J.R. Simplot Company Compositional Analyses 1

Appendix 9

Compositional Analyses

INDEX

Section Page

Index 1

Introduction 2

Results 3

Materials and Methods 70

Conclusions 79

References 83

Certification 87

Annex A: Combined Literature Range Supplement 88
J.R. Simplot Company Compositional Analyses 2

INTRODUCTION

The field-grown tubers of both events and untransformed control varieties were analyzed to determine

their compositional equivalence. Significant differences in the amount of a compound between an event 

and control were considered important only if the mean values were outside the normal range. In order 

to determine if values fell within the normal range, mean values were compared with tolerance intervals 

that were calculated from commercial control varieties and with values found in the scientific literature.
J.R. Simplot Company Compositional Analyses 3

RESULTS

Compositional Analysis of Ranger Russet Events and Controls

Data on the biochemical composition of Ranger Russet events and controls, which represent the mean, 

range, p-values and/or adjusted p-values, are shown in Tables 1 (key proximates, vitamins, and 

minerals), 2 (free amino acids), 3 (total amino acids), 4 (glycoalkaloids), 5 (sugars), and 6 (acrylamide in 

fried product).
J.R. Simplot Company Compositional Analyses 4

Table 1: Ranger Russet Proximates, Vitamins, and Minerals1

Compound TI CLR2

Control 

Ranger

N=33

F10

N=33

F37

N=30

Protein

(%)

Mean 2.384 2.382 2.429 1.258-3.594 0.70-4.60

Range 1.67-3.22 1.78-3.52 1.68-3.30

APV 0.4416 0.8202

Fat

(%)

Mean 0.1224 0.1263 0.1341 0.000-0.341 0.02-0.20

Range 0.03-0.30 0.08-0.30 0.06-0.30

APV 0.4667 0.7585

Ash

(%)

Mean 1.103 1.140 1.115 0.391-1.888 0.44-1.90

Range 0.14-1.54 0.00-1.67 0.33-1.52

APV 0.9861 1.0000

Crude Fiber

(%)

Mean 0.5282 0.5361 0.5483 0.142-0.690 0.17-3.50

Range 0.27-0.74 0.33-0.76 0.40-0.73

APV 0.6080 0.7904

Carbohydrates

(%)

Mean 20.24 20.75 21.00 12.29-25.92 13.30-30.53

Range 14.80-23.80 16.83-24.00 16.94-25.60

APV 0.0812 0.2112

Calories

(kcal/ 100g)

Mean 91.41 93.48 94.76 59.09-114.9 70.00-110.2

Range 67.4-104.0 76.80-104.3 80.40-111.0

APV 0.0637 0.2070

Moisture

(%)

Mean 76.17 75.63 75.34 70.28-83.91 63.20-86.90

Range 74.00-81.70 72.55-79.40 71.90-78.73

APV 0.0632 0.2740

1

TI = Tolerance Interval, CLR = Combined Literature Range, APV = adjusted P-value, B6 = pyridoxine hydrochlorine (vitamin B6), 

B3 = niacin (vitamin B3), ascorbic acid = vitamin C, Mg = magnesium, K = potassium, Cu = copper. Adjusted P-values indicating 

significant differences with controls are underlined.

2

Literature ranges are from , Lisinska and Leszczynski (1989), Rogan et al. (2000), Horton and Anderson (1992), Talburt and 

Smith (1987). 
J.R. Simplot Company Compositional Analyses 5

Table 1 (Continued): Ranger Russet Proximates, Vitamins, and Minerals1

Compound TI CLR2

Control 

Ranger

N=33

F10

N=33

F37

N=30

B3

(mg/ 100g)

Mean 2.415 2.500 2.698 0.922-3.123 0.09-3.10

Range 1.43-3.43 1.90-3.43 2.00-3.70

APV 0.0006 0.0077

B6

(mg/ 100g)

Mean 0.1348 0.1352 0.1299 0.059-0.192 0.13-0.41

Range 0.11-0.16 0.10-0.22 0.10-0.18

APV 0.2953 0.6397

Vitamin C 

(mg/ 100g)

Mean 25.87 30.68 29.95 0.000-129.3 1.00-54.00

Range 11.36-51.40 16.16-56.50 16.15-59.00

APV 0.0039 0.0254

Cu

(ppm)

Mean 1.1637 1.1210 1.1182 0.111-2.236 0.15-7.00

Range 0.75-1.85 0.64-1.61 0.73-1.60

APV 0.4992 0.7211

Mg

(ppm)

Mean 284.8 285.7 287.8 101.5-371.5 112.5-550.0

Range 204.6-405.6 207.6-408.2 204.4-420.1

APV 0.6687 0.7903

K

(ppm)

Mean 4982 5088 5069 2711-6882 3500.-6250

Range 3670-6885 3900-7432 3770-7049

APV 0.9992 0.9992

1

TI = Tolerance Interval, CLR = Combined Literature Range, APV = adjusted P-value, B6 = pyridoxine hydrochlorine (vitamin B6), 

B3 = niacin (vitamin B3), ascorbic acid = vitamin C, Mg = magnesium, K = potassium, Cu = copper, ppm = parts per million. 

Adjusted P-values indicating significant differences with controls are underlined.

2

Literature ranges are from , Lisinska and Leszczynski (1989), Rogan et al. (2000), Horton and Anderson (1992), Talburt and 

Smith (1987). 
J.R. Simplot Company Compositional Analyses 6

Table 2: Ranger Russet Free Amino Acids (parts per million)1

Free Amino Acid (ppm) TI2CLR3

Control 

Ranger

N=32

F10

N=33

F37

N=33

ALA Mean 108.9 134.4 154.8 100.0-208.2 12.00-236.0

Range 100.0-182.0 100.0-248.0 100.0-305.0

APV NA NA

ARG Mean 707.3 948.0 1011 100.0-1068 120.0-1472

Range 352.0-1218 332.5-1740 381.0-1885

APV 0.1692 0.0470

ASN Mean 2351 567.2 642.5 500.0-4952 312.0-6980

Range 1209-3530 381.8-872.0 355.0-1100

APV 0.0266 0.0206

ASP Mean 558.5 600.2 624.9 100.0-1411 64.00-752.0

Range 266.0-1197 242.0-1225 303.0-1279

APV 0.1490 0.0077

GLN Mean 958.6 1668 1715 100.0-3449 440.0-5396

Range 399.1-1648 409.0-2860 718.0-2610

APV <0.0001 <0.0001

GLU Mean 557.4 652.4 657.0 100.0-1192 450.0-742.0

Range 252.7-877.9 302.9-883.4 301.5-966.0

APV 0.0896 0.0632

GLY Mean 100.0 100.5 100.1 100.0-116.1 2.00-104.0

Range 100.0-100.0 100.0-114.4 100.0-103.4

APV NA NA

HIS Mean 101.1 101.8 103.1 100.0-136.9 34.00-656.0

Range 100.0-126.0 100.0-125.0 100.0-138.0

APV NA NA

ILE Mean 129.4 120.3 142.0 100.0-217.8 28.00-330.0

Range 100.0-223.0 100.0-172.4 100.0-226.8

APV NA NA

LEU Mean 100.7 100.7 100.2 100.0-173.9 16.00-262.0

Range 100.0-120.9 100.0-123.8 100.0-104.0

APV NA NA

1

Free amino acids included to show efficacy of reducing free ASN and thus reducing acrylamide. Many values fell below 

detection limits and were adjusted to the limit (100 ppm) for statistical analysis. NA = Adjusted p-value not determined 

because observations near the detection limits are too low to allow an estimate of variance. APV = adjusted P-value. Adjusted 

P-values indicating significant differences with controls are underlined.

2

TI = Tolerance Interval.

3

CLR = Combined Literature Range. Literature ranges are from Davies (1977), Lisinska and Leszczynski (1989), and Shepherd

et al. (2010). GLN high level reported as 5396 ppm from the mean of 4 sites (Davies 1977) omitting a level of 18,244 ppm

from a single site, which appeared to be an outlier.
J.R. Simplot Company Compositional Analyses 7

Table 2 (Continued): Ranger Russet Free Amino Acids (parts per million)1

Free Amino Acid (ppm) TI2CLR3

Control 

Ranger

N=32

F10

N=33

F37

N=33

LYS Mean 175.3 180.1 195.3 100.0-557.3 18.00-638.0

Range 100.0-435.3 100.0-372.8 100.0-400.1

APV 0.8186 0.2167

MET Mean 114.5 114.5 118.9 100.0-191.6 18.00-216.0

Range 100.0-222.0 100.0-178.0 100.0-208.0

APV NA NA

PHE Mean 168.6 158.2 174.1 100.0-294.9 0.00-408.0

Range 100.0-248.0 100.0-294.7 100.0-250.0

APV 0.5366 0.7848

PRO Mean 169.8 204.8 277.3 100.0-630.5 0.00-968.0

Range 100.0-458.6 100.0-747.8 100.0-762.0

APV NA NA

SER Mean 113.4 122.9 137.7 100.0-198.1 30.00-256.0

Range 100.0-178.0 100.0-218.0 100.0-237.0

APV NA NA

THR Mean 120.2 135.5 144.8 100.0-219.8 28.00-286.0

Range 100.0-186.0 100.0-244.7 100.0-239.1

APV NA NA

TRP Mean 100.0 100.0 100.0 100.0-113.1 14.00-348.0

Range 100.0-100.0 100.0-100.0 100.0-100.0

APV NA NA

TYR Mean 103.1 110.6 115.2 100.0-225.2 18.00-638.0

Range 100.0-140.0 100.0-198.0 100.0-188.0

APV 0.5223 0.8052

VAL Mean 236.1 236.4 281.3 100.0-460.6 30.00-740.0

Range 125.6-476.0 117.5-416.0 100.0-497.0

APV 0.9486 0.0681

1

Free amino acids included to show efficacy of reducing free ASN and thus reducing acrylamide. Many values fell below 

detection limits and were adjusted to the limit (100 ppm) for statistical analysis. NA = Adjusted p-value not determined 

because observations near the detection limits are too low to allow an estimate of variance. APV = adjusted P-value. Adjusted 

P-values indicating significant differences with controls are underlined.

2

TI = Tolerance Interval.

3

CLR = Combined Literature Range. Literature ranges are from Davies (1977), Lisinska and Leszczynski (1989), and Shepherd

et al. (2010).
J.R. Simplot Company Compositional Analyses 8

Table 3: Ranger Russet Total Amino Acids (parts per milllion)1

Total Amino 

Acid (ppm)

TI CLR2

Control 

Ranger

N=32

F10

N=33

F37

N=33

ALA Mean 661.3 715.1 729.3 100.0-1335 392.0-952.0

Range 448.3-1090 389.8-1179 473.3-956.3

APV 0.5063 0.4379

ARG Mean 1174 1439 1495 367.6-1922 700.0-1383

Range 765.4-2344 711.0-2297 955.9-2767

APV 0.1291 0.0719

ASP+ASN Mean 5518 3044 3121 100.0-13340 3385-7380

Range 2080-8486 1960-5572 2010-4571

APV 0.0165 0.0182

GLU+GLN Mean 3144 4368 4380 568.4-7011 2915-6035

Range 2378-4223 2600-6070 2760-5690

APV <0.0001 <0.0001

GLY Mean 1468 1607 1472 100.0-2865 500.0-1990

Range 462.0-3088 484.0-3284 463.0-3457

APV 0.7382 0.9446

HIS Mean 424.0 420.3 466.5 100.0-760.7 133.0-469.0

Range 100.0-887.8 208.9-851.5 145.2-1034

APV 0.9038 0.1934

ILE Mean 717.5 771.7 755.7 144.8-1346 525.0-953.0

Range 380.0-961.2 431.8-1186 507.0-1016

APV 0.3851 0.5198

LEU Mean 1386 1460 1455 476.9-2174 685.0-1383

Range 911.0-2103 939.0-2119 920.0-2225

APV 0.4719 0.4808

LYS Mean 992.4 1137 1125 100.0-3363 687.0-1368

Range 745.5-1177 809.4-1808 868.0-1616

APV 0.1320 0.1763

MET Mean 371.0 395.2 402.2 100.0-593.3 300.0-500.0

Range 140.2-836.4 218.5-744.7 214.6-682.1

APV 0.2895 0.2189

1

TI = Tolerance Interval, CLR = Combined Literature Range, APV = adjusted P-value. Adjusted P-values indicating significant 

differences with controls are underlined.

2

Literature ranges are from Lisinska and Leszczynski (1989), Rogan et al. (2000), and Talley et al. (1984). 
J.R. Simplot Company Compositional Analyses 9

Table 3 (Continued): Ranger Russet Total Amino Acids (parts per milllion)1

Total Amino Acid (ppm) TI CLR2

Control 

Ranger

N=32

F10

N=33

F37

N=33

PHE Mean 857.9 850.3 874.3 397.1-1395 552.0-1087

Range 597.7-1208 646.0-1262 637.6-1589

APV 0.8401 0.6817

PRO Mean 809.4 886.1 919.9 100.0-1492 355.0-1464

Range 564.0-1473 567.7-1747 574.0-1861

APV 0.4608 0.2788

SER Mean 669.0 727.5 693.4 100.0-1362 500.0-1022

Range 318.7-1403 293.8-1205 345.3-1542

APV 0.0996 0.5270

THR Mean 682.5 755.5 739.6 226.0-1315 436.0-855.0

Range 279.4-1070 379.0-1465 445.4-1287

APV 0.0848 0.1662

TRP Mean 216.8 217.9 214.3 114.7-434.7 14.00-348.0

Range 192.0-243.0 174.0-272.0 179.0-261.0

APV 0.8646 0.7703

TYR Mean 590.5 642.4 649.9 100.0-1523 457.0-942.0

Range 317.3-760.0 469.3-933.0 458.5-915.0

APV 0.0887 0.0542

VAL Mean 1007 1031 1014 100.0-1860 752.0-1450

Range 559.9-1512 656.2-1657 639.4-1319

APV 0.8817 0.9906

1

TI = Tolerance Interval, CLR = Combined Literature Range, APV = adjusted P-value. Adjusted P-values indicating significant 

differences with controls are underlined. NA = Adjusted p-value not determined because observations near the detection limits 

are too low to allow an estimate of variance.

2

Literature ranges are from Lisinska and Leszczynski (1989), Rogan et al. (2000), and Talley et al. (1984). 
J.R. Simplot Company Compositional Analyses 10

Table 4: Ranger Russet Glycoalkaloids (mg/100 g)1

Glycoalkaloids 

(mg/100g)

TI CLR2

Control 

Ranger

N=32

F10

N=33

F37

N=33

Mean 6.704 6.979 6.805 0.000-33.05 3.20 – 210.4

Range 3.06-10.23 2.84-9.51 4.28-9.42

P-value 0.8285 0.9812

1

TI = Tolerance Interval, CLR = Combined Literature Range , P-values indicating significant differences with controls are 

underlined.

2

Literature ranges from Kozukue et al. (2008). 
J.R. Simplot Company Compositional Analyses 11

Table 5: Ranger Russet Sugars (percentage fresh weight)1

Fructose + Glucose (%)

Ranger Control F10 F37 TI1CLR2

Fructose + Glucose 

Fresh

Mean 0.185 0.182 0.178

0.000-0.307 0.00-0.80 Range 0.047-0.362 0.040-0.437 0.034-0.374

P-Value 0.9924 0.9613

N 12 12 12

Fructose + Glucose 

Month 1

Mean 0.086 0.069 0.057

0.000-0.307 0.00-0.80 Range 0.043-0.141 0.036-0.110 0.038-0.075

P-Value 0.0243 0.0009

N 21 21 17

Fructose + Glucose 

Month 3

Mean 0.270 0.245 0.286

0.000-0.307 0.00-0.80

Range 0.073-0.450 0.068-0.550 0.082-0.552

P-Value 0.6579 0.8986

N 27 27 24

Fructose + Glucose 

Month 5

Mean 0.190 0.178 0.224

0.000-0.307 0.00-0.80 Range 0.083-0.412 0.073-0.358 0.069-0.602

P-Value 0.9696 0.9571

N 21 21 18

Sucrose (%)

Ranger Control F10 F37 TI CLR

Sucrose 

Fresh

Mean 0.188 0.174 0.188

0.000-0.315 0.05-0.32 Range 0.082-0.293 0.080-0.252 0.043-0.284

P-Value 0.7892 0.9999

N 12 12 12

Sucrose 

Month 1

Mean 0.137 0.136 0.138

0.000-0.315 0.05-0.32 Range 0.094-0.179 0.073-0.186 0.077-0.183

P-Value 0.9327 0.9826

N 21 21 17

Sucrose 

Month 3

Mean 0.061 0.063 0.056

0.000-0.315 0.05-0.32 Range 0.009-0.127 0.018-0.121 0.014-0.122

P-Value 0.7420 0.9032

N 27 27 24

Sucrose 

Month 5

Mean 0.068 0.067 0.055

0.000-0.315 0.05-0.32 Range 0.008-0.129 0.009-0.135 0.008-0.150

P-Value 0.9367 0.7556

N 21 21 18

1

TI = Tolerance Interval, CLR = Combined Literature Range , P-values indicating significant differences with controls are 

underlined. 

2

Literature ranges from Blenkinsop et al. (2002); Matsuura-Endo et al. (2006); Menendez et al. (2002).
J.R. Simplot Company Compositional Analyses 12

Table 6: Ranger Russet, Acrylamide Levels in Processed Material (parts per billion)1

Acrylamide (ppb) Ranger Control F10 F37

Fresh Mean 371.9 150.6 127.3

2010 & 2011 Range 175-513 98-236 62-242

P-value — <0.0001 <0.0001

N 36 36 36

Month 2 Mean 588.4 207.7 210.3

2009 Range 436-688 135-254 164-254

P-value — <0.0001 <0.0001

N 9 9 6

Month 3 Mean 630.6 237.9 221.8

2010 & 2011 Range 366-1010 132-370 120-374

P-value — <0.0001 <0.0001

N 23 24 24

Month 5 Mean 148.0 70.8 81.7

2009 Range 124-196 54-83 78-88

P-value — <0.0001 <0.0001

N 9 9 6

Month 6 Mean 460.4 144.3 180.8

2010 Range 171-714 77-195 112-299

P-value — <0.0001 <0.0001

N 12 12 12

Month 7 Mean 443.0 145.7 161.3

2009 Range 359-497 130-173 146-190

P-value — <0.0001 <0.0001

N 9 9 6

1

P-values indicating significant differences with controls are underlined.
J.R. Simplot Company Compositional Analyses 13

Compositional Analysis of Event F10

Tubers of event F10 were equivalent to those of untransformed Ranger Russet except for the following

expected changes:

 F10 tubers contained, on average, 567 parts per million (ppm) free ASN as compared to 

controls, which contained 2351 ppm (APV = 0.0266). This change was expected and is linked to a 

reduced acrylamide-forming potential.

 F10 tubers contained, on average, 1668 ppm free GLN as compared to controls, which contained 

959 ppm (APV = <0.0001). The increase in this amide amino acid counter-balances, in part, the 

losses in the other amide amino acid ASN. The new levels are still normal (which means, within 

the normal range) for potato.

 F10 tubers contained, on average, 3044 ppm total ASN+ASP as compared to controls, which 

contained 5518 ppm (APV = 0.0165). The new level fits within the tolerance interval and is still 

normal for potato.

 F10 tubers contained, on average, 4368 ppm total GLN+GLU as compared to controls, which 

contained 3144 ppm (APV <0.0001). The new levels are still normal for potato.

 F10 tubers at 1 month after harvest contained, on average, 0.069% of the reducing sugars 

glucose plus fructose as compared to controls, which contained 0.086% (P-value = 0.0243). The 

decrease in reducing sugars was expected from silencing the promoters associated with the R1

and PhL genes. The new levels are still normal for potato.

 French fries from potato strips from fresh F10 potato tubers contained 150.6 ppb acrylamide as 

compared to the control, which had 371.9 ppb (P-value <0.0001). This change was intended.

