Chemical compounds related to nutraceutical and industrial qualities of non‐transgenic soybean genotypes

Autores
Carrera, Constanza Soledad; Dardanelli, Julio Luis; Soldini, Diego Omar
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BACKGROUND: Information about the chemical profile of soybean seed is valuable for breeding programs aimed at obtaining value‐added products to meet the demands of niche markets. The objective of this study was to determine seed composition of non‐transgenic soybean genotypes with specialty characters in different environments of Argentina. RESULTS: Protein and oil contents ranged from 396 to 424 g kg−1 and from 210 to 226 g kg−1, respectively. Oleic and linolenic acid ratio, the general indicator of oil quality, varied from 2.7 to 3.8. The oil contained high levels of total tocopherols (1429–1558 mg kg−1) and the meal exhibited high levels of total isoflavones (2.91–4.62 mg g−1). The biplot showed that oleic, linoleic and linolenic acids, γ‐, δ‐ and total tocopherols, genistin, malonyl daidzin and genistin, acetyl daidzin and glycitin and total isoflavones allowed the greatest discrimination among the genotypes studied. CONCLUSION: Different chemical profiles of each non‐transgenic genotype analyzed were established and, therefore, their identity was defined. These results are important for breeders who intend to obtain new genotypes with improved meal and oil quality, as well as for processors and exporters, who could use them directly as raw material for soyfood processing for nutraceutical purposes
EEA Manfredi
Fil: Carrera, Constanza Soledad. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Manfredi; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Dardanelli, Julio Luis. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Manfredi; Argentina
Fil: Soldini, Diego Omar. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Marcos Juárez; Argentina
Fuente
Journal of the science of food and agriculture 94 (7) : 1463-1469. (May 2014)
Materia
Soja
Glycine Max
Ácidos Grasos Insaturados
Tocoferoles
Isoflavonas
Proteínas
Soybeans
Unsaturated Fatty Acids
Tocopherols
Isoflavones
Proteins
Chemical Composition
Composición Química
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4612

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oai_identifier_str oai:localhost:20.500.12123/4612
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network_name_str INTA Digital (INTA)
spelling Chemical compounds related to nutraceutical and industrial qualities of non‐transgenic soybean genotypesCarrera, Constanza SoledadDardanelli, Julio LuisSoldini, Diego OmarSojaGlycine MaxÁcidos Grasos InsaturadosTocoferolesIsoflavonasProteínasSoybeansUnsaturated Fatty AcidsTocopherolsIsoflavonesProteinsChemical CompositionComposición QuímicaBACKGROUND: Information about the chemical profile of soybean seed is valuable for breeding programs aimed at obtaining value‐added products to meet the demands of niche markets. The objective of this study was to determine seed composition of non‐transgenic soybean genotypes with specialty characters in different environments of Argentina. RESULTS: Protein and oil contents ranged from 396 to 424 g kg−1 and from 210 to 226 g kg−1, respectively. Oleic and linolenic acid ratio, the general indicator of oil quality, varied from 2.7 to 3.8. The oil contained high levels of total tocopherols (1429–1558 mg kg−1) and the meal exhibited high levels of total isoflavones (2.91–4.62 mg g−1). The biplot showed that oleic, linoleic and linolenic acids, γ‐, δ‐ and total tocopherols, genistin, malonyl daidzin and genistin, acetyl daidzin and glycitin and total isoflavones allowed the greatest discrimination among the genotypes studied. CONCLUSION: Different chemical profiles of each non‐transgenic genotype analyzed were established and, therefore, their identity was defined. These results are important for breeders who intend to obtain new genotypes with improved meal and oil quality, as well as for processors and exporters, who could use them directly as raw material for soyfood processing for nutraceutical purposesEEA ManfrediFil: Carrera, Constanza Soledad. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Manfredi; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Dardanelli, Julio Luis. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Manfredi; ArgentinaFil: Soldini, Diego Omar. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Marcos Juárez; ArgentinaWiley; Society of Chemical Industry2019-03-14T15:19:07Z2019-03-14T15:19:07Z2014-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/4612https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.64511097-0010 (Online)https://doi.org/10.1002/jsfa.6451Journal of the science of food and agriculture 94 (7) : 1463-1469. (May 2014)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:35Zoai:localhost:20.500.12123/4612instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:36.018INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Chemical compounds related to nutraceutical and industrial qualities of non‐transgenic soybean genotypes
title Chemical compounds related to nutraceutical and industrial qualities of non‐transgenic soybean genotypes
spellingShingle Chemical compounds related to nutraceutical and industrial qualities of non‐transgenic soybean genotypes
