Abstract
Oil quality and content were analyzed in 33 accessions from 13 wild species and 10 accessions of cultivated oat. Wild oat species tended to have higher oil and 18:1 fatty acid (FA) contents and lower amounts of 18:2 and 18:3 FAs as compared to cultivated oats. In addition to common FAs, minor amounts of several hydroxy and epoxy FAs were also present in the oat oil and mainly confined to specific lipid classes. These unusual FAs included the previously reported 15-hydroxy 18:2 (Delta9,12) (avenoleic acid) mostly found among polar lipids and a novel 7-hydroxyhexadecanoic acid located to 1,2-diacylglycerol. The present study highlights the potential of making use of the existing germplasm, consisting of wild oat species, in breeding programs for achieving new oat varieties that produce a range of oils with different FA compositions as well as having high oil contents. However, in one matter, oats apparently lack genetic diversity and that is for oil qualities that are highly enriched in the omega 3 (omega-3) FA 18:3. Consequently, developing oat cultivars with highly unsaturated oils will need involvement of other techniques such as biotechnology.
References
Jan 1, 1997·Advances in Experimental Medicine and Biology·M Hamberg
Jun 8, 2002·Prostaglandins, Leukotrienes, and Essential Fatty Acids·D F HorrobinW W Christie
Mar 1, 1996·Plant Physiology·M. Hamberg, G. Hamberg
Aug 1, 1959·Canadian Journal of Biochemistry and Physiology·E G BLIGH, W J DYER
Feb 28, 2004·Bioresource Technology·M FanR C Brown
Jun 2, 2007·Journal of Human Nutrition and Dietetics : the Official Journal of the British Dietetic Association·C H RuxtonK J Millington
Jun 26, 2007·Journal of Experimental Botany·Antoni BanasSten Stymne
Feb 28, 2008·European Journal of Nutrition·Masood Sadiq ButtMehmood S Butt
Dec 17, 2008·Nutrition Research Reviews·Danielle RyanKevin Robards
Citations
May 26, 2010·Journal of Experimental Botany·Svetlana LeonovaAnders S Carlsson
Oct 22, 2011·Journal of Experimental Botany·F GuillonB Dubreucq
Jul 26, 2011·Plant Physiology·Dauenpen Meesapyodsuk, Xiao Qiu
May 7, 2014·Food Chemistry·Claudine CognatDerek Stewart
Oct 1, 2014·The British Journal of Nutrition·Derek Stewart, Gordon McDougall
Jan 21, 2016·Journal of Food Science and Technology·Hao ChenLijun Yin
Feb 14, 2012·Plant Science : an International Journal of Experimental Plant Biology·Guillaume BartholeSébastien Baud
Aug 9, 2015·BMC Plant Biology·Åsa GrimbergPer Hofvander
Jun 17, 2015·Plant Physiology and Biochemistry : PPB·Fangshan XiaPeisheng Mao
Jun 12, 2013·Progress in Lipid Research·Ljudmilla BorisjukThomas Neuberger
Feb 26, 2016·Plant Biotechnology Journal·Per HofvanderMariette Andersson
Aug 8, 2015·Journal of Oleo Science·Nihed Ben HalimaSlim Abdelkafi
Jul 6, 2014·Food & Function·Nihed Ben HalimaSlim Abdelkafi
Dec 16, 2017·International Journal of Toxicology·Christina L BurnettF Alan Andersen
Jun 2, 2010·TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik·Yuan-Ying PengYou-Liang Zheng
Apr 11, 2019·International Journal of Food Sciences and Nutrition·Pragyani BoraMassimo Marcone
Jul 13, 2019·G3 : Genes - Genomes - Genetics·Maryn O CarlsonTrevor H Yeats
Jun 17, 2020·Biological Trace Element Research·Josiane Vargas de Oliveira MaximinoCamila Pegoraro
Jul 1, 2017·Planta·Indika BenaragamaXiao Qiu
Sep 20, 2020·Food Chemistry·Peter Francis RaguindinHua Kern
Jan 7, 2021·Plants·Igor G Loskutov, Elena K Khlestkina
May 1, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Natalia A ShvachkoAlexei V Konarev
Apr 20, 2021·Frontiers in Genetics·Malachy T CampbellJean-Luc Jannink