Seed-specific RNAi in safflower generates a superhigh oleic oil with extended oxidative stability.

ABSTRACT: Vegetable oils extracted from oilseeds are an important component of foods, but are also used in a range of high value oleochemical applications. Despite being biodegradable, nontoxic and renewable current plant oils suffer from the presence of residual polyunsaturated fatty acids that are prone to free radical formation that limit their oxidative stability, and consequently shelf life and functionality. Many decades of plant breeding have been successful in raising the oleic content to ~90%, but have come at the expense of overall field performance, including poor yields. Here, we engineer superhigh oleic (SHO) safflower producing a seed oil with 93% oleic generated from seed produced in multisite field trials spanning five generations. SHO safflower oil is the result of seed-specific hai

SUBMITTER: Wood CC 

PROVIDER: S-EPMC6131418 | biostudies-literature | 2018 Oct

REPOSITORIES: biostudies-literature