کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7596769 | 1492127 | 2014 | 19 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Variation of unsaturated fatty acids in soybean sprout of high oleic acid accessions
ترجمه فارسی عنوان
تغییر اسیدهای چرب اشباع نشده در جوانه سویا از نمونه های اسید پتاسیم بالا
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کلمات کلیدی
سویا، اسید اولئیک، اسید چرب غیر اشباع، جوانه سویا،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Oleic acid and oleic acid rich foods may have beneficial health effects in humans. Soybeans with high oleic acid (around 80% in seed oil) have been developed. Soybean sprouts are an important vegetable in Korea, Japan and China. The objective of this study was to investigate the variation of unsaturated fatty acids, oleic, linoleic and α-linolenic acids, in sprouts from soybeans with normal and high oleic acid concentration. Twelve soybean accessions with six high oleic acid lines, three parents of high oleic acid lines, and three checks with normal and high oleic acid concentration were used in this study. The unsaturated fatty acid concentration in sprouts from each genotype was similar to the concentration in the ungerminated seed. The oleic acid concentration in the sprouts of high oleic acid lines (up to 80%) was still high (>70%) compared to the ungerminated seed. Thus, high oleic soybean varieties developed for sprout production could add valuable health benefits to sprouts and the individuals who consume this vegetable.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 164, 1 December 2014, Pages 70-73
Journal: Food Chemistry - Volume 164, 1 December 2014, Pages 70-73
نویسندگان
Krishna Hari Dhakal, Ki-Hwal Jung, Jong-Hyun Chae, J. Grover Shannon, Jeong-Dong Lee,