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Biotechnology & Biotechnological Equipment Volume 24, 2010 - Issue 2
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Original Articles

Fatty Acid Compositions of Linseed (Linum Usitatissimum L.) Genotypes of Different Origin Cultivated in Turkey

A. BayrakAnkara University, Faculty of Engineering, Department of Food Engineering, Ankara, Turkey
,
M. KiralanAnkara University, Faculty of Engineering, Department of Food Engineering, Ankara, Turkey
,
A. IpekCankiri Karatekin University, Faculty of Arts and Science, Department of Biology, Cankiri, Turkey
,
N. ArslanAnkara University, Faculty of Agriculture, Department of Field Crops, Ankara, Turkey
,
B. CosgeAbant Izzet Baysal University, Mudurnu Sureyya Astarci Vocational Higher School, Organic Agriculture Program, Bolu, Turkey
&
K.M. KhawarAnkara University, Faculty of Agriculture, Department of Field Crops, Ankara, TurkeyCorrespondence[email protected]
Pages 1836-1842 | Published online: 15 Apr 2014
 
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ABSTRACT

The study assessed the levels of variation in oil content and fatty acid composition among the linseed cultivars, lines and populations of different origins grown in Turkey. The oil content ranged from 23.28 to 40.36% in the experimental materials. Three saturated (C16:0, C18:0 and C20:0) and four unsaturated (C18:1, C18:2, C18:3 and C20:1) fatty acids, identified by GC represented 10.02% and 89.91% of the total oil, respectively. The C18:3 acid content ranged 48.08% to 57.58%. The contents of the C18:1, C18:2, C16:0, and C18:0, acids were 15.81 to 27.99, 11.18 to 16.13, 4.07 to 7.02 and 3.21 to 6.70%, respectively. The C20:0 and C20:1, acids were minor fatty acids in these materials and ranged 0.11 to 0.24 and 0.10 to 0.24%, respectively.

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