Genetic diversity in fatty acid composition and antioxidant capacity of Nigella sativa L. genotypes

详细信息    查看全文

• 作者：S.N. Saxena^b ; ^{shail.nrcss@gmail.com} ; S.S. Rathore^b ; Y. Diwakar^a ; R.K. Kakani^b ; K. Kant^b ; P.N. Dubey^b ; R.K. Solanki^b ; L.K. Sharma^b ; D. Agarwal^b ; S. John^b
• 关键词：Fatty acids ratio ; Nigella oil ; PUFA ; MUFA ; Edible oil ; Oxidative stability
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：198-207
• 全文大小：457 K
• 卷排序：78

文摘

Nigella seeds oil showed potential to be used as edible oil for human consumption. Genotype (AN-23) with unique and desirable fatty acid combinations identified. Genotype with higher poly-unsaturated fatty acids & antioxidant contents identified. Genetic variation may be utilized in trait specific breeding programme.