Quantitative and Qualitative Evaluation of Seed Oil in Some Halophyte species

Subject Areas : agronomy

Simin Sajjadi Shahr Babaki ¹ , Hossein Ali Asadi-Gharneh ²

1 - Department of Horticulture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
2 - Associate Professor, Department of Horticulture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran

Received: 2022-02-02 Accepted : 2022-04-01 Published : 2022-03-06

Keywords: Oleic acid, Saturated fatty acids, unsaturated fatty acids, Palmitic acid,

Abstract :

Salinity is one of the most important issues that significantly reduce the area of arable land and also the amount of production and product quality. Identification and domestication of salinity-resistant plant species which have economic value is an important strategy. This study was conducted for evaluation of oil percent and fatty acids content in some wild halophyte’s plants. The results showed that the highest percentage of oil (14.20%) was obtained in Salicornia saline plant and the lowest amount (2.65%) was obtained in Halostachys caspica salinity plant. The highest levels of palmitic acid, stearic acid and linolenic acid were observed in Halostachys caspica. The highest amount of linoleic acid was obtained in Salicornia, Anabasis setifera and prickly pear plants and the lowest amount was obtained in Halostachys caspica. The highest total of saturated fatty acids was obtained in Halostachys caspica plant. The highest total of unsaturated fatty acids was observed in Salicornia and saline plants. In general, the results of this study showed that the use of halophyte species as a source of vegetable oil is economical, because these plants do not compete on quality soil and water with conventional crops. In addition, the percentage of unsaturated fatty acids in all studied species except Halostachys caspica was shown to be high and equal to most oilseeds. Due to the ability of these plants to grow in saline soils, they can be used as a resource of oil extraction in this condition.

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