Abstract
Developments in selection and emergence of new varieties and hybrids of oilseeds, which have a better ratio of the fatty acid composition of the oil, make is possible to promote such types of crops as camelina, colza, rapeseed and others. The paper presents an analysis of the quality of new and promising varieties and hybrids of oilseeds, which, according to their morphological and biological characteristics, are successfully cultivated in conditions of the Non-Chernozem Zone of Russia. It is confirmed that oil quality is due to genetic characteristics of the variety and hybrid. The quality of seeds of spring rapeseed Ratnik, Cyclus KL, Curry KL, Salsa KL, Cultus KL, Ozorno, Cebra and other studied varieties and hybrids of the 00 type are close to olive oil in their fatty acid composition and are not inferior to the quality of sunflower oil. There is a high content of important C18:1 oleic acid in oil of rapeseed (59-65 %), and a low content of the total of C16:0 palmitic + C18:0 stearic (5.5-6.0 %). The data on the high quality of camelina oil are presented, which allows the use of varieties Yubilyar and Veles for production of vegetable oil with a high content of unsaturated acids for food purposes. The work discusses the current restrictive norms for the supply of oilseeds and determining the standard weight for oil refining enterprises.
Highlights
To work efficiently, human body needs a diet that is rich in essential fatty acids, such as oleic, linoleic and linolenic acids
Rapeseed oil is characterized by a high content of important C18:1 oleic acid (59–65 %) and a low content of the combination of C16:0 palmitic + C18:0 stearic acids (5.5–6.0 %)
The quality of oil was mainly defined by genetic characteristics of the variety and hybrid
Summary
Human body needs a diet that is rich in essential fatty acids, such as oleic, linoleic and linolenic acids. The most valuable one is oleic acid, being a monounsaturated fatty acid and one of the main components of vegetable oil from rape, sunflower or flax. It is an omega-9 acid [1]. The oilseeds group is unique in this regard and it compares favorably with other groups of crops [2,3,4]. The importance was determined for the group of polyunsaturated fatty acids omega-3 (alpha-linolenic and eicosapentaenoic) and the group of omega-6 (linoleic, linolenic), which cannot be synthesized in the human body. Omega groups must enter the human body with food, and are called indispensable [5, 6]
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