Abstract
Oil, protein, glucosinolates, fibre content and fatty acid profile were investigated in 43 rapeseed-mustard varieties. Oil content ranged from 36.5 % in karan rai variety ‘PC 5’ to 43.5 % in ‘Jhumka’, a yellow sarson variety. The maximum (20.7%) and minimum (17.6%) protein content was recorded for a variety of ‘GSL 1’ gobhi sarson (‘GSL 1’) and ‘Jhumka’ yellow sarson, respectively. A wide variation was observed for different fatty acids. Gobhi sarson varieties (‘Neelam’ and ‘Sheetal’) and of brown sarson (‘KBS 3’) had oleic acid in the range of 22.5–32.2 %. The oleic to linoleic and ω-6 to ω-3 fatty acid ratio were very low, the highest was 1.7 and 2.4, respectively. ‘GSL 1’ and ‘Sheetal’ of gobhi sarson; ‘Pusa Gold’ and ‘Jhumka’ of yellow sarson showed low level of linolenic acid (< 10%). Glucosinolates content in all the varieties was much higher than the desired level of < 30 μ moles / g defatted seed meal. Two varieties ‘RCC 4’ of Indian mustard and ‘Sheetal’ of gobhi sarson had glucosinolates < 50 μ moles / g defatted seed meal. Fibre content varied substantially ranging from 6.3–18.9 %. Contrary to the belief that yellow-seeded varieties had low fibre content, two yellow sarson varieties had the highest fibre content. Correlation studies revealed significant and negative association of oil with protein content (r = –0.566**), saturated fatty acid (r = –0.392*) and glucosinolates (r = –0.451**). Protein content and saturated fatty acid were positively and significantly correlated with each other (r = 0.335*). Oleic acid had positive and highly significant relationship with linoleic, eicosenoic, oleic to linoleic and ω-6 to ω-3 fatty acid ratio. Glucosinolates and fibre content did not show any relationship with any of the quality parameters investigated.
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Claims 18
Claim · model-written summary
Oil content ranged from 36.5% in PC 5 to 43.5% in Jhumka.
Not reportedTaxon
Verbatim
e0“Oil content ranged from 36.5 % in karan rai variety ‘PC 5’ to 43.5 % in ‘Jhumka’, a yellow sarson variety.”
Claim · model-written summary
Jhumka had 43.5% oil content.
Not reportedTaxon
Verbatim
e0“Oil content ranged from 36.5 % in karan rai variety ‘PC 5’ to 43.5 % in ‘Jhumka’, a yellow sarson variety.”
Claim · model-written summary
GSL 1 had maximum protein content of 20.7%.
Not reportedTaxon
Verbatim
e0“The maximum (20.7%) and minimum (17.6%) protein content was recorded for a variety of ‘GSL 1’ gobhi sarson (‘GSL 1’) and ‘Jhumka’ yellow sarson, respectively.”
Claim · model-written summary
Jhumka had minimum protein content of 17.6%.
Not reportedTaxon
Verbatim
e0“The maximum (20.7%) and minimum (17.6%) protein content was recorded for a variety of ‘GSL 1’ gobhi sarson (‘GSL 1’) and ‘Jhumka’ yellow sarson, respectively.”
Claim · model-written summary
Neelam, Sheetal, and KBS 3 had oleic acid in the 22.5–32.2% range.
Not reportedTaxon
Verbatim
e0“Gobhi sarson varieties (‘Neelam’ and ‘Sheetal’) and of brown sarson (‘KBS 3’) had oleic acid in the range of 22.5–32.2 %.”
Claim · model-written summary
The highest oleic-to-linoleic ratio was 1.7.
Not reportedTaxon
Verbatim
e0“The oleic to linoleic and ω-6 to ω-3 fatty acid ratio were very low, the highest was 1.7 and 2.4, respectively.”
Claim · model-written summary
The highest omega-6-to-omega-3 ratio was 2.4.
Not reportedTaxon
Verbatim
e0“The oleic to linoleic and ω-6 to ω-3 fatty acid ratio were very low, the highest was 1.7 and 2.4, respectively.”
Claim · model-written summary
GSL 1, Sheetal, Pusa Gold, and Jhumka had linolenic acid below 10%.
Not reportedTaxon
Verbatim
e0“‘GSL 1’ and ‘Sheetal’ of gobhi sarson; ‘Pusa Gold’ and ‘Jhumka’ of yellow sarson showed low level of linolenic acid (< 10%).”
Claim · model-written summary
All varieties had glucosinolate content much higher than the desired level of 30 μmoles per gram defatted meal.
Not reportedTaxon
Verbatim
e0“Glucosinolates content in all the varieties was much higher than the desired level of < 30 μ moles / g defatted seed meal.”
Claim · model-written summary
RCC 4 and Sheetal had glucosinolates below 50 μmoles per gram defatted seed meal.
Not reportedTaxon
Verbatim
e0“Two varieties ‘RCC 4’ of Indian mustard and ‘Sheetal’ of gobhi sarson had glucosinolates < 50 μ moles / g defatted seed meal.”
Claim · model-written summary
Fibre content ranged from 6.3 to 18.9%.
Not reportedTaxon
Verbatim
e0“Fibre content varied substantially ranging from 6.3–18.9 %.”
Claim · model-written summary
Two yellow sarson varieties had the highest fibre content.
Verbatim
e0“two yellow sarson varieties had the highest fibre content.”
Claim · model-written summary
Oil and protein content were significantly negatively correlated.
Not reportedTaxonCompound
Verbatim
e0“significant and negative association of oil with protein content (r = –0.566**)”
Claim · model-written summary
Oil and saturated fatty acid content were significantly negatively correlated.
Not reportedTaxon
Verbatim
e0“significant and negative association of oil with protein content (r = –0.566**), saturated fatty acid (r = –0.392*)”
Claim · model-written summary
Oil and glucosinolate content were significantly negatively correlated.
Not reportedTaxon
Verbatim
e0“significant and negative association of oil with protein content (r = –0.566**), saturated fatty acid (r = –0.392*) and glucosinolates (r = –0.451**)”
Claim · model-written summary
Protein and saturated fatty acid contents were significantly positively correlated.
Not reportedTaxon
Verbatim
e0“Protein content and saturated fatty acid were positively and significantly correlated with each other (r = 0.335*).”
Claim · model-written summary
Oleic acid was significantly positively related to linoleic acid, eicosenoic acid, oleic-to-linoleic ratio, and omega-6-to-omega-3 ratio.
Not reportedTaxon
Verbatim
e0“Oleic acid had positive and highly significant relationship with linoleic, eicosenoic, oleic to linoleic and ω-6 to ω-3 fatty acid ratio.”
Claim · model-written summary
Glucosinolates and fibre content showed no relationship with investigated quality parameters.
- Outcome
- Glucosinolates and fibre contente0
- Direction
- did not show any relationshipe0
- Comparator
- quality parameters investigatede0
Not reportedTaxon
Verbatim
e0“Glucosinolates and fibre content did not show any relationship with any of the quality parameters investigated.”