Production of Isoflavones in Seeds and Seedlings of Different Peanut Genotypes

Abstract

ABSTRACTThe present study compares concentrations of medicinally important isoflavones in seeds versus seedlings of 20 selected peanut genotypes derived from widely different geographic sources and compares the total isoflavone concentrations in peanut (Arachis hypogaea L.) with those present in soybean [Glycine max (L.) Merr.] and kudzu [Pueraria montana (Lour.) Merr.]. Results of analyses of 20 different peanut genotypes showed that wide variation occurs in isoflavone concentrations both in peanut seeds and peanut seedlings; that peanut seedlings possess 0.8‐fold to 27‐fold higher concentrations of isoflavones than peanut seeds; that peanut seeds and seedlings possess little or no genistein; that peanut seeds contain one‐half the concentrations of isoflavones as soybean seeds, and soybean seedlings contain four times higher concentrations of isoflavones than peanut seedlings; and that kudzu seeds and seedlings, in contrast, contain significantly higher concentrations of isoflavones than either peanut or soybean seeds and seedlings. In conclusion, because peanut seedlings and sprouts are better sources of isoflavones than peanut seeds, we recommend that the former be grown as a vegetable so as to use them in our diet as a good source of isoflavones. Furthermore, the wide variation in isoflavone concentrations in different peanut genotypes, as shown in this study, could be exploited by plant breeders as an easy and reasonable production strategy.