Fatty acid composition in each structural part of soybean seed and sprout

Fatty acid composition and C_18:2:C_18:3 of soybean seed and sprout is important for soy-industries to manufacture quality products. Six soybean varieties were analyzed by gas chromatography to determine fatty acid composition and linoleic to linolenic acid ratio (C_18:2:C_18:3) in seed, sprout, and their structural parts. In the case of whole seed and its structural parts, significant variation in fatty acid composition and C_18:2:C_18:3 were observed between varieties except palmitic acid (C_16:0), while all the parameters were significantly different for seed parts. Significant interactions of variety with seed parts were observed for oleic acid (C_18:1), C_18:2 and C_18:2:C_18:3. The highest saturated fatty acid, C_18:1 and polyunsaturated fatty acid were recorded in seed coat, cotyledon, and seed axis, respectively. The lowest C_18:2:C_18:3 was found in seed axis. In the case of sprout study, variety had significant effect on all the parameters observed for whole sprout, cotyledon, root, and except C_18:3 for hypocotyl. Culture days had significant effect on C_16:0, C_18:2 and C_18:3 in whole sprouts, while only on C_18:3 and C_18:2:C_18:3 in cotyledon. For hypocotyl, culture days had significant effect on C_18:1, C_18:2 and C_18:2:C_18:3, however, C_16:0, C_18:1, C_18:3, and C_18:2:C_18:3 were significantly different in root. In sprout, days and variety interacted significantly for C_16:0, C_18:3 and C_18:2:C_18:3, and C_18:1, C_18:2, C_18:3, and C_18:2:C_18:3, respectively for whole, cotyledon, and root. The significantly lowest C_18:2:C_18:3 (1.1) was observed in hypocotyl and root of Hwangkeumkong in 5 days. Knowledge of fatty acid composition and C_18:2:C_18:3 of seed, sprout, and their parts could be applicable for oil and other soy-food industries to make quality products.     

Effect of different planting times on the quantitative variation of total seed isoflavone content and composition in Korean soybean cultivars (Glycine max (L.) Merr.)

Journal of Crop Science and Biotechnology - There is great interest in the enhancement of isoflavones as one of the functional ingredients in soybean. This study aimed to investigate the effects of...