Phenotypic variation for saturated fatty acid content in soybean

Rebetzke, G. J.; Pantalone, Vincent R.; Burton, J. W.; Carver, Brett F.; Wilson, Richard F.

doi:10.1007/bf00033090

Cited by 34 publications

(33 citation statements)

References 18 publications

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“…In soybean, however, studies on temperature or CO 2 effects on seeds have not yet been associated with expression of specific genes related to seed storage compounds. The ratio of polyunsaturated to monounsaturated fatty acids in soybean oil is known to decrease with high temperature (Rebetzke et al 1996;Wolf et al 1982); however, the abundance of transcripts encoding fatty acid desaturase did not change (Heppard et al 1996). Tomas et al (2003) observed substantial differences in seed composition due to growth temperatures for plants grown at temperatures increasing from 28/18 to 44/34°C and there was no effect due to elevated CO 2 level.…”

Section: Ricementioning

confidence: 88%

“…In addition to changes in the concentration of oil produced in seeds, the ratio of fatty acids in soybean oil changes when seeds develop under elevated temperature. For example, oleic acid concentration increased with increasing temperatures while linoleic acid decreased (Carver et al 1986;Rennie and Tanner 1989;Rebetzke et al 1996). Heagle et al (1998) observed a positive, significant effect of CO 2 enrichment on soybean seed oil and oleic acid concentration.…”

Section: Ricementioning

confidence: 96%

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Rising atmospheric carbon dioxide on grain quality in crop plants

Uprety

Sen

Dwivedi

2010

Physiol Mol Biol Plants

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There is a general concern that changes in plant productivity and composition caused by increase in atmospheric CO 2 concentration will alter the chemical composition of the grain. This review describes the impact of rising atmospheric CO 2 on the grain characteristics in wheat, rice, brassica, mungbean and soybean, which are significantly responsive to the elevated CO 2 for their growth, physiology and biochemical processes. The synthesis of the CO 2 induced changes in the chemical composition and nutritional qualities of their grains has been discussed. It was demonstrated that the rise in atmospheric CO 2 affects the nutritional and industrial application properties of the grains of crop plants. The grain proteins and other nutritionally important constituents significantly reduced, adversely affecting the nutritional and bread making quality in wheat. However, there are evidences suggesting the sustenance of the bread making properties by fertilizer application. Similarly, the CO 2 induced changes in the composition of starch in rice grains, result into easy gelatinization and higher viscosity on cooking. These grains bring firmness due to increase in amylose content. Adequately larger size of grains was the outcome of the elevated CO 2 effects, in Brassica species. It increased the oil content due to greater acetyl Co A enzyme activity and also help in regulating fatty acid biosynthesis. Some of the nutritionally undesirable fatty acids were significantly reduced in this process, making this oil less harmful for heart patients. The adequate use of fertilizer application and selection pressure of breeders may significantly contribute in developing cultivars, which will counter the adverse effect of rising atmospheric CO 2 on grain quality.

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Section: Ricementioning

confidence: 88%

Section: Ricementioning

confidence: 96%

Rising atmospheric carbon dioxide on grain quality in crop plants

Uprety

Sen

Dwivedi

2010

Physiol Mol Biol Plants

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“…However, our results were contrary to the findings of Were et al, [28] who found that an increase in palmitic acid was accompanied with an increase in both stearic and oleic acids in sesame. Meanwhile, studies on peanut [29] and soybean [30] revealed negative correlation between palmitic and oleic acid. This different relationship may be due to species-specific factors.…”

Section: Crude Fat Content Fatty Acid Composition Of Castor Varietiesmentioning

confidence: 99%

“…This relationship was contrary to the findings in peanut [29] and soybean. [30] Thus, it could be speculated that the interrelationship between different enzymatic steps of fatty acid synthesis is the main determinant of the fatty acid composition in castor seeds. [28] …”

Section: Crude Fat Content Fatty Acid Composition Of Castor Varietiesmentioning

confidence: 99%

Chromatographic analysis of fatty acid composition in differently sized seeds of castor accessions

Huang

Bao

Peng

et al. 2015

Biotechnology & Biotechnological Equipment

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The aim of this study was to examine the relationship between oil content and seed size in 32 castor accessions. The oil content and fatty acid composition were determined using the Soxhlet extraction method and capillary gas chromatography. The results indicated that the values of seed characteristics were very variable. The crude fat percentage among the accessions ranged from 36.62% to 49.19%. The content of ricinoleic acid was highest in all fatty acid compositions, from 82.3% to 88.6%. The other fatty acids appeared at a low content (less than 1%). Correlation analysis revealed that seed size was significantly positively correlated with 100-seed weight, the crude fat content and the ricinoleic acid content but showed negative correlation with the content of palmitic and arachidic acids. Hierarchical clustering of castor cultivars separated the 32 accessions into four independent clusters. The obtained results provide useful information for further research in breeding and utilization of castor oil.

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“…14 Therefore it is important to undertake systematic characterization of the available gene pool for its variable fatty acid profile to be utilized for specific purposes. The surveys of fatty acid composition in the international germplasm of soybean, 15 sunflower, 12 maize 16 and rapeseed-mustard 17 have revealed wide variation in the proportion of the different fatty acids, offering possibilities of developing superior quality edible oils and specialized industrial oils. 18 -20 A survey of fatty acid composition of Ethiopian mustard would be useful to identify land races of different seed oil compositions to breed varieties with better yield and superior quality edible oil for niche markets.…”

Section: Introductionmentioning

confidence: 99%

Capillary gas chromatography analysis of Ethiopian mustard to determine variability of fatty acid composition

Genet¹,

Labuschagne²,

Hugo³

2004

J Sci Food Agric

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Ethiopian mustard (Brassica carinata A. Braun) is an oil crop grown in Ethiopia. However, the oil is considered low quality, as it contains long chain monounsaturated fatty acids, mainly erucic acid. High erucic acid content is beneficial for the polymer industry, whereas low erucic acid is recommended for food purposes. Both linoleic and linolenic acids are essential fatty acids; however, less than 3% linolenic acid is preferred for oil stability. The objectives of this study were to determine fatty acid composition of Ethiopian mustard to determine the range of genetic diversity for these traits. The genotypes were analysed by capillary gas chromatography (CGC). Twenty-six fatty acids were identified. In all accessions, the predominant fatty acids were erucic, linoleic, α-linolenic and oleic, followed by gadoleic and palmitic. To a lesser extent stearic, vaccinic, nervonic and behenic acids were found in all accessions. Significant correlations were found between palmitic acid and stearic acid (positive), between erucic acid and palmitic, stearic, vaccinic, oleic, linoleic and α-linolenic acids (negative) and eicosenoic acid (positive). Selection and hybridization techniques can be applied to modify the oil content of Ethiopian mustard, considering the variability observed.

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Phenotypic variation for saturated fatty acid content in soybean

Cited by 34 publications

References 18 publications

Rising atmospheric carbon dioxide on grain quality in crop plants

Rising atmospheric carbon dioxide on grain quality in crop plants

Chromatographic analysis of fatty acid composition in differently sized seeds of castor accessions

Capillary gas chromatography analysis of Ethiopian mustard to determine variability of fatty acid composition

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