyunsaturated acids were the dominant fatty acids at earlier stages(2–12 DAF), but decreased after this date. After this stage,petroselinic acid increased to its highest amount at 18 DAF. In contrast, palmitic acid followed the opposite trend. Saturated and polyunsaturated fatty acids decreased markedly and monounsaturated fatty acids increased during fruit maturation. It appears that the fruit of coriander may be harvested before full maturity.

Progress on genetic and genomic research for enhanced oil content and quality in peanut

Peanut or groundnut （ Arachis hypogaea L. ） is an important source of vegetable oil in the world. Genetic enhancement for high yield and high oil content has greatly contributed to enhanced pro-ductivity of peanut and increased supply of peanut oil. Further improving oil content and quality of peanut is still crucial for increasing productivity of arable land and market competitiveness of peanut oil. Based on investigation among the peanut germplasm accessions including wild Arachis species, the oil content could be as high as 65%. Heterosis has been observed for oil content in hybrids derived from diverse crossing parents. Segregates with enhanced oil content have been obtained by pyramiding different genes or alleles with major and minor additive effects. Improved testing techniques for oil content in breeding lines with reduced cost have accelerated breeding progress for high oil content. SSR markers associated with oil content have been identified by association and linkage analysis. The stability of oil content in peanut across seasons and locations is highly associated with cold tolerance, high nutrition efficiency and drought tolerance. Recent progress on improving fatty acids in particular marker assisted backcrossing breeding has contributed to higher quality peanut oil and other products. High oil peanut lines with im-proved resistance to aflatoxin production have been developed. The wild Arachis species would be of great value for peanut breeding in increasing oil content.

Effect of Spraying with GA₃on the Quality and Oil Content of Syrian Okra Seeds <i>Abelmoschus esculentus</i>(L.)

This study aimed to estimate the effect of spraying of okra plants, Abelmoschus esculentus (L.) with GA3 on the quality and oil content of the seeds. For this, the local okra variety was selected and used, which was growing widespread in the coastal region of Syria. This study was carried out in Al-Haffa area, Lattakia governorate, Syria (with 105 MSL elevation) for two seasons 2019-2020. The results showed that the effect of spraying with GA3 was more evident in the quality of the seeds as well as oil content at 75 ppm concentration with 68.7 g weight of 1000 seeds and 5.31% seed oil percentage. This study also showed that oil of local okra variety seed was rich in the essential fatty acids namely, linoleic, palmitic, oleic, stearic and linolenic, treatment with 75 ppm concentration of GA3 was more effective in the seed content of essential fatty acids with 42.30%, 32.55%, 9.20%, 6.73% and 5.72%, respectively. Finally, our results were indicated that treatment of okra plants at 75 ppm of GA3 enhanced the quality and oil content of seeds compared to the other concentrations.

Simplex - Centroid Mixture Design Applied to theAqueous Enzymatic Extraction of Fatty Acid - BalancedOil from Mixed Seeds

A one-step method was developed to extract oil from a mixture of soybeans,peanuts,linseeds,and tea seeds using an aqueous enzymatic method.The proportion of the four seeds was targeted in accordance with a fatty acid ratio of 0.27(SFA,saturated fatty acid(s))∶1(MUFA,monounsaturated fatty acid(s))∶1(PUFA,polyunsaturated fatty acid(s)),and the oil extraction yield was maximized by applying the simplex-centroid mixture design method.Three models were developed for describing the relationship between the proportion of the individual seeds in the mixture,the fatty acid ratio in the extracted oil,and the oil extraction yield,respectively.The developed models were then analyzed using an ANOVA and were found to fit the data quite well,with R2 values of 0.98,0.93,and 0.93,respectively.The three models were validated experimentally.The results indicated that the ratio of fatty acids in the oil ranged between 0.98 and 1.12(MUFA∶PUFA)and between 0.26 and 0.28(SFA∶MUFA),which were quite close to the target values of 1 and 0.27,respectively.The oil extraction yield of 62.13%was slightly higher than the predicted value(60.32%).

