Environmental effect on sunflower oil quality

Detalhes bibliográficos
Autor(a) principal: Regitano Neto, Amadeu; et. al.
Data de Publicação: 2016
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/273
Resumo: Sunflower is one of the most important oilseed crops and produces a high-quality edible oil. Balance of fatty acids in standard sunflower oil shows preponderance of linoleic rather than oleic acid, and conditions during seed development, such as temperature, changes the oleic/linoleic ratio of the oil. This work aimed to evaluate the environmental effect on fatty acid profile in a group of standard and high oleic varieties and hybrids. Seeds were produced during regular season crop and during off-season crop featuring different temperatures from anthesis to maturity. Fatty acid composition was determined by gas chromatography. Levels of oleic acid, in standard oil genotypes, raised as the crop developed in warmer environment while levels of linoleic acid decreased, and the opposite was observed when the crop was grown under lower temperature. High oleic genotypes were less sensitive to environment switching and showed lower variation on fatty acid composition.
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spelling Environmental effect on sunflower oil qualityHelianthus annuusHigh oleicSunflower is one of the most important oilseed crops and produces a high-quality edible oil. Balance of fatty acids in standard sunflower oil shows preponderance of linoleic rather than oleic acid, and conditions during seed development, such as temperature, changes the oleic/linoleic ratio of the oil. This work aimed to evaluate the environmental effect on fatty acid profile in a group of standard and high oleic varieties and hybrids. Seeds were produced during regular season crop and during off-season crop featuring different temperatures from anthesis to maturity. Fatty acid composition was determined by gas chromatography. Levels of oleic acid, in standard oil genotypes, raised as the crop developed in warmer environment while levels of linoleic acid decreased, and the opposite was observed when the crop was grown under lower temperature. High oleic genotypes were less sensitive to environment switching and showed lower variation on fatty acid composition.Regitano Neto, Amadeu; et. al.2022-04-14T19:35:06Z2022-04-14T19:35:06Z2016info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfCrop Breeding and Applied Biotechnology (BSPB), Viçosa, vol.16, n.3, 8p. Jul.-Set./2016.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/273reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-05-20T16:14:14Zoai:http://repositorio.ital.sp.gov.br:123456789/273Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:14:14Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Environmental effect on sunflower oil quality
title Environmental effect on sunflower oil quality
spellingShingle Environmental effect on sunflower oil quality
Regitano Neto, Amadeu; et. al.
Helianthus annuus
High oleic
title_short Environmental effect on sunflower oil quality
title_full Environmental effect on sunflower oil quality
title_fullStr Environmental effect on sunflower oil quality
title_full_unstemmed Environmental effect on sunflower oil quality
title_sort Environmental effect on sunflower oil quality
author Regitano Neto, Amadeu; et. al.
author_facet Regitano Neto, Amadeu; et. al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Regitano Neto, Amadeu; et. al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Helianthus annuus
High oleic
topic Helianthus annuus
High oleic
description Sunflower is one of the most important oilseed crops and produces a high-quality edible oil. Balance of fatty acids in standard sunflower oil shows preponderance of linoleic rather than oleic acid, and conditions during seed development, such as temperature, changes the oleic/linoleic ratio of the oil. This work aimed to evaluate the environmental effect on fatty acid profile in a group of standard and high oleic varieties and hybrids. Seeds were produced during regular season crop and during off-season crop featuring different temperatures from anthesis to maturity. Fatty acid composition was determined by gas chromatography. Levels of oleic acid, in standard oil genotypes, raised as the crop developed in warmer environment while levels of linoleic acid decreased, and the opposite was observed when the crop was grown under lower temperature. High oleic genotypes were less sensitive to environment switching and showed lower variation on fatty acid composition.
publishDate 2016
dc.date.none.fl_str_mv




2016
2022-04-14T19:35:06Z
2022-04-14T19:35:06Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv Crop Breeding and Applied Biotechnology (BSPB), Viçosa, vol.16, n.3, 8p. Jul.-Set./2016.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/273
identifier_str_mv
Crop Breeding and Applied Biotechnology (BSPB), Viçosa, vol.16, n.3, 8p. Jul.-Set./2016.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/273
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dc.language.iso.fl_str_mv eng
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language eng
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eu_rights_str_mv openAccess
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application/pdf
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reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
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