Abstract
20.3 to 33.9% in wild species. Palmitic (C16:0), stearic (C18:0), oleic (C18:1) and linoleic (C18:2) acids are the principal fatty acids in all the wild species and cultivated sesame studied here. Wild species exhibit wide range of variation in palmitic and stearic acid contents. Stearic acid content in all the wild species is significantly higher than the cultivated sesame. Lower oleic acid and higher linoleic acid contents are apparent in wild species. Genetic diversity in seed oil content and fatty acid contents are apparent in wild and cultivated sesame.
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