Estudio químico del aceite obtenido a partir de siete variedades de soya (Glycinemax L.)

Abstract

The purpose of this work is aimed at chemical analysis of oils extracted from seven varieties of soybeans that were genetically modified by conventional methods and that are known as Soyica P-34, Cimarrona, SoySK-5, SoySk-7, SSK, Ariari-1 and experimental Line Sk. Oil content, fatty acid composition and some chemical properties such as acid number, iodine value, peroxide, saponification and moisture content were determined from these varieties. These parameters were compared among them to identify the best varieties for the biodiesel production. The results showed that the highest percentage of oil was obtained with the Ariari-1 variety, followed by SoySk-7 and Cimarrona. In terms of concentration, linoleic acid is found in a higher proportion and chemical properties revealed the good quality of the oils. According to these findings, these varieties (Ariari-1, SoySk-7 and Cimarrona), are proposed as the most appropriate ones for obtaining oils and biodiesel production.