Environmentally caused chemical constituent and nutritional variation in the oilseed crop Camelina...
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Environmentally caused chemical constituent and nutritional variation in the oilseed crop Camelina sativa.
Anne Runkel
Camelina sativa
Fatty Acids
Saturated fatty acids (SFA) Mono-unsaturated fatty acids (MUFA) Poly-unsaturated fatty acids (PUFA)
Multiple double bonds Three groups
omega-3 (n-3) omega-6 (n-6) omega-9 (n-9)
Animals cannot synthesize n-6 or n-3 n-6 PUFA linoleic acid (LA) n-3 PUFA α-linolenic acid (ALA)
Glucosinolate-Myrosinase
Plant tissue is broken down Herbivory Pathogen attack
Glucosinolates activated by myrosinase Toxic byproducts
Brassicaceae Produce mustard oils
(glucosinolates) Major agricultural crops
Glucosinolates are secondary metabolites
Myrosinase is an enzyme
Climate Change and Agriculture
Essential Fatty Acid Profile
0
5
10
15
20
25
30
35
40
Suneson CS7 MT-102 Suneson CS7 MT-102
30-35°C 18-24°C
C18:2
C18:3
Ave
rag
e FA
Pro
file
(%
± 1
SE
)
Camelina grown at colder temperatures had higher levels of omega-3 fatty-acid (ALA) compared to camelina grown at warmer temperatures.
Glucosinolate Concentrations
0
0.5
1
1.5
2
2.5
3
3.5
35-15 25-20 23-23 25-10 15-15 32-25 27-27
Temperature Ranges (degrees C)
Glu
cosi
no
late
Co
nce
ntr
atio
n
(mm
ol/
L)
Temperature ( )℃
Increasing sprout growth temperatures resulted in lowered total glucosinolate levels.
Thank You Funding: Priscilla (Kay) Beck ‘52 Botanical Fellowship Montana State University Advisors
Dr. David Sands Dr. Alice Pilgeram
Middlebury College Advisor Dr. Helen Young