Screening of early maturing soybean genotypes for production of high quality edible oil

Abstract

The usage and value of soybean (Glycine max (L.) Merr.) seed oil are mainly determined by its fatty acid composition, which affects physical, chemical and nutritional properties. In order to assess genotypes' suitability for edible oil production and determine the variability in phenotypic expression of the amount of oil and fatty acid composition in the seed, three-year (2010-2012) trials were set up with eight early maturing advanced soybean lines. As a result, we determined the amount of seed oil and composition of seed fatty acids (palmitic, stearic, oleic, linoleic and linolenic). After analysis of variance (ANOVA), we calculated the saturated fatty acid (SFA) amount, monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) ratio (MUFA:PUFA) as an indicator of the oxidative stability of the oil, and linoleic and linolenic acids ratio as an indicator of nutritional quality. To give further insight into divergence of given set of genotypes, cluster analysis was performed, while correlation analysis was used to better understand the relationships between all the traits investigated in this research, which play an important role in breeding procedures. The experimental and biometric results indicate the existence of variability in phenotypic expression of investigated traits with significant year and genotype effects, while cluster analysis divided genotypes into two main groups confirming the results of ANOVA. The amount of oil was higher than that obtained in earlier researches conducted in the same geographical region and all averages of five fatty acids coincided with the average values for commercial soybean varieties. MUFA:PUFA was lower than recommended for all tested genotypes, and linoleic and linolenic acids ratio values were higher than the recommended limits for vegetable oils. The results of the correlation study showed the significant and positive relationship between oil and oleic acid, while the significant and negative correlation between oil and both polyunsaturated fatty acids. According to the overall conclusions, the most suitable as a parental component in breeding programs aimed at creating genotypes for the production of edible oil was genotype OS-L-774, while genotypes OS-L-806 and OS-L-805 were the least suitable for the same purpose.

Improving Seed Quality of Soybean Suitable for Growing in Europe

“…Kočar et al [127] was 7.36, which falls within the recommended range for vegetable oils suggested by Rani et al [126], meaning that tested genotypes can produce nutritionally acceptable oil. On the other hand, very high LA/ALA is considered detrimental for human health, and so lowering it by breeding can help with the prevention against degenerative pathologies [130].…”

“…According to Josipović et al [66] and Popović et al [71], the amount of oil in soybean seed was significantly higher in years with less precipitation and higher air temperatures at the time of pod formation and dry matter accumulation. This was also true for the average oil content determined by Matoša Kočar et al [127], noting that hot and extremely humid conditions resulted in the lowest average amount of oil in soybean seed, whereas hot and dry conditions resulted in higher average amounts of oil. On the other hand, Vollmann et al [61] reported that low precipitation rates and high temperatures did not favour oil synthesis and that, in genotypes of later maturity, oil synthesis was enhanced by late water availability.…”

“…The analysis of the correlation between oil content and different fatty acid contents in eight early maturing soybean genotypes revealed a positive correlation between oil and saturated fatty acids but negative correlation between oil and unsaturated fatty acids [115]. Matoša Kočar et al [127] reported a highly significant and positive correlation of oil with stearic acid and significant positive correlation with oleic acid but significant negative correlation with linoleic and linolenic acid. The results were somewhat different in the research conducted by Rani et al [126] where oil was in highly significant positive correlation with stearic acid and linoleic acid but in negative correlation with oleic acid.…”

“…Soybean oil has poor oxidative stability compared to other vegetable oils, and its MUFA/PUFA is about 0.5 on average [126]. The average value for MUFA/ PUFA in the research by Matoša Kočar et al [127] was 0.4 suggesting these genotypes would give less stable final product, i.e. edible oil with shorter shelf life and lower stability for cooking at high temperatures [126].…”

“…On the other hand, Vollmann et al [61] reported that low precipitation rates and high temperatures did not favour oil synthesis and that, in genotypes of later maturity, oil synthesis was enhanced by late water availability. The significance of genotype and environmental factors for fatty acid content was determined by many authors as well [7,61,65,67,127,146,148]. Bellaloui et al [146] noted that, among fatty acids, oleic acid was the most sensitive to environmental factors and palmitic and stearic acids were the least sensitive in clay soil, whereas stearic, linoleic and linolenic acids were the least sensitive in sandy loam soil.…”