Potassium fertilization is commonly practiced in oil palm () plantations to increase yield. However, its effects on fruit oil content and composition are not well documented. Here, we conducted bunch, metabolomics, and oil composition analyses in two contrasting crosses ( × and × ) grown under different K fertilization conditions. K availability impacted bunch oil content, resulting in lower water content and higher oil proportion in fruit mesocarp, in × only, thus showing differential responses of crosses to K. Oil composition at maturity did not significantly change under low K conditions despite clear alterations in fruit metabolism associated with lipid production during maturation, demonstrating the resilience of oil biosynthetic metabolism. However, the analysis of variance in oil content (across K treatments and crosses) demonstrates that sugar availability, lipid synthesis rates, and metabolic recycling are all important in determining the oil content.
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http://dx.doi.org/10.1021/acs.jafc.9b04336 | DOI Listing |
Food Chem X
January 2025
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
This study reports a comparative evaluation of the physicochemical and functional properties of fava bean albumin, globulin and glutelin proteins. The fava bean globulins had significantly ( < 0.05) higher protein content (88.
View Article and Find Full Text PDFBMC Plant Biol
January 2025
Department of Biotechnology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
Background: Preserving plant genetic resources is essential for tackling global food security challenges. Effectively meeting future agricultural demands requires comprehensive and efficient assessments of genetic diversity in breeding programs and germplasm from gene banks. This research investigated the diversity of pheno-morphological traits, along with the fatty acid and tocopherol content and composition, in 135 double haploid lines of camelina.
View Article and Find Full Text PDFNPJ Sci Food
January 2025
Department of Family and Consumer Science, New Mexico State University, Las Cruces, NM, USA.
This study investigated the effect of fermentation durations (24,48 and 72 h) on the microstructure and nutritional quality of acha flour and resultant cookies. Results showed that there were significant differences (p < 0.05) in the functional and pasting properties of the flour and cookies samples.
View Article and Find Full Text PDFSesame (Sesamum indicum L., 2n = 2× = 26) from the Pedaliaceae family is primarily grown for its high oil content, rich in unsaturated fatty acids like linoleic acid (LA) and alpha-linolenic acid (ALA). However, the molecular mechanisms of sesame oil accumulation remain poorly understood.
View Article and Find Full Text PDFFood Chem
January 2025
Warsaw University of Life Sciences, Institute of Food Sciences, Department of Food Technology and Assessment, Nowoursynowska St. 166, 02-787 Warsaw, Poland. Electronic address:
The study aimed to evaluate the effect of ultrasound maceration of cold-pressed oils with freeze-dried mullein flowers (Verbascum thapsus L.) on their oxidative stability and chemical composition. After the maceration process, oils' were subjected to their oxidative stability (80-120 °C) and their chemical composition, Moreover, oils kinetics parameters were calculated.
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