Environmentally caused chemical constituent and nutritional variation in the oilseed crop Camelina sativa. Anne Runkel.

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Presentation transcript:

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 Brassicaceae Produce mustard oils (glucosinolates) Major agricultural crops Glucosinolates are secondary metabolites Myrosinase is an enzyme Plant tissue is broken down Herbivory Pathogen attack Glucosinolates activated by myrosinase Toxic byproducts

Climate Change and Agriculture

Essential Fatty Acid Profile Average FA Profile (% ± 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 Glucosinolate Concentration (mmol/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

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