基于脂肪酸组成结合主成分分析识别不同比例大豆油和菜籽油调配的调和油

结合脂肪酸组成和化学计量学方法,对大豆油、菜籽油及其不同比例的二元调和油的识别进行基础研究,并分析不同比例调和油中脂肪酸含量的变化。结果表明在大豆油和菜籽油中,共检出脂肪酸组分17种,主要以油酸、亚油酸、棕榈酸和亚麻酸为主。在以不同比例低芥酸菜籽油和大豆油调配的调和油中,脂肪酸含量随调和比例的改变而呈现一定趋势的增加或减小。结合脂肪酸组成,对所有的139个样品进行了主成分分析(PCA),结果表明大豆油和菜籽油可以互相实现区分,不同比例的调和油样品分布在调配的溯源样品之间,基本按照比例关系分布成一条直线。研究通过对菜籽油、大豆油及其不同比例调配的调和油的脂肪酸组成进行了定量分析,分析了它们之间脂肪酸组成的变化,并结合化学计量学手段进行一些识别分析,为规范调和油的生产和保障公平有序的调和油市场提供参考。

6个元宝枫种仁含油率及脂肪酸组分分析

为了对山东油用元宝枫种质资源进行筛选和评价,本研究以泰安市6个元宝枫无性系种子为试验材料,使用脉冲核磁共振仪和气相色谱仪对元宝枫种子含油率及脂肪酸组分进行定量测定。结果表明:元宝枫种仁含油率存在一定差异,平均含油率为51.7%,含油率最高为6号(53.48%),最低为4号(49.84%);饱和脂肪酸含量排序为:棕榈酸(4.35%)>硬脂酸(2.30%)>山裔酸(0.75%);不饱和脂肪酸含量排序为:亚油酸(34.07%)>油酸(24.87%)>芥酸(16.18%)>花生一烯酸(8.08%)>神经酸(6.04%)>α-亚麻酸(1.71%)>-亚麻酸(0.71%)。其中,γ-亚麻酸含量0.36%(3号)~1.33%(5号),变异系数大(51.08%);种子含油率为49.84%(4号)~53.48%(6号),变异系数最低(2.84%);总体上,饱和脂肪酸和不饱和脂肪酸的变异程度均不大,变异系数分别为4.28%和0.38%。相关性分析表明,含油率与脂肪酸含量之间并无显著相关性。亚油酸与油酸、γ-亚麻酸与棕榈酸均呈显著负相关;α-亚麻酸与硬脂酸在极显著正相关;芥酸和山裔酸呈现显著正相关,其他脂肪酸含量之间无显著相关性。

温州地区赣无油茶含油率及脂肪酸成分动态变化研究

随着康养产业的发展,茶油作为符合健康标准的食用油越来越受人们的关注。为了解温州地区引种的赣林系列油茶品种赣无1、赣无2的成熟期含油率及脂肪酸成分变化,研究测定6个不同时间点油茶的鲜果重、出干籽率以及茶籽成分和脂肪酸组成等指标。结果显示,赣无1、赣无2油茶鲜果重随着时间的延迟呈降低趋势,而出干籽率则呈上升趋势。蛋白质和可溶性糖含量逐步降低,而淀粉含量则逐步升高,脂肪酸含量则先逐步上升,随后基本稳定。2个品种的脂肪含量最高分别为4.49和4.51 g·kg^(-1),均达到了良种标准。茶油脂肪酸中硬脂酸、油酸含量随着时间的延迟逐步升高,亚油酸、α-亚麻酸含量则随着时间的延迟逐步降低。

不同采收期山桐子的果实品质分析

【目的】探明不同采收期山桐子果实质量及差异,为山桐子的质量评价、采摘、加工利用、苗木繁育及推广栽植提供参考。【方法】以21 a生山桐子人工林果实为研究对象,对不同成熟度果实的表型性状、含油率、油脂成分和种子萌发情况等进行测定分析。【结果】随果实成熟度的增加,果皮颜色由青绿色变为深红色,果实大小、果形指数、单果鲜质量、含水率、含油率、种子千粒质量、种子发芽率、饱和脂肪酸含量均呈先上升后下降趋势;不饱和脂肪酸表现为先下降后上升的趋势。相关性分析结果显示,果实含油率与果穗宽、单串果穗鲜质量、单穗果实鲜质量、单果鲜质量、果实横径均呈极显著正相关关系(p<0.01)。10月左右山桐子果实成熟度高、单穗果实个数最多,单穗果实鲜质量、单果鲜质量及果实横径均达到最大,含油率较高,为21.87%,不饱和脂肪酸达85.61%,亚油酸含量72.67%,发芽率最高,可达93.33%。【结论】不同采收期山桐子果实品质存在差异。果实用作油脂原料和实生苗繁育材料时,最佳采收期为10月。

