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Abstract
Soybean seeds contain several health-beneficial compounds, including tocopherols, which are used by the nutraceutical and functional food industries. Soybean tocopherol concentrations are, however, highly variable. Large differences observed in tocopherol concentrations among soybean genotypes together with the relatively simple biosynthetic pathway involving few genes support the feasibility of selecting for high-tocopherol soybean. Tocopherol [ver mas...]
dc.contributor.authorCarrera, Constanza Soledad
dc.contributor.authorSeguin, Philippe
dc.date.accessioned2021-08-04T11:03:24Z
dc.date.available2021-08-04T11:03:24Z
dc.date.issued2016-10-31
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118 (online)
dc.identifier.otherhttps://doi.org/10.1021/acs.jafc.6b03902
dc.identifier.urihttp://hdl.handle.net/20.500.12123/9949
dc.identifier.urihttps://pubs.acs.org/doi/abs/10.1021/acs.jafc.6b03902
dc.description.abstractSoybean seeds contain several health-beneficial compounds, including tocopherols, which are used by the nutraceutical and functional food industries. Soybean tocopherol concentrations are, however, highly variable. Large differences observed in tocopherol concentrations among soybean genotypes together with the relatively simple biosynthetic pathway involving few genes support the feasibility of selecting for high-tocopherol soybean. Tocopherol concentrations are also highly influenced by environmental factors and field management. Temperature during seed filling and soil moisture appear to be the main factors affecting tocopherol concentrations; other factors such as soil fertility and solar radiation also affect concentrations and composition. Field management decisions including seeding date, row spacing, irrigation, and fertilization also affect tocopherols. Knowledge of factors affecting soybean tocopherols is essential to develop management strategies that will lead to the production of seeds with consistent target concentrations that will meet the needs of the nutraceutical and functional food industries.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherAmerican Chemical Societyes_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceJournal of Agricultural and Food Chemistry 64 (50) : 9465-9474 (2016)es_AR
dc.subjectGlycine Maxes_AR
dc.subjectTocopherolseng
dc.subjectGenotypeseng
dc.subjectEnvironmenteng
dc.subjectSeedseng
dc.subjectGenotiposes_AR
dc.subjectTocoferoleses_AR
dc.subjectSojaes_AR
dc.subjectSoybeanseng
dc.subjectMedio Ambiente
dc.subjectSemilla
dc.subject.otherField Managementes_AR
dc.subject.otherNutraceuticalseng
dc.titleFactors Affecting Tocopherol Concentrations in Soybean Seedses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenInstituto de Fisiología y Recursos Genéticos Vegetaleses_AR
dc.description.filFil: Carrera, Constanza Soledad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Fisiología y Recursos Genéticos Vegetales; Argentinaes_AR
dc.description.filFil: Carrera, Constanza Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Seguin, Philippe. McGill University. Department of Plant Science; Canadáes_AR
dc.subtypecientifico


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