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Genetic Improvement of Oil Quality Using Molecular Techniques in Brassica juncea

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Brassica Improvement

Abstract

Oil quality is a complex character determined by several inter-reliant indices, such as nutritional, cooking parameters, consumer preference, palatability, industrial suitability, physical appearance, and shelf life. Rapeseed-mustard oil has the lowest concentration (~7%) of saturated fatty acids (SAFAs) and a substantial amount of polyunsaturated fatty acids (PUFAs). The presence of the high amount of PUFAs does not mitigate the detrimental effects of the presence of high erucic acid (~22–52%) and low amount of oleic acid (~8–23%) in mustard oil. Whereas the excessive intake of erucic acid causes diseases like myocardial fibrosis in adults and lipidosis in children, the lower levels of oleic acid decrease oxidative stability, resulting in the reduction of the shelf life and thermostability of the oil. The mustard oil cake provides better amino acid composition than soybean meal to monogastric digestive tracts; however, it’s use as animal feed is restricted due to the presence of high content of sulfur-rich glucosinolates which yield toxic and goitrogenic cleavage products. The α-tocopherol is biologically the most active form of vitamin E, and Brassica oil has low α-tocopherol. Therefore, enhancing oil quality by altering the composition of Brassica oil either by increasing the oleic acid and α-tocopherol or by decreasing the erucic acid and glucosinolate content is the important breeding objectives. The latest molecular discoveries decipher the biosynthesis pathways of the molecules and help in altering the compositions. This chapter reviews the molecular interventions employed in enhancing the mustard oil quality.

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Authors and Affiliations

  1. ICAR-Indian Agricultural Research Institute, New Delhi, India

    Yashpal, Navinder Saini, Naveen Singh, Rajat Chaudhary, Sangita Yadav, Rajendra Singh, Sujata Vasudev & D. K. Yadava

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  1. Yashpal
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  2. Navinder Saini
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  3. Naveen Singh
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  4. Rajat Chaudhary
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  5. Sangita Yadav
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  6. Rajendra Singh
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  7. Sujata Vasudev
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  8. D. K. Yadava
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Editors and Affiliations

  1. Mountain Research Centre for Field Crops, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India

    Shabir Hussain Wani

  2. ICAR-Directorate of Rapeseed-Mustard Research, Sewar, Bharatpur, Rajasthan, India

    Ajay Kumar Thakur

  3. Division of Genomic Resources, ICARNBPGR, and faculty Bioinformatics, ICAR- IARI and ICAR-IASRI, Pusa Campus, New Delhi, India

    Yasin Jeshima Khan

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Yashpal et al. (2020). Genetic Improvement of Oil Quality Using Molecular Techniques in Brassica juncea. In: Wani, S., Thakur, A., Jeshima Khan, Y. (eds) Brassica Improvement. Springer, Cham. https://doi.org/10.1007/978-3-030-34694-2_6

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