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

Mingyu Hou,Xinlei Yang,Lifeng Liu,Shunli Cui,Guojun Mu,Yongjiang Zhang

doi:10.1590/1984-70332017v17n3a34

Abstract

Abstract As important antioxidants and secondary metabolites in peanut seeds, flavonoids have great nutritive value. In this study, total flavonoid contents (TFC) were determined in seeds of 57 peanut accessions from the province of Hebei, China. A variation of 0.39 to 4.53 mg RT g-1 FW was found, and eight germplasm samples containing more than 3.5 mg RT g-1 FW. The TFC of seed embryos ranged from 0.14 to 0.77mg RT g-1 FW. With a view to breeding high-quality peanut varieties with high yields and high TFC, we analyzed the correlations between TFC and plant and pod characteristics. The results of correlation analysis indicated that TFC was significantly negatively correlated with pod number per plant (P/P) and soluble protein content (SPC). We used 251 pairs of expressed sequence tag - simple sequence repeat (EST-SSRs) primers to sequence all germplasm samples and found four EST-SSR markers that were significantly related to TFC.

Highlights

Flavonoids are secondary metabolites contained in a wide variety of plants, and their pharmacological effects include anti-inflammatory, anti-hyperlipidemia, anti-cancer, immunity-promoting, and obesity-preventing effects (Shao et al 2011, Destro et al 2013)
The highest total flavonoid contents (TFC) among the 27 peanut cultivars in the study by Chukwumah et al (2009) was 1.40 mg CE g-1 FW, while the average TFC determined in this study was higher than 1.40 mg CE g-1 FW
Both rutin and catechin are standards for flavonoid analysis. This discrepancy may be due to the different germplasm used in each study

Summary

Introduction

Flavonoids are secondary metabolites contained in a wide variety of plants, and their pharmacological effects include anti-inflammatory, anti-hyperlipidemia, anti-cancer, immunity-promoting, and obesity-preventing effects (Shao et al 2011, Destro et al 2013). Flavonoid content can be considered a quantitative characteristic, as it varies according to each peanut accession (Chukwumah et al 2009, Wang et al 2013). Some studies based on molecular markers associated with peanut traits have addressed the contents of protein, fat, and fatty acid, but few those of flavonoids.

Results

Conclusion