Variability of seed oil quality in sunflower germplasm
2016
Cvejić, Sandra | Jocić, Siniša | Jocković, Milan | Marjanović-Jeromela, Ana | Miladinović, Dragana | Imerovski, Ivana | Dimitrijević, Aleksandra
Sunflower (Helianthus annuus L.) oil is appreciated as a high quality commodity. The issue of oil quality of sunflower depends on the purpose of its use in food or non-food industry. In food industry, sunflower oil is used as salad oil, for frying, or for producing margarine and other products. In non-food industry, sunflower oil is used for production of biodiesel, different lubricants and in cosmetic industry. The quality of oil is in connection with fatty acid and tocopherol content and profile. The oil of standard sunflowers has the highest content of linoleic acid (C 18:2) about 70%, oleic acid (C 18:1) about 20% and average of 10% saturated fatty acids. The total content of tocopherols in standard sunflower oil is 700-1000 mg kg-1 with the predominant being alpha-tocopherol (vitamin-E). Other types of tocoplerols can be present such as beta, gamma and delta. The objective of this research was to assess variability in seed oil quality traits in -sunflower germplasm developed at the Institute of Field and Vegetable Crops, Novi Sad. Fatty acid content and tocopherol composition were analyzed in 689 accessions. The accessions contained large variability for all traits evaluated. Of particular relevance were the ranges of variation for linoleic acid content (1 to 79%), oleic acid content (11 to 93%), palmitic acid content (2 to 10%) and stearic acid content (1 to 36%). Large variation was also observed for the concentrations of alpha-tocopherol (15 to 1054 mg kg-1), while beta, gamma and delta tocopherol were confirmed. Results evaluated in this research present valuable genetic sources for breeding programs focusing on seed oil quality in sunflower. Oils with the altered content of certain fatty acids and tocopherols are required in different industries since their use reduce costs of their extraction, processing and finalizing the product.
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