Total Dietary Fiber Content of Selected Nuts by Two Enzymatic–Gravimetric Methods

Cardozo, Maria S.; Li, Betty W.

doi:10.1006/jfca.1994.1004

Cited by 16 publications

(9 citation statements)

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“…Lintas and Cappelloni (14) reported TDF values of 10.9% (w/w) for peanuts using AOAC Method 985.29 (5). However, other methods such as AOAC Method 991.43 (5) may result in lower values than those reported in this study (15).…”

Section: Resultscontrasting

confidence: 61%

New hihg‐oleic peanut cultivars grown in the Southwestern United States

Jonnala

Dunford

Dashiell

2005

J Americ Oil Chem Soc

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The chemical composition of five high-oleic peanut lines grown in Oklahoma was examined. Tamrun OL 01, Tamrun OL 02, TX 977164, and TX 977239 were developed using conventional breeding procedures. SunOleic and Tamrun 96 were the parent lines. These lines demonstrated outstanding agronomic characteristics in Oklahoma. The peanut seeds analyzed in this study contained 42 to 49% oil, 25 to 29% protein, 9 to 12% total dietary fiber, about 2% ash, and 5% moisture. The peanut seeds were rich in potassium. Phosphorus and calcium were the two other two major minerals present in all the samples. The proximate compositions of all the breeding lines were within the range of the parent lines except they had 80% (w/w) oleic acid, which was significantly higher than the parent lines. This study indicates that conventional genetic selection for high-oleic concentration does not cause substantial unintentional changes in peanut chemical composition.The cultivated peanut (Arachis hypogaea L.) is an important oil and food crop and is currently grown on approximately 40 million acres (16.2 million ha) worldwide (1). As an oilseed crop, peanuts rank fourth in world production. Within the United States, the major peanut-producing regions are in the southeastern and southwestern states. The state of Oklahoma ranks seventh in the United States in peanut production (2).A peanut breeding line containing about 80% oleic acid and 2% linoleic acid was first identified by Norden et al. (3). The incorporation of high-oleic genes into new peanut breeding lines resulted in the SunOleic cultivar, a high-oleic variety released by the Florida Agricultural Experiment Station in 1995 (4). The SunOleic peanut variety has a favorable high oleic acid content and consequently extended shelf life. Tamrun 96, released by the Texas Agricultural Experiment Station (TAES), is a popular variety in the southwestern United States because of its high yield, disease resistance, and peg strength. Compared with another popular variety, Florunner, Tamrun 96 appears to exhibit better resistance to several diseases including tomato spotted wilt, southern blight, sclerotinia, and pod rot.The TAES, the Oklahoma Agricultural Experiment Station (OAES), and the USDA/ARS initiated a joint breeding program to develop a peanut variety that would possess favorable traits of both SunOleic and Tamrun 96. Four peanut linesTamrun OL 01, Tamrun OL 02, TX 977164, and TX 977239-were developed using SunOleic and Tamrun 96 as parental lines. These breeding lines had very good agronomic characteristics when tested in Oklahoma. Tamrun OL 01 was released by the TAES and the OAES, and Tamrun OL 02 has been released by the TAES. The breeding lines TX 977164 and TX 977239 have not yet been released.The main objective of this study is to examine the chemical composition of Tamrun OL 01, Tamrun OL 02, TX 977164, and TX 977239. The specific objectives include: (i) determination of the nutritional composition of peanut varieties developed for the southwestern United States, (ii) examination of ...

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Section: Resultscontrasting

confidence: 61%

New hihg‐oleic peanut cultivars grown in the Southwestern United States

Jonnala

Dunford

Dashiell

2005

J Americ Oil Chem Soc

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“…However, comparison of the proximate composition of all GMP lines with that of the parent line does not indicate any trend that such a relatively small variation might be due to the genetic modifications. Such compositional variations are very common among plants and natural materials even if they come from the same variety (Cardozo and Li 1994). The ash contents of all GMP lines and the parent line were similar and were about 2%.…”

Section: Resultsmentioning

confidence: 88%

Nutritional Composition of Genetically Modified Peanut Varieties

Jonnala

Dunford

Chenault³

2006

Journal of Food Science

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: Peanut (Arachis hypogaea L.), an economically important crop throughout the world, is susceptible to many types of fungal pathogens. Genetic engineering offers great potential for developing peanut cultivars resistant to a broad spectrum of pathogens that pose a recurring threat to peanut health. The main objective of this research project was to assess the “substantial equivalence” and nutritional safety of biotechnology derived peanut lines. The focus of this study was on genetically modified peanut (GMP) lines developed for growth in the southwestern United States. Three transgenic peanut lines, 188, 540, and 654, and the parent line Okrun were analyzed for their oil, protein, ash, moisture, total dietary fiber, mineral, and fatty acid compositions. Oil content of all the GMP lines was similar to that of the parent line. The GMP line 188 had significantly higher protein content than the parent line, Okrun. Although there were statistical differences in the fatty acid composition among some of the GMP lines and the parent line, the variations were not substantial. The proximate compositions of all peanut lines were within the range reported for traditional peanut varieties. This study indicates that, for the peanut lines studied, genetic modification did not cause substantial unintentional changes in peanut chemical composition, which might reduce the nutritional value of peanut.

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“…Lintas and Cappelloni (1992) used enzymatic-gravimetric methods and found 14.4 g insoluble dietary fiber and 0.78 g soluble dietary fiber (15.2 g TDF) per 100 g of blended almond samples (no cultivar identified). Cardozo and Li (1994) compared the TDF values obtained by two enzymatic-gravimetric methods for various nuts, including commercial brands of almonds from California. For almonds, the mean TDF values obtained were slightly lower with the simplified enzymatic-gravimetric method than with the modified version of the standard AOAC Method 985.29.…”

Section: Dietary Fibermentioning

confidence: 99%