Environmental and varietal impact on linseed composition and on oil unidirectional expression process

Raphaëlle Savoire,Elisabeth Van-Hecke,Xavier Guillot,Melha-Amel Lazouk,Reynald Tavernier,Larbi Rhazi,Emmanuel Petit,Melha-Amel Lazouk,François Mesnard,Romain Roulard,Brigitte Thomasset,Melha-Amel Lazouk,Romain Roulard

doi:10.1051/ocl/2015016

Abstract

Effect of environmental factors and cultivar on linseed composition and subsequent oil expression has been studied. Ten linseed cultivars were grown in two different location (north and south of France) during years 2011, 2012 and 2013. Every year have been characterized in terms of pluviometry, sunshine hours and degree days, each climatic factor has been cumulated from flowering to harvest. A strong impact of cultivar on oil, C18:3 and starch content has been noticed whereas the growing location has only affected the starch and lipid contents. Year effect have been recorded on proteins, oil and C18:3 content. A principal component analysis has highlighted the correlation between the pluviometry and the C18:3 content. Oil content have not presented any correlation with environmental or composition factors. Oil expression using the seeds previously characterized has exhibited a strong correlation between C18:3 content and oil yield. No correlation between oil yield and other composition parameters has been observed. The analysis of variance conducted on yield has emphasized that yield variation was majority attributable to a year effect.

Highlights

A principal component analysis has highlighted the correlation between the pluviometry and the C18:3 content
Oil expression using the seeds previously characterized has exhibited a strong correlation between C18:3 content and oil yield
Data were correlated with meteorological growing conditions and cultivar considered to assess the influence of growing location, year and cultivar

Summary

Introduction

Savoire et al.: OCL 2015, 22(6) D605 used to 97% in the food industry leaving only 5 million tons for the energy market, chemistry and oleochemistry (Carlsson, 2009; Floros et al, 2013; Hong et al, 2012; Meier et al, 2007) Among these oil crops, flaxseed (Linum usitatissimum L.) is emerging as an important functional food ingredients and one of the richest sources of α-linolenic acid (18:3cisΔ9,12,15; ALA) praised for their health benefits (Akhtar, et al, 2013; Goyal et al, 2014; Hall et al, 2006; Jhala and Hall, 2010; Singh et al, 2011). This specific oil contains ∼45 to 65% omega-3 polyunsaturated fatty acids depending of the genotypes (Adugna et al, 2004; Batta et al, 1985; Chandrawati et al, 2014; Fofana et al, 2010; McGregor and Carson, 1961; Thambugala et al, 2013; Tonnet and Green, 1987; Westcott and Muir, 2003)

Objectives

Methods

Results

Conclusion