Correlation in fatty acids in Indian mustard (Brassica juncea)

摘要

Lowest saturated fatty acid content has mustard oil among all cooking oils and two essential fatty acids linolenic and linoleic acids which are neither synthesized by the human nor can be soured externally except mustard oil and vegetable oil. Erucicacid & eicosenoic acids were found high in Indian mustard as undesirable fatty acids. Desirable fatty acid composition of mustard varieties will be developed for edible or industrial purpose. Relationship of fatty acid are required to decide the breeding strategies. The study was design to under stands to factors in desirable direction.