Legume Research

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Research Article

Legume Research, volume 40 issue 4 (august 2017) : 609-617

Genetic variation in fatty acid composition of fenugreek (Trigonella foenum-graecum L.) seed oil 

S.S. Rathore, S.N. Saxena, R.K. Kakani, L.K. Sharma, D. Agrawal, B. Singh
1<p>ICAR-National Research Centre on Seed Spices,&nbsp;Tabiji, Ajmer-305 206, India.</p>
Cite article:- Rathore S.S., Saxena S.N., Kakani R.K., Sharma L.K., Agrawal D., Singh B. (2016). Genetic variation in fatty acid composition of fenugreek(Trigonella foenum-graecum L.) seed oil . Legume Research. 40(4): 609-617. doi: 10.18805/lr.v0iOF.11047.

ABSTRACT

An analysis has been carried out to explore the genetic variation in seventeen selected varieties of fenugreek. Sixteen fatty acids were identified in seed oil. Linoleic acid (18:2; n-6) and a-Linolenic acid (18:3; n-3) were the major contributor found in the range of 26-43% in variety Lam Selection. The MUFA content varied from 3.50% in Azad Methi to 19.31 % in Hisar Madhvi. The ratio of n-6 to n-3 fatty acids indicated that fenugreek seed lipids are a good source of PUFA. PCA identified linolenic and oleic acid as the most important traits responsible for variation in presented material and improving quality through breeding. Estimates of genetic distance values showed wide range of variation among the fenugreek genotypes. The Euclidean based UPGMA clustering revealed three real and four singleton clusters. Genetic diversity showed no relationship to geographical origin. Dissimilarities obtained showed a wide variation in oil content and in composition.

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