Title: Oil and Fatty Acid Content Among Diverse Sesame Genetic Resources Authors
Submitted to: American Oil Chemists' Society Meeting
Publication Type: Abstract Only
Publication Acceptance Date: November 16, 2009
Publication Date: May 17, 2010
Citation: Morris, J.B., Wang, M.L. 2010. Oil and Fatty Acid Content Among Diverse Sesame Genetic Resources. American Oil Chemists' Society Meeting. May 2010. Technical Abstract: Sesame, Sesamum indicum contains oil used for salads, cooking while the seeds are used on hamburger buns, candies, and are used to make tahini. Sesame oil is known to reduce cholesterol due to the high polyunsaturated fat content in the oil. Oil content ranges from about 40 to 63% among sesame accessions (samples) worldwide. However, the U.S. sesame collection has limited oil and fatty acid content information. One thousand two hundred and twenty nine sesame accessions are conserved at the USDA, ARS, Plant Genetic Resources Conservation Unit, Griffin, GA. The objectives of this study are to determine oil and fatty acid content and if correlations occur among eleven sesame accessions regenerated in Georgia, U.S. for various morphological features, oil content, and fatty acids. Seed reproductive data will be analyzed after mature seeds have been harvested. Gas chromatography (GC) will be used to analyze fatty acid composition while oil content will be determined using nuclear magnetic resonance (NMR) from these sesame seeds. Morphological data, seed yield, fatty acid analysis, and oil content will be determined after all sesame plants have completed their growth cycles. High oil producing sesame genotypes will be produced and will offer breeders and geneticists valuable germplasm for cultivar development.