Effect of genotype and environment on fatty acid composition of Lupinus albus L. seed

被引：69

作者：

Boschin, Giovanna ^{[1
]}

D'Agostina, Alessandra ^{[1
]}

Annicchiarico, Paolo ^{[2
]}

Arnoldi, Anna ^{[1
]}

机构：

[1] Univ Milan, Fac Pharm, Dept Endocrinol, Lab Food Chem & Mass Spectrometry, I-20133 Milan, Italy

[2] Ctr Ric Prod Foraggere Lattiero Casearie, I-26900 Lodi, Italy

来源：

FOOD CHEMISTRY | 2008年 / 108卷 / 02期

关键词：

Lupinus albus; oil composition; linoleic acid; alpha-linolenic acid; omega-3/omega-6 fatty acid ratio; growing environment;

D O I：

10.1016/j.foodchem.2007.11.016

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

Six cultivars of Lupinus albus L. (white lupin) were grown in two subcontinental-climate environments and one Mediterranean-climate environment in Italy, to assess the influence of genotypic (G) and genotype x environment (GE) interaction effects on grain yield and grain content of oil, total saturated fatty acids (FAs), polyunsaturated FAs, monounsaturated FAs, and omega-3/omega-6 FA ratio. The variance of genotypic effects was much larger than the GE interaction variance for all variables, except for grain yield, indicating that oil content and FA composition of different varieties can be assessed reliably in just a few test environments. Gas-chromatographic analyses highlighted that linoleic acid and alpha-linolenic acid were in the range 1.76-4.76 mg/g flour (7.79-15.81% of total FAs) and 1.17-3.14 mg/g flour (5.40-10.36% of total FAs), respectively. As a consequence, the analysed lupin seeds exhibited a very favourable omega-3/omega-6 FA ratio, ranging from 0.49 to 0.79. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：600 / 606

页数：7

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