Camelina sativa Anne Runkel Camelina sativa Fatty Acids Saturated fatty acids SFA Monounsaturated fatty acids MUFA Polyunsaturated fatty acids PUFA Multiple double bonds Three groups ID: 788645
Download The PPT/PDF document "Environmentally caused chemical constitu..." is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
Slide1
Environmentally caused chemical constituent and nutritional variation in the oilseed crop
Camelina sativa.
Anne Runkel
Slide2Camelina sativa
Slide3Fatty Acids
Saturated fatty acids (SFA) Mono-unsaturated fatty acids (MUFA)Poly-unsaturated fatty acids (PUFA)
Multiple double bonds Three groups
omega-3 (n-3)
omega-6 (n-6)
omega-9 (n-9)
Animals cannot synthesize n-6 or n-3
n-6 PUFA linoleic acid (LA) n-3 PUFA α-linolenic acid (ALA)
Slide4Glucosinolate
-Myrosinase
Plant tissue is broken downHerbivory
Pathogen attack
Glucosinolates
activated by
myrosinaseToxic byproducts
Brassicaceae
Produce mustard oils (
glucosinolates
)
Major agricultural crops Glucosinolates are secondary metabolites Myrosinase is an enzyme
Slide5Climate Change and Agriculture
Slide6Essential Fatty Acid Profile
Average FA Profile
(%
± 1 SE)
Camelina
grown at colder temperatures had higher levels of
omega
-3 fatty-
acid (ALA) compared to
camelina
grown at warmer temperatures.
Slide7Glucosinolate Concentrations
Glucosinolate
Concentration (
mmol
/L)
Temperature (℃)
Increasing sprout growth temperatures
resulted in lowered
total
glucosinolate
levels.
Slide8Thank You
Funding: Priscilla (Kay) Beck ‘52 Botanical FellowshipMontana State University AdvisorsDr. David Sands
Dr. Alice Pilgeram Middlebury College Advisor
Dr. Helen Young