Abstract

The fatty acids composition analysis was carried out by Gas Chromatography (GC) to determine the mass fraction of methyl esters of individual fatty acids to their sum. Based on our study, the seeds of all 30 varieties from the nursery of competitive variety trials had similar (but not identical) fatty acid compositions and contained low amounts 12-14% of saturated fatty acids and high amounts 82-86% of unsaturated fatty acids. It has been confirmed that the unsaturated fatty acids were pre-dominant in all varieties. Received results confirm the presence of unsaturated oleic (C18:1) and polyunsaturated linoleic (C18:2) and linolenic (C18:3) acids in all soybean seed oils. Linoleic acid was the main fatty acid in the present study: Linoleic acid≥Oleic acid ≥Palmitic acid ≥ Linolenic acid ≥ Stearic acid Screening on the content of polyunsaturated fatty acids (PUFA) in the soybean oil demonstrated that all 30 varieties so far were characterized by a high content of PUFA nearly 60%. The lowest content of PUFA of about 57% was seen in standard Misula and vrs. V10/1012, ZR-30, B44/21. The saturated/unsaturated acid ratio was generally low. The lowest and highest are 0.15 (varieties ZPR-13, V21/311 and B40/623) and 0.18 (varieties Misulast., А16/145, А9/363, А9-562, B-47/53, V5/221), respectively.

Keywords:

Essential fatty acids, methyl esters, saturated/unsaturated acid ratio,

References

1. Bahrami, G., 2009. Trans and Other Fatty Acids: Effects on Endothelial Functions. In: Watson, R. (Ed.), Fatty Acids in Health Promotion and Disease Causation. AOCS Press, Urbana, 1: 41-42.
   
2. Cahoon, E.B., 2003. Genetic enhancement of soybean oil for industrial uses: Prospects and challenges. AgBioForum, 6(1-2): 11-13.
   Direct Link
3. Chapkin, R.S., 2007. Reappraisal of the Essential Fatty Acids. In: Chow, C. (Ed.), Fatty Acids in Foods and Their Health Implications. Marcel Dekker, New York, pp: 667-675.
   CrossRef    
4. Chavarro, J.E., M.J. Stampfer, H. Li, H. Campos, T. Kurth and J. Ma, 2007. A prospective study of polyunsaturated fatty acid levels in blood and prostate cancer risk. Cancer Epidem. Biomar., 16(7): 1364-1370.
   
5. Collins, F.I. and J.L. Cartter, 1956. Variability in chemical composition of seed from different portions of the soybean plant. Agron. J., 48(5): 216-219.
   CrossRef    Direct Link
6. Fadavi, A., M. Barzegar and M.H. Azizi, 2006. Determination of fatty acids and total lipid content in oilseed of 25 pomegranates varieties grown in Iran. J. Food Compos. Anal., 19(6-7): 676-680.
   CrossRef    Direct Link
7. Galão, O.F., M.C. Carrão-Panizzi, J.M.G. Mandarino, O.O.S. Júnior, S.A. Maruyama, L.C. Figueiredo, E.G. Bonafe and J.V. Visentainer, 2014. Differences of fatty acid composition in Brazilian genetic and conventional soybeans (Glycine max (L.) Merrill) grown in different regions. Food Res. Int., 62: 589-594.
   CrossRef    Direct Link
8. Gerde, J., C. Hardy, W. Fehr and P.J. White, 2007. Frying performance of no-trans, low-linolenic acid soybean oils. J. Am. Oil Chem. Soc., 84(6): 557-563.
   CrossRef    Direct Link
9. GOST R51486-99, 2001. Vegetable Oils and Animal Fats. Determination by Gas Chromatography Mass Fraction of Methyl Esters of Individual Fatty Acids to their Sum. Publishing House of Standards, Moscow, pp: 6.
   
10. Jokic, S., R. Sudar, S. Svilovic, S. Vidovic, M. Bilic, D. Velic and V. Jurkovic, 2013. Fatty acid composition of oil obtained from soybeans by extraction with supercritical carbon dioxide. Czech J. Food Sci., 31(2): 116-125.
    Direct Link
11. Kim, H.J., B.K. Ha, K.S. Ha, J.H. Chae, J.H. Park, M.S. Kim, S. Asekova, J.G. Shannon, C.K. Son and J.D. Lee, 2015. Comparison of a high oleic acid soybean line to cultivated cultivars for seed yield, protein and oil concentrations. Euphytica, 201(2): 285-292.
    CrossRef    Direct Link
12. Kim, W.W., H.S. Rho, Y.D. Hong, M.H. Yeom, S.S. Shin, J.G. Yi, M.S. Lee, H.Y. Park and D.H. Cho, 2013. Determination and comparison of seed oil triacylglycerol composition of various soybeans (Glycine max (L.)) using 1H-NMR spectroscopy. Molecules, 18(11): 14448-14454.
    CrossRef    PMid:24284494    Direct Link
13. Kinney, A.J., 1996. Development of genetically engineered soybean oils for food applications. J. Food Lipids, 3(4): 273-292.
    CrossRef    Direct Link
14. La, T.C., S.M. Pathan, T. Vuong, J.D. Lee, A.M. Scaboo, J.R. Smith, A.M. Gillen, J. Gillman, M.R. Ellersieck, H.T. Nguyen and J.G. Shannon, 2014. Effect of high-oleic acid soybean on seed oil, protein concentration, and yield. Crop Sci., 54(5): 2054-2062.
    CrossRef    Direct Link
15. List, G.R., T.L. Mounts, F. Orthoefer and W.E. Neff, 1996. Potential margarine oils from genetically modified soybeans. J. Am. Oil Chem. Soc., 73(6): 729-732. http://link.springer.com/article/10.1007%2FBF02517948.
    CrossRef    Direct Link
16. Medic, J., C. Atkinson and C.R. Hurburgh Jr., 2014. Current knowledge in soybean composition. J. Am. Oil Chem. Soc., 91(3): 363-384.
    CrossRef    Direct Link
17. Min, C.W., R. Gupta, S.W. Kim, S.E. Lee, Y.C. Kim, D.W. Bae, W.Y. Han, B.W. Lee, J.M. Ko, G.K. Agrawal, R. Rakwal and S.T. Kim, 2015. Comparative biochemical and proteomic analyses of soybean seed cultivars differing in protein and oil content. J. Agr. Food Chem., 63(32): 7134-7142.
    CrossRef    PMid:26237057    Direct Link
18. Rose, I.A., 1988. Effects of moisture stress on the oil and protein components of soybean seeds. Aust. J. Agr. Res., 39(2): 163-170.
    
19. Sangwan, N.K., K. Gupta and K.S. Dhindsa, 1986. Fatty acid composition of developing soybeans. J. Agr. Food Chem., 34(3): 415-417.
    CrossRef    Direct Link
20. Song, H.L., E.K. Jang, E.H. Son, K.H. Lee, S.G. Hwang, G.S. Yun, J.D. Lee and H.S. Kim, 2015. Evaluation of oil contents and fatty acid compositions and selection of useful resources in soybean germplasm accessions. Korean J. Breeding Sci., 47(3): 209-218.
    
21. Yadav, N., 1996. Genetic Modification of Soybean Oil Quality. In: Verma, D. and R. Shoemaker (Eds.), Soybean: Genetics, Molecular Biology, and Biotechnology. CAB International, pp: 165-188.
    

Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.