(n-7) and (n-9) cis-monounsaturated fatty acid contents of 12 Brassica species

cis-Vaccenic acid (C18:1 (n-7)), an isomer of oleic acid (C18:1 (n-9)) is synthesized from palmitic acid (C16:0) via production of C16:1 (n-7) by a Δ9 desaturase and elongation by an elongase giving C18:1 (n-7). The fatty acid composition of 48 different varieties from 12 Brassica species was analyzed. Various amount of the C18:1(n-7), C20:1 (n-7) and C22:1(n-7) were found in all the tested species suggesting the elongation of the C18:1 (n-7) to longer chain fatty acids in the twelve Brassica species. These Brassica species could be grouped into three broad categories based on similarities in C18:1 (n-7)/(n-9) ratios. C20:1 (n-7) had a statistically significant positive effect on the levels of all monounsaturated fatty acids with chain length higher than 20 carbons.