Inglés Morpho-chemical characterization of new confectionery sunflower (Helianthus annuus L.) genotypes from Argentina
Argentina is the world's leading exporter of confectionery sunflower. This work characterized the morphometric and nutritional composition of sunflower seeds from new confectionery genotypes. Average morphometric variables per seed were: weight 0.11 and 0.06 g with and without achene, respectiv...
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| Format: | Online |
| Language: | eng |
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Facultad de Ciencias Agropecuarias
2022
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| Online Access: | https://revistas.unc.edu.ar/index.php/agris/article/view/33523 |
| _version_ | 1837686571440013312 |
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| author | Martínez, María José Sandrinelli Tesan, Rebeca Alvarez, Daniel Silva, Mercedes Aguilar, Roxana Pazos, Adriana Balzarini, Mónica Martínez, María José |
| author_facet | Martínez, María José Sandrinelli Tesan, Rebeca Alvarez, Daniel Silva, Mercedes Aguilar, Roxana Pazos, Adriana Balzarini, Mónica Martínez, María José |
| author_sort | Martínez, María José |
| collection | Portal de Revistas |
| description | Argentina is the world's leading exporter of confectionery sunflower. This work characterized the morphometric and nutritional composition of sunflower seeds from new confectionery genotypes. Average morphometric variables per seed were: weight 0.11 and 0.06 g with and without achene, respectively; length 15.2 mm; and width 8.50 mm, with most calibers greater than 9.51 mm. Proximate analysis indicated that seeds without shell were an important source of lipids (49 %), as well as proteins (28 %), carbohydrates (11 %), and minerals (4.8 % ashes). Fatty acid composition showed that polyunsaturated fatty acids were the major components (56 %), followed by monounsaturated ones (34 %), and saturated ones (11 %). The mid-oleic genotype developed by INTA showed significantly greater oleic acid (47 %) and lower linoleic acid (42 %) than the commercial hybrid. Proteic composition showed 33 % of essential amino acids (EAA) while fiber and sugars represented 3.9 % and 7.3 % respectively; macroelements such as K, Mg and Ca, and microelements such as Mn, Fe, Cu, Zn, Se, Co, Mo and Na. New confectionery sunflower hybrids developed by INTA stand out for their high quality in edible oil, proteins and essential components, all very valuable for the food industry. |
| format | Online |
| id | oai:ojs.revistas.unc.edu.ar:article-33523 |
| institution | Universidad Nacional de Cordoba |
| language | eng |
| publishDate | 2022 |
| publisher | Facultad de Ciencias Agropecuarias |
| record_format | ojs |
| spelling | oai:ojs.revistas.unc.edu.ar:article-335232023-11-30T18:44:58Z Inglés Morpho-chemical characterization of new confectionery sunflower (Helianthus annuus L.) genotypes from Argentina Caracterización morfológica y química de nuevos genotipos de girasol confitero (Helianthus annuus L.) desarrollados en Argentina Martínez, María José Sandrinelli Tesan, Rebeca Alvarez, Daniel Silva, Mercedes Aguilar, Roxana Pazos, Adriana Balzarini, Mónica Martínez, María José kernel chemical content sugars fatty and amino acids protein oil yield contenido químico del grano azúcares ácidos grasos y aminoácidos proteinas aceite rendimiento Argentina is the world's leading exporter of confectionery sunflower. This work characterized the morphometric and nutritional composition of sunflower seeds from new confectionery genotypes. Average morphometric variables per seed were: weight 0.11 and 0.06 g with and without achene, respectively; length 15.2 mm; and width 8.50 mm, with most calibers greater than 9.51 mm. Proximate analysis indicated that seeds without shell were an important source of lipids (49 %), as well as proteins (28 %), carbohydrates (11 %), and minerals (4.8 % ashes). Fatty acid composition showed that polyunsaturated fatty acids were the major components (56 %), followed by monounsaturated ones (34 %), and saturated ones (11 %). The mid-oleic genotype developed by INTA showed significantly greater oleic acid (47 %) and lower linoleic acid (42 %) than