Morpho-chemical characterization of new confectionary sunflower (Helianthus annuus L.) genotypes from Argentina

SANDRINELLI TESÁN, R; AGUILAR, R.; M.J. MARTINEZ; ALVAREZ, D.; PAZOS, A.; SILVA, M. P.; BALZARINI, M

Manfredi, Córdoba

Simposio; Primer Simposio de Mejoramiento Genético Vegetal; 2021

INTA ? Centro Regional Córdoba Córdoba, Argentina

Argentina is the world´s leading exporter of confectionary sunflower. The objective of this work was to characterize morphometric and nutritional composition of sunflower seeds, from 4 new confectionary Argentinean genotypes. Mean value of morphometric properties of the in-shell seed (achenes) was: weight 0,11 g; length 15,2 mm; and width 8,50 mm, being most seeds of calibers greater than 9,51 mm and unshelled seed weight of 0,06 g. Proximate analysis indicated that seeds without shell are an unusually rich source of lipids (49%) as well as proteins (28%), carbohydrates (11%), and minerals (4,8% ashes). Potassium was the predominant mineral, followed by magnesium and calcium. Fatty acid composition showed that polyunsaturated fatty acids were the major components (56%) followed by monounsaturated ones (34%), and saturated ones (11%), been a mid-oleic genotype developed by INTA characterized by significantly greater oleic acid (47%) and lower linoleic acid (42%) than the commercial hybrid. Confectionary seed proteins are a rich source of essential amino acids (EAA) (33% of the total AA content); macro-elements (K, Mg, Ca) and micro-elements (Mn, Fe, Cu, Zn, Se, Co, Mo, Na). Total amount of fiber and sugars was 3,9% and 7,3%, respectively. Mean value of morphometric properties of the inshell seed (achenes) was: weight 0,11 g; length 15,2 mm; and width 8,50 mm, been most seeds of calibers greater than 9,51 mm and unshelled seed weight of 0,06 g. Proximate analysis indicated that confectionery sunflower seeds without shell are an unusually rich source of lipids (49%) as well as proteins (28%), carbohydrates (11%), and minerals (4,8% ashes), all expressed on dry weight basis (DWB). Potassium was the predominant mineral, followed by magnesium and calcium. Fatty acid composition showed that polyunsaturated fatty acids were the major components (56%) followed by monounsaturated ones (34%), and saturated ones (11%), been a mid-oleic genotype developed by INTA characterized by significantly greater oleic acid (47%) and lower linoleic acid (42%) than the widely dispersed commercial cultivar. Confectionery seed proteins were a rich source of essential amino acids (EAA) (33% of the total AA content). Sunflower seeds also contained significant amounts of some essential macro-elements (K, Mg, Ca) and micro-elements (Mn, Fe, Cu, Zn, Se, Co, Mo, Na). Total amount of fiber and sugars was 3,9% and 7,3%, respectively. Based on the general nutritional profile and essential components such as minerals, amino acids, protein and healthy fats, the new confectionery sunflower hybrids have value-added potential as a source of edible oil, proteins or meal serving as feed and snacks supplements of industrial applications. The fatty acids contain mainly linoleic fatty acid with a great contribution of oleic acid. A new material (101333401) resulted in mid-oleic hybrid (47 %) with higher amino acid and fructose content, important features for food bio products. It surpasses the properties of commercial confectionery hybrid and constitutes a good resource for nutritional and industrial applications. Acknowledgements: To Lic Patricia Fabro for technical support and samples processing. Structural Project INTA (2019-2022-PE-E7-517)