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Assessment of variability in lignan and fatty acid content in the germplasm of Sesamum indicum L.

  • Aejaz Ahmad Dar
  • Pavan Kumar Kancharla
  • Kishan Chandra
  • Yaspal Singh Sodhi
  • Neelakantan ArumugamEmail author
Original Article
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Abstract

Information on the variability available in lignan and fatty acid content in the oilseed crop of Sesamum indicum has been limited. This article presents and discusses the composition, quantity, and variability available for the two traits in the sesame germplasm that are grown in diverse agro climatic regions of India. HPLC and GC analysis of sesame seeds harvested over a period of three crop seasons revealed a considerable amount of variability in lignan and fatty acids. The antioxidant lignans sesamol, sesamin and sesamolin were observed to be in the range of 0.16–3.24, 2.10–5.98 and 1.52–3.76 mg/g of seed, respectively. Similarly oleic and linoleic acids, respectively, have ranged from 34.71 to 45.61% and 38.49 to 49.60%. The black sesame seeds were found rich in sesamin, sesamolin, total lignan content and oleic acid and are thus identified nutritionally and pharmaceutically more important than white and brown seeds. Pearson statistics showed a strong correlation between the components within a particular trait and also some correlation was found between the traits. The study revealed promising cultivars for use in sesame breeding aimed at improving lignan and fatty acid contents, and can be thus directly used in human foods, nutrition, health and welfare.

Keywords

Sesamum indicum L. Seed coat colour Lignans Fatty acids HPLC GC Pearson correlation 

Notes

Acknowledgements

We acknowledge NBPGR, New Delhi for providing the germplasm used in this study. We acknowledge University Grants Commission-Special Assistance Programme (UGC-SAP) New Delhi and DBT, Govt. of India, BUILDER program (BT/PR14554/INF/22/125/2010) for financial assistance.

Compliance with ethical standards

Conflict of interest

The authors declare that there is no conflict of interest.

Supplementary material

13197_2018_3564_MOESM1_ESM.doc (60 kb)
Supplementary material 1 (DOC 60 kb)
13197_2018_3564_MOESM2_ESM.docx (18 kb)
Supplementary material 2 (DOCX 17 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Aejaz Ahmad Dar
    • 1
  • Pavan Kumar Kancharla
    • 1
  • Kishan Chandra
    • 1
  • Yaspal Singh Sodhi
    • 2
  • Neelakantan Arumugam
    • 1
    Email author
  1. 1.Department of Biotechnology, School of Life SciencesPondicherry UniversityPuducherryIndia
  2. 2.Department of Genetics, Centre for Genetic Manipulation of Crop PlantsUniversity of DelhiNew DelhiIndia

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