The content of fatty acids in the oil of amaranth varieties grown in the conditions of the Western Forest-Steppe
DOI:
https://doi.org/10.32636/01308521.2024-(76)-2-9Keywords:
amaranth, varieties, content of fatty acidsAbstract
Amaranth is a promising crop for the food, pharmaceutical and cosmetic industries due to its unique chemical composition. Its quality indicators depend on the species, variety of amaranth and the area of its cultivation. The article presents research materials conducted in
2019‒2022 at the research field of the Department of Technologies in Plant Breeding of the Lviv National University of Nature Management on dark-gray podzolized soil. Under conditions of sufficient moisture, the content of fatty acids in six varieties of amaranth was studied: Studentskyi, Kharkivskyi 1, Liera, Ultra, Aztec, and Sem. All varieties of amaranth had almost the same composition in terms of main fatty acids. They had the highest content of linoleic acid (omega-6), depending on the variety ‒ 40.2‒51.8 %, lower content of oleic acid (omega-9) ‒ 25.6‒37.1 %, and the lowest content of palmitic acid ‒ 17.6‒19.2 %. Among the varieties, the highest content of linoleic acid was found in Aztec (51.8 %), Ultra (49.6 %) and Liera (47.1 %), which is 7‒11 % higher than in other varieties. Kharkivskyi 1 (37.1 %), Studentskyi (36.7 %) and Sem (35.8 %) varieties were characterized by the highest content of valuable oleic acid, prevailing over other varieties by 9‒11 %. The content of palmitic acid was much lower than that of linoleic and oleic acid, and the percentage of this acid depended little on the variety, varying in a small range ‒ 17.6‒19.2 %. The content of linolenic acid (omega-3) was low, in the range of 0.4‒1.3 %. Small amounts of arachidonic and eicosenoic acids were also detected.
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