A NOVEL STUDY ON GENETIC DIVERSITY OF IRANIAN MUSTARD SEEDS AND SOME CHEMICAL PROPERTIES OF THEIR OILS

Abstract

This novel study aimed to investigate the genetic diversity of Iranian mustard seeds and some chemical properties of their oils. Genetic diversity was carried out using trnH-psbA sequences. A phylogenic tree was constructed after sequencing. The chemical compositions of seeds and analytical characteristics of seed oils were determined. Results indicated that PCR products of samples had different patterns and their sequences (MK328472, MK328473) didn’t have 100% identity with related sequences. Samples contained 32.08% and 33.98% oil, respectively. The protein content of samples was in the range of 29.87% and 30.43%. Although mustard seed samples were collected from two different regions of Iran, their investigated chemical compositions were similar (P> 0.05).  Acid values of oils were 0.70 and 0.55 mg KOH/g oil, with peroxide values of 2.92 and 3.27 meq O2/kg oil, respectively. The oxidative stability indices were 4.12 and 4.32 hours (p˃0.05). The types and amounts of fatty acids in the oil samples were similar (p˃0.05) and they were rich in unsaturated fatty acids (88.06% and 89.13%), and low contents of saturated fatty acids (10.87% and 11.94%) were observed. Despite the similarities in chemical properties, two samples were not the same in molecular specifications. It seems that they probably belonged to new species/subspecies of the Brassica spp. As future work, it is recommended to investigate the application of Iranian mustard seed or its derivatives in food products.