Genetic diversity, chemical composition and oil characteristics of six sesame genotypes

Abstract

The nutritional factors and characteristics of sesame (Sesame indicum L.) seeds and extracted oil of six genotypes: G2, G3, G4, G5 and G6 cultivated in Upper Egypt were subjected to comparative evaluation with control (G1), for its genetic diversity, physicochemical properties, fatty acid composition, antioxidant activity and oil oxidative stability (Rancimat test). Estimates of genotypic and phenotypic coefficients of variation revealed high value in seed yield. For heritability estimates, the data showed that four traits out of eight recorded the highest heritability values over of 90%. These traits were oil yield (99.56%), seed yield (98.83%), plant height (96.33%) and seed index (90.03%). Sesame seeds have a high oil content (39.56 to 54.64 g/100g dry weight). The fatty acid profile was varied among the genotypes, in particular oleic acid (37.15 to 46.61%) and linoleic acid (37.49 to 44.33%). Results indicated that G4 has significantly higher in most agricultural traits as well as seed yield, while the G5 was the highest in oil yield and has significantly higher oxidative stability (26.57 h) among the genotypes.

Keywords

• genetic diversity
• sesame seeds
• physicochemical properties
• oil yield
• fatty acid composition