 The impact on nutritional quality would be minimal from the observed differences in free ASN, 

free GLN, total ASN + ASP, and total GLN + GLU because as non-essential amino acids they can 

be synthesized by the body. The observed decrease in reducing sugars falls within the normal 

range for potatoes. However, the combination of lower ASN and reducing sugars contribute to 

the reduced potential of F10 to form acrylamide and would benefit consumers by addressing a 

potentially critical food safety issue for the potato industry, particularly in light of recent 

toxicology studies (NTP 2012).

The following changes were observed:

 F10 tubers contained, on average, 2.5 mg/100 g vitamin B3 as compared to control, which 

contained 2.4 mg/100 g (APV = 0.0006). The new levels are still normal for potato.

 F10 tubers contained, on average, 30.7 mg/100 g vitamin C as compared to control, which 

contained 25.9 mg/100 g (APV = 0.0039). The new levels are still normal for potato.
J.R. Simplot Company Compositional Analyses 14

These changes result in a very small modification in the vitamin composition of Ranger Russet F10 that is

still standard for potato and will not significantly alter potential dietary intake levels. In addition, the 

levels were within the normal range for potatoes.

It can be concluded that tubers of F10 are substantially equivalent to untransformed Ranger Russet 

controls except for: (1) lowered free ASN, (2) higher levels of free GLN, (3) lower levels of total ASP + 

ASN, (4) higher levels of total GLN + GLU, (5) the expected decreased levels of the reducing sugars 

glucose plus fructose, (6) reduced acrylamide as expected and intended, and (7) slightly increased levels 

of vitamin B3 and vitamin C. In all cases, these compositional changes fall within the normal range for 

potatoes.
J.R. Simplot Company Compositional Analyses 15

Compositional Analysis of Event F37

Tubers of event F37 were equivalent to those of untransformed Ranger Russet except for the following

expected changes:

 F37 tubers contained, on average, 643 parts per million (ppm) free ASN as compared to 

controls, which contained 2351 ppm (APV = 0.0206). This change was expected and is linked to a 

reduced acrylamide-forming potential.

 F37 tubers contained, on average, 625 parts per million (ppm) free ASP as compared to controls, 

which contained 559 ppm (APV = 0.0077). These levels were within the normal range for 

potatoes.

 F37 tubers contained, on average, 1715 ppm free GLN as compared to controls, which contained 

959 ppm (APV <0.0001). The increase in this amide amino acid counter-balances, in part, the 

losses in the other amide amino acid ASN. The new levels are still normal for potato.

 F37 tubers contained, on average, 3121 ppm total ASN + ASP as compared to controls, which 

contained 5518 ppm (APV = 0.0182). The new level fits within the tolerance interval and is still 

normal for potato.

 F37 tubers contained, on average, 4380 ppm total GLN + GLU as compared to controls, which 

contained 3144 ppm (APV <0.0001). The new levels are still normal for potato.

 F37 tubers at 1 month after harvest contained, on average, 0.057% of the reducing sugars

glucose plus fructose as compared to controls, which contained 0.086% (P-value = 0.0009). The 

decrease in reducing sugars was expected from silencing the promoters associated with the R1

and PhL genes. The new levels are still normal for potato.

 French fries from potato strips from fresh F37 potato tubers contained 127.3 ppb acrylamide as 

compared to the control, which had 371.9 ppb (P-value <0.0001). This change was intended.

 The impact on nutritional quality would be minimal from the observed differences in free ASN, 

ASP, GLN, total ASN + ASP, and total GLN + GLU because as non-essential amino acids they can 

be synthesized by the body. The observed decrease in reducing sugars falls within the normal 

range for potatoes. However, lower ASN and reducing sugars contributes to the reduced 

potential of F37 to form acrylamide and would benefit consumers by addressing a potentially 

critical food safety issue for the potato industry, particularly in light of recent toxicology studies 

(NTP 2012).

The following changes were observed:

 F37 tubers contained, on average, 1011 parts per million (ppm) free ARG as compared to 

controls, which contained 707 ppm (APV = 0.0470). These levels were within the normal range 

for potatoes.
J.R. Simplot Company Compositional Analyses 16

 F37 tubers contained, on average, 29.9 mg/100 g vitamin C as compared to controls, which 

contained 25.9 mg/100 g (APV = 0.0254). The new levels are still normal for potato.

 F37 tubers contained, on average, 2.70 mg/100 g niacin (vitamin B3) as compared to controls, 

which contained 2.42 mg/100 g (APV = 0.0077). The new levels are still normal for potato.

These changes result in very small modifications in the vitamin composition of Ranger Russet F37 that 

are still standard for potato and will not significantly alter potential dietary intake levels.

It can be concluded that tubers of F37 are substantially equivalent to untransformed Ranger Russet 

controls except for: (1) lowered free ASN, (2) higher levels of free ASP and free GLN, (3) lower levels of 

total ASP + ASN, (4) higher levels of total GLU + GLN, (5) decreased levels of the reducing sugars glucose 

plus fructose, (6) reduced acrylamide as expected and intended, (7) slightly increased levels of vitamin C 

and niacin (vitamin B3), and (8) increased levels of free ARG. In all cases, these compositional changes 

fall within the normal range for potatoes. 
J.R. Simplot Company Compositional Analyses 17

Compositional Analysis of Russet Burbank Events and Controls

Data on the biochemical composition of Russet Burbank events and controls, which represent the mean, 

range, p-values and/or adjusted p-values, are shown in Tables 7 (key proximates, vitamins, and 

minerals), 8 (free amino acids), 9 (total amino acids), 10 (glycoalkaloids), 11 (sugars), and 12 (acrylamide 

in fried product). 
J.R. Simplot Company Compositional Analyses 18

Table 7: Russet Burbank Proximates, Vitamins, and Minerals1

Compound TI CLR2

Control 

Burbank

N=33

E12

N=33

E24

N=33

Protein

(%)

Mean 2.317 2.298 2.289 1.258-3.594 0.70-4.60

Range 1.64-3.10 1.47-3.02 1.56-3.04

APV 1.0000 0.7732

Fat

(%)

Mean 0.100 0.101 0.108 0.000-0.341 0.02-0.20

Range 0.03-0.20 0.05-0.20 0.05-0.20

APV NA NA

Ash

(%)

Mean 1.079 1.030 1.052 0.391-1.888 0.44-1.90

Range 0.15-2.00 0.00-1.46 0.56-1.42

APV 1.0000 0.8379

Crude Fiber

(%)

Mean 0.470 0.467 0.456 0.142-0.690 0.17-3.50

Range 0.32-0.64 0.33-0.70 0.32-0.69

APV 1.0000 1.0000

Carbohydrates

(%)

Mean 18.49 18.50 18.27 12.29-25.92 13.30-30.53

Range 16.10-21.10 14.20-22.20 14.80-22.00

APV 0.9806 0.7676

Calories

(kcal/100g)

Mean 84.00 83.90 82.98 59.09-114.9 70.00-110.2

Range 73.10-93.26 64.90-96.30 68.40-95.80

APV 1.0000 0.7774

Moisture

(%)

Mean 78.02 78.09 78.31 70.28-83.91 63.20-86.90

Range 75.51-80.40 75.50-82.50 75.04-81.70

APV 1.0000 0.7775

B3

(mg/100g)

Mean 1.865 1.901 1.847 0.922-3.123 0.09-3.10

Range 1.44-2.38 1.43-2.53 1.46-2.37

APV 1.0000 0.8855

1

TI = Tolerance Interval, CLR = Combined Literature Range, APV = adjusted P-value, B6 = pyridoxine hydrochlorine (vitamin B6), 

B3 = niacin (vitamin B3), ascorbic acid = vitamin C, Mg = magnesium, K = potassium, Cu = copper. Adjusted P-values indicating 

significant differences with controls are underlined. NA = Adjusted p-value not determined because observations near the 

detection limits are too low to allow an estimate of variance.

2

Literature ranges are from , Lisinska and Leszczynski (1989), Rogan et al. (2000), Horton and Anderson (1992), Talburt and 

Smith (1987). 
J.R. Simplot Company Compositional Analyses 19

Table 7 (Continued): Russet Burbank Proximates, Vitamins, and Minerals1

Compound TI CLR2

Control 

Burbank

N=33

E12

N=33

E24

N=33

B6

(mg/ 100g)

Mean 0.143 0.142 0.144 0.059-0.192 0.13-0.41

Range 0.11-0.20 0.11-0.23 0.10-0.22

APV 1.000 0.8778

Vitamin C 

(mg/ 100g)

Mean 17.14 18.76 18.75 0.000-129.3 1.00-54.00

Range 8.88-42.90 11.84-32.90 11.06-33.80

APV 1.0000 0.9118

Cu

(ppm)

Mean 0.965 1.002 0.918 0.111-2.236 0.15-7.00

Range 0.50-1.34 0.54-1.52 0.56-1.50

APV 1.0000 1.0000

Mg

(ppm)

Mean 241.7 246.4 242.0 101.5-371.5 112.5-550.0

Range 165.0-350.2 187.6-405.0 179.3-360.1

APV 1.0000 0.9658

K

(ppm)

Mean 4681 4777 4577 2711-6882 3500-6250

Range 3040-6339 3550-6537 3280-6537

APV 1.0000 1.0000

1

TI = Tolerance Interval, CLR = Combined Literature Range, APV = adjusted P-value, B6 = pyridoxine hydrochlorine (vitamin B6), 

B3 = niacin (vitamin B3), ascorbic acid = vitamin C, Mg = magnesium, K = potassium, Cu = copper, ppm = parts per million. 

Adjusted P-values indicating significant differences with controls are underlined.

2

Literature ranges are from , Lisinska and Leszczynski (1989), Rogan et al. (2000), Horton and Anderson (1992), Talburt and 

Smith (1987). 
J.R. Simplot Company Compositional Analyses 20

Table 8: Russet Burbank Free Amino Acids (parts per million)1

Free Amino Acid (ppm) TI2CLR3

Control 

Burbank

N=33

E12

N=33

E24

N=33

ALA Mean 156.4 189.4 157.7 100.0-208.2 12.00-236.0

Range 100.0-332.7 100.0-354.7 100.0-298.1

APV NA NA

ARG Mean 519.6 525.2 484.8 100.0-1068 120.0-1472

Range 257.1-833.2 242.5-912.9 261.9-747.0

APV 0.8671 0.5349

ASN Mean 2421 618.2 591.9 500.0-4952 312.0-6890

Range 822.3-4030 425.2-1250 416.0-980.0

APV 0.1148 0.1088

ASP Mean 438.9 447.5 451.7 100.0-1411 64.00-752.0

Range 280.3-760.1 293.4-823.9 280.5-743.8

APV 0.6551 0.5938

GLN Mean 1111 1997 1979 100.0-3449 440.00-5396

Range 605.4-1700 865.2-3490 885.0-3220

APV 0.0767 0.0844

GLU Mean 465.7 459.9 453.0 100.0-1192 450.0-742.0

Range 221.1-688.9 227.3-741.0 240.8-721.0

APV 0.9548 0.6847

1

Free amino acids included to show efficacy of reducing free ASN and thus reducing acrylamide. Many values fell below 

detection limits and were adjusted to the limit (100 ppm) for statistical analysis. NA = Adjusted p-value not determined 

because observations near the detection limits are too low to allow an estimate of variance. APV = adjusted P-value. Adjusted 

P-values indicating significant differences with controls are underlined.

2

TI = Tolerance Interval.

3

CLR = Combined Literature Range. Literature ranges are from Davies (1977), Lisinska and Leszczynski (1989), and Shepherd

et al. (2010). GLN high level reported as 5396 ppm from the mean of 4 sites (Davies 1977) omitting a level of 18,244 ppm 

from a single site, which appeared to be an outlier.
J.R. Simplot Company Compositional Analyses 21

Table 8 (Continued): Russet Burbank Free Amino Acids (parts per million)1

Free Amino Acid (ppm) TI2CLR3

Control 

Burbank

N=33

E12

N=33

E24

N=33

GLY Mean 100.1 102.2 101.2 100.0-116.1 2.00-104.0

Range 100.0-104.2 100.0-127.0 100.0-120.7

APV NA NA

HIS Mean 107.6 107.5 104.9 100.0-136.9 34.00-656.0

Range 100.0-157.0 100.0-170.0 100.0-143.0

APV NA NA

ILE Mean 152.0 157.6 140.2 100.0-217.8 28.00-330.0

Range 100.0-276.0 100.0-303.3 100.0-279.2

APV 0.8093 0.5534

LEU Mean 145.7 140.4 124.7 100.0-173.9 16.00-262.0

Range 100.0-267.1 100.0-302.3 100.0-211.5

APV NA NA

LYS Mean 227.6 210.0 188.1 100.0-557.3 18.00-638.0

Range 100.0-384.6 100.0-407.6 100.0-286.0

APV 0.7610 0.2799

MET Mean 159.7 174.8 161.7 100.0-191.6 18.00-216.0

Range 105.3-233.0 103.4-251.0 116.9-226.0

APV 0.4689 0.8393

PHE Mean 213.7 196.1 173.6 100.0-294.9 0.00-408.0

Range 100.0-359.0 100.0-354.0 100.0-283.6

APV 0.6358 0.1708

1

Free amino acids included to show efficacy of reducing free ASN and thus reducing acrylamide. Many values fell below 

detection limits and were adjusted to the limit (100 ppm) for statistical analysis. NA = Adjusted p-value not determined 

because observations near the detection limits are too low to allow an estimate of variance. APV = adjusted P-value. Adjusted 

P-values indicating significant differences with controls are underlined.

2

TI = Tolerance Interval.

3

CLR = Combined Literature Range. Literature ranges are from Davies (1977), Lisinska and Leszczynski (1989), and Shepherd

et al. (2010).
J.R. Simplot Company Compositional Analyses 22

Table 8 (Continued): Russet Burbank Free Amino Acids (parts per million)1

Free Amino Acid (ppm) TI2CLR3

Control 

Burbank

N=33

E12

N=33

E24

N=33

PRO Mean 144.2 159.8 134.4 100.0-630.5 0.00-968.0

Range 100.0-313.7 100.0-354.2 100.0-258.3

APV NA NA

SER Mean 135.9 137.0 138.0 100.0-198.1 30.00-256.0

Range 100.0-277.0 100.0-282.0 100.0-251.0

APV NA NA

THR Mean 124.2 144.0 136.9 100.0-219.8 28.00-286.0

Range 100.0-194.7 100.0-243.3 100.0-213.4

APV NA NA

TRP Mean 100.5 100.5 100.0 100.0-113.1 14.00-348.0

Range 100.0-111.5 100.0-109.9 100.0-100.0

APV NA NA

TYR Mean 152.5 181.2 167.3 100.0-225.2 18.00-638.0

Range 100.0-336.5 100.0-290.0 100.0-289.9

APV NA NA

VAL Mean 359.5 380.7 347.0 100.0-460.6 30.00-740.0

Range 212.5-578.0 186.6-624.0 196.3-505.0

APV 0.3722 0.5272

1

Free amino acids included to show efficacy of reducing free ASN and thus reducing acrylamide. Many values fell below 

detection limits and were adjusted to the limit (100 ppm) for statistical analysis. NA = Adjusted p-value not determined 

because observations near the detection limits are too low to allow an estimate of variance. APV = adjusted P-value. Adjusted 

P-values indicating significant differences with controls are underlined.

2

TI = Tolerance Interval.

3

CLR = Combined Literature Range. Literature ranges are from Davies (1977), Lisinska and Leszczynski (1989), and Shepherd

et al. (2010).
J.R. Simplot Company Compositional Analyses 23

Table 9: Russet Burbank Total Amino Acids (parts per million)1

Total Amino Acid (ppm) TI CLR2

Control 

Burbank

N=33

E12

N=33

E24

N=33

ALA Mean 703.8 718.2 675.4 100.0-1335 392.0-952.0

Range 323.0-1258 429.5-1053 370.6-1052

APV 0.7852 0.7574

ARG Mean 945.1 1080 969.4 367.6-1922 700.0-1383

Range 508.0-1731 490.3-2159 530.3-1498

APV 0.5836 0.7770

ASP+

ASN

Mean 5391 2846 2747 100.0-13340 3385-7380

Range 2090-8228 1874-5114 1786-4708

APV 0.0126 0.0108

GLU+

GLN

Mean 3051 4843 4615 568.4-7011 2915-6035

Range 1840-3982 3517-7376 3462-6450

APV 0.0153 0.0279

GLY Mean 1459 1329 1328 100.0-2865 500.0-1990

Range 307.0-3548 489.0-2885 468.0-2860

APV 0.7093 0.7987

HIS Mean 372.9 425.9 415.9 100.0-760.7 133.0-469.0

Range 100.0-761.5 170.4-990.5 178.0-760.2

APV 0.5621 0.9012

ILE Mean 687.2 705.2 723.6 144.8-1346 525.0-953.0

Range 372.0-911.7 405.5-1266 448.1-963.9

APV 0.8494 0.7007

LEU Mean 1228 1266 1251 476.9-2174 685.0-1383

Range 530.0-1783 803.7-2024 594.6-1954

APV 0.7951 0.8154

1

TI = Tolerance Interval, CLR = Combined Literature Range, APV = adjusted P-value. Adjusted P-values indicating 

significant differences with controls are underlined.

2

Literature ranges are from Lisinska and Leszczynski (1989), Rogan et al. (2000), and Talley et al. (1984). 
J.R. Simplot Company Compositional Analyses 24

Table 9 (Continued): Russet Burbank Total Amino Acids (parts per million)1

Total Amino Acid (ppm) TI CLR2

Control 

Burbank

N=33

E12

N=33

E24

N=33

LYS Mean 893.9 1111 1034 100.0-3363 687.0-1368

Range 560.0-1304 763.3-1795 741.0-1356

APV 0.3594 0.6609

MET Mean 367.5 418.5 398.0 100.0-593.3 300.0-500.0

Range 185.6-616.7 228.3-826.4 146.6-702.1

APV 0.6368 0.8296

PHE Mean 787.1 798.6 763.5 397.1-1395 552.0-1087

Range 417.0-1150 541.5-1247 453.4-1050

APV 0.8665 0.8266

PRO Mean 718.5 767.8 711.0 100.0-1492 355.0-1464

Range 321.0-1415 487.0-1425 481.0-1230

APV 0.5091 0.8145

SER Mean 547.6 575.1 587.6 100.0-1362 500.0-1022

Range 214.0-817.0 219.5-984.6 303.7-965.0

APV 0.7322 0.7240

THR Mean 646.2 658.5 680.9 226.0-1315 500.0-1022

Range 219.8-1330.6 298.8-1346.6 330.5-1271.2

APV 0.8247 0.7064

TRP Mean 199.8 204.4 212.6 114.7-434.7 436.0-855.0

Range 182-224 163-237 181-256

APV 0.7656 0.4623

TYR Mean 562.4 620.1 592.9 100.0-1523 457.0-942.0

Range 327.9-792.2 266.3-989.2 254.5-977.0

APV 0.7383 0.8032

VAL Mean 1176 1076 1043 100.0-1860 752.0-1450

Range 564.0-2012 612.0-1519 619.4-1520

APV 0.7857 0.9682

1

TI = Tolerance Interval, CLR = Combined Literature Range, APV = adjusted P-value. Adjusted P-values indicating significant 

differences with controls are underlined. NA = Adjusted p-value not determined because observations near the detection limits 

are too low to allow an estimate of variance.

2

Literature ranges are from Lisinska and Leszczynski (1989), Rogan et al. (2000), and Talley et al. (1984). 
J.R. Simplot Company Compositional Analyses 25

Table 10: Russet Burbank Glycoalkaloids (mg/100 g)1

Glycoalkaloids

(mg/100g)

TI CLR2

Control 

Burbank

N=33

E12

N=33

E24

N=33

Mean 7.404 5.678 6.845 0.000-33.05 3.20 – 210.4

Range 2.74-18.59 1.69-10.53 1.45-33.81

P-value 0.1707 0.8174

1

TI = Tolerance Interval, CLR = Combined Literature Range. P-values indicating significant differences with 

controls are underlined.

