There are currently 402 studies in the GENERA database.

Advanced Search

General Information

Document type
  • Peer-reviewed journal article
GE organism
  • wheat, maize, tomato
GE trait
  • insect resistance
  • disease resistance
  • quality
Country
  • Italy

Results

Equivalence
  • no effect

Assessment of the nutritional values of genetically modified wheat, corn, and tomato crops

Venneria, E; Fanasca, S; Monastra, G; Finotti, E; Ambra, R; Azzini, E; Durazzo, A; Foddai, MS; Maiani, G
Journal of Agricultural and Food Chemistry. 2008 September. 56(19):9206–9214

Link to full text (journal may charge for access)

PMID: 18781763 DOI: 10.1021/jf8010992

Abstract

The genetic modification in fruit and vegetables could lead to changes in metabolic pathways and, therefore, to the variation of the molecular pattern, with particular attention to antioxidant compounds not well-described in the literature. The aim of the present study was to compare the quality composition of transgenic wheat ( Triticum durum L.), corn ( Zea mays L.), and tomato ( Lycopersicum esculentum Mill.) to the nontransgenic control with a similar genetic background. In the first experiment, Ofanto wheat cultivar containing the tobacco rab1 gene and nontransgenic Ofanto were used. The second experiment compared two transgenic lines of corn containing Bacillus thuringiensis "Cry toxin" gene (PR33P67 and Pegaso Bt) to their nontransgenic forms. The third experiment was conducted on transgenic tomato ( Lycopersicum esculentum Mill.) containing the Agrobacterium rhizogenes rolD gene and its nontransgenic control (cv. Tondino). Conventional and genetically modified crops were compared in terms of fatty acids content, unsaponifiable fraction of antioxidants, total phenols, polyphenols, carotenoids, vitamin C, total antioxidant activity, and mineral composition. No significant differences were observed for qualitative traits analyzed in wheat and corn samples. In tomato samples, the total antioxidant activity (TAA), measured by FRAP assay, and the naringenin content showed a lower value in genetically modified organism (GMO) samples (0.35 mmol of Fe (2+) 100 g (-1) and 2.82 mg 100 g (-1), respectively), in comparison to its nontransgenic control (0.41 mmol of Fe (2+) 100 g (-1) and 4.17 mg 100 g (-1), respectively). On the basis of the principle of substantial equivalence, as articulated by the World Health Organization, the Organization for Economic Cooperation and Development, and the United Nations Food and Agriculture Organization, these data support the conclusion that GM events are nutritionally similar to conventional varieties of wheat, corn, and tomato on the market today.

Keywords

GMO; nutritional values; antioxidants; total antioxidant activity; carotenoids; mineral composition

Funding

Funding source
  • unknown
Funding country
  • Italy
Funding type
  • government

Links to outside analysis of this resource

Please contact us if you know of an independent summary or analysis of this resource.

Cite this study

MLA

Venneria, E, S Fanasca, G Monastra, E Finotti, R Ambra, E Azzini, A Durazzo, MS Foddai, G Maiani. "Assessment of the nutritional values of genetically modified wheat, corn, and tomato crops." Journal of Agricultural and Food Chemistry 56.19 (2008): 9206–9214. Web. 13 Dec. 2018.

APA

Venneria, E., Fanasca, S., Monastra, G., Finotti, E., Ambra, R., Azzini, E., Durazzo, A., Foddai, MS., & Maiani, G. (2008). Assessment of the nutritional values of genetically modified wheat, corn, and tomato crops. Journal of Agricultural and Food Chemistry, 56(19), 9206–9214. doi:10.1021/jf8010992

Please verify citations before use, citations are automatically generated based on information stored within the GENERA database and therefore may or may not be correct.