Academy of Agriculture Journal 2 : 1 (2017)1 - 4 Contents lists available at www.innovativejournal.in ACADEMY OF AGRICULTURE JOURNAL Available online at http://innovativejournal.in/aaj/index.php/aaj RELATIONSHIPS OF OIL CONTENT AND FATTY ACID COMPOSITION WITH SEED CHARACTERS OF DIPLOKNEMA BUTYRACEA B.B. Bandyopadhyay, L Joshi, M.K. Nautiyal Department of Genetics and Plant Breeding, College of Agriculture, G.B. Pant University of Agriculture and Technology, Pantnagar. U.S. Nagar, Uttarakhand 263145 ARTICLE INFO ABSTRACT Corresponding Author Diploknema butyracea (Phulwara/cheura plant) grows in wild form in sub- B.B. Bandyopadhyay Himalayan tracts and outer Himalayan ranges of Uttarakhand state. The plant Department of Genetics and Plant contains high concentration (> 60%) of oils/fats in kernel along with high Breeding, College of Agriculture, palmitic acid (56.80 - 64.10%), oleic acid (28.00 – 31.30%), linoleic acid (4.30 - G.B. Pant University of Agriculture 5.70%) and stearic acid (2.40 – 3.50%). Oil/fat is used for edible purposes and and Technology, Pantnagar. U.S. for preparation of local medicine, soap, etc. Conventional approaches of Nagar, Uttarakhand 263145 breeding are difficult for the improvement of plant because of recalcitrant [email protected] types of seed and perennial nature of growth habit. Correlation and path coefficient study was performed among 4 major fatty acid components, total Keywords: phulwara/cheura fat/oil content and some seed characters. The results revealed that palmitic plant, fatty acid components, seed acid, stearic acid and seed coat colour determined the oil content in kernel. characters, oil content Non-significant relation between total fat/oil content and other traits emerged from negative influence of oleic acid, linoleic acid and other fatty acid in opposite direction. ©2017, AAJ, All Right Reserved INTRODUCTION Oil/ fat are stored in seed as triacylglycerol of fatty Himalayan ranges of Uttarakhand state and Sikkim in India. acid and act as energy reserve (Graham, 2008; Baud and The composition of different fatty acids components and Lepiniec, 2008) to perform different physiological activities their arrangement in triacylglycerol determines the quality, during seed germination. Barring its physiological properties and suitability of oils/fat for edible and importance in plant, vegetative oils/fats are used for the industrial uses. However, very little attention has been paid preparation of different food products for human so for the development of genetically improved plant consumption and for making soaps and medicine and are structure with high productivity of oil yield and its quality collected from cultivated and wild species of annual and for human consumption and industrial uses. Improvement perennial plants. The oil and fat obtained from kernel of of phulware/ cheura tree appears difficult through phulwara /cheura plant (Diploknema butyracea) is locally conventional approaches of breeding because of its known as cheura oil and phulwara butter respectively. Fats perennial nature of growth habit and recalcitrant type of are usually referred to a butter/fat that is solid at normal seeds. Selection of superior genotypes thus depends on room temperature and those fats that are liquid at room identification of marker traits associated with improving temperature referred to as oil. Relatively high percent genetic potential of yield and quality of oil. In this (>60%) of fat/oil are extracted from phulwara /cheura tree investigation correlation and path coefficient analysis were in comparison to other tree borne oil seed crops (source: worked out among major fatty acids components of oil, www.chempro.in/fatty acid htm). Diploknema butyracea total fat/oil content and some seed characters to belongs to the family Sapotaceae and the plant is also understand the relative behavior/influence of individual known by other synonyms viz., Aesandra butyracea; traits on production of phulwara butter/cheura oil. Madhuca butyracea; Bassia butyracea; Illipe butyracea; MATERIALS AND METHODS Mixandra butyracea and Vidoricum butyracea [source: The Phulware/cheura seed materials of the study World Checklist of Selected Plant (WCSP) Families]. The were a part of cheura collection under “National Network genus Diploknema has seven species viz., D. butyracea; D. on Integrated Development of Wild apricot and Cheura” butyraceoides; D. oligomere; D. ramifera; D. sebifera; D. project. Fully ripen fruits were collected from ground of siamensis and D. yunnanensis and are distributed over phulware/cheura tree. Fresh seeds were extracted from India, Bhutan, tropical moist deciduous and semi- fruits and dried. A set of seed samples of cheura