2

Literature ranges from Kozukue et al. (2008). 
J.R. Simplot Company Compositional Analyses 26

Table 11: Russet Burbank Sugars (percent fresh weight)1

Fructose + Glucose (%)

Burbank Control E12 E24 TI CLR2

Fructose + 

Glucose Fresh

Mean 0.195 0.160 0.160

0.000-0.307 0.00-

0.80

Range 0.053-0.357 0.069-0.339 0.048-0.297

P-Value 0.1326 0.2298

N 12 12 12

Fructose + 

Glucose Month 

1

Mean 0.162 0.107 0.115

0.000-0.307 0.00-

0.80

Range 0.053-0.393 0.034-0.251 0.022-0.275

P-Value 0.0006 0.0019

N 21 21 21

Fructose + 

Glucose Month 

3

Mean 0.290 0.249 0.276

0.000-0.307 0.00-

0.80

Range 0.117-0.660 0.081-0.580 0.090-0.653

P-Value 0.4164 0.7803

N 27 27 27

Fructose + 

Glucose Month 

5

Mean 0.190 0.145 0.184

0.000-0.307 0.00-

0.80

Range 0.092-0.630 0.085-0.489 0.069-0.556

P-Value 0.3090 0.4307

N 21 21 21

Sucrose (%)

Burbank Control E12 E24 TI CLR

Sucrose 

Fresh

Mean 0.179 0.213 0.178

0.000-0.315 0.05-

0.32

Range 0.113-0.288 0.134-0.299 0.116-0.259

P-Value 0.1284 0.9641

N 12 12 12

Sucrose 

Month 1

Mean 0.168 0.132 0.133

0.000-0.315 0.05-

0.32

Range 0.103-0.252 0.060-0.258 0.065-0.2461

P-Value 0.0024 0.0028

N 21 21 21

Sucrose 

Month 3

Mean 0.079 0.073 0.067

0.000-0.315 0.05-

0.32

Range 0.047-0.121 0.034-0.126 0.040-0.112

P-Value 0.5819 0.1565

N 27 27 27

Sucrose 

Month 5

Mean 0.079 0.088 0.076

0.000-0.315 0.05-

0.32

Range 0.035-0.127 0.051-0.141 0.036-0.143

P-Value 0.6869 0.9047

N 21 21 21

1

TI = Tolerance Interval, CLR = Combined Literature Range. P-values indicating significant differences with 

controls are underlined.

2

Literature ranges from Blenkinsop et al. (2002); Matsuura-Endo et al. (2006); Menendez et al. (2002).
J.R. Simplot Company Compositional Analyses 27

Table 12: Russet Burbank Acrylamide Levels in Processed Product1

Acrylamide (ppb) Burbank Control E12 E24

Fresh Mean 493.8 162.4 158.9

2010 & 2011 Range 286-770 95-298 63-333

P-value — <0.0001 <0.0001

N 36 36 36

Month 2 Mean 778.9 237.2 280.4

2009 Range 619-950 209-251 219-389

P-value — <0.0001 <0.0001

N 9 9 9

Month 3 Mean 814.3 314.5 329.8

2010 & 2011 Range 502-1240 169-524 171-495

P-value — <0.0001 <0.0001

N 24 24 24

Month 5 Mean 230.4 82.0 93.8

2009 Range 207-260 67-97 79-109

P-value — <0.0001 <0.0001

N 9 9 9

Month 6 Mean 401.3 191.5 220.3

2010 Range 234-776 105-272 150-321

P-value — <0.0001 <0.0001

N 12 12 12

Month 7 Mean 661.0 192.0 202.7

2009 Range 598-693 165-217 187-221

P-value — <0.0001 <0.0001

N 9 9 9

1

P-values indicating significant differences with controls are underlined.
J.R. Simplot Company Compositional Analyses 28

Compositional Analysis of Event E12

Tubers of the event E12 were equivalent to those of untransformed Russet Burbank except for the 

following expected changes:

 E12 tubers contained, on average, 618 parts per million (ppm) free ASN as compared to 

controls, which contained 2421 ppm (APV = 0.1148). This change was not statistically significant, 

although linked to a reduced acrylamide-forming potential.

 E12 tubers contained, on average, 2846 ppm total ASN + ASP as compared to controls, which 

contained 5391 ppm (APV = 0.0126). The new level fits within the tolerance interval and is still 

normal for potato.

 E12 tubers contained, on average, 4843 ppm total GLN + GLU as compared to controls, which 

contained 3051 ppm (APV = 0.0153). The new levels are still normal for potato.

 E12 tubers at 1 month after harvest contained, on average, 0.107% of the reducing sugars 

glucose plus fructose as compared to controls, which contained 0.162% (P-value = 0.0006). The 

decrease in reducing sugars was expected from silencing the promoters associated with the R1

and PhL genes. The new levels are still normal for potato.

 French fries from potato strips from fresh E12 potato tubers contained 162.4 ppb acrylamide as 

compared to control, which had 493.8 ppb (P-value <0.0001). This change was intended.

 The impact on nutritional quality would be minimal from the observed differences in free ASN, 

total ASN + ASP, and total GLN + GLU because as non-essential amino acids they can be 

synthesized by the body. The observed decrease in reducing sugars falls within the normal range 

for potatoes. However, the combination of lower ASN and reducing sugars contribute to the 

reduced potential of E12 to form acrylamide and would benefit consumers by addressing a 

potentially critical food safety issue for the potato industry, particularly in light of recent 

toxicology studies (NTP 2012).

The following change was observed:

 E12 tubers at 1 month after harvest contained, on average, 0.132% of sucrose as compared to 

controls, which contained 0.168% (P-value = 0.0024). The new levels are still normal for potato.

This change results in a very small modification in the composition of Russet Burbank E12 that is still 

standard for potato.

It can be concluded that tubers of E12 are substantially equivalent to untransformed Russet Burbank 

except for: (1) lowered free ASN, (2) lower levels of total ASP + ASN, (3) higher levels of total GLU + 

GLN, (4) the expected decreased levels of the reducing sugars glucose plus fructose, (5) reduced 

sucrose, and (6) reduced acrylamide as expected and intended. In all cases, these compositional 

changes fall within the normal range for potatoes.
J.R. Simplot Company Compositional Analyses 29

Compositional Analysis of Russet Burbank and Event E24

Tubers of event E24 were equivalent to those of untransformed Russet Burbank except for the 

following expected changes:

 E24 tubers contained, on average, 592 parts per million (ppm) free ASN as compared to 

controls, which contained 2421 ppm (APV = 0.1088). This change was not statistically significant, 

although linked to a reduced acrylamide-forming potential.

 E24 tubers contained, on average, 2747 ppm total ASN + ASP as compared to controls, which 

contained 5391 ppm (APV = 0.0108). The new level fits within the tolerance interval and is still 

normal for potato.

 E24 tubers contained, on average, 4615 ppm total GLN + GLU as compared to controls, which 

contained 3051 ppm (APV = 0.0279). The new levels are still normal for potato.

 E24 tubers at 1 month after harvest contained, on average, 0.115% of the reducing sugars 

glucose plus fructose as compared to controls, which contained 0.162% (P-value = 0.0019). The 

decrease in reducing sugars was expected from silencing the promoters associated with the R1

and PhL genes. The new levels are still normal for potato.

 French fries from potato strips from fresh E24 potato tubers contained 158.9 ppb acrylamide as 

compared to controls, which had 493.8 ppb (P-value <0.0001). This change was intended.

 The impact on nutritional quality would be minimal from the observed differences in free ASN,

total ASN + ASP, and total GLN + GLU because as non-essential amino acids they can be 

synthesized by the body. The observed decrease in reducing sugars falls within the normal range 

for potatoes. However, the combination of lower ASN and reducing sugars contribute to the 

reduced potential of E24 to for acrylamide and would benefit consumers by addressing a 

potentially critical food safety issue for the potato industry, particularly in light of recent 

toxicology studies (NTP 2012).

The following change was observed:

 E24 tubers at 1 month after harvest contained, on average, 0.133% of sucrose as compared to 

controls, which contained 0.168% (P-value = 0.0028). The new levels are still normal for potato.

This change results in a very small modification in the composition of Russet Burbank E24 that is still 

standard for potato.

It can be concluded that tubers of E24 are substantially equivalent to untransformed Russet Burbank 

except for: (1) lowered free ASN, (2) lower levels of total ASP + ASN, (3) higher levels of total GLU + GLN, 

(4) the expected decreased levels of the reducing sugars glucose plus fructose, (5) reduced sucrose, and 

(6) reduced acrylamide as expected and intended. In all cases, these compositional changes fall within 

the normal range for potatoes.
J.R. Simplot Company Compositional Analyses 30

Compositional Analysis of Atlantic Events and Controls

Data on the biochemical composition of Atlantic events and controls, which represent the mean, range, 

p-value and adjusted p-values, are shown in Tables 13 (key proximates, vitamins, and minerals), 14 (free 

amino acids), 15 (total amino acids), 16 (glycoalkaloids), 17 (sugars), and 18 (acrylamide in fried potato 

chips). 
J.R. Simplot Company Compositional Analyses 31

Table 13: Atlantic Proximates, Vitamins, and Minerals1

Compound TI CLR2

Control 

Atlantic

N=47

J3

N=47

J55

N=47

J78

N=47

Protein (%) Mean 2.313 2.300 2.259 2.391 1.258-3.594 0.70-4.60

Range

1.58-2.93

1.56-3.32 1.41-2.86 1.60-3.14

APV 0.9028 0.5659 0.6000

Fat (%) Mean 0.131 0.122 0.116 0.129 0.000-0.341 0.02-0.20

Range 0.04-0.60 0.02-0.50 0.02-0.40 0.02-0.40

APV NA NA NA

Ash(%) Mean 1.216 1.227 1.257 1.268 0.391-1.888 0.44-1.90

Range 0.49-1.59 0.10-2.04 0.63-2.12 0.48-1.92

APV 0.7664 0.5720 0.7144

Crude Fiber (%) Mean 0.344 0.342 0.342 0.339 0.142-0.690 0.17-3.50

Range 0.216-0.436 0.215-0.457

0.212-0.46

0.157-0.447

APV 0.8415 0.8608 0.7465

Carbohydrates

(%)

Mean 20.39 20.66 20.50 20.14 12.29-25.92 13.30-30.53

Range 17.10-24.30 17.40-25.50 17.40-25.60 16.20-25.40

APV 1.0000 0.9540 0.6230

Calories (kcal/ 

100g)

Mean 91.71 92.72 91.90 91.11 59.09-114.9 70.00-110.2

Range 80.20-107.7 78.30-112.1 78.50-110.8 75.90-110.4

APV 1.0000 0.9012 0.8409

Moisture (%) Mean 75.99 75.73 75.90 76.10 70.28-83.91 63.20-86.90

Range 72.00-79.40 70.90-79.50 71.10-79.30 71.40-80.20

APV 1.0000 0.9237 0.7296

1

TI = Tolerance Interval, CLR = Combined Literature Range, APV = adjusted P-value, B6 = pyridoxine hydrochlorine (vitamin B6), 

B3 = niacin (vitamin B3), ascorbic acid = vitamin C, Mg = magnesium, K = potassium, Cu = copper. Adjusted P-values indicating 

significant differences with controls are underlined. NA = Adjusted p-value not determined because observations near the 

detection limits are too low to allow an estimate of variance.

2

Literature ranges are from , Lisinska and Leszczynski (1989), Rogan et al. (2000), Horton and Anderson (1992), Talburt and 

Smith (1987). 
J.R. Simplot Company Compositional Analyses 32

Table 13 (Continued): Atlantic Proximates, Vitamins, and Minerals1

Compound TI CLR2

Control Atlantic

N=47

J3

N=47

J55

N=47

J78

N=47

B3

(mg/ 

100g)

Mean 1.935 1.959 2.002 2.020 0.922-3.123 0.09-3.10

Range 1.40-2.65 1.39-2.81 1.50-2.82 1.25-3.38

APV 0.8217 0.5292 0.6738

B6

(mg/ 

100g)

Mean 0.124 0.117 0.117 0.127 0.059-0.192 0.13-0.41

Range 0.09-0.16 0.09-0.16 0.09-0.16 0.09-0.17

APV 0.0024 0.0012 1.0000

Vitamin C 

(mg/ 

100g)

Mean 20.66 21.31 21.91 22.16 0.000-129.3 1.00-54.00

Range 9.22-38 8.11-35.3 10.94-34.2 8.65-36.1

APV 0.9353 0.5178 1.0000

Cu

(ppm)

Mean 1.128 1.064 1.012 1.081 0.111-2.236 0.15-7.00

Range 0.67-1.78 0.51-1.82 0.50-1.91 0.66-1.76

APV 0.8378 0.3012 0.8204

Mg

(ppm)

Mean 220.0 216.7 212.8 221.8 101.5-371.5 112.50-550.00

Range 158.0-291.0 105.0-292.0 122.0-284.0 152.0-306.0

APV 0.8033 0.4692 0.7984

K

(ppm)

Mean 4870 4819 4903 4962 2711-6882 3500.00-6250.00

Range 3680-6650 2442-6951 2766-6515 3710-6680

APV 0.8675 0.9839 0.8779

1

TI = Tolerance Interval, CLR = Combined Literature Range, APV = adjusted P-value, B6 = pyridoxine hydrochlorine (vitamin B6), 

B3 = niacin (vitamin B3), ascorbic acid = vitamin C, Mg = magnesium, K = potassium, Cu = copper. Adjusted P-values indicating 

significant differences with controls are underlined.

2

Literature ranges are from , Lisinska and Leszczynski (1989), Rogan et al. (2000), Horton and Anderson (1992) , Talburt and 

Smith (1987). 
J.R. Simplot Company Compositional Analyses 33

Table 14: Atlantic Free Amino Acids (parts per million)1

Free Amino Acid 

(ppm)

TI2CLR3

Control Atlantic

N=47

J3

N=47

J55

N=47

J78

N=47

ALA Mean 103.0 103.5 102.7 103.7 100.0-208.2 12.00-236.0

Range 100.0-214.0 100.0-264.8 100.0-202.2 100.0-244.6

APV NA NA NA

ARG Mean 439.2 489.6 454.5 523.4 100.0-1068 120.0-1472

Range 157.8-798.3 157.2-817.0 100.0-771.5 100.0-907.0

APV 1.0000 1.0000 0.7597

ASN Mean 2268 516.2 502.4 551.1 500.0-4952 312.0-6980

Range 300.0-3710 203.0-992.0 187.0-802.0 234.0-1870

APV 0.0260 0.0499 0.0548

ASP Mean 554.0 525.3 517.8 561.3 100.0-1411 64.00-752.0

Range 235.0-1974 239.0-1928 224.0-2002 252.0-2206

APV 0.7536 0.6056 1.0000

GLN Mean 1194 1879 1934 1932 100.0-3449 440.0-5396

Range 425.0-3504 605.0-3686 565.0-4128 582.0-4268

APV 0.0772 0.0654 0.0969

GLU Mean 728.2 762.3 748.8 754.6 100.0-1192 450.0-752.0

Range 344.0-1357 317.2-1238 334.4-1428 331.2-1486

APV 1.0000 1.0000 1.0000

GLY Mean 100.9 100.7 100.5 100.9 100.0-116.1 2.00-140.0

Range 100.0-157.9 100.0-138.9 100.0-128.9 100.0-139.8

APV NA NA NA

HIS Mean 102.4 100.8 102.4 100.5 100.0-136.9 34.00-656.0

Range 100.0-153.0 100.0-130.0 100.0-152.0 100.0-120.0

APV NA NA NA

1

Free amino acids included to show efficacy of reducing free ASN and thus reducing acrylamide. Many values fell below 

detection limits and were adjusted to the limit (100 ppm) for statistical analysis. NA = Adjusted p-value not determined 

because observations near the detection limits are too low to allow an estimate of variance. APV = adjusted P-value. Adjusted 

P-values indicating significant differences with controls are underlined.

2

TI = Tolerance Interval.

3

CLR = Combined Literature Range. Literature ranges are from Davies (1977), Lisinska and Leszczynski (1989), and Shepherd

et al. (2010). GLN high level reported as 5396 ppm from the mean of 4 sites (Davies 1977) omitting a level of 18,244 ppm 

from a single site, which appeared to be an outlier.
J.R. Simplot Company Compositional Analyses 34

Table 14 (Continued): Atlantic Free Amino Acids (parts per million)1

Free Amino Acid 

(ppm)

TI2CLR3

Control Atlantic

N=47

J3

N=47

J55

N=47

J78

N=47

ILE Mean 103.4 100.1 101.1 101.4 100.0-217.8 28.00-330.0

Range 100.0-164.6 100.0-108.5 100.0-125.9 100.0-169.1

APV NA NA NA

LEU Mean 100.0 100.0 100.0 100.0 100.0-173.9 16.00-262.0

Range 100.0-100.0 100.0-100.0 100.0-100.0 100.0-100.0

APV NA NA NA

LYS Mean 115.5 107.3 109.6 110.7 100.0-557.3 18.00-638.0

Range 100.0-295.9 100.0-189.1 100.0-235.4 100.0-297.7

APV NA NA NA

MET Mean 113.4 109.5 110.7 109.1 100.0-191.6 18.00-216.0

Range 100.0-170.0 100.0-163.0 100.0-175.0 100.0-156.0

APV NA NA NA

PHE Mean 103.4 100.4 100.5 100.4 100.0-294.9 0.00-408.0

Range 100.0-151.7 100.0-133.2 100.0-112.0 100.0-121.5

APV NA NA NA

PRO Mean 240.3 248.5 250.3 256.0 100.0-630.5 0.00-968.0

Range 100.0-1090.0 100.0-904.0 100.0-974.0 100.0-1220

APV NA NA NA

SER Mean 106.0 101.4 103.6 105.0 100.0-198.1 30.00-256.0

Range 100.0-166.0 100.0-123.0 100.0-198.0 100.0-179.0

APV NA NA NA

1

Free amino acids included to show efficacy of reducing free ASN and thus reducing acrylamide. Many values fell below 

detection limits and were adjusted to the limit (100 ppm) for statistical analysis. NA = Adjusted p-value not determined 

because observations near the detection limits are too low to allow an estimate of variance. APV = adjusted P-value. Adjusted 

P-values indicating significant differences with controls are underlined.

2

TI = Tolerance Interval.

3

CLR = Combined Literature Range. Literature ranges are from Davies (1977), Lisinska and Leszczynski (1989), and Shepherd

et al. (2010).
J.R. Simplot Company Compositional Analyses 35

Table 14 (Continued): Atlantic Free Amino Acids (parts per million)1

Free Amino Acid 

(ppm)

TI2CLR3

Control Atlantic

N=47

J3

N=47

J55

N=47

J78

N=47

THR Mean 106.5 106.6 107.5 108.8 100.0-219.8 28.00-286.00

Range 100.0-241.7 100.0-233.5 100.0-323.7 100.0-339.0

APV NA NA NA

TRP Mean 100.7 100.6 100.4 100.3 100.0-113.1 14.00-348.00

Range 100.0-171.0 100.0-135.0 100.0-124.0 100.0-131.0

APV NA NA NA

TYR Mean 101.9 100.0 100.9 100.7 100.0-225.2 18.00-638.00

Range 100.0-145.0 100.0-100.0 100.0-139.0 100.0-150.2

APV NA NA NA

VAL Mean 147.0 134.5 137.0 143.1 100.0-460.6 30.00-740.00

Range 100.0-278.0 100.0-326.2 100.0-258.0 100.0-251.0

APV 0.0118 0.0373 1.0000

1

Free amino acids included to show efficacy of reducing free ASN and thus reducing acrylamide. Many values fell below 

detection limits and were adjusted to the limit (100 ppm) for statistical analysis. NA = Adjusted p-value not determined 

because observations near the detection limits are too low to allow an estimate of variance. APV = adjusted P-value. Adjusted 

P-values indicating significant differences with controls are underlined.

2

TI = Tolerance Interval.

