Environmentally caused chemical constituent and nutritional variation in the oilseed crop Camelina sativa.

Anne Runkel

Camelina sativa

Fatty Acids

Saturated fatty acids (SFA) Mono-unsaturated fatty acids (MUFA) Poly-unsaturated fatty acids (PUFA)

Multiple double bonds Three groups

omega-3 (n-3) omega-6 (n-6) omega-9 (n-9)

Animals cannot synthesize n-6 or n-3 n-6 PUFA linoleic acid (LA) n-3 PUFA α-linolenic acid (ALA)

Glucosinolate-Myrosinase

Plant tissue is broken down Herbivory Pathogen attack

Glucosinolates activated by myrosinase Toxic byproducts

Brassicaceae Produce mustard oils

(glucosinolates) Major agricultural crops

Glucosinolates are secondary metabolites

Myrosinase is an enzyme

Climate Change and Agriculture

Essential Fatty Acid Profile

0

5

10

15

20

25

30

35

40

Suneson CS7 MT-102 Suneson CS7 MT-102

30-35°C 18-24°C

C18:2

C18:3

Ave

rag

e FA

Pro

file

(%

± 1

SE

)

Camelina grown at colder temperatures had higher levels of omega-3 fatty-acid (ALA) compared to camelina grown at warmer temperatures.

Glucosinolate Concentrations

0

0.5

1

1.5

2

2.5

3

3.5

35-15 25-20 23-23 25-10 15-15 32-25 27-27

Temperature Ranges (degrees C)

Glu

cosi

no

late

Co

nce

ntr

atio

n

(mm

ol/

L)

Temperature ( )℃

Increasing sprout growth temperatures resulted in lowered total glucosinolate levels.

Thank You Funding: Priscilla (Kay) Beck ‘52 Botanical Fellowship Montana State University Advisors

Dr. David Sands Dr. Alice Pilgeram

Middlebury College Advisor Dr. Helen Young