Oil, Fatty Acid, Flavonoid, and Resveratrol Content Variability and FAD2A Functional SNP Genotypes in the U.S. Peanut Mini-Core Collection

Abstract

Peanut seeds contain high amounts of oil and protein as well as some useful bioactive phytochemicals which can contribute to human health. The U.S. peanut mini-core collection is an important genetic resource for improving seed quality and developing new cultivars. Variability of seed chemical composition within the mini-core was evaluated from freshly harvested seeds for two years. Oil, fatty acid composition, and flavonoid/resveratrol content were quantified by NMR, GC, and HPLC, respectively. Significant variability was detected in seed chemical composition among accessions and botanical varieties. Accessions were further genotyped with a functional SNP marker from the FAD2A gene using real-time PCR and classified into three genotypes with significantly different O/L ratios: wild type (G/G with a low O/L ratio <1.7), heterozygote (G/A with O/L ratio >1.4 but <1.7), and mutant (A/A with a high O/L ratio >1.7). The results from real-time PCR genotyping and GC fatty acid analysis were consistent. Accessions with high amounts of oil, quercetin, high seed weight, and O/L ratio were identified. The results from this study may be useful not only for peanut breeders, food processors, and product consumers to select suitable accessions or cultivars but also for curators to potentially expand the mini-core collection.

Evaluation of total flavonoid content and analysis of related EST-SSR in Chinese peanut germplasm

“…In soybean seeds, however, the oil content is negatively correlated with protein content, and soybean isoflavone is negatively correlated with fat and positively correlated with protein content (Charron et al 2005). In the above-mentioned mini-core collection of American peanut studied by Wang et al (2013), no significant correlation between the fatty acid content and the contents of flavonoids such as quercetin and genistein was detected. In this study, we analyzed the correlation between TFC in peanut and several primary storage substances.…”

“…Studies on peanut flavonoids, however, have so far focused on the flavonoid types found in seeds (Wang et al 2008), the variation in the range of flavonoid contents, and the relationship between flavonoid content and seed-coat color (Wang et al 2013, Chukwumah et al 2009, Yoav et al 2012). High quality is important for cultivar breeding, at the same time yield and resistant traits are also major factors in breeding research.…”

“…Flavonoid content can be considered a quantitative characteristic, as it varies according to each peanut accession (Chukwumah et al 2009, Wang et al 2013. The development of molecular markers associated with flavonoid content could greatly improve the efficiency of screening germplasm for high flavonoid content.…”

“…Therefore, the flavonoid content of peanut seeds has already aroused the attention of many scholars. Wang et al (2013) found that the flavonoid contents of a minicore collections of American peanut ranged from 1.32 to 136.73 µg g-1 and also identified non-significant correlations between flavonoid content and both seed-coat color and fatty acid content. In 27 peanut cultivars, Chukwumah et al (2009) assessed the TFC (0.28-1.40 mg CE g -1 FW; CE: catechin equivalent;…”

Phytoestrogens in foods on the Nordic market

“…Tokuşoğlu et al (2005) studied six peanut cultivars from the local Turkish market for trans-and cisresveratrol and found mainly the trans-resveratrol compound, the level being between 0.03 and 1.92 mg/kg. Wang et al (2013b) investigated the mini-core collection of peanut material (102 accessions representing 1% of the germplasm collection) in the USA for the potential to improve seed quality through genetic resources by measuring the variability of seed chemical composition. One of the parameters investigated was resveratrol content.…”