[1]
Shahidul Islam, Department Agriculture, University of Arkansas at Pine Bluff, Pine Bluff, AR, USA.
[2]
Zelalem Adam, Department Agriculture, University of Arkansas at Pine Bluff, Pine Bluff, AR, USA.
[3]
Ishrar Islam, Hendrix College, Conway, AR, USA.
Finding the nutritional value in soybeans is essential for keeping commodities at a low price while remaining conscious about people's health. This experiment brings into question whether it would be beneficial to consume soybeans more often and focus on the nutritional aspects of them, as well as the bioenergy benefits it provides. Therefore, the amounts of dietary elements such as lipids and different fatty acids tested within different varieties of soybeans. The intention of this learning was to associate fatty acid profiles of seed samples from diverse soybean cultivars. A total of nine fatty acids were detected and quantified. The lipid content ranges from 20.8 to 30.8%. The highest was in AG GROW 4835, and the lowest was in AS GROW 4632. Eight different fatty acids were found in the soybean. The Linoleic acid [C18:3] was found the predominant fatty acid 54% followed by Oleic acid [C18:1; 21%] and Palmitic acid [C16:0; 11%]. The Behenic [C22H44O2] and Eicosenic acids [C20H38O2] found as trace amounts in soybean. Thus, consumption of soybeans is beneficial but should also be incorporated within an overall healthy lifestyle. In conclusion, results showed a large number of variation in the dissemination of lipids and fatty acids among the different germplasms. The information provided by this research will also facilitate the genetic study relating to the transfer of specific fatty acids in soybean cultivar.
Lipids, Fatty Acids, Linoleic Acid, Oleic Acid, Soybean Cultivars
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