Effect of genetic modification on the content and composition of bioactive constituents in soybean oil
1996
Mounts, T.L. | Abidi, S.L. | Rennick, K.A.
The content and composition of tocopherols, sterols, and phospholipids in soyabean oils derived from genetically-modified soyabeans were determined by normal and reverse-phase high-performance liquid chromatography and gas-liquid chromatography. Tocopherol content was lowered in oils from soyabeans selected to yield high palmitate and stearate contents. However, β-tocopherol, which amounts to less than 1 p.p.m. in control oils, was increased to 25-53 p.p.m. in these oils. Sterol content was higher in one reduced-linolenate oil, which also had the highest oleate content. The greatest variability was observed in the content of β-sitosterol, which ranged from 46.9-151.6 mg/100 g in the modified oils. Although, in general, there was little impact on the phospholipids, the content of phosphatidic acid was elevated in crude oils from 3 of the lines. Increases in phosphatidic acid are generally associated with storage deterioration of soyabeans. Individual major classes of phospholipid were isolated, and the molecular species composition of each was determined. Compositional variations in molecular species indicated that there was an impact of the genetic modification of soyabeans at the molecular level of the phospholipids that are primary plant cell components.
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