genotypes deciduous forest of Andaman island and Philippinnes. was collected randomly from nearby villages along road Diploknema butyracea is an endanger species sporadically sides, that represented different part of Almora and grown in wild state in sub-Himalayan tracts and outer Pithoragarh district in Uttarakhand state. Seed sample of Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License Page 1 Bandyopadhyay/Relationships of oil content and fatty acid composition with seed characters of Diploknema butyracea these cheura genotypes were sent to National Oilseeds and The limited accumulation of stearate in phulwara /cheura Vegetable Oils Development Board, at Gurgaon, Haryana plant might be originated through desaturation of 18:0-acyl for analyzing total oil/fat content present in kernel of seed. carrier protein (18:0-ACP) by stromal ∆9 stearoyl-ACP Total oil content of kernel was analyzed in the National Oil desaturase and low ability of plant to export stearate from Analysis Laboratory by using Sonex apparatus, while fatty plastid. The concentration of total major saturated fatty acid compositions in oil were estimated by using Gas Liquid acid (palimitic acid + stearic acid) content (59.90-67.20%) Chromatography at National Oil Analysis Laboratory. seemingly appeared two times higher than the total Observations were recorded on 11 parameters, which unsaturated major fatty acids (oleic acid + linoleic acid) included 5 from seed characters [viz., intensity of seed coat content (32.50-36.30%). Palmitic acid and oleic acid colour (1 to 9 scale), seed length with shell and without accumulated at high concentration in phulwara shell (cm), average weight of single seed with shell and butter/cheura oil. The highest and the lowest values was without shell (g)], 5 from fatty acid components (expressed recorded as 92.60% and 87.90% respectively. This in %) in oil [viz., palmitic acid, stearic acid, oleic acid, suggested that the highest accumulation of Palmitic-Oleic- linoleic acid, other fatty acids] and total oil content Palmitic (POP) fraction of triacylglycerol, possibly stored in (expressed in %) present in kernel. Phulware/cheura cheura oil /phulwara butter. Cocao butter contains a high genotypes were selected on the basis of high (>60%) oil proportion of saturated fats rich in SOS (24.2%), SOP concentration. The standard statistical procedure was used (42.2%) and POP (21.8%) with oleic acid in sn-2 position of to compute correlation coefficient values for evaluating the glycerol backbone (Simoneau et al., 1999; Liu et al., relative degree of association exists between two variable 2007).This specific fatty acid composition and its traits, while their relative contribution (direct effect and arrangement give it a value crystallization and melting indirect effect) on total fat/oil content was estimated characteristics in the mouth with cooling effect in the through path coefficient analysis by utilizing respective mouth, and a typical mouth feeling which makes this fat the coefficient values of two variables. The degree of main base for chocolates and confectionary products association between two variables in correlation coefficient (Shukla, 1995). Recent study, however, revealed that POP analysis was tested for significance by t- test. enriched fraction, similar to palm midfraction (PMF), is RESULTS AND DISCUSSION obtained from stearin and olein of phulwara fat /cheura oil Seed reserve components usually consist of seed and can be used as cocao butter substitute in a blend with storage proteins, carbohydrates (mostly starch) and/or other less for the atherogenic vegetable fats where high storage lipids (waxes or triacylglycerols). Fats are the proportion of Stearic-Oleic-Stearic (SOS) fraction of subset of lipids and are composed of triacylglycerol (i.e., triacylglycerol (Reddy and Prabhakar, 1994a ,b) are esters of glycerol) in which three molecules of fatty acid are present. Unsaturated form of stearic acid (18:0) produces esterifies to each of the three hydroxyl group of a glycerol oleic acid (18:1) and linoleic acid (18:2). Oleic acid back-bone. Relative proportion of different fatty acids (monounsaturated fatty acid) is the preferred fatty acid for components present in oil determines the quality of oil and edible purposes. It has high oxidative stability (Yodice, use as a prime criterion for the Selection of superior 1990), hypocholesterolemic effect by lowering LDL genotypes. Extraction of total fat/oil content from kernel, cholesterol and reduce the risk of cardiovascular disease fatty acid components and seed characters exhibited (Mensink and Katan, 1992). Insertion of double bond in variability among phulwara/cheura genotypes, which offer fatty acid