不同施肥配方对油茶果实性状及品质动态发育影响

为促进油茶丰产稳产,通过对油茶林地合理施肥,提高油茶经济性状及果实品质。采用L_(9)(3^(4))四因素三水平9处理正交试验设计,在2022年7月、9月和10月中旬分别采取各处理油茶鲜果样品,分别测定其单果鲜质量、含油率和脂肪酸组分含量,找出对油茶果实单果质量、含油率、脂肪酸组分含量动态发育影响因素主次,以及对提高油茶经济性状及果实品质的适宜施肥配方。结果表明:对油茶单果鲜质量大小影响主次为有机肥>复合肥>施肥深度>缓释肥,以配方3配施后,单果质量较大;对油茶果实种仁含油率高低影响因素主次为复合肥>缓释肥>施肥深度>有机肥,以配方7、配方3和配方5配施后较高;对茶油不饱和脂肪酸含量影响因素主次为缓释肥>有机肥>施肥深度>复合肥,以配方1、配方2、配方3和配方4不饱和脂肪酸含量较高。综合得出,对油茶经济性状及果实品质影响因素主次为缓释肥>复合肥>施肥深度>有机肥,施肥最优配方为施肥深度40 cm+缓释肥0.5 kg+复合肥0.75 kg+有机肥7.5 kg。

油橄榄不同冠层果实性状及品质变化

旨在为提高油橄榄冠层生产力及其树体的整形修剪、病虫害防治提供理论依据,以四川省凉山州主栽油橄榄品种克罗莱卡、科拉蒂、阿布桑娜、鄂植8号为研究对象,研究了4个品种油橄榄上、中、下冠层的果实表型性状、含油率、含水率,橄榄油酸度(以游离油酸含量计)、脂肪酸组成及相对含量变化情况,并采用主成分分析和熵权优劣解距离法(EW-TOPSIS)进行综合评价。结果表明:随着冠层部位由下至上,不同品种油橄榄单果质量、横径、鲜果含油率和不饱和脂肪酸相对含量呈上升趋势,而果形指数、硬度、酸度和饱和脂肪酸相对含量呈下降趋势,不同品种油橄榄鲜果含水率均为树体上部最低;主成分分析和EW-TOPSIS评价结果表明,同一品种冠层上部的综合评价值最大,中部次之,下部最小,其中鄂植8号上部在主成分分析中综合得分最高,科拉蒂上部在EW-TOPSIS中综合得分指数最高。综上,油橄榄树冠层上部的果实性状和品质优于中、下部,在整形修剪过程中,应对不同的冠层进行不同程度的整形修剪,通过改善通风透光性提高冠层生产力,防治病虫害。

10种不同油茶籽仁含油率与脂肪酸组成

研究产自贵州、湖南和江西10种油茶籽仁含油率及其脂肪酸组成,为油茶选育与推广提供参考。采用索氏抽提法和气相色谱法分别检测样品的含油率和脂肪酸组成。结果表明,油茶籽仁含油率为26.79%±0.16%~54.98%±0.76%,其中,浙江红花(ZHH)油茶籽仁含油率最高,贵州松桃正大(岑软)油茶(GCR)最低;油茶籽油中含有棕榈酸、硬脂酸、油酸、亚油酸和α-亚麻酸,其中,油酸是主要的不饱和脂肪酸,含量为70.82%±0.26%~84.13%±0.14%,引进品种(HYZ)油茶的油酸含量最高;亚油酸含量为4.62%±0.29%~16.2%±0.23%,GCR的亚油酸和α-亚麻酸含量最高;10种油茶籽油的棕榈酸含量为8.29%±0.04%~13.92%±0.26%;硬脂酸含量为1.38%±0.02%~2.80%±0.10%。油酸和亚油酸含量呈负相关,二者之和介于84.67%±0.19%~89.28%±0.04%。这些结果为油茶选育与推广提供参考。

乙烯利处理对油茶采后种仁品质的影响

为开发对油茶籽进行大规模处理以促进其后熟的方法,以‘华硕’油茶鲜果为试验材料,去皮后得到油茶籽,并用1.5g/L乙烯利溶液浸泡处理,分析处理后0、3、6、9、12d和15d的油茶种仁含油率、可溶性糖、蔗糖、内源1-氨基-环丙烷羧酸(ACC)含量及其油脂不饱和脂肪酸含量,考察乙烯利处理对油茶采后种仁品质的影响。结果表明:1.5g/L乙烯利溶液浸泡处理油茶籽,显著提高了种仁含油率(处理组和对照组均在处理后9d达到峰值,处理组比对照组高15.64%)、可溶性糖和蔗糖含量(处理组和对照组均在处理后12d达到峰值,处理组分别比对照组高16.41%和36.49%)及油脂不饱和脂肪酸含量(处理组在处理后3d达到峰值,对照组在处理后6d达到峰值,处理组比对照组高0.28%),并改变了油茶种仁内源ACC含量的变化趋势,使原本的双峰型变为单峰型。综上,采用乙烯利浸泡处理有利于提高油茶采后种仁的品质,减少收贮不当造成的损失。