3

CLR = Combined Literature Range. Literature ranges are from Davies (1977), Lisinska and Leszczynski (1989), and Shepherd

et al. (2010).
J.R. Simplot Company Compositional Analyses 36

Table 15: Atlantic Total Amino Acids (parts per million)1

Total Amino Acid 

(ppm)

TI CLR2

Control Atlantic

N=47

J3

N=47

J55

N=47

J78

N=47

ALA Mean 505.2 550.7 510.3 557.8 100.0-1335 392.0-952.0

Range 100.0-873.0 100.0-922.0 100.0-904.0 100.0-960.0

APV 0.2927 1.0000 0.3308

ARG Mean 1109 1198 1130 1233 367.6-1922 700.0-1383

Range 702.0-1464 659.8-1645 521.3-1634 690.5-1710

APV 0.3598 1.0000 0.2451

ASP+

ASN

Mean 5986 3721 3590 3789 100.0-13340 3385-7380

Range 296.0-12215 2110-7946 1980-7178 2250-7814

APV 0.1591 0.1358 0.1714

GLU+

GLN

Mean 3729 4595 4628 4624 568.4-7011 2915-6035

Range 1580-6474 1763-7966 1842-7820 1641-7386

APV 0.2140 0.1931 0.1977

GLY Mean 986.7 1083 956.3 1061 100.0-2865 500.0-1990

Range 474.0-2383 426.1-3163 487.5-2290 598.8-2701

APV 0.3847 1.0000 0.3933

HIS Mean 296.3 283.4 297.5 306.4 100.0-760.7 133.0-469.0

Range 100.0-683.5 100.0-459.0 100.0-490.0 100.0-471.0

APV 0.6403 1.0000 0.7345

ILE Mean 780.2 828.7 771.4 813.6 144.8-1346 525.0-953.0

Range 212.6-1374 244.3-1674 249.0-1156 248.3-1580

APV 0.3589 1.0000 0.3853

LEU Mean 1353 1422 1343 1435 476.9-2174 685.0-1383

Range 843.5-1867 771.6-2181 607.8-1880 766.1-2042

APV 0.4487 1.0000 0.4321

1

TI = Tolerance Interval, CLR = Combined Literature Range, APV = adjusted P-value. Adjusted P-values indicating 

significant differences with controls are underlined.

2

Literature ranges are from Lisinska and Leszczynski (1989), Rogan et al. (2000), and Talley et al. (1984). 
J.R. Simplot Company Compositional Analyses 37

Table 15 (Continued): Atlantic Total Amino Acids (parts per million)1

Total Amino Acid 

(ppm)

TI CLR2

Control Atlantic

N=47

J3

N=47

J55

N=47

J78

N=47

LYS Mean 1601 1737 1715 1746 100.0-3363 687.0-1368

Range 647.8-4034 716.0-4407 765.5-4581 679.1-4446

APV 0.2754 0.6618 0.3990

MET Mean 312.6 319.7 313.7 329.0 100.0-593.3 300.0-500.0

Range 169.3-511.0 100.0-499.0 100.0-520.0 100.0-530.0

APV 0.7163 0.9970 0.4430

PHE Mean 927.1 974.2 946.5 969.7 397.1-1395 552.0-1087

Range 555.1-1240 556.3-1290 510.1-1260 523.2-1340

APV 0.4102 1.0000 0.4678

PRO Mean 870.8 943.9 914.7 957.9 100.0-1492 355.0-1464

Range 409.3-2090 340.1-1850 326.3-1960 496.6-2080

APV 0.2876 0.9755 0.2784

SER Mean 670.1 717.7 704.0 730.8 100.0-1362 500.0-1022

Range 256.1-1130 271.5-1190 155.1-1150 252.3-1190

APV 0.3548 0.8755 0.2836

THR Mean 807.6 903.4 858.0 877.1 226.0-1315 436.0-855.0

Range 356.7-1234 399.4-1398 357.3-1219 375.4-1180

APV 0.3212 1.0000 0.3421

TYR Mean 843.4 872.5 850.7 894.0 100.0-1523 457.0-942.0

Range 375.5-1451 335.4-1613 270.8-1520 318.1-1520

APV 0.6265 1.0000 0.4160

VAL Mean 810.3 855.3 805.5 875.8 100.0-1860 752.0-1450

Range 275.7-1380 175.3-1400 221.1-1390 269.4-1490

APV 0.4321 1.0000 0.3117

1

TI = Tolerance Interval, CLR = Combined Literature Range, APV = adjusted P-value. Adjusted P-values indicating 

significant differences with controls are underlined.

2

Literature ranges are from Lisinska and Leszczynski (1989), Rogan et al. (2000), and Talley et al. (1984). 
J.R. Simplot Company Compositional Analyses 38

Table 16: Atlantic Glycoalkaloids (mg/100 g)1

Glycoalkaloids 

(mg/100g)

TI CLR2

Control 

Atlantic

N=47

J3

N=47

J55

N=47

J78

N=47

Mean 6.274 5.723 5.864 6.084 0.000-33.05 3.20 – 210.40 

Range 2.09-11.40 1.62-11.67 1.83-11.12 1.65-14.27

P-value 0.2393 0.4833 0.7198

1

TI = Tolerance Interval, CLR = Combined Literature Range. P-values indicating significant differences with 

controls are underlined.

2

Literature ranges from Kozukue et al. (2008). 
J.R. Simplot Company Compositional Analyses 39

Table 17: Atlantic Sugars (percent fresh weight)1

Fructose + Glucose (%)

Atlantic Control J3 J55 J78 TI CLR2

Fructose + 

Glucose 

Fresh

Mean 0.062 0.049 0.048 0.048

0.000-0.307 0.00-

0.80

Range 0.003-0.23 0.002-0.385 0.003-0.263 0.002-0.237

P-Value 0.0047 0.0161 0.0454

N 47 47 47 47

Fructose + 

Glucose 

Month 1

Mean 0.123 0.095 0.092 0.107

0.000-0.307

0.00-

0.80

Range 0.031-0.278 0.033-0.216 0.031-0.267 0.033-0.268

P-Value 0.0028 0.0004 0.1012

N 47 46 46 46

Fructose + 

Glucose 

Month 2

Mean 0.070 0.061 0.066 0.077

0.000-0.307 0.00-

0.80

Range 0.028-0.182 0.025-0.172 0.028-0.178 0.029-0.229

P-Value 0.2446 0.6004 0.9998

N 26 26 26 26

Sucrose (%)

Atlantic Control J3 J55 J78 TI CLR

Sucrose 

Fresh

Mean 0.162 0.165 0.166 0.166

0.000-0.315 0.05-

0.32

Range 0.057-0.341 0.052-0.25 0.075-0.366 0.045-0.309

P-Value 0.9772 0.9444 0.9246

N 47 47 47 47

Sucrose 

Month 1

Mean 0.126 0.132 0.123 0.128

0.000-0.315 0.05-

0.32

Range 0.015-0.224 0.016-0.247 0.017-0.21 0.020-0.227

P-Value 0.9295 0.9995 0.9834

N 47 46 46 46

Sucrose 

Month 2

Mean 0.132 0.142 0.140 0.131

0.000-0.315 0.05-

0.32

Range 0.082-0.202 0.073-0.295 0.084-0.286 0.022-0.245

P-Value 0.6559 0.8069 0.9994

N 26 26 26 26

1

TI = Tolerance Interval, CLR = Combined Literature Range. P-values indicating significant differences with controls are 

underlined. 

2

Literature ranges from Blenkinsop et al. (2002); Matsuura-Endo et al. (2006); Menendez et al. (2002).
J.R. Simplot Company Compositional Analyses 40

Table 18: Atlantic Acrylamide Levels in Processed Product (parts per billion)1

Acrylamide (ppb) Atlantic Control J3 J55 J78

Fresh Mean 842.7 278.7 233.4 251.1

2010 & 2011 Range 113-4540 37-4120 39-1400 36-1280

P-value — <0.0001 <0.0001 <0.0001

N 47 47 47 47

Month 2 Mean 1681.4 529.8 534.3 558.4

2010 & 2011 Range 181-9840 80-2110 80-2850 82-1930

P-value — <0.0001 <0.0001 <0.0001

N 47 47 47 47

1

P-values indicating significant differences with controls are underlined.
J.R. Simplot Company Compositional Analyses 41

Compositional Analysis of Atlantic and Event J3

All discussion for the Atlantic variety and event J3 relates to observations summarized from field trials 

conducted in 2010 and 2011. Compositional equivalence was tested only in the fresh tubers, although 

reducing sugars and acrylamide were tested during storage to show trait efficacy.

Tubers of event J3 were equivalent to those of untransformed Atlantic except for the following expected 

changes:

 J3 tubers contained, on average, 516 parts per million (ppm) free ASN as compared to controls, 

which contained 2268 ppm (APV = 0.0260). This change was expected and is linked to a reduced 

acrylamide-forming potential.

 J3 tubers contained, on average, 0.049% of the reducing sugars glucose plus fructose as 

compared to controls, which contained 0.062% (P-value = 0.0047). The decrease in reducing 

sugars was expected from silencing the promoters associated with the R1 and PhL genes. The 

new levels are still normal for potato.

 After one month of storage, J3 tubers contained, on average, 0.095% of the reducing sugars 

glucose plus fructose as compared to controls, which contained 0.123% (P-value = 0.0028). The 

decrease in reducing sugars was expected from silencing the promoters associated with the R1

and PhL genes. The new levels are still normal for potato.

 Potato chips from fresh J3 tubers contained 278.7 ppb acrylamide as compared to control,

which had 842.7 ppb (P-value <0.0001). This change was intended.

 The impact on nutritional quality would be minimal from the observed differences in ASN 

because as a non-essential amino acid it can be synthesized by the body. The observed decrease 

in reducing sugars falls within the normal range for potatoes. However, the combination of 

lower ASN and reducing sugars contribute to the reduced potential of J3 to form acrylamide and

would benefit consumers by addressing a potentially critical food safety issue for the potato 

industry, particularly in light of recent toxicology studies (NTP 2012).

The following changes were observed:

 J3 tubers contained, on average, 0.117 mg/100 g pyridoxine (vitamin B6) as compared to 

controls, which contained 0.124 mg/100 g (APV = 0.0024). The new levels are still normal for 

potato.

 J3 tubers contained, on average, 134 ppm free VAL as compared to controls, which contained 

147 ppm (APV = 0.0118). The new levels are still normal for potato.

These two changes result in very small modifications to the vitamin and amino acid composition of 

Atlantic J3 that are still standard for potato and will not significantly alter potential dietary intake levels.
J.R. Simplot Company Compositional Analyses 42

It can be concluded that tubers of J3 are substantially equivalent to untransformed Atlantic tubers 

except for: (1) lowered free ASN, (2) the expected decreased levels of the reducing sugars glucose plus 

fructose, (3) reduced acrylamide as expected and intended, (4) small decreases in pyridoxine as 

compared to controls, and (5) a slight decrease of free VAL as compared to controls. In all cases, these 

compositional changes fall within the normal range for potatoes.
J.R. Simplot Company Compositional Analyses 43

Compositional Analysis of Atlantic and Event J55

All discussion for the Atlantic variety and event J55 relates to observations summarized from field trials 

conducted in 2010 and 2011. Compositional equivalence was tested only in the fresh tubers, although 

reducing sugars and acrylamide were tested during storage to show trait efficacy.

Tubers of the event J55, were equivalent to those of untransformed Atlantic except for the following

expected changes:

 J55 tubers contained, on average, 502 parts per million (ppm) free ASN as compared to controls, 

which contained 2268 ppm (APV = 0.0499). This change was expected and is linked to a reduced 

acrylamide-forming potential.

 J55 tubers contained, on average, 0.048% of the reducing sugars glucose plus fructose as 

compared to controls, which contained 0.062% (P-value = 0.0161). The decrease in reducing 

sugars was expected from silencing the promoters associated with the R1 and PhL genes. The 

new levels are still normal for potato.

 After one month of storage, J55 tubers contained, on average, 0.092% of the reducing sugars 

glucose plus fructose as compared to controls, which contained 0.123% (P-value = 0.0004). The 

decrease in reducing sugars was expected from silencing the promoters associated with the R1

and PhL genes. The new levels are still normal for potato.

 Potato chips from fresh J55 tubers contained 233.4 ppb acrylamide as compared to control, 

which had 842.7 ppb (P-value <0.0001). This change was intended.

 The impact on nutritional quality would be minimal from the observed differences in free ASN 

because as a non-essential amino acid it can be synthesized by the body. The observed decrease 

in reducing sugars falls within the normal range for potatoes. However, the combination of 

lower ASN and reducing sugars contribute to the reduced potential of J55 to form acrylamide 

and would benefit consumers by addressing a potentially critical food safety issue for the potato 

industry, particularly in light of recent toxicology studies (NTP 2012).

The following changes were observed:

 J55 tubers contained, on average 0.117 mg/100 g pyroxidine (vitamin B6) as compared to 

controls, which contained 0.124 mg/100 g (APV = 0.0012). The new levels are still normal for 

potato.

 J55 tubers contained, on average, 137 ppm free VAL as compared to controls, which contained 

147 ppm (APV = 0.0373). The new levels are still normal for potato.

These two changes result in very small modifications to the vitamin and amino acid composition of 

Atlantic J55 that are still standard for potato and will not significantly alter potential dietary intake levels
J.R. Simplot Company Compositional Analyses 44

It can be concluded that tubers of Atlantic J55 are substantially equivalent to untransformed Atlantic

tubers except for: (1) lowered free ASN, (2) the expected decreased levels of the reducing sugars glucose 

plus fructose, (3) reduced acrylamide as expected and intended, (4) small decreases in pyroxidine as 

compared to controls, and (5) a slight decrease in free VAL as compare to controls. In all cases, these 

compositional changes fall within the normal range for potatoes.
J.R. Simplot Company Compositional Analyses 45

Compositional Analysis of Atlantic and Event J78

All discussion for the Atlantic variety and event J78 relates to observations summarized from field trials 

conducted in 2010 and 2011. Compositional equivalence was tested only in the fresh tubers, although 

reducing sugars and acrylamide were tested during storage to show trait efficacy.

Tubers of the event J78, were equivalent to those of untransformed Atlantic except for the following

expected changes:

 J78 tubers contained, on average, 551 parts per million (ppm) free ASN as compared to controls, 

which contained 2268 ppm (APV = 0.0548). This change was expected and is linked to a reduced 

acrylamide-forming potential. Although the APV is slightly above our cutoff for significance of 

APV < 0.0500, it is worth noting the large difference between J78 and the controls.

 J78 tubers contained, on average, 0.048% of the reducing sugars glucose plus fructose as 

compared to controls, which contained 0.062% (P-value = 0.0454). The decrease in reducing 

sugars was not expected because J78 does not contain the silencing cassette for the promoters 

associated with the R1 and PhL genes. The new levels are still normal for potato.

 Potato chips from fresh J78 tubers contained 251.1 ppb acrylamide as compared to control, 

which had 842.7 ppb (P-value <0.0001). This change was intended.

 The impact on nutritional quality would be minimal from the observed differences in free ASN 

because as a non-essential amino acid it can be synthesized by the body. The observed decrease 

in reducing sugars falls within the normal range for potatoes. However, the combination of 

lower ASN and reducing sugars contribute to the reduced potential of J78 to form acrylamide 

and would benefit consumers by addressing a potentially critical food safety issue for the potato 

industry, particularly in light of recent toxicology studies (NTP 2012).

There were no other changes observed for event J78.

It can be concluded that tubers of J78 are substantially equivalent to untransformed Atlantic tubers 

except for: (1) lowered free ASN, (2) the decreased levels of the reducing sugars glucose plus fructose

was not expected, and (3) reduced acrylamide as expected and intended. In all cases, these 

compositional changes fall within the normal range for potatoes.
J.R. Simplot Company Compositional Analyses 46

Compositional Analysis of G Event and Control

Data on the biochemical composition of G control and event G11 are shown in Tables 19 (key 

proximates, vitamins, and minerals), 20 (free amino acids), 21 (total amino acids), 22 (glycoalkaloids), 

and 23 (reducing sugars), and 24 (acrylamide in fried product). The analysis was based on 2 tubers per 

rep, 4 reps per location (RCB - Randomized Complete Block field experiment), and 6 locations, all from 

2010 field trials. In addition, some acrylamide data were collected in 2009 and 2011.
J.R. Simplot Company Compositional Analyses 47

Table 19: G Variety Proximates, Vitamins, and Minerals1

Compound

G Control

N=20

G11

N=20

TI CLR2

Protein (%) Mean 2.54 2.44 1.258-3.594 0.70-4.60

Range 1.70-3.07 1.58-3.08

APV 0.361

Fat(%) Mean 0.21 0.18 0.000-0.341 0.02-0.20

Range 0.10-0.60 0.10-0.30

APV 0.903

Ash (%) Mean 1.16 1.28 0.391-1.888 0.44-1.90

Range 0.81-1.44 1.03-1.54

APV 0.278

Crude Fiber (%) Mean 0.39 0.38 0.142-0.690 0.17-3.50

Range 0.30-0.47 0.10-0.53

APV 0.935

Carbohydrates

(%)

Mean 20.62 20.48 12.29-25.92 13.30-30.53

Range 16.20-26.30 16.00-25.00

APV 0.829

Calories 

(kcal/ 100 g)

Mean 94.32 93.1 59.09-114.9 70.00-110.2

Range 78.40-115.0 78.00-108.0

APV 0.841

Moisture (%) Mean 75.48 75.64 70.28-83.91 63.20-86.90

Range 70.10-79.80 71.40-79.50

APV 0.871

1

TI = Tolerance Interval, CLR = Combined Literature Range, APV = adjusted P-value, B6 = pyridoxine hydrochlorine (vitamin B6), 

B3 = niacin (vitamin B3), ascorbic acid = vitamin C, Mg = magnesium, K = potassium, Cu = copper. Adjusted P-values indicating 

significant differences with controls are underlined. NA = Adjusted p-value not determined because observations near the 

detection limits are too low to allow an estimate of variance.

2

Literature ranges are from , Lisinska and Leszczynski (1989), Rogan et al. (2000), Horton and Anderson (1992) , Talburt and 

Smith (1987).
J.R. Simplot Company Compositional Analyses 48

Table 19 (Continued): G Variety Proximates, Vitamins, and Minerals1

Compound

G Control

N=20

G11

N=20

TI CLR2

B3 

(mg/ 100 g)

Mean 1.86 1.93 0.922-3.123 0.09-3.10

Range 1.61-2.18 1.68-2.18

APV 0.784

B6

(mg/ 100 g)

Mean 0.18 0.19 0.059-0.192 0.13-0.41

Range 0.17-0.20 0.15-0.23

APV 0.359

Vitamin C 

(mg/ 100 g)

Mean 26.03 29.14 0.000-129.3 1.00-54.00

Range 18.50-36.10 20.50-38.40

APV 0.418

Cu (ppm) Mean 1.14 1.17 0.111-2.236 0.15-7.00

Range 0.74-1.54 0.71-1.93

APV 0.603

Mg (ppm) Mean 263.3 268.5 101.5-371.5 112.5-550.0

Range 198.0-319.0 221.0-338.0

APV 0.567

K (ppm) Mean 4598 4792 2711-6882 3500-6250

Range 3710-5540 3820-5690

APV 0.341

1

TI = Tolerance Interval, CLR = Combined Literature Range, APV = adjusted P-value, B6 = pyridoxine hydrochlorine (vitamin B6), 

B3 = niacin (vitamin B3), ascorbic acid = vitamin C, Mg = magnesium, K = potassium, Cu = copper, ppm = parts per million. 

Adjusted P-values indicating significant differences with controls are underlined.

2

Literature ranges are from , Lisinska and Leszczynski (1989), Rogan et al. (2000), Horton and Anderson (1992) , Talburt and 

Smith (1987). 
J.R. Simplot Company Compositional Analyses 49

Table 20: G Variety Free Amino Acids (parts per million)1

Free amino acids 

(ppm) G Control

N=20

G11

N=20

TI2CLR3

ALA Mean 100 100 100.0-208.2 12.00-236.0

Range 100-100 100-100

APV NA

ARG Mean 609.8 626.2 100.0-1068 120.0-1472

Range 350-973 344-1000

APV 0.597

ASN Mean 3406 794 500.0-4952 312.0-6980

Range 2190-4100 440-942

APV 0.003

ASP Mean 304.2 330.1 100.0-1411 64.00-752.0

Range 264-369 270-542

APV 0.408

GLU Mean 434.9 475.3 100.0-1192 450.0-742.0

Range 280-563 405-615

APV 0.516

GLN Mean 889.4 1666 100.0-3449 440.0-5396

Range 557-1470 954-2490

APV 0.017

HIS Mean 107.4 100 100.0-136.9 34.00-656.0

Range 100-147 100-100

APV NA

ILE Mean 106.7 102.1 100.0-217.8 28.00-330.0

Range 100-147 100-134

APV NA

1

Free amino acids included to show efficacy of reducing free ASN and thus reducing acrylamide. Many values fell below 

detection limits and were adjusted to the limit (100 ppm) for statistical analysis. NA = Adjusted p-value not determined 

because observations near the detection limits are too low to allow an estimate of variance. APV = adjusted P-value. Adjusted 

P-values indicating significant differences with controls are underlined.