the commercial hybrid. Proteic composition showed 33 % of essential amino acids (EAA) while fiber and sugars represented 3.9 % and 7.3 % respectively; macroelements such as K, Mg and Ca, and microelements such as Mn, Fe, Cu, Zn, Se, Co, Mo and Na. New confectionery sunflower hybrids developed by INTA stand out for their high quality in edible oil, proteins and essential components, all very valuable for the food industry. Argentina es el principal exportador mundial de girasol confitero. Este trabajo caracterizó la composición morfométrica y nutricional de nuevos genotipos de girasol confitero. Las variables morfométricas promedio por semilla fueron: peso 0,11 g y 0,06 g, con y sin aquenio respectivamente; longitud 15,2 mm; ancho 8,50 mm; la mayoría de calibres superiores a 9,51 mm. El análisis composicional indicó que las semillas sin cáscara aportan 49 % de lípidos, 28 % de proteínas, 11 % de carbohidratos y 4,8 % de minerales. La composición de ácidos grasos mostró que los poliinsaturados fueron los componentes principales (56 %), seguidos de los monoinsaturados (34 %) y los saturados (11 %). El genotipo medio oleico presentó porcentaje de ácido oleico significativamente mayor (47 %) y porcentaje de ácido linoleico menor (42 %) que el híbrido comercial. La composición de proteínas fue de 33 % de aminoácidos esenciales (AAE); fibra y azúcares de 3,9 % y 7,3 %, respectivamente; macroelementos K, Mg y Ca, y microelementos Mn, Fe, Cu, Zn, Se, Co, Mo y Na. Los nuevos híbridos de girasol confitero desarrollados por INTA se destacan por la alta calidad del aceite, proteínas y componentes esenciales, todos estos de importancia para la industria alimenticia. Facultad de Ciencias Agropecuarias 2022-12-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://revistas.unc.edu.ar/index.php/agris/article/view/33523 10.31047/1668.298x.v39.n2.33523 AgriScientia; Vol. 39 No. 2 (2022); 45-56 AgriScientia; Vol. 39 Núm. 2 (2022); 45-56 1668-298X 10.31047/1668.298x.v39.n2 eng https://revistas.unc.edu.ar/index.php/agris/article/view/33523/40243 https://revistas.unc.edu.ar/index.php/agris/article/view/33523/41186 Derechos de autor 2022 María José Martínez, Rebeca Sandrinelli Tesan, Daniel Alvarez, Mercedes Silva, Roxana Aguilar, Adriana Pazos, Mónica Balzarini https://creativecommons.org/licenses/by-sa/4.0 |
| spellingShingle | kernel chemical content sugars fatty and amino acids protein oil yield contenido químico del grano azúcares ácidos grasos y aminoácidos proteinas aceite rendimiento Martínez, María José Sandrinelli Tesan, Rebeca Alvarez, Daniel Silva, Mercedes Aguilar, Roxana Pazos, Adriana Balzarini, Mónica Martínez, María José Inglés Morpho-chemical characterization of new confectionery sunflower (Helianthus annuus L.) genotypes from Argentina |
| title | Inglés Morpho-chemical characterization of new confectionery sunflower (Helianthus annuus L.) genotypes from Argentina |
| title_alt | Caracterización morfológica y química de nuevos genotipos de girasol confitero (Helianthus annuus L.) desarrollados en Argentina |
| title_full | Inglés Morpho-chemical characterization of new confectionery sunflower (Helianthus annuus L.) genotypes from Argentina |
| title_fullStr | Inglés Morpho-chemical characterization of new confectionery sunflower (Helianthus annuus L.) genotypes from Argentina |
| title_full_unstemmed | Inglés Morpho-chemical characterization of new confectionery sunflower (Helianthus annuus L.) genotypes from Argentina |
| title_short | Inglés Morpho-chemical characterization of new confectionery sunflower (Helianthus annuus L.) genotypes from Argentina |
| title_sort | ingles morpho chemical characterization of new confectionery sunflower helianthus annuus l genotypes from argentina |
| topic | kernel chemical content sugars fatty and amino acids protein oil yield contenido químico del grano azúcares ácidos grasos y aminoácidos proteinas aceite rendimiento |
| topic_facet | kernel chemical content sugars fatty and amino acids protein oil yield contenido químico del grano azúcares ácidos grasos y aminoácidos proteinas aceite rendimiento |
| url | https://revistas.unc.edu.ar/index.php/agris/article/view/33523 |
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