Genetic Control of High Oleic Acid Content in Sunflower Oil¹

Abstract

Sunflower (Helianthm animus L.) oil high in oleic fatty acid composition is less susceptible to oxidative changes during refining, storage, and frying; therefore, quality is retained longer than sunflower oil high in linoleic fatty acid in both processed oil and the seed. Objectives of this study were to: (i) determine if oleic content of sunflower oil was maternally influenced, (ii) determine the genetic control of oleic acid content, and (iii) identify any modifying factors influencing high oleic acid content. High oleic lines of sunflower derived from 'Pervenets' were crossed with the low oleic inbred line, HA 89. The F, seed was intermediate in oleic acid content with reciprocal crosses showing maternal effects. This maternal effect on oleic acid is important in determining isolation of both hybrid seed production and general field production of high oleic acid and high linoleic acid sunflower. Oleic acid content was controlled by a major gene with partially dominant gene action, Ol, and a second gene, designated ml. When the recessive gene, ml, is present in homozygous condition, and combined with the gene Ol, oleic levels in seed were elevated to 820 g kg" 1 of oil or higher. The linear correlation coefficient between linoleic and oleic acid content for seed analyzed was-0.84, indicating that linoleic and oleic were the fatty acids primarily affected. For expression of very high oleic content in a sunflower hybrid grown in the north central states of the USA, a dominant allele of the Ol gene and the recessive alleles, mlml, of the Ml gene will be necessary.

Inheritance of high oleic acid content in new sourcesof groundnut (Arachis hypogaea L.)

“…Vegetable oils with increased levels of monounsaturated oleic acid in combination with reduced levels of the polyunsaturated linoleic acid showed a higher oxidative stability as well as lower oxidative products (Mc Vetty and Scarth,2002). Monounsaturated oleic acid is significantly more stable for oxidation (rancidity) than polyunsaturated linoleic acid, so oleic acid can be heated to a higher temperature without smoking and it has other advantages like reduced cooking time, less oil is absorbed and less food impurities enter the oil (Miller et al, 1987). The high stability of oleic acid also makes the catalytic hydrogenation of vegetable oil unnecessary.…”

Analysis of Quantitative Trait Loci (QTLs) for Seed Size and Fatty Acid Composition Using Recombinant Inbred Lines in Soybean

“…Conventional soybean cultivars possesses oil with an average of 15.0% saturated fatty acid (palmitic and stearic acid) and 85% unsaturated fatty acid (oleic, linoleic and linloenic acid). The fatty acid composition of soybean oil completely determines its nutritional value [12], storage compatibility [25], industrial properties [21] and potential food applications [24,28]. Modification of fatty acid composition of soybean oil makes it more competitive in various segments of the food and industrial oil markets [9], and to make it more nutritional [12] has been an important objective of plant breeding and molecular genetics in recent years [29].…”

Biochemistry of high stearic sunflower, a new source of saturated fats

“…The most successful development has been the production of high or ultra-high oleic mutants [14][15][16], which produce oils with fatty acid compositions similar to olive oil ( Table 1, the basis of the healthy Mediterranean diet). Furthermore, the high levels of oleic acid make this oil more stable than most seed oils used for frying and storage.…”