Total fatty acid content, antioxidant composition, antioxidant activity, and content of oil from crambe seeds cultivated with phosphorus

The objective of this study was to determine parameters of crambe oil culvtived with phosphorus (P), with respect to oil content, fatty acid composition, minor compounds and total antioxidant activity. The experiment followed a randomized block design, with five doses of P (0, 40, 80, 120 and 160 kg P ha−1) and four replications. All results were subjected to analysis of covariance (ANCOVA) 5% significance. The P dose had a negative linear association with δ-tocopherol and total antioxidant activity and a positive association with stigmasterol and total carotenoids. P influenced the concentrations of β-sitosterol and campesterol, whereas the remaining variables (content, α-tocopherol, β+γ-tocopherol, fatty acids, total phenolic compounds and chlorophyll a) were not affected. This study show a positive effect the concentrations of compounds that act as antioxidants in crambe oil, which can influence with its oxidation stability. Practical applications: Is relevant the studies concerning the oxidative stability of inedible vegetable oils, such as crambe, in terms of the composition of antioxidants and fatty acids, as this affects the conservation, storage and refining costs, and the quality of the products, considering the many uses of this oil, such as biodiesel, lubricants, corrosion inhibitors, synthetic rubber, plastic films, nylon and adhesives, among other products.