Journal of Food, Agriculture and Environment

Effects of salinity on fatty acid composition of canola (Brassica napus L.)

Author(s):

Ahmad Bybordi ^1*, S. Jalal Tabatabaei ², Ali Ahmedov ¹

Recieved Date: 2009-09-16, Accepted Date: 2010-01-02

Abstract:

The growth and fatty acid composition of canola (Brassica napus L.) at different salinities (0, 50, 100, 150 and 200 mM NaCl) were analyzed. The results showed that salt treatment reduced significantly the plant growth and the total fatty acids (TFA) content by 25% at 200 mM NaCl. Oleic, linoleic, palmitic and α-linolenic acid were the major fatty acids. Moreover, the polyunsaturated fatty acids decreased, while the monounsaturated ones increased with respect to increasing salinity.

Keywords:

Canola, Brassica napus L., salinity, fatty acid composition

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Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 1
Category: Agriculture
Pages: 113-115

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