|Dunford, N - OKLAHOMA STATE UNIV|
|Jonnala, R - OKLAHOMA STATE UNIV|
|Ng, E - OKLAHOMA STATE UNIV|
Submitted to: American Oil Chemists' Society Meeting
Publication Type: Abstract Only
Publication Acceptance Date: April 1, 2008
Publication Date: May 20, 2008
Citation: Dunford, N.T., Jonnala, R., Ng, E., Chenault, K.D. 2008. Chemical and flavor profiles of genetically modified peanut varieties [abstract]. In: Proceedings of the American Oil Chemists Society 99th Annual Meeting & Expo, May 18-21, 2008, Seattle, Washington. p. 10. Technical Abstract: Peanut (Arachis hypogaea L.) is an economically important crop throughout the world. It 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. In an effort to improve the disease resistance of peanuts, transgenic peanut lines were developed. Somatic embryos of the peanut cultivar Okrun were transformed with a chitinase gene from rice and/or a beta-1-3- glucanase from alfalfa via microprojectile bombardment. Modified peanut lines have been tested for S. minor resistance under greenhouse and field conditions Three transgenic peanut lines, 188, 540 and 654 showed increased resistance to fungal diseases, as compared to the parent line. The main objective of this research project was to assess the "substantial equivalence" and nutritional safety of biotechnology-derived peanut lines. The three transgenic peanut lines were analyzed for their oil, protein, ash, moisture, sugar, total dietary fiber, mineral and fatty acid, tocopherol, phytosterol and phospholipid compositions. The flavor analysis was performed using a gas chromatograph/mass spectrometer (GC/MS) equipped with an olfactory detector. The compositions of transgenic lines were compared to those of the parent cultivar Okrun. This study indicated that, for the peanut lines studied, genetic modification did not cause substantial unintentional changes in peanut chemical composition, which might reduce or benefit the nutritional value of peanut.