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
.jpg)
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/4612
Ver los metadatos del registro completo
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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/restrictedAccess2025-10-23T11:16:51Zoai: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:l2025-10-23 11:16:52.618INTA 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 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
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article |
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publishedVersion |
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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 |
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1097-0010 (Online) |
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eng |
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eng |
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application/pdf |
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Wiley; Society of Chemical Industry |
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Wiley; Society of Chemical Industry |
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Journal of the science of food and agriculture 94 (7) : 1463-1469. (May 2014) reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria |
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tripaldi.nicolas@inta.gob.ar |
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