Changes occurring in fatty acid content and tocopherol composition in oilseed rape seed during accelerated ageing

Abstract

The high content of polyunsaturated and low content of saturated fatty acids gives the oilseed rape seed oil of high nutritional value and a special place in human nutrition. Considering their chemical composition, oily seeds have limited longevity. In the course of aging (both natural and accelerated) there occur changes in the molecule (peroxidation of fatty acids, protein oxidation, activation of nuclease, and DNA damage) that affect both cell membrane and organelles. Seeds of five varieties of oilseed rape were exposed to accelerated ageing (100% relative humidity, 41°C-72h) and seed quality tests of the seed material were performed (mean germination percentage, shoot and root length, shoot and root fresh weight) before and after accelerated ageing treatment. Additionally, lipid composition was determined before and after accelerated ageing. Fatty acid (FA) composition was determined by gas chromatography (Konik HRGC 4000) coupled with a flame ionizing detector, after derivatization to their volatile methylesters (FAME).