Article
Genetic possibilities for altering sunflower oil quality to obtain novel oils.
Canadian journal of physiology and pharmacology - 1 Apr 2008
Skorić Dragan, Jocić Sinisa, Sakac Zvonimir, Lecić Nada
Abstract excerpt
The sunflower is one of the four most important oilseed crops in the world, and the nutritional quality of its edible oil ranks among the best vegetable oils in cultivation. Typically up to 90% of the fatty acids in conventional sunflower oil are unsaturated, namely oleic (C 18:1, 16%-19%) and linoleic (C 18:2, 68%-72%) fatty acids. Palmitic (C 16:0, 6%), stearic (C 18:0, 5%), and minor amounts of myristic (C...
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