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ARS Home » Southeast Area » Griffin, Georgia » Plant Genetic Resources Conservation Unit » Research » Publications at this Location » Publication #347598

Title: Fatty acid profiling of four different peanut Fatty Acid Desaturase (FAD) 2 genotypes at five seed development stages

item Wang, Ming
item CHEN, CHARLES - Auburn University
item Tonnis, Brandon
item Pinnow, David
item Dang, Phat

Submitted to: Plant and Animal Genome Conference
Publication Type: Abstract Only
Publication Acceptance Date: 10/31/2017
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Peanut is one of the most important edible oilseed crops. The level of oleic acid in peanut seeds can significantly affect the oil quality. Consuming peanut product from high oleic acid seeds may positively contribute to improving human health. The level of oleic acid in peanut seeds is mainly controlled by two pairs of homeologous genes (FAD2A and FAD2B). Eight high-generation breeding lines were developed by selection from peanut breeding programs and their genotypes were determined and classified by real-time PCR and sequencing into homozygous AABB, aaBB, AAbb, and aabb (two of each genotype). These eight lines were grown at Dawson, GA in two replicates for two years. Fresh seeds were collected from five pod development and seed maturity stages (yellow 1, yellow 2, orange, brown, and black). After drying, the seeds were used for seed composition and fatty acid analysis. Our results showed: (1) four genotypes do not significantly affect protein and oil content but do significantly affect fatty acid profile; (2) as peanut pod development and seed maturation (from yellow 1 to black stage) progress, protein content increases but not significantly whereas seed weight and oil content increase significantly; (3) the level of oleic acid (C18:1) significantly increases whereas the levels of linoleic acid (C18:2), eicosenoic acid (C20:1), behenic acid (C22:0), and lignoceric acid (C24:0) significantly decrease; and (4) the levels of palmitic acid (C16:0), arachidic acid (C20:0), and cerotic acid (C26:0) generally stay unchanged. The information provided here would be useful for peanut breeders, product processors, and consumers.