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Characterization of Fatty Acids and Nutrient Composition of SAU Perilla-1 [(perilla Frutescens (l.) Britton] Seeds Grown with Agro Climatic Conditions in Bangladesh

M. A. K. Mojumdar
Department of Agronomy, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh; Department of Agricultural Extension (DAE), Ministry of Agriculture, Bangladesh

H. M. M. Tariq Hossain
Department of Agronomy, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh

A. F. M. Jamal Uddin
Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh

Meherunnessa
Department of Agricultural Extension (DAE), Ministry of Agriculture, Bangladesh

Abstract/ Executive Summary:

SAU Perilla-1 (Golden perilla BD) is a newly edible oilseed crop variety introduced by Sher-e- Bangla Agricultural University in Bangladesh. Its seed oil is a rich source of unsaturated fatty acid (91%), of which more than 50% is α-linolenic acid (type of omega-3 fatty acid). The estimated ratio of saturated, monounsaturated, and polyunsaturated fatty acids was found 1: 2.26: 8.95. Moreover, the α-linolenic acid was detected (50.52%) as the most dominating polyunsaturated fatty acid, which was 4-four times higher than monounsaturated fatty acids in the oil of the crop variety. Fatty acid analysis of oil revealed a ratio (1:2.22) of Omega 6 to Omega 3 fatty acids, which lies within a healthy range as documented by the global scientific community. Compared to other plant seed oils, SAU Perilla-1 oil consists of Linoleic acid (Omega 6 fatty acid, 22.71%) – a component associated with obesity, which is far below the regular oils from soybean, sunflower, and corn. Therefore, our findings indicated that SAU Perilla-1 seed is one of the best edible sources of plant oils rich in essential fatty acids conducive to human health.

Keywords: Perilla frutescens (L.) Britton, α-linolenic acid, polyunsaturated fatty acid

Location: Sher- e-Bangla Agricultural University, Bangladesh

Start Date:

End Date:

Program Area: Resource Development and Management

Commodity: Self life

Objectives:

1. To focus on the quality attributes of seed oil of SAU Perilla-1, which have never been grown in Bangladesh;

2. To attract the crop among the modern scientific societies, environmentalists regarding conservation; and

3. popularization of this new variety as an edible oil yielding crop for minimizing oil import volume consumed by the people’s republic of Bangladesh.

Methodology:

SAU Perilla-1 plant was grown in Kharif II season at the Agronomy research field of Sher- e-Bangla Agricultural University, Bangladesh, located at latitude 23.77170 N and longitude 90.37520 E. At the maturity stage, all the leaves turn into the light green to yellowish in color and drop off onto the ground, facilitating organic matter to the soil. However, SAU Perilla-1 seeds were collected from mature plants. The original station and pure line numbers were SAU-AGRO 35 and SAU Perilla-1 (Golden perilla BD), respectively. The analyzed seeds were obtained from the generation of seeds sown in July 2019 on sandy loam soil and were harvested between the last week of October to the 1st week of November. The collected seeds were dried in the sun for 3 to 4 days and packed in an air-tied plastic container kept a room temperature. To begin the process, physical impurities were cleaned and air-dried to reduce the moisture content of the seed samples. The next step was to crack the size of the seeds down and then they were flattened to form flakes, which facilitated increasing the surface area for easier extraction of oil. Later on, food-grade n-Hexane (for solvent extraction) was fed to extract oil from the flakes and refluxed using the Soxhlet apparatus. The refluxed mixture was filtered to remove all the visible flakes and residues. In addition to that, the solvent of the filtrate was removed by rotary evaporation. Finally, the obtained oil from seed samples was calculated on a dry weight basis. The relative concentrations of fatty acids were measured from oil samples as of their corresponding methyl esters according to them with minor modifications. However, 5-7 drops of oil were taken in a 15 mL test tube. After that, 3 mL of 0.5 M Sodium methoxide (prepared by mixing metallic sodium in methanol) was added. The resultant solutions were digested by stirring in a boiling water bath for about 15 minutes. After cooling at room temperature, 1 mL of petroleum ether (b.p 40- 600C) was added, followed by 10 mL deionized water. The mixture was allowed to settle for 5-6 minutes. The clear and distinct upper layer of methyl ester in petroleum ether was separated carefully in a capped vial used for analysis. Standard solutions of fatty acids were prepared externally by dissolving 200mg of each of the authentic standards in their respective methyl ester form separately in 10 mL petroleum ether under b.p 40-600C in a series of screw-capped tests tubes for 20,000ppm stock solutions. However, the aliquots of 1µL FAME were injected and the peaks of fatty acid were recorded for their respective retention time and areas by the data processor unit of a Gas Chromatography (GC). The composition of fatty acids was analyzed using a gas chromatograph (Shimadzu GC-148, Japan) equipped with a flame ionization detector. A fused silica capillary column (FAMEWAX, Cross bond polyethylene glycol, 15m x 0.25mm x 0.25µm film thickness, Restek; Pennsylvania, USA) was used to separate the fatty acid samples being tested carried by nitrogen as a carrier gas at a constant flow rate of 2.0mL/min. The split-less injection technique was applied to pass 1μL volume of each sample through an injector holding temperature of 2500C. The initial oven temperature was 1500C, which was maintained for 5 minutes. The temperature increased rate was 80C/min to 1900C and then escalated at a rate of 20C/min up to 2000C, which was held for 10 minutes. The fatty acids as identified using respective fatty acid methyl ester standards (FAME mix) and presented as relative percentage done by the automated GC software (Class GC-10, version-2.00). The seeds were pulverized and the samples were considered for nutrient composition determination. In the case of protein content analysis, it was quantified by the Kjeldahl method. The iron and carbohydrate were estimated by Atomic Absorption Spectrometer (AAS) method.

Source of Information: J. Biosci. Agric. Res. 27(02): 2307-2314, 2021

Article Link (Online Journal): https://doi.org/10.18801/jbar.270221.280

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

SAU Perilla-1 (Golden Perilla BD) cultivated in Bangladesh can be a good source of essential polyunsaturated fatty acids needed by the human body. Our results indicate that SAU Perilla-1 oil is one of the best oil enriched in Omega fatty acids. Moreover, those who are vegetarian or dislike the taste of fish as an allergy or are unable to tolerate fish oil due to reflux can prefer this oil as an alternative source of omega-3 fatty acid. SAU Perilla-1 oil can be promoted as a good supplement in nutritional food for both vegetarian and non-vegetarian persons. Therefore, commercial cultivation of SAU Perilla-1 in Kharif II season could have been served not only as an additional member-crop in minimizing the deficit of the national quality edible oilseed production but also saving money for importing edible oils in Bangladesh.

Knowledge Management: Journal