Genetic diversity of seed lipid content and fatty acid composition in some species of Sesamum L. (Pedaliaceae)
Keywords: Fatty acid, genetic diversity, seed oil, wild and cultivated Sesamum species.
AbstractGenetic diversity in seed oil content and fatty acid composition in six wild species of genus Sesamum viz., Sesamum mulayanum, Sesamum capense, Sesamum laciniatum, Sesamum latifolium, Sesamum occidentale and Sesamum schinzianum were studied and compared with the cultivated species Sesamum indicum or sesame. Seed oil content ranged from 46.13 to 53.8% in cultivated sesame and 20.3 to 33.9% in wild species. Palmitic (C16:0), stearic (C18:0), oleic (C18:1) and linoleic (C18:2) acids are the principal fatty acids in all the wild species and cultivated sesame studied here. Wild species exhibit wide range of variation in palmitic and stearic acid contents. Stearic acid content in all the wild species is significantly higher than the cultivated sesame. Lower oleic acid and higher linoleic acid contents are apparent in wild species. Genetic diversity in seed oil content and fatty acid contents are apparent in wild and cultivated sesame.
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