Effect of chromium on fatty acid profile in developing sunflower seeds (Helianthus annuus L.)

The effect of varying levels of Cr (VI) on fatty acid profile in developing sunflower seeds was studied. Total fat increased gradually from control to 1.0 ppm Cr (VI) level and decreased at higher dose of Cr (VI), at maturity. In hull portion of the seed, maximum fat was found to be at 2.5 ppm Cr(VI) at maturity. Oil contents increased significantly with the advancement of seed development. Oleic and linoleic acids were found to be the major fatty acids in kernel as well as hull portion of the seed. Palmitic, linoleic and stearic acids decreased at high concentration of Cr (VI), whereas the amounts of oleic acid and total unsaturated fatty acids got increased in kernel portion at maturity. In hull, oleic acid increased significantly with graded Cr(VI) doses. while linoleic acid decreased with the concomitant increase of Cr (VI) concentration at 15, 30 and 45 DAF. Oleic and linoleic acids were found to be negatively correlated in seeds.