Matthaus, BertrandÖzcan, Mehmet Musa2020-03-262020-03-2620141478-64191478-6427https://dx.doi.org/10.1080/14786419.2014.883396https://hdl.handle.net/20.500.12395/30873The oleic acid content of seed oils varied between 21.4% (ATAEM7) and 26.6% (Turksoy). The proportion of linoleic acid of soybean oil ranged from 49.0% (Turksoy) to 53.5% (ATAEM7), while the palmitic acid of oils varied between 9.2% (Adasoy) and 11.2% (Noya). The major tocopherols were yen -tocopherol, alpha-tocopherol and delta-tocopherol in all the varieties of soybean oil. As a result, this study showed that the seeds are to be a potential source of valuable oil which might be used for edible and other industrial applications.en10.1080/14786419.2014.883396info:eu-repo/semantics/closedAccesssoybean oilfatty acidtocopherolfeedchromatographyArticle28858959224499198Q2WOS:000334070700017Q3