environmentally caused chemical constituent and nutritional variation in the oilseed crop camelina...
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![Page 1: Environmentally caused chemical constituent and nutritional variation in the oilseed crop Camelina sativa. Anne Runkel](https://reader036.vdocuments.net/reader036/viewer/2022062423/56649d2e5503460f94a05477/html5/thumbnails/1.jpg)
Environmentally caused chemical constituent and nutritional variation in the oilseed crop Camelina sativa.
Anne Runkel
![Page 2: Environmentally caused chemical constituent and nutritional variation in the oilseed crop Camelina sativa. Anne Runkel](https://reader036.vdocuments.net/reader036/viewer/2022062423/56649d2e5503460f94a05477/html5/thumbnails/2.jpg)
Camelina sativa
![Page 3: Environmentally caused chemical constituent and nutritional variation in the oilseed crop Camelina sativa. Anne Runkel](https://reader036.vdocuments.net/reader036/viewer/2022062423/56649d2e5503460f94a05477/html5/thumbnails/3.jpg)
Fatty 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)
![Page 4: Environmentally caused chemical constituent and nutritional variation in the oilseed crop Camelina sativa. Anne Runkel](https://reader036.vdocuments.net/reader036/viewer/2022062423/56649d2e5503460f94a05477/html5/thumbnails/4.jpg)
Glucosinolate-Myrosinase
Plant tissue is broken down Herbivory Pathogen attack
Glucosinolates activated by myrosinase Toxic byproducts
Brassicaceae Produce mustard oils
(glucosinolates) Major agricultural crops
Glucosinolates are secondary metabolites
Myrosinase is an enzyme
![Page 5: Environmentally caused chemical constituent and nutritional variation in the oilseed crop Camelina sativa. Anne Runkel](https://reader036.vdocuments.net/reader036/viewer/2022062423/56649d2e5503460f94a05477/html5/thumbnails/5.jpg)
Climate Change and Agriculture
![Page 6: Environmentally caused chemical constituent and nutritional variation in the oilseed crop Camelina sativa. Anne Runkel](https://reader036.vdocuments.net/reader036/viewer/2022062423/56649d2e5503460f94a05477/html5/thumbnails/6.jpg)
Essential Fatty Acid Profile
0
5
10
15
20
25
30
35
40
Suneson CS7 MT-102 Suneson CS7 MT-102
30-35°C 18-24°C
C18:2
C18:3
Ave
rag
e FA
Pro
file
(%
± 1
SE
)
Camelina grown at colder temperatures had higher levels of omega-3 fatty-acid (ALA) compared to camelina grown at warmer temperatures.
![Page 7: Environmentally caused chemical constituent and nutritional variation in the oilseed crop Camelina sativa. Anne Runkel](https://reader036.vdocuments.net/reader036/viewer/2022062423/56649d2e5503460f94a05477/html5/thumbnails/7.jpg)
Glucosinolate Concentrations
0
0.5
1
1.5
2
2.5
3
3.5
35-15 25-20 23-23 25-10 15-15 32-25 27-27
Temperature Ranges (degrees C)
Glu
cosi
no
late
Co
nce
ntr
atio
n
(mm
ol/
L)
Temperature ( )℃
Increasing sprout growth temperatures resulted in lowered total glucosinolate levels.
![Page 8: Environmentally caused chemical constituent and nutritional variation in the oilseed crop Camelina sativa. Anne Runkel](https://reader036.vdocuments.net/reader036/viewer/2022062423/56649d2e5503460f94a05477/html5/thumbnails/8.jpg)
Thank You Funding: Priscilla (Kay) Beck ‘52 Botanical Fellowship Montana State University Advisors
Dr. David Sands Dr. Alice Pilgeram
Middlebury College Advisor Dr. Helen Young