Fatty Acid And Mineral Composition Of Some Agro Morphologically Distinct Quality Germplasm Of Indian  Mustard (Brassica Juncea L.)

H  Punetha; Usha  Pant; Om  Prakash

doi:10.48165/

Authors

H Punetha Department of BiochemistryCollege of Agriculture, G.B. Pant University of Agriculture & Technology, Pantnagar-263 145, Uttrakhand (India)
Usha Pant Department of Genetics and Plant Breeding, College of Agriculture, G.B. Pant University of Agriculture & Technology, Pantnagar-263 145, Uttrakhand (India)
Om Prakash Department of Chemistry, College of Basic Sciences & Humanities, College of Agriculture, G.B. Pant University of Agriculture & Technology, Pantnagar-263 145, Uttrakhand (India)

DOI:

https://doi.org/10.48165/

Keywords:

Fatty acid profiling, germplasm, Indian mustard, mineral composition, quality

Abstract

Indian mustard (Brassica juncea L.) which occupies largest area among the all oleiferous Brassicas, is an important source of nutritionally important fatty acid and micronutrients for animal including humans. The present study was aimed to evaluate the fatty acid and mineral composition of 30 agro morphologically distinct quality germplasm of Indian mustard. The quality germplasms were evaluated for fatty acid profiling by injecting methyl ester sample into SP-2300 (2%) + SP-2310 (3%) packed silica column. Micro nutrients were determined by atomic absorption spectrophotometric method. Fatty acid variability in quality germplasm revealed the erucic acid content of <2% in genotypes BC3-BC4-1 (0.57%), F3-F4-1 (0.67%), F3-F4-3 (1.05%), NUDH-YJ-3-3 (0.28%), F3-F4-2 (0.74%), F4-F5-1 (0.72%), PRQ 2004-8 (0.51%) and PRQ-2005-1 (1.24%). ω6/3 ratio was fairly better in genotypes PLGM-2002-2-7(2.28), LG BC 2005-6-8 (2.20), PRQ 2004-9 (1.92), PRQ-2005- 11-BE (1.91) and F4-F5-5 (2.13). The mineral proportion of meals showed that all quality genotypes had variable amounts of N, P, K, S, Ca, Mg, Fe, Mn, Zn and Cu. The identified genotypes having low erucic acid, optimal ratio of essential fatty acids and promising micronutrients can be used for preparation of functional food or for determining the quality traits and nutritional status of Indian mustard.

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