金沙江干热河谷区7个油橄榄品种综合品质分析

为了对我国油橄榄产业的发展提供基础数据支持,本试验以云南丽江金沙江干热河谷区引种的7个油橄榄品种鲜果为试验材料,采用凯氏定氮法、索氏抽提法、归一化法检测油橄榄鲜果中的蛋白质、脂肪和脂肪酸含量及鲜果表型性状和经济性状综合值。结果表明,7个油橄榄品种鲜果中蛋白质、不饱和脂肪酸、亚油酸、亚麻酸含量均较高,比例适中,蛋白质含量为0.61%~4.31%,脂肪含量为15.2%~24.8%,不饱和脂肪酸相对百分含量为66.6%~87.6%,与本地主栽品种‘小苹果’相比,‘阿尔波萨纳’‘坦彩’‘巴尼亚’等3个油橄榄品种果实中不饱和脂肪酸、亚油酸、亚麻酸含量均较为丰富;7个油橄榄品种间鲜果含油率及表型性状差异均达极显著水平;根据各品种鲜果含油率和表型性状分析,‘巴尼亚’‘卡达什’‘坦彩’为油果兼用优良品种,‘小苹果’‘米扎’为果用优良品种;7个油橄榄品种经济性状及综合值评价结果为‘坦彩’>‘小苹果’>‘阿尔波萨纳’>‘米扎’>‘切姆拉尔’>‘巴尼亚’>‘卡达什’。综合评价表明,‘坦彩’‘小苹果’和‘阿尔波萨纳’等3个品种经济性状及综合值最优,主成分排列亦在前,产业发展中适宜推广栽培。

多元营养调和油的配方设计及适用人群

以油茶籽油作为基料油,针对三大不同人群的特殊营养需求,用超声混匀方式使各原料混合均匀,结合《中国居民膳食指南》和相关文献报道,以及专用调和油的配方设计依据,利用Anaconda软件建立数学模型,优化营养调和油中的脂肪酸配比,得到以油茶籽油为基油的不同人群专用油配方并对配方产品的营养成分进行验证。研究可为不同人群的食用油使用提供指导依据。

5种植物油脂肪酸组成的比较分析

本文采用气相色谱法测定杏仁油、花生油、葵花油、毛梾油和沙棘油5种常见植物油脂肪酸的组成,系统分析不同植物油饱和脂肪酸、单不饱和脂肪酸以及多不饱和脂肪酸的含量。结果表明,杏仁油、花生油、毛梾油中单不饱和脂肪酸含量分别为67.69%、46.44%、46.37%,属于单不饱和脂肪酸类植物油;葵花油、沙棘油中多不饱和脂肪酸含量分别为56.73%和50.77%,属于多不饱和脂肪酸类植物油。

西康扁桃种仁含油量及营养成分分析

以甘肃生长的西康扁桃为材料,测定了其种子一般成分、种仁营养成分、种仁油脂肪酸组成及主要活性物质。结果显示,西康扁桃种子的纯仁率37.80%、杂质9.00%、水分6.32%;种仁的含油量45.20%、蛋白质30.35%、粗纤维4.19%、水分4.25%、灰分2.85%;种仁油共检出10种脂肪酸,其中饱和脂肪酸含量低(6.88%),以棕榈酸(4.92%)和硬脂酸(1.81%)为主,不饱和脂肪酸含量高(93.15%),以油酸(73.10%)和亚油酸(19.60%)为主;种仁油富含角鲨烯、维生素E、多酚等生物活性物质,其中维生素E含量较高(409.30 mg/kg),以α-和γ-生育酚形式存在,并以γ-生育酚为主,其次为角鲨烯含量(347.90 mg/kg),多酚含量<6.0 mg/kg。西康扁桃种子出仁率高,种仁含油量也高,且种仁和油脂富含营养成分,是一种营养丰富的植物油源,具有成为新型高品质食用油的潜质。