Chemometric Approach to Fatty Acid Profiles in Soybean Cultivars by Principal Component Analysis (PCA).
The purpose of this study was to investigate the fatty acid profiles in 18 soybean cultivars grown in Korea. A total of eleven fatty acids were identified in the sample set, which was comprised of myristic (C14:0), palmitic (C16:0), palmitoleic (C16:1, ω7), stearic (C18:0), oleic (C18:1, ω9), linoleic (C18:2, ω6), linolenic (C18:3, ω3), arachidic (C20:0), gondoic (C20:1, ω9), behenic (C22:0), and lignoceric (C24:0) acids by gas-liquid chromatography with flame ionization detector (GC-FID). Based on their color, yellow-, black-, brown-, and green-colored cultivars were denoted. Correlation coefficients (r) between the nine major fatty acids identified (two trace fatty acids, myristic and palmitoleic, were not included in the study) were generated and revealed an inverse association between oleic and linoleic acids (r=-0.94, p<0.05), while stearic acid was positively correlated to arachidic acid (r=0.72, p<0.05). Principal component analysis (PCA) of the fatty acid data yielded four significant principal components (PCs; i.e., eigenvalues>1), which together account for 81.49% of the total variance in the data set; with PC1 contributing 28.16% of the total. Eigen analysis of the correlation matrix loadings of the four significant PCs revealed that PC1 was mainly contributed to by oleic, linoleic, and gondoic acids, PC2 by stearic, linolenic and arachidic acids, PC3 by behenic and lignoceric acids, and PC4 by palmitic acid. The score plots generated between PC1-PC2 and PC3-PC4 segregated soybean cultivars based on fatty acid composition.
Department of Food Science & Institute of Fusion Biotechnology, Gyeongnam National University of Science and Technology, Gyeongnam 660-758, Korea.
Eui-Cheol
EC
Shin
Department of Food Science & Institute of Fusion Biotechnology, Gyeongnam National University of Science and Technology, Gyeongnam 660-758, Korea.
Chung Eun
CE
Hwang
Department of Functional Crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA), Gyeongnam 627-803, Korea.
Byong Won
BW
Lee
Department of Functional Crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA), Gyeongnam 627-803, Korea.
Hyun Tae
HT
Kim
Department of Functional Crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA), Gyeongnam 627-803, Korea.
Jong Min
JM
Ko
Department of Functional Crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA), Gyeongnam 627-803, Korea.
In Youl
IY
Baek
Department of Food Science and Technology, Pukyong National University, Busan 608-737, Korea.
Yang-Bong
YB
Lee
Department of Food Science & Institute of Fusion Biotechnology, Gyeongnam National University of Science and Technology, Gyeongnam 660-758, Korea.
Jin Sang
JS
Choi
Department of Food Science and Nutrition, Pusan National University, Busan 609-735, Korea.
Eun Ju
EJ
Cho
Department of Food Science & Institute of Fusion Biotechnology, Gyeongnam National University of Science and Technology, Gyeongnam 660-758, Korea.
Weon Taek
WT
Seo
Department of Food Science & Institute of Fusion Biotechnology, Gyeongnam National University of Science and Technology, Gyeongnam 660-758, Korea.
Kye Man
KM
Cho
PCA; cultivar; fatty acid; linoleic acid; soybean