Academy of Agriculture Journal 2 : 1 (2017)1 - 4

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ACADEMY OF AGRICULTURE JOURNAL

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RELATIONSHIPS OF OIL CONTENT AND FATTY ACID COMPOSITION WITH CHARACTERS OF

B.B. Bandyopadhyay, L Joshi, M.K. Nautiyal

Department of Genetics and Breeding, College of Agriculture, G.B. Pant University of Agriculture and Technology, Pantnagar. U.S. Nagar, 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/ in kernel along with high Breeding, College of Agriculture, (56.80 - 64.10%), (28.00 – 31.30%), (4.30 - G.B. Pant University of Agriculture 5.70%) and (2.40 – 3.50%). Oil/ is used for edible purposes and and Technology, Pantnagar. U.S. for preparation of local medicine, , 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 in . 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 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 . 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 . 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 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 were collected from ground of siamensis and D. yunnanensis and are distributed over phulware/cheura tree. Fresh seeds were extracted from India, , 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 ( 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 chain is formed by catalyting reaction of plastidial ample opportunity for identification and selection of stearoyl-ACP desaturase at the ∆9position (Baud and superior genotypes for utilization of its oil/fat as raw Lepiniec, 2010). The activity of membrane-associated fatty materials in making different food products for human acid desaturation of oleic acid may induce poly unsaturated consumption and for industrial products. Among selected fatty acids (linoleic acid) in oils. The double bond of linoleic genotypes minimum and maximum level of oil production acid reacts rapidly with oxygen in the air and produce free from kernel was recorded 62.10%and 63.87% respectively radicals (short-chain aldehyde, hydroperoxide and keto (Table 1). Some of the fatty acids commonly found in derivatives), which provide the base for suffering a number triacylglycerol. These are palmitic acid (16:0), stearic acid of diseases, tissue injuries and the process of aging (18:0), oleic acid (18:1) and linoleic acid (18:2) which (Shahidi, 1996) and makes them undesirable at high levels emerged as major fatty acids and they together contributed in vegetative oils by imparting undesired flovours, reducing 96.70 to 99.80 percent of total oil/fat present in shelf life (Tatum and Chow, 1992) and frying performance cheural/phulwara plant. A perusal of data revealed that through raising the total level of polar compounds (Chang among major fatty acid palmitic acid (56.80 – 64.10%) et. al., 1978). It has therefore apparent that as a prominent found in abundance followed by oleic acid (28.00 – source of palmitic acid and oleic acid, cheura oil /phulwara 31.30%), linoleic acid (4.30 – 5.70%) and stearic acid (2.40 butter could be exploited as raw materials in chocolate – 3.50%). Dietary intake of palmitic acid increases risk of industries and confectionary products (Griffiths et. al., developing cardiovascular diseases (WHO, 2003) had 1993 and Patel et. al., 1994) in association with shea undesirable property of raising the serum low-density (Butyrospermum paradoxum), sal (Shorea robusta), dhupa lipoprotein (LDL) cholesterol level in the blood stream (), kokum (Garcinia indica) and mango (Zock et.al., 1994; Stamler and Shekelle, 1988; Liu et.al., (Magnifera indica) butter/oil which are rich in high stearic 2002) thus a lower content of this fatty acid is required for acid and low palmitic acid contain and in various industrial human consumption. High Palmitic acid concentration products for manufacturing different quality of toilet, thereby imposes restriction on commercial exploitation of laundry, medicine, antiseptic soaps, cosmetics and skin phulwara butter/cheura oil in processing of food products. care products where palmitic acid contributes hardness to Stearic acid produced in low concentration and leads to soap and its pleasing sensation to body used in cosmetics reduce the risk of cardiovascular disease by lowering the and skin care products (Parthatsarathy et.al. 2014) while total cholesterol (Dougherty et.al., 1995; Liu et. al., 2002).

