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Anne Runkel

Environmentally caused chemical constituent and nutritional variation in the oilseed crop Camelina sativa. Anne Runkel. Camelina sativa. Fatty Acids. Saturated fatty acids (SFA) Mono-unsaturated fatty acids (MUFA) Poly-unsaturated fatty acids (PUFA) Multiple double bonds Three groups

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Anne Runkel

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  1. Environmentally caused chemical constituent and nutritional variation in the oilseed crop Camelina sativa. Anne Runkel

  2. Camelina sativa

  3. Fatty Acids • Saturated fatty acids (SFA) • Mono-unsaturated fatty acids (MUFA) • Poly-unsaturated fatty acids (PUFA) • Multiple double bonds • Three groups • omega-3 (n-3) • omega-6 (n-6) • omega-9 (n-9) • Animals cannot synthesize n-6 or n-3 • n-6 PUFA linoleic acid (LA) • n-3 PUFA α-linolenic acid (ALA)

  4. Glucosinolate-Myrosinase • Brassicaceae • Produce mustard oils (glucosinolates) • Major agricultural crops • Glucosinolates are secondary metabolites • Myrosinase is an enzyme • Plant tissue is broken down • Herbivory • Pathogen attack • Glucosinolates activated by myrosinase • Toxic byproducts

  5. Climate Change and Agriculture

  6. Essential Fatty Acid Profile Average FA Profile (% ± 1 SE) Camelinagrown at colder temperatures had higher levels of omega-3 fatty-acid (ALA) compared to camelinagrown at warmer temperatures.

  7. Glucosinolate Concentrations Glucosinolate Concentration (mmol/L) Temperature (℃) Increasing sprout growth temperatures resulted in lowered total glucosinolate levels.

  8. Thank You • Funding: Priscilla (Kay) Beck ‘52 Botanical Fellowship • Montana State University Advisors • Dr. David Sands • Dr. Alice Pilgeram • Middlebury College Advisor • Dr. Helen Young

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