Fatty Acid Composition of Oil from Pearl Millet Seed1
- M. D. Jellum and
- J. B. Powell2
Studies of the fatty acid composition of oil from seed of pearl millet, Pennisetum typhoides (Burm.) Stapf and C. E. Hubb., have permitted comparisons of five extraction proceduresg, enetic diversity in 65 lines, seed-size differences, and seed maturation in four inbred lines during two growing periods (early and late). Oil extracted with a nonpolar solvent was different in fatty acid composition compared with oil from extraction procedures using polar solvents. The range in fatty acid composition of 65 pearl millet lines of diverse origin was: 16.7 to 25.0% palmitic, 1.8 to 8.0%s tearic, 20.2 to 30.6%o leic, 40.3 to 51.7% linoleic, and 2.3 to 5.8% linolenic acid. In one variety, the proportion of linolenic acid of total oil was found to consistently increase as seed size decreased.
A study of oil composition in four inbred lines during seed maturation showed that the most rapid and greatest changes in fatty acid composition occurred during the first 16 days after anthesis. Changes in fatty acid composition were small beyond 24 days after anthesis. The relative amounts of palmitic and linolenic acids decreased during seed maturation, while stearic and linoleic acids increased. Proportion of oleic acid increased during early seed maturation and then decreased. Although large differences in fatty acid composition were found between the early and late season crops during early stages of seed development, the final fatty acid composition of the mature seed was similar for the two crops.Please view the pdf by using the Full Text (PDF) link under 'View' to the left.
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