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Indian Journal of Genetics and Plant Breeding (The)
Year : 2019, Volume : 79, Issue : 4
First page : ( 651) Last page : ( 657)
Print ISSN : 0019-5200. Online ISSN : 0975-6906.
Article DOI : 10.31742/IJGPB.79.4.2

Genetic insights into fatty acid components of traditional Indian rice (Oryza sativa L.) landraces from Chhattisgarh

Sahu Parmeshwar K., Mondal Suvendu1, Sharma Deepak*, Sao Richa, Kumar Vikash1, Das Bikram K.1

Department of Genetics and Plant Breeding, Indira Gandhi Krishi Vishwavidyalaya, Raipur, 492 012, Chhattisgarh

1Nuclear Agriculture and Biotechnology Division, Bhabha Atomic Research Centre, Mumbai, 400 085

*Corresponding author's e-mail: deepakigkv@gmail.com

Online published on 11 February, 2020.


Knowledge about the contents and type of fatty acids (FAs) in rice bran is beneficial, particularly from a nutritional and health standpoint. An experiment was conducted to assess the genetic variability and diversity for FA components in 215 rice landraces during kharif 2015 and kharif 2016 by following the RCB design with two replications. Palmitic (C16: 0), oleic (C18: 1) and linoleic (C18: 2) were the major fatty acids ranging from 12.59% to 20.25%, 37.60% to 49.17% and 31.55% to 44.67%, respectively. Analysis of variance revealed significant differences in all the FA components except for linolenic acid. Results showed that environmental factors play a significant impact on the expression of FA contents. Fatty acid components showed intermediate to low genotypic and phenotypic coefficient of variation, intermediate to high heritability and low to moderate genetic advance as percent of the mean. Oleic acid content was negatively correlated with palmitic acid, stearic acid, and linoleic acid contents. Principal component analysis and cluster analysis discriminated the 215 rice landraces into five main groups with a major contribution of oleic acid, linoleic acid, and palmitic acid contents. Landraces Kadamphool, Ratanchudi and Bathrash possessed the highest amount of oleic acid/linoleic acid ratio. Information generated through this study will be functionally useful in developing rice varieties having high-quality bran oil.



Bran oil, fatty acids, genetic variation, landraces, rice.


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