S. E. Nizkii, G. A. Kodirova, G. V. Kubankova
All-Russian Research Institute of Soybean Breeding, Ignat’evskoe sh., 19, Blagoveshchensk, Amurskaya obl., 675027, Russian Federation
Abstract. The purpose of the studies was to analyze the content of omega acids in soybean seed oil and to evaluate the balance of unsaturated fatty acids in Amur varieties and to select varieties with the best nutritional and functional characteristics. The experiments were conducted in 2015–2017 in the Amur region. The object of the study was the seeds of 24 soybean varieties bred at the All-Russian Research Institute of Soybean Breeding. We did not establish the relationship between seed oil content and omega acid balance. There was a positive correlation between the protein content and the accumulation of linolic acid (r = 0.57) and a negative correlation between the protein content and the accumulation of linolenoic acid (r = -0.30). The fatty acid composition of the Amur soybean oil was well balanced and included all essential fatty acids. The ratio of saturated and unsaturated fatty acids was 1:6 that characterizes the oil as a good food product. High content of oleic acid was noted in the varieties of Statnaya (27.09%), Sentyabrinka (27.21%), Evgeniya (27.50%), Bonus (27.66%), Zolushka (27.91%), and Intriga (28.3%). In the mid-ripening group, the value of this indicator exceeded 26% in 11 varieties; in the early-ripening group there were 3 such varieties; in the late-ripening group, there were 2 such varieties. The oils of the studied varieties contained up to 52% of omega-6 and up to 10% of omega-3 fatty acids. The highest proportion of polyunsaturated acids was observed in the varieties of Lazurnaya (88.56%), Bonus (87.30%), Sentyabrinka (87.20%), Lidia (87.10%), Nega 1 (86.79%), and Umka (86.78%). The oil of all studied varieties was characterized by an omega-6 to omega-3 ratio favourable for functional purposes, which did not exceed six units. The varieties from the early-ripening group were best suited for these purposes. The ratio of omega-6 to omega-3 was less than 5.3 in the varieties of Bonus, Sentyabrinka, Kukhanna, Zolushka, Topaz, Umka, Kruzhevnitsa, Kitrosa.
Keywords: soybean (Glycine max (L.) Merr); variety; protein; oil; fatty acids; omega-3; omega-6; omega-9; nutritional value; functional product.
Author Details: S. E. Nizkii, Cand. Sc. (Biol.), senior research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); G. A. Kodirova, Cand. Sc. (Techn.), leading research fellow; G. V. Kubankova, senior research fellow.
For citation: Nizkii SE, Kodirova GA, Kubankova GV. [Evaluation of the content of omega acids in soybean varieties bred in the Amur region]. Dostizheniya nauki i tekhniki APK. 2020;34(8):45-9. Russian. doi: 10.24411/0235-2451-2020-10807.