Life Sciences Commons^™

Molecular-Assisted Breeding For Soybean With High Oleic/Low Linolenic Acid And Elevated Vitamin E In The Seed Oil, Katherine Hagely, Anji Reddy Konda, Jeong-Hwa Kim, Edgar B. Cahoon, Kristin Bilyeu

Center for Plant Science Innovation: Faculty and Staff Publications

The uses of vegetable oils are determined by functional properties arising from their chemical composition. Soybean oil was previously used in margarines and baked foods after partial hydrogenation to achieve heat and oxidative stability. This process, however, generates trans fats that are now excluded from food use because of cardiovascular health risks. Also present in soybean oil are the anti-oxidant tocopherols, with α- tocopherol (vitamin E) typically present as a minor component compared to γ-tocopherol. Genetic improvement of the fatty acid profile and tocopherol profile is an attractive solution to increase the functional and health qualities of soybean oil. The …