Carrera, Constanza Soledad
Soja
Glycine Max
Ácidos Grasos Insaturados
Tocoferoles
Isoflavonas
Proteínas
Soybeans
Unsaturated Fatty Acids
Tocopherols
Isoflavones
Proteins
Chemical Composition
Composición Química
title_short Chemical compounds related to nutraceutical and industrial qualities of non‐transgenic soybean genotypes
title_full Chemical compounds related to nutraceutical and industrial qualities of non‐transgenic soybean genotypes
title_fullStr Chemical compounds related to nutraceutical and industrial qualities of non‐transgenic soybean genotypes
title_full_unstemmed Chemical compounds related to nutraceutical and industrial qualities of non‐transgenic soybean genotypes
title_sort Chemical compounds related to nutraceutical and industrial qualities of non‐transgenic soybean genotypes
dc.creator.none.fl_str_mv Carrera, Constanza Soledad
Dardanelli, Julio Luis
Soldini, Diego Omar
author Carrera, Constanza Soledad
author_facet Carrera, Constanza Soledad
Dardanelli, Julio Luis
Soldini, Diego Omar
author_role author
author2 Dardanelli, Julio Luis
Soldini, Diego Omar
author2_role author
author
dc.subject.none.fl_str_mv Soja
Glycine Max
Ácidos Grasos Insaturados
Tocoferoles
Isoflavonas
Proteínas
Soybeans
Unsaturated Fatty Acids
Tocopherols
Isoflavones
Proteins
Chemical Composition
Composición Química
topic Soja
Glycine Max
Ácidos Grasos Insaturados
Tocoferoles
Isoflavonas
Proteínas
Soybeans
Unsaturated Fatty Acids
Tocopherols
Isoflavones
Proteins
Chemical Composition
Composición Química
dc.description.none.fl_txt_mv BACKGROUND: Information about the chemical profile of soybean seed is valuable for breeding programs aimed at obtaining value‐added products to meet the demands of niche markets. The objective of this study was to determine seed composition of non‐transgenic soybean genotypes with specialty characters in different environments of Argentina. RESULTS: Protein and oil contents ranged from 396 to 424 g kg−1 and from 210 to 226 g kg−1, respectively. Oleic and linolenic acid ratio, the general indicator of oil quality, varied from 2.7 to 3.8. The oil contained high levels of total tocopherols (1429–1558 mg kg−1) and the meal exhibited high levels of total isoflavones (2.91–4.62 mg g−1). The biplot showed that oleic, linoleic and linolenic acids, γ‐, δ‐ and total tocopherols, genistin, malonyl daidzin and genistin, acetyl daidzin and glycitin and total isoflavones allowed the greatest discrimination among the genotypes studied. CONCLUSION: Different chemical profiles of each non‐transgenic genotype analyzed were established and, therefore, their identity was defined. These results are important for breeders who intend to obtain new genotypes with improved meal and oil quality, as well as for processors and exporters, who could use them directly as raw material for soyfood processing for nutraceutical purposes
EEA Manfredi
Fil: Carrera, Constanza Soledad. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Manfredi; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Dardanelli, Julio Luis. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Manfredi; Argentina
Fil: Soldini, Diego Omar. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Marcos Juárez; Argentina
description BACKGROUND: Information about the chemical profile of soybean seed is valuable for breeding programs aimed at obtaining value‐added products to meet the demands of niche markets. The objective of this study was to determine seed composition of non‐transgenic soybean genotypes with specialty characters in different environments of Argentina. RESULTS: Protein and oil contents ranged from 396 to 424 g kg−1 and from 210 to 226 g kg−1, respectively. Oleic and linolenic acid ratio, the general indicator of oil quality, varied from 2.7 to 3.8. The oil contained high levels of total tocopherols (1429–1558 mg kg−1) and the meal exhibited high levels of total isoflavones (2.91–4.62 mg g−1). The biplot showed that oleic, linoleic and linolenic acids, γ‐, δ‐ and total tocopherols, genistin, malonyl daidzin and genistin, acetyl daidzin and glycitin and total isoflavones allowed the greatest discrimination among the genotypes studied. CONCLUSION: Different chemical profiles of each non‐transgenic genotype analyzed were established and, therefore, their identity was defined. These results are important for breeders who intend to obtain new genotypes with improved meal and oil quality, as well as for processors and exporters, who could use them directly as raw material for soyfood processing for nutraceutical purposes
publishDate 2014
dc.date.none.fl_str_mv 2014-05
2019-03-14T15:19:07Z
2019-03-14T15:19:07Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/4612
https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.6451
1097-0010 (Online)
https://doi.org/10.1002/jsfa.6451
url http://hdl.handle.net/20.500.12123/4612
https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.6451
https://doi.org/10.1002/jsfa.6451
identifier_str_mv 1097-0010 (Online)
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley; Society of Chemical Industry
publisher.none.fl_str_mv Wiley; Society of Chemical Industry
dc.source.none.fl_str_mv Journal of the science of food and agriculture 94 (7) : 1463-1469. (May 2014)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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