Genetic Control of High Oleic Acid Content in Sunflower Oil1

Abstract

Sunflower (Helianthm annuus L.) oil high in oleic fatty acid composition is less susceptible to oxidative changes during refining, storage, and frying; therefore, quality is retained longer than sunflower oil high in linoleic fatty acid in both processed oil and the seed. Objectives of this study were to: (i) determine if oleic content of sunflower oil was maternally influenced, (ii) determine the genetic control of oleic acid content, and (iii) identify any modifying factors influencing high oleic acid content. High oleic lines of sunflower derived from ‘Pervenets’ were crossed with the low oleic inbred line, HA 89. The F1 seed was intermediate in oleic acid content with reciprocal crosses showing maternal effects. This maternal effect on oleic acid is important in determining isolation of both hybrid seed production and general field production of high oleic acid and high linoleic acid sunflower. Oleic acid content was controlled by a major gene with partially dominant gene action, Ol, and a second gene, designated ml. When the recessive gene, ml, is present in homozygous condition, and combined with the gene Ol, oleic levels in seed were elevated to 820 g kg−1 of oil or higher. The linear correlation coefficient between linoleic and oleic acid content for seed analyzed was −0.84, indicating that linoleic and oleic were the fatty acids primarily affected. For expression of very high oleic content in a sunflower hybrid grown in the north central states of the USA, a dominant allele of the Ol gene and the recessive alleles, mlml, of the Ml gene will be necessary.