Asian Journal of Research in Chemistry

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Fatty Acids, Oil Content, Oleic Acid , Linoleic Acid


Affiliations
1 Associate Professor, S.N. Sen B V P G College, Mall Road, Kanpur
2 Associate Professor, D.B.S. P.G. College, Govind Nagar, Kanpur
     

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In this study the fatty acid composition of some different safflower cultivars was determined. The total oil content ranged from 27.3% for line CTV 74 to 39.4% for line CTV 53. The main monounsaturated fatty acid (MUFA) was oleic acid ranging from 11.2% in CTV 72 to 25.3% for CTV 85. The only polyunsaturated fatty acid (PUFA) is linoleic acid ranging from 49.5% for CTV 81 to 82.4% for CTV53. Palmitic acid content ranged from 1.3% in CTV 55 to 8.1% in CTV68. Trace amounts of myristic acid was also found to be present in some samples. The fatty acid results are quite encouraging in as far as ratio of oleic and linoleic is concerned. These results are quite significant for selection studies for development of varieties with higher oleic acid content for a healthy diet.

Keywords

Fatty Acids, Oil Content, Oleic Acid , Linoleic Acid
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Abstract Views: 294

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  • Fatty Acids, Oil Content, Oleic Acid , Linoleic Acid

Abstract Views: 294  |  PDF Views: 2

Authors

Gargee Yadav
Associate Professor, S.N. Sen B V P G College, Mall Road, Kanpur
H.C. Srivastava
Associate Professor, D.B.S. P.G. College, Govind Nagar, Kanpur

Abstract


In this study the fatty acid composition of some different safflower cultivars was determined. The total oil content ranged from 27.3% for line CTV 74 to 39.4% for line CTV 53. The main monounsaturated fatty acid (MUFA) was oleic acid ranging from 11.2% in CTV 72 to 25.3% for CTV 85. The only polyunsaturated fatty acid (PUFA) is linoleic acid ranging from 49.5% for CTV 81 to 82.4% for CTV53. Palmitic acid content ranged from 1.3% in CTV 55 to 8.1% in CTV68. Trace amounts of myristic acid was also found to be present in some samples. The fatty acid results are quite encouraging in as far as ratio of oleic and linoleic is concerned. These results are quite significant for selection studies for development of varieties with higher oleic acid content for a healthy diet.

Keywords


Fatty Acids, Oil Content, Oleic Acid , Linoleic Acid

References