Evaluation of Morphological Characteristics and Fatty Acid Compositions of Some Local Varieties of Oil Flax

Abdul Alim Osmani; Abdul Msawer Asim; Eraj Danishyar; Mohammad Wasif Amin; Zabihullah Farid; Khalid Joya; Hakimullah Aminy; Wakil Ahmad Sarhadi

doi:10.55544/jrasb.2.5.11

Authors

Abdul Alim Osmani Department of Agronomy, Faculty of Agriculture, Parwan University, Charikar-1102, AFGHANISTAN. https://orcid.org/0009-0004-8294-3236
Abdul Musawer Asim Department of Agronomy, Faculty of Agriculture, Badakhshan University, Faizabad-3401, AFGHANISTAN.
Eraj Danishyar Department of Animal Science, Faculty of Agriculture, Parwan University, Charikar-1102, AFGHANISTAN.
Mohammad Wasif Amin Department of Agronomy, Faculty of Agriculture, Parwan University, Charikar-1102, AFGHANISTAN. https://orcid.org/0000-0003-2258-7749
Zabihullah Farid Department of Agronomy, Faculty of Agriculture, Parwan University, Charikar-1102, AFGHANISTAN. https://orcid.org/0009-0007-0240-1640
Khalid Joya Department of Agricultural Economics, Faculty of Agriculture, Parwan University, Charikar-1102, AFGHANISTAN. https://orcid.org/0000-0001-9244-5602
Hakimullah Amini Department of Agronomy, Faculty of Agriculture, Parwan University, Charikar-1102, AFGHANISTAN.
Wakil Ahmad Sarhadi Department of Agronomy, Faculty of Agriculture, Kabul University, Kabul-1001, AFGHANISTAN.

DOI:

https://doi.org/10.55544/jrasb.2.5.11

Keywords:

Morphological characteristic, Fatty acid, Variety, Oil flax

Abstract

Oil flax (Linum usitatissimum L.) is a valuable agricultural crop with potential uses in industries including oil production, nutrition, and medicine. It has a good reputation in Afghanistan as an oil crop. The objective of the current research was to compare the most significant morphological parameters and fatty acid compositions of some local oilflax. The study used a randomized complete block design and was conducted on the research and experimental farm of Parwan University's (REFPU) Faculty of Agriculture in Parwan, Afghanistan, during the 2022 growing season. In this experiment, four seed samples from various regions of Afghanistan [Parwan (V1), Badakhshan (V2), Baghlan (V3), and Kunduz (V4)] were used. The results showed no significant difference between the local varieties on all growth parameters except for the number of seeds per capsule (NSC) and the weight of a thousand seeds (WTS). The maximum NSC was significantly observed in the V1 (10.8), followed by the V3 (7.13) and the V4 (7.33), and the lowest was recorded in the V2 (6.7). The heaviest WTS were significantly produced by V1 (9 gr) compared to V2 (4.67 gr), V3 (5.67 gr), and V4 (4.67 gr). Also, there was not a noticeable difference in the concentration of linoleic acid (LA) and linolenic acid (LLA) between the varieties. Each of the studied local varieties can be used because of their similar performance.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Author Biographies

Eraj Danishyar, Department of Animal Science, Faculty of Agriculture, Parwan University, Charikar-1102, AFGHANISTAN.

Animal Sience department

Zabihullah Farid, Department of Agronomy, Faculty of Agriculture, Parwan University, Charikar-1102, AFGHANISTAN.

Agronomy department

References

Al-Doori , S. A. (2012). Influence of Sowing Dates on Growth, Yield and Quality of Some Flax Genotypes (Linum usitatissimum L.). College of Basic Education Researchers Journal, (12), No.(1), 734-746.

Andruszczak, S., Gawlik-Dziki, U., Kraska, P., & Kwiecińska-Poppe, E. (2015). Yield and quality traits of two linseed (Linum usitatissimum L.) cultivars as affected by some agronomic factors. Plant Soil Environ, 61, 247–252.

Choo, W. S., Birch, J., & Dufour, P. G. (2007). Physicochemical and quality characteristics of cold-pressed ﬂaxseed oils. Journal of Food Composition and Analysis, 20, 202–211.

Daun, J.K., Barthet, V.J., Chornick, T.L. and Duguid, S. 2003. Structure, composition, and variety development of flaxseed. In Thompson, L. U. and Cunnane, S. C. (Eds). Flaxseed in Human Nutrition. (2rd ed.). p. 1-40. Champaign, Illinois: AOCS Press.

Department of Statistics (2020) Annual report of agriculture. Ministry of Agriculture, Irrigation and Livestock: Kabul Afghanistan.

Iran-Nejad, H., Poshtkoohi, M., Javanmardi, Z., & Amiri, A. (2009). Performance of different linseed cultivars in Varamin region of Iran. Journal of Crops Improvement, 11, 11-17.

Janakinath, D., Bhima, S. N., & Uma, B. M. (2017). Linseed: A valuable crop plant. J. Adv. Res, 5, 1428-1442.

Katare, C., Saxena, S., Agrawal, S., Prasad, G., & Bisen, B. (2012). Flax Seed: A Potential Medicinal Food. J Nutr Food Sci, 2: doi:10.4172/2155-9600.1000120, 120.

Moknatjou, R., Hajimahmoodi, M., Toliyat, T., Moghaddam, G., Sadeghpour, O., Monsef-Esfahani, H., & Shams-Ardekani, M. R. (2015). Effect of roasting on fatty acid profile of brown and yellow varieties of flaxseed (Linum usitatissimum L). Tropical Journal of Pharmaceutical Research, 14(1), 117-123.

Pali , V., & Mehta, N. (2014). Evaluation of Oil Content and Fatty Acid Compositions of Flax (Linum usitatissimum L.) Varieties of India. Journal of Agricultural Science, 6, No. 9 , 198-207.

Ranjzad, M., Khayyami, M., & Asadi, A. (2008). Investigation of grain yield, factors of grain yield and oil quality of Linum usitatissimum L. Iranian Journal of Medicinal and Aromatic Plants, 24, 313-325.

Sarkees, N. A., & Bahar, J. M. (2018). Effect of Plant Density in Yield and Quality of Two Flax Cultivars (Linum usitatissimum L.). Journal Tikrit Univ. For Agri. Sci, 18 No.( 3 ) , 13-20.

Sileshi, W., Hailemariam, M., & Behailu, A. (2019). Linseed (Linum usitatissimum L.) Variety Adaptation at South western Ethiopia. International Journal of Forestry and Horticulture (IJFH), 5, 41-45.

Smith, V. H., & Jimmerson, J. (2005). Flaxseed, Flax Production. Briefing No 56, November. Agricultural Marketing Policy Centre, Linfield Hall,. Bozeman, Montana.: Montana State University.

Zhang , Z. S., Wang, L. J., Li, D., Li, S. J., & Özkan, N. (2011). Characteristics of Flaxseed Oil from Two Different Flax Plants. International Journal of Food Properties, 14, 1286–1296.