Characteristics, composition and functional properties of seeds, seed cake and seed oil from different Brassica carinata genotypes

Carinata (Brassica carinata) is an oilseed crop with potential in biofuel production and livestock feed. The present research was conducted to evaluate twenty Brassica carinata genotypes used in breeding programs to develop commercial production of Brassica carinata with low levels of erucic acid. The following characters were evaluated: oil contents, fatty acid profiles, physicochemical characteristics of oils, as well as the content of protein, total phenolic compounds, and the antiradical activity of Brassica carinata defatted seed cake. The oil analysis indicated desirable quality, including low percentages of free fatty acids (FFA), high amounts of unsaponifiable matter (USM), and low values for primary and secondary oxidation products that were under the regulated limits. The oil contents of the samples varied between 27.0 and 39.2%. A total of 16 fatty acid compositions were identified in different samples. As compared to the commercial canola oil, it was observed that Brassica carinata 14C genotype had quite similar fatty acid composition. Total phenolics and protein contents of Brassica carinata cake extract varied from 43.2 to 132 mg/100 g and from 24.6 to 35.4%, respectively. It can be noted that Brassica carinata genotype 14C with low erucic acid (EA) and high oleic acid contents consider as an edible oil cultivar. Regarding EA, the genotypes 3C, 10C, and 17C with low EA content could be recommended as a basis for further breeding programs. Brassica carinata cake from different genotypes might be a valuable source of natural antioxidants due to their antioxidant capacities and free radical scavenging potential.

Automated summary

This study evaluated 20 Brassica carinata genotypes and identified the 14C genotype as a potential edible oil cultivar due to its low erucic acid content. The genotypes 3C, 10C, and 17C were recommended for further breeding programs based on their low erucic acid content. Additionally, Brassica carinata cake from different genotypes showed potential as a valuable source of natural antioxidants.