Abstract

Soybean ranks second in production and consumption of vegetable oils worldwide and these are expected to continue to increase. The suitability of soybean oil for specific uses is determined by the fatty acid composition from which a number of indices and indicators can be calculated. The aim of this study was to evaluate the indices of nutritional and health-promoting fat in seeds of soybean cultivars grown in 2016–2019 under the influence of varying doses of N and inoculation with Bradyrhizobium japonicum. Omega 3 and Omega 6, unsaturated fatty acids (UFA), saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA), index of desirable fatty acids (DFA), sum of hypercholesterolemic fatty acids (OFA), index of atherogenicity (AI), index of thrombogenicity (TI), oleic desaturation ratio (ODR), linoleic desaturation ratio (LDR), calculated oxidizability value (COX) and the hypocholesterolemic/hypercholesterolemic ratio (HH), saturation fat index (S/P) and ALA/LA, OL/(LA+ALA) ratios and the consumer index (CI) were included. Fat quality indices for soybean seeds were strongly determined by weather conditions. Seeds of the cv. Aldana contained higher amounts of Omega 6 and featured more favourable MUFA/PUFA and OL/(LA+ALA) ratios, while the seeds of the cv. Annushka had more favourable CI and higher ODR, COX and S/P indices. No important differences were observed regarding the effect of nitrogen dose and seed inoculation on the formation of the DFA, OFA, HH, AI, TI and CI indices. The value of the S/P index suggests that higher nitrogen rates (60 kg∙ha−1) and the lack of inoculation treatment produce seeds with a more favourable dietary fatty acid balance.

Highlights

  • Soybean (Glycine max (L.) Merr.) belongs to the crop bean family

  • The aim of this study is the evaluation of the quality and value of soybean oil extracted from seeds depending on cultivar, application of N fertiliser and seed inoculation with B. japonicum using indices based on fatty acids (FAs) profile

  • Increased intake of (Omega 3) polyunsaturated fatty acids (PUFA) is associated with reduced risk of cardiovascular morbidity and mortality [79–81]

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Summary

Introduction

2017–2021, the global area of soybean increased by 0.74% and it is meant to further increase by another 3.03% by 2027. The amount of soybean consumed increased by about 7.15% during this period and consumption is expected to increase by another 4.95% by 2027 [1]. Soybean oil is frequently used for food and food processing applications such as confectionery toppings, salad oil, cooking, mayonnaise and food dressing [4–6]. It is used for non-edible applications such as lubricants, biodiesel, cleaners, plastic synthesis, coatings, adhesives, and the production of inks, paints, varnishes and resins [4,7]

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