Evaluation the diversity, percentage and profile of fatty acids in the seeds of different populations of Russian olive (Elaeagnus angustifolia L.)

Authors
Taleb Jarek Shedhan Aljaboori
Hossein Ali Asadi-Gharneh
Department of Horticulture, College of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
10.22034/FSCT.21.149.25
Abstract
Russian olive is one of plants belonging to the Elaeagnacea family. The aim of this study was investigating the diversity of fatty acids in seeds of some populations of Russian olive. Soxhlet apparatus was used to extract oil and chromatography was used to identify the compounds of fatty acids. The lowest and highest percentage of oil was seen in the populations of Shahrekord, Naein 1 and Semirom, respectively. The observed saturated fatty acids were myristic, palmitic, stearic, arachidonic, behenic and lignoceric acid. The highest percentage of saturated fatty acids was found in the population of Shahrekord (31.32±0.2) and the lowest percentage was seen in the sample of Semirom (2.70±0.15) without significant differences with the samples of Mimeh, Kohiaye, Naein 1 and 2, and Zarrin-shahr. The observed unsaturated fatty acids were pentadecanoic acid, palmthiolic acid, oleic acid, linoleic acid, and linolenic acid. The population of Habibabad 1 (57.54±1.60) and Farokhshahr (55.41±1.60) have the highest percentage of monounsaturated fatty acids and Mimeh population (28.30±2.00) has the lowest percentage of monounsaturated fatty acids. Shahrekord population had the lowest percentage of polyunsaturated fatty acids. In clustering and at a distance of 25, the population of Shahrekord was separated from other populations and placed in a separate cluster. It seems that the difference between the percentages of oil has caused Shahrekord population to be placed in a separate cluster. At distance 25, the population of Shahrekord was separated from other populations and placed in a separate cluster, and at distance 5, three clusters could be separated, which can be discussed based on the diversity and composition of fatty acids. The results of this study revealed that there are noticeable variations in terms of oil percent and fatty acids composition in Russian olive in studied region which can be used in special purpose.
Keywords
: diversity
Omega-3
omega-6
Saturated fatty acids
Unsaturated fatty acids

Subjects

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