2

TI = Tolerance Interval.

3

CLR = Combined Literature Range. Literature ranges are from Davies (1977), Lisinska and Leszczynski (1989), and Shepherd

et al. (2010). GLN high level reported as 5396 ppm from the mean of 4 sites (Davies 1977) omitting a level of 18,244 ppm 

from a single site, which appeared to be an outlier.
J.R. Simplot Company Compositional Analyses 50

Table 20 (Continued): G Variety Free Amino Acids (parts per million)1

Free amino acids 

(ppm)

G Control

N=20

G11

N=20

TI2CLR3

LYS Mean 128.6 111.6 100.0-557.3 18.00-638.0

Range 100-210 100-186

APV NA

MET Mean 107.6 101.7 100.0-191.6 18.00-216.0

Range 100-136 100-115

APV NA

PHE Mean 107.6 100 100.0-294.9 0.00-408.0

Range 100-139 100-100

APV NA

PRO Mean 132.9 123.3 100.0-630.5 0.00-968.0

Range 100-307 100-232

APV NA

SER Mean 100 100 100.0-198.1 30.00-256.0

Range 100-100 100-100

APV NA

THR Mean 100 100 100.0-219.8 28.00-286.0

Range 100-100 100-100

APV NA

TRP Mean 100 100 100.0-113.1 14.00-348.0

Range 100-100 100-100

APV NA

TYR Mean 101.6 100 100.0-225.2 18.00-638.0

Range 100-124 100-100

APV NA

VAL Mean 132.6 112.8 100.0-460.6 30.00-748.0

Range 100-212 100-179

APV NA

1

Free amino acids included to show efficacy of reducing free ASN and thus reducing acrylamide. Many values fell below 

detection limits and were adjusted to the limit (100 ppm) for statistical analysis. NA = Adjusted p-value not determined 

because observations near the detection limits are too low to allow an estimate of variance. APV = adjusted P-value. Adjusted 

P-values indicating significant differences with controls are underlined.

2

TI = Tolerance Interval.

3

CLR = Combined Literature Range. Literature ranges are from Davies (1977), Lisinska and Leszczynski (1989), and Shepherd

et al. (2010).
J.R. Simplot Company Compositional Analyses 51

Table 21: G Variety Total Amino Acids (parts per million)1

Total amino acids (ppm)

G Control

N=20

G11

N=20

TI CLR2

ALA Mean 794.3 868.4 100.0-1335 392-952

Range 671-938 658-1060

APV 0.06

ARG Mean 1317 1403 367.6-1922 700-1383

Range 982-1750 942-1800

APV 0.219

ASP+ASN Mean 5655 3173 100.0-13340 3385-7380

Range 3940-7710 2070-6880

APV 0.008

GLU+GLN Mean 3264 4456 568.4-7011 2915-6035

Range 2530-4080 3080-5640

APV 0.034

GLY Mean 747.1 818.4 100.0-2865 500-1990

Range 531-951 572-1080

APV 0.053

HIS Mean 366.7 385.7 100.0-760.7 133-469

Range 216-509 303-484

APV 0.445

1

TI = Tolerance Interval, CLR = Combined Literature Range, APV = adjusted P-value. Adjusted P-values indicating significant 

differences with controls are underlined. NA = Adjusted p-value not determined because observations near the detection limits 

are too low to allow an estimate of variance.

2

Literature ranges are from Lisinska and Leszczynski (1989), Rogan et al. (2000), and Talley et al. (1984). 
J.R. Simplot Company Compositional Analyses 52

Table 21 (Continued): G Variety Total Amino Acids (parts per million)1

Total amino acids (ppm)

G Control

N=20

G11

N=20

TI CLR2

ILE Mean 874.5 929.3 144.8-1346 525-953

Range 706-1090 667-1120

APV 0.071

LEU Mean 1568 1715 476.9-2174 685-1383

Range 1260-1880 1270-2090

APV 0.059

LYS Mean 1055 1185 100.0-3363 687-1368

Range 700-1510 789-1580

APV 0.006

MET Mean 380.2 391.1 100.0-593.3 300 - 500

Range 271-488 247-485

APV 0.463

PHE Mean 1029 1099 397.1-1395 552-1087

Range 794-1310 810-1340

APV 0.146

PRO Mean 839.3 924 100.0-1492 355-1464

Range 633-1200 665-1160

APV 0.035

SER Mean 892.2 963.3 100.0-1362 500-1022

Range 722-1120 733-1210

APV 0.058

THR Mean 911.7 1009 226.0-1315 436-855

Range 738-1100 736-1240

APV 0.055

TRP Mean 258.5 246.2 114.7-434.7 114-282

Range 213-366 206-299

APV 0.425

TYR Mean 825.6 937.3 100.0-1523 457-942

Range 604-989 684-1160

APV 0.053

VAL Mean 1082 1154 100.0-1860 752-1450

Range 876-1310 876-1350

APV 0.056

1

TI = Tolerance Interval, CLR = Combined Literature Range, APV = adjusted P-value. Adjusted P-values indicating significant

differences with controls are underlined. NA = Adjusted p-value not determined because observations near the detection limits 

are too low to allow an estimate of variance.

2

Literature ranges are from Lisinska and Leszczynski (1989), Rogan et al. (2000), and Talley et al. (1984). 
J.R. Simplot Company Compositional Analyses 53

Table 22: G Variety Glycoalkaloids (mg/100 g)1

Glycoalkaloids (mg/100 g)

G Control

N=20

G11

N=20

TI CLR2

Mean 19.82 20.32 0.000-33.05 3.20-210.40

Range 6.17-44.4 5.81-55.3

P-value 0.9153

1

TI = Tolerance Interval, CLR = Combined Literature Range. P-values indicating significant differences with controls are underlined.

2

Literature ranges from Kozukue et al. (2008). 

Table 23: G Variety Sugars (percentage fresh weight)1

Fructose + Glucose (%)

G Control G11 TI CLR2

Fructose + Glucose 

Fresh

Mean 0.08 0.08

0.000-0.307 0.00-0.80 Range 0.019-0.165 0.017-0.150

P-Value 0.9800

N 40 39

Sucrose (%)

G Control G11 TI CLR

Sucrose 

Fresh

Mean 0.090 0.100

0.000-0.315 0.05-0.32 Range 0.046-0.119 0.045-0.184

P-Value 0.387

N 20 20

1

TI = Tolerance Interval, CLR = Combined Literature Range. Data represent the mean levels of reducing sugars and sucrose (% 

FW) in samples of 3-5 tubers, using 3 measurements per event and control per trial site. P-values indicating significant 

differences with controls are underlined. 

2

Literature ranges from Blenkinsop et al. (2002); Matsuura-Endo et al. (2006); Menendez et al. (2002).
J.R. Simplot Company Compositional Analyses 54

Acrylamide (ppb) G Control G11

Fresh Mean 1254.2 421.5

2010 & 2011 Range 105-4320 51-1200

P-value — <0.0001

N 25 21

Month 1 Mean 1769.0 2050.0

2010 & 2011 Range 215-6938 463-6210

P-value — 0.0136

N 8 4

Month 3 Mean 2370.7 971.2

2010 & 2011 Range 57-4890 28-2200

P-value — <0.0001

N 14 13

Month 5 Mean 1060.7 567.6

2009 & 2010 Range 200-2550 55-1700

P-value — 0.0470

N 7 7

Month 7 Mean 729.3 302.8

2010 Range 296-1490 102-488

P-value — 0.0629

N 4 4

1

P-values indicating significant differences with controls are underlined.

Table 24: G Variety Acrylamide Levels in Processed Product (parts per billion)1
J.R. Simplot Company Compositional Analyses 55

Compositional Analysis of the G Variety and Event G11

The composition data for G11 represent the summary from 6 replicated field trials conducted in 2010. In 

addition some acylamide data were collected and summarized in 2009 and 2011. Tubers of event G11

were equivalent to those of the untransformed G variety except for the following expected changes:

 G11 tubers contained, on average, 794 parts per million (ppm) free ASN compared to the 

control, which contained 3406 ppm (APV = 0.003). This change was expected and is linked to a 

reduced acrylamide-forming potential.

 G11 tubers contained, on average, 1666 ppm free GLN compared to the control, which 

contained 889 ppm (APV = 0.017). The increase in this amide amino acid counter-balances, in 

part, losses in the ASN amide amino acid. The new levels are normal for potato.

 G11 tubers contained, on average, 3173 ppm total ASN + ASP compared to the control, which 

contained 5655 ppm (APV = 0.008). The new level fits within the tolerance interval and is still 

normal for potato.

 G11 tubers contained, on average, 4456 ppm GLN + GLU compared to the control, which 

contained 3264 ppm (APV = 0.034). The new levels are normal for potato.

 Potato chips from G11 tubers contained 421.5 ppb acrylamide compared to the control, which 

had 1254.2 ppb (P-value <0.0001). This change was intended.

 The impact on nutritional quality would be minimal from the observed differences in free ASN 

and GLN, along with total ASN + ASP, and total GLN + GLU because as non-essential amino acids 

they can be synthesized by the body. However, the reduced potential of G11 to form 

acrylamide would benefit consumers by addressing a potentially critical food safety issue for the 

potato industry, particularly in light of recent toxicology studies (NTP 2012).

The following changes were observed:

 G11 tubers contained, on average, 1185 ppm total LYS as compared to controls, which 

contained 1055 ppm (APV = 0.006). The new levels are still normal for potato.

 G11 tubers contained, on average, 924 ppm total PRO as compared to controls, which contained 

839 ppm (APV = 0.035). The new levels are still normal for potato.

It can be concluded that tubers of event G11 are substantially equivalent to untransformed G tubers 

except for: (1) changes in ASN and GLN, (2) lower levels of total ASP + ASN, (3) higher levels of total GLN 

+ GLU, (4) slightly increased total LYS and PRO, and (5) reduced acrylamide as expected and intended. In 

all cases, these compositional changes fall within the normal range for potatoes.
J.R. Simplot Company Compositional Analyses 56

Compositional Analysis of H Events and Controls

Data on the biochemical composition of the H variety and events H37 and H50 are shown in Tables 25

(key proximates, vitamins, and minerals), 26 (free amino acids), 27 (total amino acids), 28

(glycoalkaloids), 29 (reducing sugars), and 30 (acrylamide in fried product). The analysis was based on 2 

tubers per rep, 4 reps per location (RCB field experiment), and 6 locations, all from 2010 field trials. In 

addition, some acrylamide data were collected in 2009 and 2011.
J.R. Simplot Company Compositional Analyses 57

Table 25: H Variety Proximates, Vitamins, and Minerals1

Compound

H Control

N=20

H37

N=20

H50

N=20

TI CLR2

Protein (%) Mean 2.49 2.37 2.36 1.258-3.594 0.70-4.60

Range 1.23-3.15 1.67-2.94 1.34-2.85

APV 0.833 0.752

Fat (%) Mean 0.11 0.10 0.11 0.000-0.341 0.02-0.20

Range 0.10-0.20 0.10-0.10 0.10-0.30

APV NA NA

Ash (%) Mean 1.15 1.16 1.13 0.391-1.888 0.44-1.90

Range 0.47-1.71 0.65-1.62 0.87-1.42

APV 1.000 0.847

Crude Fiber (%) Mean 0.42 0.43 0.41 0.142-0.690 0.17-3.50

Range 0.34-0.52 0.34-0.62 0.33-0.51

APV 0.775 0.818

Carbohydrates (%) Mean 18.18 18.81 19.08 12.29-25.92 13.30-30.53

Range 13.90-21.00 16.10-21.40 15.50-22.30

APV 0.904 0.681

Calories 

(kcal/100 g)

Mean 83.00 85.09 86.22 59.09-114.9 70.00-110.2

Range 66.00-95.40 74.10-93.30 74.30-98.10

APV 0.810 0.671

Moisture (%) Mean 78.14 77.62 77.38 70.28-83.91 63.20-86.90

Range 75.40-82.50 75.50-80.80 74.50-80.40

APV 0.916 0.607

1

TI = Tolerance Interval, CLR = Combined Literature Range, APV = adjusted P-value, B6 = pyridoxine hydrochlorine (vitamin B6), B3 

= niacin (vitamin B3), ascorbic acid = vitamin C, Mg = magnesium, K = potassium, Cu = copper, ppm = parts per million. Adjusted Pvalues indicating significant differences with controls are underlined. NA = Adjusted p-value not determined because 

observations near the detection limits are too low to allow an estimate of variance.

2

Literature ranges are from , Lisinska and Leszczynski (1989), Rogan et al. (2000), Horton and Anderson (1992), Talburt and Smith 

(1987). 
J.R. Simplot Company Compositional Analyses 58

Table 25 (Continued): H Variety Proximates, Vitamins, and Minerals1

Compound

H Control

N=20

H37

N=20

H50

N=20

TI CLR2

B3 

(mg/100 g)

Mean 1.68 1.73 1.66 0.922-3.123 0.09-3.10

Range 1.40-1.98 1.50-2.15 1.42-2.16

APV 0.901 0.844

B6

(mg/100 g)

Mean 0.16 0.16 0.15 0.059-0.192 0.13-0.41

Range 0.12-0.20 0.13-0.19 0.13-0.17

APV 1.000 1.000

Vitamin C 

(mg/100 g)

Mean 28.76 29.62 29.99 0.000-129.3 1.00-54.00

Range 19.80-37.70 21.10-39.30 23.10-38.70

APV 0.814 0.710

Cu (ppm) Mean 1.15 0.96 0.97 0.111-2.236 0.15-7.00

Range 0.57-2.96 0.61-1.46 0.66-1.47

APV 0.880 0.546

Mg (ppm) Mean 246.1 237.4 247.8 101.5-371.5 112.5-550.0

Range 194.0-369.0 156.0-329.0 202.0-324.0

APV 0.994 0.860

K (ppm) Mean 4562 4779 4679 2711-6882 3500-6250

Range 4240-5120 3810-5460 4200-5040

APV 0.855 0.623

1

TI = Tolerance Interval, CLR = Combined Literature Range, APV = adjusted P-value, B6 = pyridoxine hydrochlorine (vitamin B6), B3 

= niacin (vitamin B3), ascorbic acid = vitamin C, Mg = magnesium, K = potassium, Cu = copper. Adjusted P-values indicating 

significant differences with controls are underlined. NA = Adjusted p-value not determined because observations near the 

detection limits are too low to allow an estimate of variance.

2

Literature ranges are from , Lisinska and Leszczynski (1989), Rogan et al. (2000), Horton and Anderson (1992), Talburt and Smith 

(1987). 
J.R. Simplot Company Compositional Analyses 59

Table 26: H Variety Free Amino Acids (parts per million)1

Free Amino Acids (ppm)

H Control

N=20

H37

N=20

H50

N=20

TI2CLR3

ALA Mean 101.8 100 100 100.0-208.2 12.00-236.0

Range 100-128 100-100 100-100

APV NA NA

ARG Mean 869.2 977.7 930.4 100.0-1068 120.0-1472

Range 496-1330 654-1380 523-1230

APV 0.412 0.68

ASN Mean 2805 877.5 672.7 500.0-4952 312.0-6980

Range 657-4100 429-2750 280-1070

APV <.0001 <.0001

ASP Mean 391.9 405.5 387.9 100.0-1411 64.00-752.0

Range 286-490 325-494 315-533

APV 0.854 0.847

GLU Mean 456.6 459.8 487.3 100.0-1192 450.0-742.0

Range 324-596 315-589 372-590

APV 0.966 0.424

GLN Mean 1680 2724 2913 100.0-3449 440.0-5396

Range 1100-3380 1720-3620 1140-3770

APV 0.014 0.006

HIS Mean 121.6 121.3 117.2 100.0-136.9 34.00-656.0

Range 100-163 100-211 100-171

APV 0.967 0.618

ILE Mean 140.9 128.3 117.6 100.0-217.8 28.00-330.0

Range 100-185 100-254 100-172

APV 0.441 0.082

1

Free amino acids included to show efficacy of reducing free ASN and thus reducing acrylamide. Many values fell below 

detection limits and were adjusted to the limit (100 ppm) for statistical analysis. NA = Adjusted p-value not determined 

because observations near the detection limits are too low to allow an estimate of variance. APV = adjusted P-value. Adjusted 

P-values indicating significant differences with controls are underlined.

2

TI = Tolerance Interval.

3

CLR = Combined Literature Range. Literature ranges are from Davies (1977), Lisinska and Leszczynski (1989), and Shepherd

et al. (2010). GLN high level reported as 5396 ppm from the mean of 4 sites (Davies 1977) omitting a level of 18,244 ppm 

from a single site, which appeared to be an outlier.
J.R. Simplot Company Compositional Analyses 60

Table 26 (Continued): H Variety Free Amino Acids (parts per million)1

Free Amino Acids 

(ppm) H Control

N=20

H37

N=20

H50

N=20

TI2CLR3

LYS Mean 263.1 206.8 219.9 100.0-557.3 18.00-638.0

Range 131-385 100-325 100-342

APV 0.035 0.079

MET Mean 135.6 132.4 129.1 100.0-191.6 18.00-216.0

Range 100-185 100-179 100-170

APV 0.934 0.699

PHE Mean 236.2 206.3 191.8 100.0-294.9 0.00-408.0

Range 126-362 100-342 100-281

APV 0.473 0.227

PRO Mean 130.4 118.1 157.9 100.0-630.5 0.00-968.0

Range 100-294 100-275 100-545

APV NA NA

SER Mean 108.9 107.2 104.3 100.0-198.1 30.00-256.0

Range 100-141 100-147 100-133

APV NA NA

THR Mean 115.3 118.7 119.4 100.0-219.8 28.00-286.0

Range 100-162 100-152 100-150

APV 0.857 0.641

TRP Mean 100.6 104.8 110.6 100.0-113.1 14.00-348.0

Range 100-110 100-176 100-190

APV NA NA

TYR Mean 129.5 154.4 156.5 100.0-225.2 18.00-638.0

Range 100-209 100-256 100-251

APV 0.458 0.319

VAL Mean 273.1 259.7 239.4 100.0-460.6 30.00-740.0

Range 181-400 171-467 105-375

APV 0.933 0.441

1

Free amino acids included to show efficacy of reducing free ASN and thus reducing acrylamide. Many values fell below 

detection limits and were adjusted to the limit (100 ppm) for statistical analysis. NA = Adjusted p-value not determined 

because observations near the detection limits are too low to allow an estimate of variance. APV = adjusted P-value. Adjusted 

P-values indicating significant differences with controls are underlined.

2

TI = Tolerance Interval.

3

CLR = Combined Literature Range. Literature ranges are from Davies (1977), Lisinska and Leszczynski (1989), and Shepherd

et al. (2010).
J.R. Simplot Company Compositional Analyses 61

Table 27: H Variety Total Amino Acids (parts per million)1

Total Amino Acids (ppm)

H Control

N=20

H37

N=20

H50

N=20

TI CLR2

ALA Mean 642.3 677.1 676.9 100.0-1335 392.0-952.0

Range 492-771 510-826 507-891

APV 0.462 0.416

ARG Mean 1443 1580 1547 367.6-1922 700.0-1383

Range 930-1870 1120-1990 970-1880

APV 0.437 0.423

ASP+ASN Mean 4748 2860 2655 100.0-13340 3385-7380

Range 2680-6190 1950-4910 1700-3320

APV <.0001 <.0001

GLU+GLN Mean 3926 5159 5443 568.4-7011 2915-6035

Range 3090-6130 3670-6060 2940-6620

APV 0.05 0.018

GLY Mean 636.6 667.7 668.7 100.0-2865 500 .0- 1990

Range 497-774 514-829 501-830

APV 0.606 0.374

HIS Mean 360.7 372.4 365.3 100.0-760.7 133.0-469.0

Range 258-423 279-466 247-475

APV 0.607 0.839

1

TI = Tolerance Interval, CLR = Combined Literature Range, APV = adjusted P-value. Adjusted P-values indicating significant 

differences with controls are underlined. NA = Adjusted p-value not determined because observations near the detection limits 

are too low to allow an estimate of variance.

