2010•Journal of Food Agriculture & EnvironmentRequires access

Effects of salinity on fatty acid composition of canola (Brassica napus L.)

Ahmad Bybordi, S J Tabatabaei, Ali Ahmedov

Abstract

The growth and fatty acid composition of canola (Brassica napus L.) at different salinities (0, 50, 100, 150 and 200 mM NaCl) were analyzed. The results showed that salt treatment reduced significantly the plant growth and the total fatty acids (TFA) content by 25% at 200 mM NaCl. Oleic, linoleic, palmitic and α-linolenic acid were the major fatty acids. Moreover, the polyunsaturated fatty acids decreased, while the monounsaturated ones increased with respect to increasing salinity.

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Key concepts: Canola, Brassica, Salinity, Polyunsaturated fatty acid, Linoleic acid, Food science, Composition (language), Palmitic acid