Науково-технічний бюлетень Інституту олійних культур НААН

Scientific and Technical Bulletin of the Institute of Oilseed Crops NAAS (ISSN: 2078-7316) / 2025 / 39 / P. 74-82
Features of the new line of food-used oil flax
Nikonova V. M., Lyakh V. O., Poliakova I. O., Bezsusidny О. V. , Levchenko V. I., Lupinos T. М.
The modern era places great importance on the need for proper nutrition, and therapeutic foods are essential for the global development of a healthy society. Flaxseed plays a primary role in this aspect. Flaxseed is known to contain more ω-3 polyunsaturated fatty acid than soybeans, fish, corn, and seaweed. The fatty acids contained in flaxseed have many benefits for human health. Insufficient intake of essential fatty acids and an imbalance between omega-6 and omega-3 fatty acids are associated with various serious diseases. These acids cannot be produced in the human body, so they must be obtained from the outside. Although traditional flaxseed oil is naturally rich in antioxidant compounds, it is easily oxidized due to its high linolenic acid content, which is responsible for rancidity and poor sensory quality due to changes in nutritional value. There are several ways to improve oxidative stability and nutritional value: blending oils, encapsulation, and creating varieties with low linolenic acid content. The following varieties for food use are known in the world: Linola, Solin (Canada), Zhyvynka and Linsan (Ukraine) and some others. The register of varieties of Ukraine for 2025 contains 25 varieties of oil flax, of which 9 are breeding varieties ІОC NААSU, and only two varieties of food use. However, Canadian researchers note that existing varieties of flax for food use have low 1000-seed weight and low yields. The goal of our work was to create a breeding material with a low content (up to 10%) of linolenic acid and improved economically valuable traits by intervarietal hybridization, which will become the basis for a new variety of oilseed flax for food use. Field research was conducted at the experimental field of the Institute of Oilseed Crops of the National Academy of Sciences of Ukraine (Zaporozhye) in 2023-2025. The experiments were set up, all measurements and observations were carried out in accordance with the recommendations. When creating a new sample, hybridization and individual selection methods were used. The obtained breeding material was studied sequentially in F1-F5 nurseries. The main selection criterion was the presence in hybrid plants of a trait of low linolenic acid content up to 10% and a mass of 1000 seeds of more than 6.0 g. As a result of research using the method of intervarietal hybridization, a new food line V-08 was created. The maternal sample was the Sonyachny variety with a linolenic acid content of up to 10% and a mass of 1000 seeds of 4.5 g, and the paternal sample was the Zaporizkyi Bohatyr (IOC NAAS Ukraine) with a linolenic acid content of more than 40% and a mass of 1000 seeds of 8.5 g. Line V-08 has a blue corolla and dark yellow seeds, a linolenic acid content of up to 10%, which contributes to a longer shelf life of the oil compared to classic technical varieties. Unlike existing food varieties, it has a fairly high 1000-seed weight of 6.5 g and a yield of 2.1 t/ha. It was found that the fatty acid composition and number of stems were close to the maternal sample of the Sonyachny variety, the mass of 1000 seeds was inherited according to the intermediate type, the yield was closer to the parental sample Zaporizkyi Bogatyr, and the number of pods, the mass of seeds per plant, and the oil content exceeded the indicators of both parents. This line is a candidate for a new unique variety of edible oil flax with a modified fatty acid composition of the oil, a higher (6.5 g) weight of 1000 seeds and a yield of 2.1 t/ha. This line is capable of increasing the profitability of flax production and is a significant contribution to the development of this area of breeding.
Citation: Nikonova, V. M., Lyakh, V. O., Poliakova, I. O., Bezsusidny, О. V., Levchenko, V. I., & Lupinos, T. М. (2025). Features of the new line of food-used oil flax. Scientific and Technical Bulletin of the Institute of Oilseed Crops NAAS, 39, 74-82.
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