2

Literature ranges are from Lisinska and Leszczynski (1989), Rogan et al. (2000), and Talley et al. (1984). 
J.R. Simplot Company Compositional Analyses 62

Table 27 (Continued): H Variety Total Amino Acids (parts per million)1

Total Amino Acids (ppm)

H Control

N=20

H37

N=20

H50

N=20

TI CLR2

ILE Mean 794.1 811.9 808.1 144.8-1346 525.0-953.0

Range 573-910 607-998 556-1010

APV 0.6 0.745

LEU Mean 1226 1294 1297 476.9-2174 685.0-1383

Range 910-1520 973-1670 930-1660

APV 0.554 0.364

LYS Mean 1161 1188 1209 100.0-3363 687.0-1368

Range 838-1360 878-1440 817-1450

APV 0.589 0.334

MET Mean 372.9 388.2 381.4 100.0-593.3 300.0 - 500.0

Range 265-435 268-478 237-494

APV 0.627 0.755

PHE Mean 964.6 981.3 973.9 397.1-1395 552.0-1087

Range 675-1100 681-1240 609-1270

APV 0.736 0.827

PRO Mean 682.5 717.4 767.9 100.0-1492 355.0-1464

Range 488-993 502-1010 485-1270

APV 0.604 0.487

SER Mean 728.1 754 751.4 100.0-1362 500.0-1022

Range 573-903 591-934 568-925

APV 0.612 0.582

THR Mean 766.3 814.9 820.9 226.0-1315 436.0-855.0

Range 573-924 602-1060 566-1090

APV 0.468 0.428

TRP Mean 223.4 227.3 235.3 114.7-434.7 114.0-282.0

Range 170-291 166-273 171-352

APV 0.71 0.453

TYR Mean 714.1 795.1 830.3 100.0-1523 457.0-942.0

Range 551-824 628-970 553-1090

APV 0.543 0.166

VAL Mean 1053 1093 1080 100.0-1860 752.0-1450

Range 776-1200 813-1300 716-1310

APV 0.609 0.663

1

TI = Tolerance Interval, CLR = Combined Literature Range, APV = adjusted P-value. Adjusted P-values indicating significant 

differences with controls are underlined. NA = Adjusted p-value not determined because observations near the detection limits 

are too low to allow an estimate of variance.

2

Literature ranges are from Lisinska and Leszczynski (1989), Rogan et al. (2000), and Talley et al. (1984). 
J.R. Simplot Company Compositional Analyses 63

Table 28: H Variety Glycoalkaloids (mg/100 g)1

Glycoalkaloids (mg/100 g) TI CLR2

H Control

N=20

H37

N=20

H50

N=20

Mean 10.65 10.76 11.30 0.000-33.05 3.20-210.40

Range 5.96-21.07 5.41-17.25 6.23-22.81

P-value 0.8951 0.4379

1

TI = Tolerance Interval, CLR = Combined Literature Range. P-values indicating significant differences with controls are underlined.

2

Literature ranges from Kozukue (2008). 

Table 29: H Variety Sugars (percentage fresh weight)1

Fructose + Glucose (%)

H Control H37 H50 TI CLR2

Fructose + 

Glucose Fresh

Mean 0.06 0.05 0.04

0.000-0.307 0.00-0.80 Range 0.016-0.104 0.015-0.071 0.013-0.078

P-value 0.0830 0.0550

N 40 40 40

Sucrose (%)

H Control H37 H50 TI CLR

Sucrose 

Fresh

Mean 0.11 0.13 0.12

0.000-0.315 0.05-0.32 Range 0.067-0.147 0.071-0.183 0.101-0.162

P-value 0.0450 0.2250

N 20 20 20

1

TI = Tolerance Interval, CLR = Combined Literature Range. Data represent the mean levels of reducing sugars and sucrose (% 

FW) in samples of 3-5 tubers, using 3 measurements per event and control per trial site. P-values indicating significant 

differences with controls are underlined. 

2

Literature ranges from Blenkinsop et al. (2002); Matsuura-Endo et al. (2006); 

Menendez et al. (2002).
J.R. Simplot Company Compositional Analyses 64

Table 30: H Variety Acrylamide Levels in Processed Product (parts per billion)1

Acrylamide (ppb) H Control H37 H50

Fresh Mean 531.2 223.0 174.7

2010 & 2011 Range 65-1110 81-512 59-545

P-value — <0.0001 <0.0001

N 25 25 25

Month 1 Mean 577.0 253.0 195.6

2010 & 2011 Range 104-1600 65-727 43-499

P-value — 0.0006 <0.0001

N 8 8 8

Month 3 Mean 791.5 440.2 293.2

2010 & 2011 Range 43-2980 43-1160 32-602

P-value — 0.0453 0.0009

N 14 14 13

Month 5 Mean 244.9 147.9 141.9

2009 & 2010 Range 148-351 70-223 92-179

P-value — 0.1765 0.1940

N 7 7 7

Month 7 Mean 540.5 317.3 257.3

2010 Range 275-930 157-544 175-318

P-value — 0.2359 0.1677

N 4 4 4

1

P-values indicating significant differences with controls are underlined.
J.R. Simplot Company Compositional Analyses 65

Compositional Analysis of the H Variety and Event H37

The composition data for H37 represent the summary from 6 replicated field trials conducted in 2010. .

In addition some acylamide data were collected and summarized in 2009 and 2011. Tubers of event H37

were equivalent to those of the untransformed H variety except for the following:

 H37 tubers contained, on average, 877.5 parts per million (ppm) free ASN compared to the 

control, which contained 2805 ppm (APV <0.0001). This change was expected and is linked to a 

reduced acrylamide-forming potential.

 H37 tubers contained, on average, 2724 ppm free GLN compared to the control, which 

contained 1680 ppm (APV = 0.014). The increase in this amide amino acid counter-balances, in 

part, losses in the ASN amide amino acid. The new levels are normal for potato.

 H37 tubers contained, on average, 2860 ppm total ASN + ASP compared to the control, which 

contained 4748 ppm (APV <0.0001). The new level fits within the tolerance interval and is still 

normal for potato.

 H37 tubers contained, on average, 5159 ppm total GLN + GLU compared to the control, which 

contained 3926 ppm (APV = 0.05). The new levels are normal for potato.

 Potato chips from H37 potato tubers contained 223.0 ppb acrylamide compared to the control, 

which had 531.2 ppb (P-value <0.0001). This change was intended.

 The impact on nutritional quality would be minimal from the observed differences in free ASN 

and GLN, along with total ASN + ASP, and total GLN + GLU because as non-essential amino acids 

they can be synthesized by the body. However, the reduced potential of H37 to form 

acrylamide would benefit consumers by addressing a potentially critical food safety issue for the 

potato industry, particularly in light of recent toxicology studies (NTP 2012).

The following changes were observed:

 H37 tubers contained, on average, 207 ppm free LYS as compared to controls, which contained 

263 ppm (APV = 0.035). The new levels are still normal for potato.

 H37 tubers contained, on average, 0.13% of sucrose as compared to controls, which contained 

0.11% (P-value = 0.0450). The increase in sucrose is often related to a decrease in reducing 

sugars, which was expected from silencing the promoters associated with the R1 and PhL genes, 

but was not statistically different from controls. The new levels of sucrose are still normal for 

potato.

It can be concluded that tubers of event H37 are substantially equivalent to untransformed H tubers 

except for: (1) changes in ASN and GLN, (2) lower levels of total ASP + ASN, (3) higher levels of total GLN 

+ GLU, (4) slightly decreased amounts of free LYS, (5) slightly increased levels of sucrose, and (6) reduced 
J.R. Simplot Company Compositional Analyses 66

acrylamide as expected and intended. In all cases, these compositional changes fall within the normal 

range for potatoes.
J.R. Simplot Company Compositional Analyses 67

Compositional Analysis of the H Variety and Event H50

The composition data for H50 represent the summary from 6 replicated field trials conducted in 2010. 

In addition some acylamide data were collected and summarized in 2009 and 2011. Tubers of event H50

were equivalent to those of the untransformed H variety except for the following expected changes:

 H50 tubers contained, on average, 673 parts per million (ppm) free ASN compared to the 

control, which contained 2805 ppm (APV <0.0001). This change was expected and is linked to a 

reduced acrylamide-forming potential.

 H50 tubers contained, on average, 2913 ppm free GLN compared to the control, which 

contained 1680 ppm (APV = 0.006). The increase in this amide amino acid counter-balances, in 

part, losses in the ASN amide amino acid. The new levels are normal for potato.

 H50 tubers contained, on average, 2655 ppm total ASN+ASP compared to the control, which 

contained 4748 ppm (APV <0.0001). The new level fits within the tolerance interval and is still 

normal for potato.

 H50 tubers contained, on average, 5443 ppm GLN+GLU compared to the control, which 

contained 3926 ppm (APV = 0.018). The new levels are normal for potato.

 Potato chips from H50 potato tubers contained 174.7 ppb acrylamide compared to the control, 

which had 531.2 ppb (P-value <0.0001). This change was intended.

 The impact on nutritional quality would be minimal from the observed differences in free ASN 

and GLN, along with total ASN + ASP, and total GLN + GLU because as non-essential amino acids 

they can be synthesized by the body. However, the reduced potential of H50 to form 

acrylamide would benefit consumers by addressing a potentially critical food safety issue for the 

potato industry, particularly in light of recent toxicology studies (NTP 2012).

It can be concluded that tubers of event H50 are substantially equivalent to untransformed H tubers 

except for: (1) changes in ASN and GLN, (2) lower levels of total ASP + ASN, (3) higher levels of total GLN 

+ GLU, and (4) reduced acrylamide when compared to controls as expected and intended. In all cases, 

these compositional changes fall within the normal range for potatoes.
J.R. Simplot Company Compositional Analyses 68

Storage Studies: Reducing Sugars and Acrylamide

The objective of the composition studies was to compare all events with their respective controls mostly 

at the time of harvest. In addition, since many potatoes are stored for months before processing into 

fries or chips, we tested some of the potatoes for two important attributes, reducing sugars and 

acrylamide, following storage.

Reducing Sugars. As was noted in the Results section (Tables 5, 11, 17, 23, and 29), many of the events 

had lowered levels of reducing sugars either at the time of harvest or after storage for 1 month (F10, 

F37, E12, E24, J3, and J55, J78). However, in most cases we did not observe significant differences after 

2-5 months of storage. This led us to conclude that silencing of the promoters associated with the 

PhL/R1 genes effectively lowered reducing sugars near the time of harvest but these differences were 

not sustained throughout storage for 2-5 months.

Acrylamide. Samples of fries or potato chips were tested for up to 7 months after harvesting, 

depending upon the variety. The Atlantic controls and events J3, J55, and J78 were tested only through 

2 months of storage because typically that variety would not be stored. Throughout storage, acrylamide 

levels were consistently lower (p < .0001) in the events compared with controls (Tables 6, 12, 18, 24, 

and 30), although there were exceptions with the G and H varieties. In event G11, we observed a mean 

value of 2,050 ppb compared with 1,769 ppb for the control after 1 month of storage. This was unusual 

and throughout the rest of the study, acrylamide levels in event G11 were always much lower than 

controls (46 to 58% reduction at months 5 and 7). For variety H, acrylamide levels were always lower in 

events H37 or H50, but not statistically significant in months 5 and 7. Overall, the modifications from 

insertion of pSIM1278 resulted in dramatic reductions in acrylamide that persisted throughout the 

typical storage periods. 

Glycoalkaloids

Glycoalkaloids are toxins commonly found in Solanaceous crops, including potato. The principle 

glycoalkaloids in potatoes are α-solanine and α-chaconine. For food safety purposes, an upper limit for 

glycoalkaloid content of 20 mg per 100 g of potato is generally accepted (Sinden 1987; Crocco 1981). 

This research confirmed that tubers of the events contained equivalent levels of natural glycoalkaloids 

compared with untransformed controls.

For the varieties included here, most values for glycoalkaloids were close to or below the accepted level 

of 20 mg per 100 g of potato (Table 31). Both untransformed controls and events for the G variety had 

mean values that were about the level of 20 mg/100 g. This has been attributed to excessive handling at 

storage facilities, resulting in increased exposure to light, and thus, higher levels of glycoalkaloids 

(Percival 1999). Although the control mean values nearly exceeded the accepted levels, the G variety has

a long history of safe use and the slightly higher than expected results would not be expected in normal 

commercial operations. 

Also, the range of values for E24 exceeded 20 mg/100 g but the mean was less than and not significantly 

different from the Russet Burbank control. Although a cause was not identified, the higher value for E24 
J.R. Simplot Company Compositional Analyses 69

could be from excessive exposure to light (Percival 1999). In all cases, the events were equivalent to the 

controls with no observed significant differences. All glycoalkaloid levels were within the normal ranges 

for potato, when compared with the tolerance intervals or combined literature ranges.

Table 31: Glycoalkaloids (mg/100 g)1 in Ranger Russet, Russet Burbank, Atlantic, G, and H Varieties.

Variety Total Glycoalkaloids (mg/100 g)

Mean Range P-Value TI CLR2

Ranger Control 6.704 3.06-10.23

0.000-33.05 3.20-210.4 F10 6.979 2.84-9.51 0.8285

F37 6.805 4.28-9.42 0.9812

Burbank Control 7.404 2.74-18.59

0.000-33.05 3.20-210.4 E12 5.678 1.69-10.53 0.1707

E24 6.845 1.45-33.81 0.8174

Atlantic Control 6.274 2.09-11.40

0.000-33.05 3.20-210.4 J3 5.723 1.62-11.67 0.2393

J55 5.864 1.83-11.12 0.4833

J78 6.084 1.65-14.27 0.7198

G Control 19.82 6.17-44.40

0.000-33.05 3.20-210.4

G11 20.32 5.81-55.3 0.9153

H Control 10.65 5.96-21.07

0.000-33.05

H37 10.76 5.41-17.25 3.20-210.4 0.8951

H50 11.30 6.23-22.81 0.4379

1

TI = Tolerance Interval, CLR = Combined Literature Range. P-values indicating significant differences with controls are underlined.

2

Literature ranges from Kozukue et al. (2008). 
J.R. Simplot Company Compositional Analyses 70

MATERIALS AND METHODS

Field Trial Locations. All locations and varieties have been summarized in Table 32. Each combination 

of trial site, event or contol, and replication would represent one sample for the compositional 

assessment. Some trials were conducted only for agronomic and phenotypic data as indicated in Table 

32, and in addition most were used for full composition although some were only tested for acrylamide 

and sugars. 32

Table 32: Field Trial Locations

USDA 

Notificat

ion #

Site 

State

Site 

County

Material 

Tested

Trial 

Design3

Rows x 

Planted 

Tubers/ Rep

Seed 

Type

Regional Specifics Location ID Code Composition 

Data

2009 Field trials

09-049-

114n

ID Canyon Ranger 

Russet, 

Russet 

Burbank, 

Atlantic

RCB, 5 

reps/line 

(1 

rep/line 

for 

Atlantic)

1x20 (1x15 

for Atlantic)

MinitubersTypical for Southwest Idaho, an 

important potato-growing region 

in a state in the Northwest that

produces about 120 million 

cwt/year, mainly for the French 

fry industry, Careful management 

is needed to limit or prevent 

heat-associated agronomic 

issues.

Not required1Ranger 

Russet, 

Russet 

Burbank, 

only

09-049-

114n

ID Bingham Ranger 

Russet, 

Russet 

Burbank

RCB, 5 

reps/line

1x20 MinitubersTypical for Southeast Idaho, an 

important potato-growing region 

in a state that produces about 

120 million cwt/year, mainly for 

the French fry industry, with 

harvests in Fall. The growing 

season is relatively short because 

of cooler temperatures.

Not required1Ranger 

Russet, 

Russet 

Burbank

09-049-

114n

WI Oneida G, H 1 rep/line 1x100 MinitubersTypical for Wisconsin, a Midwest 

state that produces about 20 

million cwt/year, for both the 

chip and fresh potato industry, 

with harvests in Fall. Large areas 

are dominated by muck soils.

Not required1Agronomic 

and 

phenotypic 

data only

08-353-

103n

FL St. Johns G, H RCB, 4 

reps/line

1x25 MinitubersTypical for Florida that produces 

almost 8 million cwt/year, mainly 

for the chip and fresh potato 

industry, with harvests in Spring.

Not required1Agronomic 

and 

phenotypic 

data only

08-353-

104n

MI Montcalm Ranger 

Russet, 

Russet 

Burbank, 

G, H

RCB, 4 

reps/line

1x20 MinitubersTypical for Michigan, a Midwest 

state that produces about 15 

million cwt/year, for both the 

chip and fresh potato industry, 

with harvests in Fall. The climate 

is characterized by mild 

temperatures and ample rain.

Not required1Ranger 

Russet, 

Russet 

Burbank –

complete 

composition

G, H –

Acrylamide
J.R. Simplot Company Compositional Analyses 71

Table 32 (Continued): Field Trial Locations

USDA 

Notificat

ion #

Site 

State

Site 

County

Material 

Tested

Trial 

Design3

Rows x 

Planted 

Tubers/ 

Rep

Seed 

Type

Regional Specifics Location ID Code Composition 

Data

2010 Field trials

10-053-

132n

ID Canyon Ranger 

Russet, 

Russet 

Burbank, 

Atlantic

RCB, 3 

reps/line

3x20 Field seed 

(G1)

See above for Canyon county UOIPAR2010 Ranger 

Russet, 

Russet 

Burbank, 

Atlantic

10-053-

132n

ID Bingham Ranger 

Russet, 

Russet 

Burbank, 

Atlantic, 

G, H

RCB, 3 

reps/line (4 

reps/line 

for G, H; 5 

reps/line 

for 

Atlantic)

3x20 

(1x20 for 

G, H, 

Atlantic)

Field seed 

(G1) 

(Minitubers for 

Atlantic)

See above for Bingham county UOIABE2010 Ranger 

Russet, 

Russet 

Burbank, 

Atlantic, 

G, H

10-053-

132n

WI Oneida G, H RCB, 4 

reps/line

1x20 Field seed 

(G1)

See above for Oneida county RHI2010 G, H 

10-053-

132n

WI Adams Atlantic RCB, 5 

reps/line

1x20 MinitubersTypical for Wisconsin, a Midwest 

state that produces about 20 

million cwt/year, for both the 

chip and fresh potato industry, 

with harvests in Fall.

WI2010 Atlantic

10-076-

013n

WI Vilas G,H 1 rep Variable4 Minituber/ 

G15

Typical for Wisconsin, a Midwest 

state that produces about 20 

million cwt/year, for both the 

chip and fresh potato industry, 

with harvests in Fall.

VILAS2010 Seed 

production

only

10-053-

132n

MI Montcalm Atlantic,

G, H

RCB, 3 

reps/line (4 

reps/line 

for G, H)

3x20 

(1x20 for 

G, H)

MinitubersSee above for Montcalm county MSUMONT2010 Atlantic,

G, H

10-053-

132n

MI Missaukee G, H RCB, 4 

reps/line

1x20 Field seed 

(G1)

Typical for Michigan, a Midwest 

state that produces about 15 

million cwt/year, for both the 

chip and fresh potato industry, 

with harvests in Fall.

MSULAKE2010 G, H

10-053-

132n

NE Cherry Atlantic RCB, 5 

reps/line

1x20 Field seed 

(G1) 

(Minitubers for 

Atlantic)

Typical for Nebraska, a Midwest 

state that produces about 9 

million cwt/year, mainly for the 

seed industry, with harvests in 

Fall.

