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KMID : 1098420210290010017
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Korean Journal of Medicinal Crop Science
2021 Volume.29 No. 1 p.17 ~ p.27
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Agro-morphological Characters, Total Phenolic Content, and Fatty Acid Compositions of Safflower Genetic Resources
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Assefa Awraris Derbie
Sung Jung-Sook
Lee Myeong-Chul
Hahn Bum-Soo
Noh Hyung-Jun
Hur On-Sook
Ro Na-Young
Hwang Ae-Jin
Kim Bich-Saem
Lee Jae-Eun
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Abstract
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Background: Safflower is an important crop that does not require rich soils. It grows well in dry soils or arid areas with seasonal rain. Exploring the fatty acid profiles and agro-morphological characteristics of diversified collections of safflower provides baseline data for developing improved varieties. In this study, we investigated the variation in agro-morphological characteristics, fatty acid composition and total phenolic content of the seeds, and the relationship between the agro-morphological and biochemical characteristics.
Methods and Results: Agro-morphological characteristics were recorded in the field and laboratory.
Total phenolic content was estimated using Folin-Ciocalteu’s method and fatty acids were determined using gas chromatography-mass spectrometry. Orange, red, and white petal colors were observed; orange was the dominant pigment. Wide ranges of other agro-morphological characteristics were also recorded. More than 87% of the accessions contained > 50% linoleic acid while approximately 12% of the accessions contained > 50% oleic acid. A strong correlation was observed between palmitic and linoleic acid, and crude fat and oleic acid. A strong negative correlation was observed between crude fat and linoleic acid, palmitic and oleic acid, and oleic and linoleic acid.
Conclusions: Safflower accessions were found to be a poor indicator of essential linolenic acid.
The wide variation in agro-morphological and biochemical traits of safflower accessions could potentially help to develop an improved, nutrient-dense safflower cultivar.
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KEYWORD
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Carthamus tinctorius, Agro-morphological Trait, Fatty Acid Ratios, Linoleic Acid, Total Phenolic Content, Oleic Acid, Unsaturated Fatty Acids
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