Lipid composition of sesame seeds (Sesamum indicum L.) using multivariate analysis

The objective of this work was to compare by multivariate techniques three experimental varieties of sesame (AB-1, AB-2 and AB-3). Seed lipids were extracted with a chloroform-methanol mixture (2:1 v/v). For the chromatography analyses of thin layer chromatography with flame ionization detector (TLC/FID), chromarods were used. The gas-liquid chromatography was used to determine the fatty acids composition. Percentage of total lipids, lipid composition, viz, triacylglycerol, diacylglycerol, phospholipids and fatty acids composition, viz, palmitic, araquídic, oleic, linoleic, linolenic and eicosenoic acids were determined. For the principal component, the first two components explained the whole variation (100 %), varieties AB-2 and AB-3 were more related to each other, while the most important characters were percentage of total lipids, oleic acid content and percentage of unsaturated fat indicating a bigger variability among varieties for these characters, while the less important characters were araquídic acid, behenic acid and the diacilglycerol. The cluster analysis indicated similar results to those of principal components. In conclusion, principal component and cluster analysis can be used to study the relationships among total lipids, lipid composition and fatty acids in order to identifying similar groups for these characters