CSS2010 Atlantic

10-053-

132n

ND Grand 

Forks2

Ranger 

Russet, 

Russet 

Burbank, 

Atlantic

RCB, 3 

reps/line (5 

reps/line 

for 

Atlantic)

3x20 

(1x20 for 

Atlantic)

Field seed 

(G1) 

(Minitubers for 

Atlantic)

Typical for North Dakota, a 

Midwest state that produces 

about 20 million cwt/year, mainly 

for the French fry industry, with 

harvests in Fall. The Red River 

Valley is the 3rd largest potato 

growing region in the US.

NDSU2010 Ranger 

Russet, 

Russet 

Burbank, 

Atlantic

10-053-

132n

WA Adams Ranger 

Russet, 

Russet 

Burbank, 

Atlantic

RCB, 3 

reps/line (5 

reps/line 

for 

Atlantic)

3x20 

(1x20 for 

Atlantic)

Field seed 

(G1) 

(Minitubers for 

Atlantic)

Typical for Washington, a state in 

the Northwest that produces 

about 85 million cwt/year, mainly 

for the French fry industry, with 

harvests in Fall. Ideal growing 

conditions give rise to very high 

yields per acre. 

WSU2010 Ranger 

Russet, 

Russet 

Burbank, 

Atlantic

09-336-

103n

FL St. Johns G, H RCB, 4 

reps/line

1x25 Field seed 

(G1)

See above for St. Johns county UFL2010 G, H
J.R. Simplot Company Compositional Analyses 72

Table 32 (Continued): Field Trial Locations

USDA 

Notifica

tion #

Site 

State

Site 

County

Material 

Tested

Trial 

Design3

Rows x 

Planted 

Tubers/ 

Rep

Seed Type Regional Specifics Location ID Code Composition 

Data

2011 Field trials

11-063-

103n

ID Canyon Ranger 

Russet, 

Russet 

Burbank, 

Atlantic

RCB, 3 

reps/line

3x20 Field seed 

(G2) (G1 for 

Atlantic, Minitubers for 

F37)

See above for Canyon county UOIPAR2011 Ranger 

Russet, 

Russet 

Burbank, 

Atlantic

11-063-

103n

ID Bingham Ranger 

Russet, 

Russet 

Burbank, 

Atlantic 

RCB, 3 

reps/line 

3x20 Field seed 

(G2) (G1 for 

Atlantic, Minitubers for 

F37)

See above for Bingham county UOIABE2011 Ranger 

Russet, 

Russet 

Burbank, 

Atlantic 

11-063-

103n

WI Adams Atlantic RCB, 3 

reps/line

3x20 Field seed 

(G1)

See above for Adams county, 

Wisconsin

WI2011 Atlantic

11-063-

103n

MI Montcalm Atlantic RCB, 3 

reps/line 

3x20 Field seed 

(G1)

See above for Montcalm county MSUMONT2011 Atlantic

11-063-

103n

ND Grand 

Forks

Ranger 

Russet, 

Russet 

Burbank, 

Atlantic

RCB, 3 

reps/line 

3x20 Field seed 

(G2) (G1 for 

Atlantic, Minitubers for 

F37)

See above for Grand Forks 

county

NDSU2011 Ranger 

Russet, 

Russet 

Burbank, 

Atlantic

11-063-

103n

WA Adams Ranger 

Russet,

Russet 

Burbank, 

Atlantic

RCB, 3 

reps/line 

3x20 Field seed 

(G2) (G1 for 

Atlantic, Minitubers for 

F37)

See above for Adams county, 

Washington

WSU2011 Ranger 

Russet, 

Russet 

Burbank, 

Atlantic

10-326-

103n

FL St. Johns G, H, 

Atlantic

RCB, 4 

reps/line

1x20 Field seed 

(G1)

See above for St. Johns county UFL2011 Atlantic –

complete 

composition

G, H –

Acrylamide

11-063-

103n

WI Oneida G, H RCB, 4 

reps/line

1x20 Field seed 

(G1)

See above for Oneida County RHI2011 G, H -

Acrylamide

11-063-

103n

IN Pulaski Atlantic RCB, 3 

reps/line

1x20 Field seed 

(G1)

Typical for Indiana, a Midwest 

state that produces about 2

million cwt/year, for both the 

chip and fresh potato industry, 

with harvests in Fall.

INDIANA2011 Atlantic

11-094-

106n

WI Oneida G,H RCB, 4 

reps/ line

1x13 Field seed (GI) See above for Oneida County ONEIDA2011 G -

Acrylamide

1

USDA/APHIS did not require a unique location identification code in 2009.

2

Because parts of this field were flooded extensively, Ranger Russet and Russet Burbank tubers were evaluated only 

biochemically.

3

Randomized Complete Block Designs contained the same number of blocks as the number of reps in the table.

4

Several lines were grown

5

Field grown/mini-tuber
J.R. Simplot Company Compositional Analyses 73

Testing Laboratories. Analytical testing for Ranger Russet and Russet Burbank samples were completed 

partially by the J.R. Simplot Co., Boise, ID in 2009 and 2010, with the remainder done by Covance 

Laboratories, Inc., Madison, WI. Atlantic samples were analyzed partially by Simplot and partially by 

Covance in 2010. In 2011, all analyses were completed at Covance Labs. All testing for G and H varieties 

was conducted by Covance Labs. Clarification of testing location by analysis is provided in Table 33. .In 

2011 we made a decision to only use one labarotory for compositional data analysis for regulatory data.

Altough data were collected in two laboratories, both used standard procedures for calibrating their 

instruments and were treated similarly in the statistical analysis.

Table 33: Laboratory Facilities Used for Compositional Analysis

Analysis

2009 2010 2011

Ranger Russet, 

Russet Burbank G and H1

Ranger Russet, 

Russet Burbank, 

Atlantic G and H 

Ranger Russet, 

Russet Burbank, 

Atlantic G and H1

Key Proximates, 

Vitamins and 

Minerals Covance NA Covance Covance Covance NA

Free Amino Acids Simplot NA Simplot Covance Covance NA

Total Amino Acids Simplot NA Simplot Covance Covance NA

Sugars Simplot NA Simplot Covance Covance NA

Acrylamide Covance Covance Covance Covance Covance Covance

Glycoalkaloids Simplot NA Simplot Covance Covance NA

Vitamin C Simplot NA Simplot Covance Covance NA

1Compositional data not completed for G and H in 2009 and 2011, except for acrylamide

Sample preparation. For the Ranger Russet, Russet Burbank, and Atlantic varieties, samples of each 

event and controls were obtained by randomly selecting 5 tubers of about 6 inches in length from each 

rep and site. Three to nine longitudinal slices with skin from each tuber were taken from the top, 

bottom, and center. Samples were immediately frozen in liquid N2. These samples were freeze-dried, 

ground and stored at -80°C until ready for analysis. For acrylamide testing, samples of Ranger Russet 

and Russet Burbank potatoes were processed into french fries, using standard practice for the 

foodservice french fry industry. The Atlantic variety and events were processed using standard practice 

for potato chips.

For the G variety, event G11, the H variety and events H37 and H50, two tubers per replication, 2” to 3” 

in diameter, were picked from each of 4 replications from 6 locations. All compositional analyses for G 

and H varieties were performed at Covance Labs according to standard industry protocols. Fresh tubers 

were used for all analyses except for acrylamide. Samples for acrylamide were prepared by slicing 8 

tubers per replication and combining 2 slices per tuber for a total of 16 slices and then frying in a batch 

fryer, for the purpose of making potato chips.
J.R. Simplot Company Compositional Analyses 74

Moisture content: Simplot Lab. The percentage moisture content was determined by measuring the 

mass of a tuber before and after the water was removed by lyophilization. The equation used for 

calculation was:

% Moisture = [ (MInitial- MDried)/M Initial] x 100

Moisture content: Covance Labs. Moisture levels were determined by Covance Laboratories using 

Covance protocol M100T100_S:4 (AOAC 2005c; AOAC 2005d).

Ash: Covance Labs. Ash levels were determined by Covance Laboratories using Covance protocol 

ASHM_S:5 (AOAC 2005e).

Carbohydrates: Covance Labs. Carbohydrate levels were determined by Covance Laboratories using 

Covance protocol CHO:6 (USDA 1973). 

Calories: Covance Labs. Total calories were determined by Covance Laboratories using Covance protocol 

CALC:4 (USDA 1975).

Crude Fiber: Covance Labs. Crude fiber was determined by Covance Laboratories using Covance 

protocol CFIB_S:2 (AOAC 2005f).

Elements by ICP Emission Spectrometry: Covance Labs. The minerals Copper (Cu), Magnesium (Mg),and 

Potassium (K) were determined by Covance Laboratories using Covance protocol (ICP_S:13) (AOAC 

2005g; AOAC 2005h).

Fat: Covance Labs. Fat was determined by Acid Hydrolysis using Covance protocol FAAH_S:7(AOAC 

2005i; AOAC 2005j).

Niacin: Covance Labs. Niacin was determined by Covance Laboratories using Covance protocol

NIAP_S:11 (AOAC 2005k; AOAC 2005l).

Protein: Covance Labs. Protein was determined using the Kjeldahl method, approximating protein by 

multiplying Nitrogen by 6.25, as per Covance protocol PGEN_S:4 (AOAC 2005m; AOAC 2005n).

Pyridoxine: Pyridoxine was determined by Covance Laboratories using Covance protocol B6A_S:11 

(AOAC 2005o, Atkin 1943).

Vitamin C and glycoalkaloids: Simplot Lab. Vitamin C and total glycoalkaloids (sum of  -chaconine and 

-solanine) were extracted by following a fast extraction method as previously described by Shakya and 

Navarre (2006) with slight modification. In brief, freeze-dried tuber powder (about 200 mg) was placed 

into a 2 mL screw cap tube along with 0.9 mL of extraction buffer (50% Methanol, 3.0% metaphosphoric 

acid, 1 mM EDTA) and 500 mg of 1.0 mm glass beads. Tubes were shaken in a BeadBeater (Biospec, 

Bartelsville, OK) for 10 min at maximum speed, centrifuged for 5 min at 4 °C and the supernatant was 

transferred to a clean tube. The remaining pellet was re-extracted with 0.6 mL of extraction buffer and 

centrifuged. The supernatants were combined, centrifuged, and concentrated in a SpeedVac (Thermo 

Savant, Waltham, MA) prior to HPLC analysis. Gallic acid was added as an internal standard for 

quantification. Samples were kept chilled and protected from bright light at all times. 
J.R. Simplot Company Compositional Analyses 75

An Agilent 1200 HPLC system (Agilent Technologies) equipped with an on-line solvent degasser, 

quaternary pump, refrigerated autosampler, column heater, and variable wavelength diode-array (DAD) 

and MS detectors was used for sample analysis. Monolithic HPLC column Onyx C18, 100 x 4.6 

(Phenomenex) was used with optimized parameters. Column temperature was 35°C, flow of 1 mL/min 

with a gradient elution of 0−1 min 100% buffer A (10 mM formic acid, pH 3.5, with NH4OH), 1−9 min 

0−30% buffer B (100% methanol with 5 mM ammonium formate), 9−10.5 min 30% buffer B, 10.5−14 

min 35−65% buffer B, 14-16 min 65%-100% buffer B, and 16-16.5 min 100% buffer B. Data acquisition 

and instrument parameters were controlled using the Agilent ChemStation. UV Diode-Array Detector 

(DAD) detection and quantification were at wavelength 244 nm for vitamin C and 210 nm for 

glycoalkaloids. The external standard method of calibration was used, with each curve prepared from 6 

to 8 different concentrations of standard solutions. 

Vitamin C and glycoalkaloid levels were further confirmed by LC-MS analysis with an Agilent 1200 HPLC 

coupled to 6320 ion trap LC/MS. Experiments were carried out with an ESI source in negative ion mode 

for vitamin C and positive ion mode for glycoalkaloids. The source was operated using 350°C drying gas 

(N2) at 12 L/min, 55 psi nebulizer gas (N2),and the source voltage with a scan range of m/z 100-1300. 

Automated MS (2) analysis was conducted using SmartFrag and Agilent ChemStation software (Agilent) 

with a ramp range from 1500-4500 V. 

Vitamin C: Covance Labs. Vitamin C levels were determined by Covance Laboratories using protocol 

VCF_S:5 (AOAC 2005b).

Glycoalkaloids: Covance Labs. Glycoalkaloid levels were determined by Covance Laboratories using 

protocol COID_S:2 (AOAC 2006).

Free amino acids: Simplot Lab. Free amino acids were extracted by homogenizing 250 mg ground 

freeze-dried tubers with 5 μmol sarcosine as an internal standard in 3.0 mL 0.03 M triethylamine HCl 

buffer and adding (a) 150 μ 85 mM K hexacyanoferrate trihydrate (K4Fe(CN)63H2O), (b) 150 μL 100 mM 

zinc sulfate (ZnSO4.7H2O), and (c) 250 μL 0.1 N NaOH with 3.0 mL 0.03 M TEA buffer pH 7.0, vortexing 

the mixture after each addition. The extract was centrifuged for 15 min at 4°C at 4,000 rpm, and the 

supernatant was transferred to a new tube. The pellet was resuspended in 5 mL nanopure water and 

centrifuged. The first and second supernatants were pooled and the final volume was adjusted to 12.5 

mL with water. The extracted free amino acids were derivatized using the EZ:faast method according to 

the user’s manual from the manufacturer (Phenomenex, Torrance, CA). Derivatized samples were 

analyzed by liquid chromatography-mass spectrometry (LC-MS) using an Agilent 1200 series HPLC 

system that was coupled to an Agilent 6300 series ion trap. Bruker’s quant analysis software was used 

for quantification. For HPLC, we used a 25.0 x 0.3 cm EZ:faast AAA-MS column, and the mobile phase 

was 10 mM ammonium formate in water (A) and 10 mM ammonium formate in methanol 1:2, v/v (B), 

flow rate 0.25 min/mL with a gradient of 68-83% B in 13 min and 13-18 min 68% buffer B. MS was run in 

the positive mode with ESI and auto MSn. The limit of quantitation for most matrices was 0.1 mg/g dry 

weight (DW) (or 100 ppm in the fresh weight).

Free amino acids: Covance Labs. Free amino acid levels were determined by Covance Laboratories using 

the Covance protocol FAALC_S:6 (Schuster 1988; Henderson 2000; and Barkholt and Jensen 1989).
J.R. Simplot Company Compositional Analyses 76

Tryptophan: Covance Labs. Tryptophan levels were determined by Covance Laboratories using the 

Covance protocol TRPLC_S:3 (AOAC 2005a).

Total amino acids: Simplot Lab. Amino acid hydrolysis for total amino acid analysis was performed as 

previously described (Purcell et al. 1972; Miedel et al. 1989) with optimization. About 50 mg freeze 

dried tissue was weighed and transferred into the bottom of a vacuum hydrolysis tube (5 mL, 10 mm x 

100 mm (Wilmad LabGlass, NJ). A 1 mL aliquot of constant boiling, 6N hydrochloric acid (Thermo 

Scientific/Pierce, IL) in the presence of 4 % thioglycholic acid was added directly to the sample. Vacuum 

was applied until no air bubbles were seen and the tube was sealed slowly by screwing the PTFE plug 

down. The hydrolysis was carried at 110°C for 24 hr on a dry block heating system (Reacti-therm heating 

module, Thermo Scientific/Pierce, IL). Following hydrolysis and cooling, pressure in the tube was 

released slowly. The sample was removed by Pasteur pipette and a 20 μL aliquot of the sample was 

vacuum dried using an acid resistant speedVac (Savant SC250DDA, Thermo Scientific, IL). Samples were 

re-suspended in water to make a 10 fold dilution and centrifuged. TRP, cystine and CYS are unstable 

during acid hydrolysis and so were not estimated quantitatively. GLN and ASNs are deaminated to form 

GLU and ASP. An aliquot of the supernatant was subjected to solid phase extraction (SPE) and 

derivatization steps using the EZ-faast: easy-fast amino acid sample testing kit (Phenomenex, Torrance, 

CA) as per manual. The derivatized amino acids were analyzed using a LC/MS instrument (Agilent 

Technologies) as described in free amino acid analysis. 

Total amino acids: Covance Labs. Total amino acid levels were determined by Covance Laboratories 

using the Covance protocol TAALC_S:6 (Schuster 1988; Henderson 2000; and Barkholt and Jensen 1989).

Sugars: Simplot Lab. Sugars were extracted by shaking approximately 150 mg freeze-dried tissues in 1 

mL 60% ethanol at 80 °C for 1 h. The supernatant was transferred into a fresh tube, and the pellet was 

re-extracted with 1 mL 60% ethanol for 30 min at 80 °C. The supernatant volume was reduced in a 

Speedvac to 60 to 70 μL. A known amount of ribose was added as an internal standard. Sugar analyses 

were performed on an Agilent 1200 series HPLC system, which consisted of an auto sampler, Zorbax 

carbohydrate column (4.6 × 150 mm, Agilent Technologies, USA), a solvent system of acetonitrile-water 

(75 : 25), and a refractive index detector, at a flow rate of 1 mL/min. Sugars were quantified using 

Agilent ChemStation software with external calibration.

Sugars: Covance Labs. Sugar levels were determined by Covance Laboratories using High Performance 

Anion Exchange Chromatograph (HPAEC) equipped with a Pulsed Amperometric Detector (PAD) and 

following Covance protocol SWET_S:9 (Lilla et al. 2005).

Acrylamide: The acrylamide levels were determined by Covance Laboratories in Greenfield, IN using the 

Covance protocol ACMS_GRN_S:4 (FDA 2003). 

Statistical Analysis. All attributes for the Russet Burbank, Ranger Russet, and Atlantic lines were 

analyzed by combining data from multiple test years and locations using the following linear mixed 

model:

Yijkm = i + j + k(j) +  l(j,k) + ( )ik + ijklm
J.R. Simplot Company Compositional Analyses 77

•  = mean of treatment (fixed)

•  = year (random)

•  = effect of location [year] (random)

•  = rep[year, location] (random)

•  = residual random error

j ~ iidN(0, 

2

year), k(j) ~ iidN(0, 

2

loc(year)),  l(j,k) ~ iidN(0, 

2

rep(year, loc)), ( )ik ~ iidN(0, 

2

loc*treatment), and ijkm ~

iidN(0, 

2

)

(This means that all error terms are assumed to be normally distributed with a mean of 0 and equal 

variances).

Where i denotes the mean of the i

th treatment (fixed effect), j denotes the effect of the jth year

(random effect), k(j) are the random location (within year effect),  l(j,k) are the rep within year and 

location effect, ( )ik denotes the interaction between the i

th treatment and random kth location within 

year effect, and ijklm denotes the residual random error. 

We tested all data for normality before conducting the analysis mentioned here. Most data met the 

requirement, but with some attributes such as free amino acids, many distributions were skewed by 

being too close to the detection limit. In those cases, we simply reported means and ranges and did not 

test for statistical significance. 

In cases where all data were from one trial year, the statistical model did not include the year term. 

Data from multiple locations were analyzed together using the following linear mixed model:

Yijkm = i + j + k(j) + ( )ij + ijkm

•  = mean of treatment (fixed effect)

•  = effect of location (random)

•  = rep within location effect (random)

•  = residual random error

j ~ iidN(0,

2

loc), k(i) ~ iidN(0, 

2

loc(rep)),( )ij ~ iidN(0, 

2

loc*treatment), and ijkm ~ iidN(0, 

2

)

(This means that all error terms are assumed to be normally distributed with a mean of 0 and equal 

variances).

Where i denotes the mean of the i

th treatment (fixed effect), j denotes the effect of the jth location 

(random effect), k(j) are the random replicate (within location) effects, ( )ij denotes the interaction 

between i

th treatment and jth location (random effect), and ijkm denotes the residual random error. 

Following analysis with the mixed linear models, we calculated the False Discovery Rate to minimize the 

chance of mistakenly concluding that the transformed events were different from controls. When 

applying this technique, we organized the data into logical related groups for comparison. Those groups 
J.R. Simplot Company Compositional Analyses 78

were: composition, free amino acids, and total amino acids. Thus, the difference between least squares 

(LS) means of treatment lines and the LS means of corresponding control lines for traits under 

compositional, free amino acids and total amino acids groups was first compared using Students pairwise comparison method. Then, the P-values were adjusted following the false discovery rate (FDR) 

approach (Benjamini and Hochberg 1995) within each group, to control the percentage of false signals. 

