Hostname: page-component-8448b6f56d-42gr6 Total loading time: 0 Render date: 2024-04-23T19:51:25.431Z Has data issue: false hasContentIssue false
  • English
  • Français

Seed Composition of 66 Weed and Crop Species

Published online by Cambridge University Press:  12 June 2017

M. Schroeder ,
J. Deli ,
E. D. Schall  and
G. F. Warren
M. Schroeder
Affiliation:
Dep. of Hort.
J. Deli
Affiliation:
Dep. of Hort.
E. D. Schall
Affiliation:
Dep. of Biochem., Purdue Univ.
G. F. Warren
Affiliation:
Dep. of Hort.
Get access Rights & Permissions [Opens in a new window]

Abstract

The percentage composition of fat, protein, nitrogen-free extract (NFE), fiber, and ash was determined for 50 weed and crop species. Data on 16 additional species were compiled from the literature. Generally, within a family there was a tendency toward a certain type of storage material. Seeds of the Polygonaceae and Gramineae were low in fat, high in NFE and, with few exceptions, low in protein. Seeds of the Leguminosae family were the highest in protein and, with the exception of peanut (Arachis hypogaea L.) and soybean [Glycine max (L.) Merr] were low in fat and high in NFE. Seeds of the Compositae, Cruciferae, Cucurbitaceae, and Solanaceae were high in fat, moderately high in protein, and low in NFE. The data may be valuable in the interpretation of the mode of action or basis for selectivity of herbicides.

Type
Research Article
Information
Weed Science , Volume 22 , Issue 4 , July 1974 , pp. 345 - 348
Copyright
Copyright © 1974 by the Weed Science Society of America 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Literature Cited

1. Association of Official Analytical Chemists. 1970. Official methods of analysis. 11th ed. Assoc. Official Analytical Chem. Washington, DC 1015 pp.Google Scholar
2. Deli, J. and Warren, G.F. 1971. Relative sensitivity of several plants to diphenamid. Weed Sci. 19:70–72.CrossRefGoogle Scholar
3. Earle, F.R. and Jones, Q. 1962. Analyses of seed samples from 113 plant families. Econ. Bot. 16:221–250.CrossRefGoogle Scholar
4. Hilton, J.L. and Christiansen, M.N. 1972. The lipid contribution to selective action of trifluralin. Weed Sci. 20:290–294.CrossRefGoogle Scholar
5. King, T.R. and McClure, H.E. 1944. Chemical composition of some American feedstuffs. J. Agr. Res. 69:33–46.Google Scholar
6. Kirk, L.D., Mustakas, G.C., and Griffin, E.L. Jr. 1966. Crambe seed processing: Filtration-extraction on a bench scale. J. Amer. Oil Chem. Soc. 43:334–336.CrossRefGoogle Scholar
7. Morrison, F.B. 1957. Feeds and feeding. 22nd ed. Morrison Publ. Co. Ithaca, NY. 1165 pp.Google Scholar
8. National Academy of Science. 1958. Composition of cereal grains and forages. Nat. Acad. Sci.–Nat. Res. Council, Publication 585. Washington, DC. 663 pp.Google Scholar
9. Schroeder, M. and Warren, G.F. 1971. Relative sensitivity of several plants to dinoseb. Weed Sci. 19:671–674.CrossRefGoogle Scholar
10. Shortland, F.B. 1963. Pages 253–311 in Swain, T., ed. Chemical plant taxonomy. Academic Press, New York.CrossRefGoogle Scholar
11. Stoller, E.W. and Weber, E.J. 1970. Lipid constituents of some common weed seeds. J. Agr. and Food Chem. 18:361–364.CrossRefGoogle ScholarPubMed
12. Winton, A.L. and Winton, K.B. 1932. The structure and composition of foods. Vol. 1. Cereals, starch, oil seeds, nuts, oils, forage plants. John Wiley and Sons, NY. 710 pp.Google Scholar