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unsaturated fatty acids provide softening and conditioning colour appeared as major component traits among major to it (Oghome et al., 2012). fatty acid components and seed characters of Correlation study (Table 2) revealed that none of phulwara/cheura kernel to establish desired relation with the four major fatty acids components registered total oil content. It has therefore apparent that seed coat significant relation with total content of cheura oil colour could have been used as morphological marker for /phulwara butter. It can be attributed that some positive the improvement of oil content in phulwara/cheura kernel. and negative influence of fatty acid components in Oleic acid and linoleic acid was the major indirect oil/butter possibly cancelled out each other to constitute contributor for other fatty acid concentration on total oil this relation. Palmitic acid established negative significant content in kernel. The length of kernel (with shell) correlation with oleic acid (-0.812), linoleic acid (-0.911) exhibited negative direct effect (-6.4787) but constituted and other fatty acid (-0.811) indicating that decrease in desired correlation on total oil content through positive level of saturated fatty acid (palmitic acid) associated with indirect contribution of stearic acid (9.6129). The increase in concentration of unsaturated fatty acid (i.e., relationship between kernel length without shell and total oleic acid, linoleic acid, etc.) in cheura /phulwara plant. oil content seemed to be weaken due to negative indirect Greater accumulation of unsaturated fatty acid was contribution of linoleic acid (-5.0311). This suggested that observed in some plants at cool temperature in response to kernel length would become ineffective to measure the environmental variation (Carver et al., 1986; Ayerza, 1995). fatty acid composition in total oil content of This suggested that variation in fatty acid composition of phulwara/cheura plant. The residual effect (R2 = 0.0056) cheura oil /phulwara butter possibly associated with indicated that 11 characters considered for this study could differential response to environment along the gradient of explain the total variability of fat/oil content present in elevation in hills from where seeds were collected. The kernel of phulwara/cheura plant satisfactorily relationship between stearic acid and seed length (-0.820, - This investigation suggested that further research will be 0.821) appeared negative significant suggesting that seed required on the basis of both morphological (viz., seed coat length could be used as selection criteria for identifying the colour) and molecular marker characters for the selection genotypes with desire level of stearic acid in kernel. and identification of desired phulwara /cheura genotypes Intensity of seed coat colour constituted inverse significant with improved quality of fats and oil towards exploiting correlation with oleic acid (-0.888). This implied that seed economic advantage for making different food products for coat colour possibly used as a morphological marker human consumption and for manufacturing different character for identifying the genotypes rich in oleic acid in quality of toilet, laundry, medicine, antiseptic soaps, kernel of cheura oil/phulwara butter. cosmetics and skin care products in industry. Direct and indirect effect in path coefficient analysis (Table 3) revealed that palmitic acid, stearic acid and seed coat Table 1. Range (%) of oil content and different fatty acids composition in seeds of Diploknema butyracea Fat/oil content Palmitic acid Stearic acid Oleic acid Linoleic acid P+S P+O O+L P+S+O+L from kernel (P; 16:0) (S; 18:0) (O; 18:1) (L; 18:2) 62.10 -63.87 56.80 -64.10 2.40-3.50 28.00- 31.30 4.30 - 5.70 59.90 - 87.90 - 32.50 - 96.70 -99.80 67.20 92.60 36.30

Table 2. Mean, and correlation coefficient values of some seed characters, major fatty acid components# and oil content of Diploknema butyracea 1 2 3 4 5 6 7 8 9 10 11 Mean 61.48 2.90 29.88 4.93 0.80 4.67 0.96 0.74 2.98 2.78 62.75 Correlation coefficient values 1 1.000 -0.361 -0.812* -0.911* -0.811* 0.701 -0.591 -0.237 0.248 0.477 0.068 2 1.000 -0.025 0.570 0.206 -0.092 -0.415 0.023 -0.820* -0.821* -0.130 3 1.000 0.701 0.427 -0.888* 0.719 0.417 -0.108 -0.057 -0.397 4 1.000 0.611 -0.764 0.267 0.002 -0.337 -0.445 -0.167 5 1.000 -0.223 0.581 0.082 0.011 -0.506 0.400 6 1.000 -0.360 -0.193 0.098 0.053 0.345 7 1.000 0.339 0.260 0.064 -0.160 8 1.000 -0.528 -0.407 -0.157 9 1.000 0.808* 0.368 10 1.000 -0.096 11 1.000 #1= Palmitic acid, 2= Stearic acid, 3= Oleic acid, 4= Linoleic acid, 5= Other fatty acid, 6= Seed coat colour intensity, 7= Average seed weight with shell, 8= Average seed weight without shell, 9= Average seed length with shell, 10= Average seed length without shell, 11= Average oil content Table 3. Direct (diagonal) and indirect (off-diagonal) effects of path coefficient analysis of 10 component characters# on total oil content in Diploknema butyracea 1 2 3 4 5 6 7 8 9 10 11 1 7.0470 4.2329 -3.2529 -10.2976 -3.6424 4.3013 3.0912 0.16885 -1.6110 0.0281 0.068 2 -2.5474 -11.7097 -0.0984 6.4398 0.9266 -0.5653 2.1740 -0.0163 5.3186 -0.0485 -0.130 3 -5.7247 0.2879 4.0042 7.9241 1.9184 -5.4470 -3.7604 -0.2964 0.7016 -0.0033 -0.397 4 -6.4196 -6.6709 2.8069 11.3040 2.7422 -4.6854 -1.3964 -0.0016 2.1815 -0.0262 -0.167 5 -5.7152 -2.4159 1.7104 6.9019 4.4912 -1.367 -3.0430 -0.0586 -0.0724 -0.0299 0.400 6 4.9428 1.0795 -3.5566 -8.6367 -1.0011 6.1325 1.8863 0.1374 -0.6361 -0.0031 0.345 7 -4.1628 4.8647 2.8774 3.0164 2.6116 -2.2106 -5.2330 -0.2413 -1.6844 0.0037 -0.160 8 -1.6719 -0.2688 1.6679 0.0269 0.3702 -1.1846 -1.7742 -0.7117 3.4189 -0.0240 -0.157 9 1.7523 9.6129 -0.4336 -3.8063 0.0502 0.6021 -1.3605 0.3755 -6.4787 0.0477 0.368 10 3.3631 9.6173 -0.2284 -5.0311 -2.2744 -0.3251 -0.3356 0.2894 -5.2360 0.0590 -0.096 R2 = 0.0056 # as indicated in table 1

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