A significant difference was established with a FDR-Adjusted P-Value < 0.05. 

For traits considered independent of the basic composition, it would not be desirable to apply the FDR 

method. For example, potato yield, acrylamide, sugar, and glycoalkaloids would not be closely related 

to basic composition, so it would be preferred to use only Tukey’s test to compare the events with 

controls. Thus, the difference between LS means of treatment lines and the LS means of corresponding 

control lines for yield, acrylamide, sugar and glycoalkaloids was compared using Tukey’s method. A 

significant difference was established with a P-Value < 0.05. 

The following varieties, all grown in the field trial sites, were used to calculate tolerance intervals 

(Vardeman 1992): Snowden, Chieftain, Red Norland, Ida Rose, Russet Burbank, Ranger Russet, Atlantic, 

G, and H. Total data points were 317 for proximate analysis, 193 for glycoalkaloids, 337 for both free 

amino acids, 252 total amino acids, and 227 for sugars. The tolerance intervals were calculated to 

contain, with 95% confidence, 99% of the values contained in the population. This statistical tolerance 

interval and the combined range of values for each analyte available from the published literature were 

used to interpret the composition results. In interpreting the data, emphasis was placed on the analyte 

means; means that fell within the tolerance interval and/or combined literature range for the analyte 

were considered to be within the normal variability of commercial potato varieties.
J.R. Simplot Company Compositional Analyses 79

CONCLUSIONS

The compositional assessment studies, evaluating proximates, vitamins, amino acids, minerals, sugars, 

and glycoalkaloids, were conducted on InnateTM potatoes to 1) show equivalence to the untransformed 

controls, 2) compare the InnateTM potatoes to literature ranges, where applicable; and 3) show that 

there were no changes in allergens or potential toxins. Ultimately, results of the composition studies 

showed food safety equivalence between the events and the untransformed controls.

Results of all significant differences between the events and controls are summarized in Table 34 for 

Ranger Russet and Russet Burbank and in Table 35 for Atlantic, G, and H varieties. Most of these 

differences; reduced free ASN and total ASP + ASN, increased free GLN and total GLU + GLN, reduced 

acrylamide, and lowered reducing sugars were expected because of the intended gene silencing. Other 

significant differences included decreased free VAL (J3, J55), decreased free LYS (H37), increased free 

ARG (F37), increased total LYS (G11), increased total PRO (G11), increased Vitamin C (F10, F37), 

increased niacin (F10, F37), decreased pyridoxine (J3, J55), decreased sucrose (E12, E24), and increased 

sucrose (H37). All these observed differences fell within the tolerance intervals or combined literature 

values, and therefore were considered to be within normal ranges for potatoes.

It’s important to note that for events E12 and E24, the free ASN levels were not statistically different 

from controls at the adjusted p < .05 level. However, these events showed a 74 to 76% reduction in free 

ASN, which was significant at the adjusted p = .11 level. Such large differences were sometimes not

statistically significant, which was a direct result of using the correction for False Discovery Rate 

(Benjamini and Hochberg 1995). These reductions were of practical significance and are considered 

similarly to the other events regarding this trait. 

Note that free amino acids would not normally be part of a compositional assessment, however, they 

were included because the quantity of free asparagine is important to show the efficacy of silencing the 

Asn1 gene for the purpose of reducing acrylamide. Many of the free amino acids are found at such low 

levels in potatoes that values barely exceed the detection limit. We chose to adjust all values that were 

below detection limits to 100 to complete the statistical analysis, and have reported the mean values. 

However, many of these values were too low to allow an estimate of variance, so P-Values were not 

reported. It might be just as appropriate to report most of these values as “Not Available”, but we 

chose to include them. For the purpose of assessing the nutritional equivalence of the events, we 

recommend that the focus should be on comparing total amino acids to controls. 

The most important change between tubers of the events and their untransformed controls relates to 

reduction of the amino acid asparagine (ASN) and reducing sugars. Reduced amounts of free ASN and 

reducing sugars in potatoes of the events resulted in lowered acrylamide after heat processing 

compared to the conventional potatoes. 
J.R. Simplot Company Compositional Analyses 80

Table 34. Statistical Differences Observed in Composition Data: Events F10, F37, E12 and E24

Variety Event Attribute Difference 

Expected?

Comments

Ranger Russet F10 Decreased Free ASN Yes

Increased Free GLN Yes

Decreased Total ASP+ASN Yes

Increased Total GLU+GLN Yes

Decreased Reducing Sugars Yes Glucose and Fructose

Reduced Acrylamide Yes

Increased Niacin (B3) No Within TI and CLR

Increased Vitamin C No Within TI and CLR

Ranger Russet F37 Decreased Free ASN Yes

Increased free ASP Yes

Increased Free GLN Yes

Decreased Total ASP+ASN Yes

Increased Total GLU+GLN Yes

Decreased Reducing Sugars Yes Glucose and Fructose

Reduced Acrylamide Yes

Increased Vitamin C No Within TI and CLR

Increased Niacin (B3) No Within TI and CLR

Increased free ARG No Within TI and CLR

Russet Burbank E12 Decreased Free ASN Yes 74% reduced, not significant

Decreased Total ASN+ASP Yes

Increased Total GLU+GLN Yes

Decreased Reducing Sugars Yes Glucose and Fructose

Reduced Acrylamide Yes

Decreased Sucrose

Reduced Acrylamide

No

Yes

Within TI and CLR

Russet Burbank E24 Decreased Free ASN Yes 76% reduced, not significant

Decreased Total ASP+ASN Yes

Increased Total GLU+GLN Yes

Decreased Reducing Sugars

Decreased Sucrose

Reduced Acrylamide

Yes

No

Yes

Glucose and Fructose

Within TI and CLR

Reduced Acrylamide Yes

Decreased Sucrose

Reduced Acrylamide

No

Yes

Within TI and CLR

TI = tolerance interval

CLR = combined literature range
J.R. Simplot Company Compositional Analyses 81

Table 35. Statistical Differences Observed in Composition Data: Events J3, J55, J78, G11, H37 and H50

Variety Event Attribute Difference 

Expected?

Comments

Atlantic J3 Decreased Free ASN Yes

Decreased Reducing Sugars Yes Glucose and Fructose

Reduced Acrylamide Yes

Decreased Pyridoxine (B6) No Within TI and CLR

Decreased Free VAL No Within TI and CLR

Atlantic J55 Decreased Free ASN Yes

Decreased Reducing Sugars Yes Glucose and Fructose

Reduced Acrylamide Yes

Decreased Pyridoxine (B6) No Within TI and CLR

Decreased Free VAL No Within TI and CLR

Atlantic J78 Decreased Free ASN Yes Adjusted P = .0548

Decreased Reducing Sugars No Glucose and Fructose

Reduced Acrylamide Yes

Variety G G11 Decreased Free ASN Yes

Increased Free GLN Yes

Decreased Total ASP+ASN Yes

Increased Total GLU+GLN Yes

Reduced Acrylamide Yes

Increased Total LYS No Within TI and CLR

Increased Total PRO No Within TI and CLR

Variety H H37 Decreased Free ASN Yes

Increased Free GLN Yes

Decreased Total ASP+ASN Yes

Increased Total GLU+GLN Yes

Increased Sucrose No Within TI and CLR

Reduced Acrylamide Yes

Decreased Free LYS No Within TI and CLR

Variety H H50 Decreased Free ASN Yes

Increased Free GLN Yes

Decreased Total ASP+ASN Yes

Increased Total GLU+GLN Yes

Reduced Acrylamide Yes

TI = tolerance interval

CLR = combined literature range
J.R. Simplot Company Compositional Analyses 82

For the compositional assessment, all events were compared with their respective controls mostly at the 

time of harvest. In addition, the potatoes were tested for reducing sugars and acrylamide, following 

storage. 

Many of the events had lowered levels of reducing sugars either at the time of harvest or after storage 

for 1 month (F10, F37, E12, E24, J3, and J55, J78), however, in most cases we did not observe significant 

differences after 2-5 months of storage. It was not expected that J78 would have lowered levels of 

reducing sugars because it was one of two events, J78 and G11, that did not contain the R1/PhL 

promoter silencing cassette. Tubers of events G11, H37, and H50 contain the same amount of reducing 

sugars as tubers of their untransformed counterparts. The inability of the silencing construct to limit 

glucose/fructose formation in H37 and H50 may be due to the fact that the H variety is naturally low in 

glucose and fructose. Thus, we concluded that silencing of the promoters associated with the PhL/R1

genes effectively lowered reducing sugars near the time of harvest in most events but these differences 

were not sustained throughout storage for 2-5 months.

During storage of up to 7 months, acrylamide levels in most events were consistently lower (p < .0001) 

than controls, although there were exceptions with the G and H varieties. In event G11, we observed a 

mean of 2,050 ppb compared with 1,769 ppb for the control after 1 month of storage. This was unusual 

and throughout the rest of the study, acrylamide levels in event G11 were always much lower than 

controls (46 to 58% reduction at months 5 and 7). For variety H, acrylamide levels were always lower in 

events H37 or H50, but not statistically significant in months 5 and 7. Overall, the modifications from 

insertion of pSIM1278 resulted in dramatic reductions in acrylamide that persisted throughout the 

typical storage periods. 

This research also confirmed that the events are as safe as controls and did not contain increased levels 

of natural glycoalkaloids, which are toxins commonly found in Solanaceous crops, including potato. 

Based on the lack of differences between the events and controls, there would not be a safety issue as a 

result of the introduction of the reduced acrylamide potential and low black spot bruise traits in InnateTM

potatoes. All glycoalkaloid levels were within the normal ranges for potato, when compared with the 

tolerance intervals or combined literature ranges.

Because tubers of the events are substantially equivalent to tubers from the untransformed controls, 

except for the intended result of lowered ASN, reducing sugars, and acrylamide, the potatoes will be as 

safe as their untransformed controls for use as food and feed. In contrast, the transition from standard 

tubers to InnateTM tubers, which have significantly lower acrylamide-forming potential, will reduce the 

average total exposure to dietary acrylamide by almost one-third because about 42% of this acrylamide 

is associated with the consumption of french fries and potato chips in the United States and Europe 

(Dybing et al. 2005; Mucci and Wilson 2008). 

While some statistically significant differences in analyte levels were found and discussed, in cases 

where the InnateTM tubers were statistically different from the untransformed control variety, the values 

remained within the natural variation for potatoes, based on tolerance intervals calculated from the 

controls or literature references. 
J.R. Simplot Company Compositional Analyses 83

REFERENCES

AOAC (2005a) Official Methods of Analysis of AOAC International, 18th Ed., Method 988.15. Association 

of Official Agricultural Chemists International, Gaithersburg, MD, USA.

AOAC (2005b) Official Methods of Analysis of AOAC International, 18th Ed., Method 967.22. Association 

of Official Agricultural Chemists International, Gaithersburg, MD, USA. 

AOAC (2005c) Official Methods of Analysis of AOAC International, 18th Ed., Method 925.09. Association 

of Official Agricultural Chemists International, Gaithersburg, MD, USA. 

AOAC (2005d) Official Methods of Analysis of AOAC International, 18th Ed., Method 926.08. Association 

of Official Agricultural Chemists International, Gaithersburg, MD, USA.

AOAC (2005e) Official Methods of Analysis of AOAC International, 18th Ed., Method 923.03. Association 

of Official Agricultural Chemists International, Gaithersburg, MD, USA. 

AOAC (2005f) Official Methods of Analysis of AOAC International, 18th Ed., Method 962.09. Association 

of Official Agricultural Chemists International, Gaithersburg, MD, USA. 

AOAC (2005g) Official Methods of Analysis of AOAC International, 18th Ed., Method 984.27. Association 

of Official Agricultural Chemists International, Gaithersburg, MD, USA. 

AOAC (2005h) Official Methods of Analysis of AOAC International, 18th Ed., Method 985.01. Association 

of Official Agricultural Chemists International, Gaithersburg, MD, USA. 

AOAC (2005i) Official Methods of Analysis of AOAC International, 18th Ed., Method 922.06. Association 

of Official Agricultural Chemists International, Gaithersburg, MD, USA.

AOAC (2005j) Official Methods of Analysis of AOAC International, 18th Ed., Method 954.02. Association 

of Official Agricultural Chemists International, Gaithersburg, MD, USA.

AOAC (2005k) Official Methods of Analysis of AOAC International, 18th Ed., Method 944.13. Association 

of Official Agricultural Chemists International, Gaithersburg, MD, USA.

AOAC (2005l) Official Methods of Analysis of AOAC International, 18th Ed., Method 960.46. Association 

of Official Agricultural Chemists International, Gaithersburg, MD, USA. 

AOAC (2005m) Official Methods of Analysis of AOAC International, 18th Ed., Method 955.04. Association 

of Official Agricultural Chemists International, Gaithersburg, MD, USA. 

AOAC (2005n) Official Methods of Analysis of AOAC International, 18th Ed., Method 979.09. Association of 

Official Agricultural Chemists International, Gaithersburg, MD, USA. 

AOAC (2005o) Official Methods of Analysis of AOAC International, 18th Ed., Method 961.15.Association 

of Official Agricultural Chemists International, Gaithersburg, MD, USA.
J.R. Simplot Company Compositional Analyses 84

AOAC (2006) Official Methods of Analysis of the AOAC International, 19th Edition, Method 997.13. 

Association of Official Agricultural Chemists International, Gaithersburg, MD, USA.

Atkin L, Schultz AS, Williams WL, Frey CN (1943) Yeast micro- biological methods for determination of 

vitamins. Industrial and Eng Chem, Analytical Ed, 15: 141-144.

Benjamini Y, Hochberg Y (1995) Controlling the false discovery rate: a practical and powerful approach 

to multiple testing. Journal of the Royal Statistical Society, Series B (Methodological), 57: 289–

300.

Barkholt V, Jensen AL (1989) Amino acid analysis: determination of cystine plus half-cystine in proteins 

after hydrochloric acid hydrolysis with a disulfide compound as additive. Analytical Biochem, 

177: 318-322.

Blenkinsop RW, Copp LJ, Yada RY, Marangoni A (2002) Changes in compositional parameters of tubers of 

potato (Solanum tuberosum) during low-temperature storage and their relationship to chip 

processing quality. J Agric Food Chem, 50: 4545-4553.

Crocco S. Potato sprouts and greening potatoes: Potential toxic reaction. United Stated Food and Drug 

Administration, Poisonous Plant Database (1981). Accessed Online: 12 May 2011.

Davies AMC (1977) The free amino acids of tubers of potato varieties grown in England and Ireland. 

Potato Res, 20: 9-21.

Dybing E, Farmer PB, Andersen M, Fennell TR, Lalljie SP, Müller DJ, Olin S, Petersen BJ, Schlatter J, Scholz 

G, Scimeca JA, Slimani N, Törnqvist M, Tuijtelaars S, Verger P (2005) Human exposure and 

internal dose assessments of acrylamide in food. Food Chem Toxicol, 43: 365-410.

FDA (2003) United States Food and Drug Administration, Center for Food Safety and Applied Nutrition of 

Plant & Dairy Foods and Beverages. Detection and Quantification of Acrylamide in Foods. FDA, 

2003. Accessed Online: 23 May 2011.

Henderson JW, Ricker RD, Bidlingmeyer BA, Woodward C (2000) Rapid, accurate, sensitive, and 

reproducible HPLC analysis of amino acids, amino acid analysis using Zorbax Eclipse-AAA 

columns and the Agilent 1100 HPLC. Agilent Publication.

Horton DE, Anderson JL (1992) Potato production in the context of the world and farm economy. In: The 

potato crop: the scientific basis for improvement (Ed. Harris PM) Chapman and Hall, London, pp. 

803.

Kozukue N, Yoon KS, Byun GI, Misoo S, Levin CE, Friedman M (2008) Distribution of glycoalkaloids in 

potato tubers of 59 accessions of two wild and five cultivated Solanum species. J Agric Food 

Chem, 56: 11920-11928.

Lilla Z, Sullivan D, Ellefson W, Welton K, Crowley R (2005) Determination of “net carbohydrates” using 

high-performance anion exchange chromatography. J of AOAC International, 88: 714- 719.
J.R. Simplot Company Compositional Analyses 85

Lisinska G, Leszczynski W (1989) Potato science and technology. Chapter 2: Potato tubers as a raw 

material for processing and nutrition. Elsevier Applied Science, London, pp 11-128.

Matsuura-Endo CM, Ohara-Takada A, Chuda Y, Ono H, Yada H, Yoshida M, Kobayashi A, Tsuda S, 

Takigawa S, Noda T, Yamauchi H, Mori M (2006) Effects of storage temperature on the contents 

of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips. 

Biosci Biotechnol Biochem, 70: 1173-1180.

Menendez CM, Ritter E, Schafer-Pregl R, Walkemeier B, Kalde A, Salamini F, Gebhardt C (2002) Cold 

sweetening in diploid potato: mapping quantitative loci and candidate genes. Genetics, 162:

1423-1434.

Miedel MC, Hulmes JD, Pan YCE (1989) The use of fluorescamine as a detection reagent in protein 

microcharacterization. J Biochem Biophys Methods, 18: 37-52.

Mucci LA, Wilson KM (2008) Acrylamide intake through diet and human cancer risk. J Agric Food Chem,

56: 6013-6019.

NTP (2012) Technical Report on the Toxicology and Carcinogenesis Studies of Acrylamide in F344/N Rats 

and B6C3F1 Mice. National Toxicology Program. National Institutes of Health. Public Health 

Service. U.S. Dept. of Health and Human Services.

Percival G (1999) Light-induced glycoalkaloid accumulation of potato tubers (Solanum tuberosum L). J Sci 

Food Agric, 79: 1305-1310.

Purcell A, Swaisgood HE, Pope DT Jr, (1972) Protein and amino acid content of sweetpotato cultivars. 

Am Soc Hortic Sci, 97: 30.

Rogan GJ, Bookout, JT, Duncan DR, Fuchs RL, Lavrik PB, Love SL, Mueth M, Olson T, Owens ED, Raymond 

PJ, Zalewski J (2000) Compositional analysis of tubers from insect and virus resistant potato 

plants. J Agric Food Chem, 48: 5936-5945.

Schuster R (1988) Determination of amino acids in biological, pharmaceutical, plant and food samples by 

automated precolumn derivitization and HPLC. J Chromatogr, 431: 271-284. 

Shakya R, Navarre DA (2006) Rapid screening of ascorbic acid, glycoalkaloids and phenolics in potato 

using high-performance liquid chromatography. J of Ag and Food Chem, 54: 5253-5260.

Shepherd LVT, Bradshaw JE, Dale MFB, McNicol JW, Pont SDA, Mottram DS, Davies HV (2010) Variation 

in acrylamide producing potential in potato: Segregation of the trait in a breeding population. 

Food Chem, 123: 568-573.

Sinden SL (1987) Potato glycoalkaloids. Acta Hort, 207: 41-48.

Talburt WF, Smith O (1987) Potato processing. Van Nostrand Reinhold, New York.

Talley EA, Toma RB, Orr PH (1984) Amino acid composition of freshly harvested and stored potatoes. Am 

Pot Journal, 61: 267-279.
J.R. Simplot Company Compositional Analyses 86

USDA (1973) United States Department of Agriculture, Energy Value of Foods. Agricultural Handbook, 

No. 74, pp. 2-11.

USDA (1975) United States Department of Agriculture, Composition of Foods Agricultural Handbook, No. 

8, pp. 159-160.

Vardeman SB (1992) What about the other intervals?. The American Statistician, 46: 193-197.

J.R. Simplot Company Compositional Analyses 88

Annex A

Proximates, Vitamins, Minerals, Free Amino Acids, and Total Amino Acids – Combined Literature Ranges 

(CLR) Used in Tables

Proximates, Vitamins, Minerals CLR2

Substance Units Value Reference Formula Used1

Formula 

Calculation End Units

Protein low % 0.70 Lisinska and Leszczynski 1989 NA 0.70 %

Protein high % 4.60 Lisinska and Leszczynski 1989 NA 4.60 %

Fat low % 0.02 Lisinska and Leszczynski 1989 NA 0.02 %

Fat high % 0.20 Lisinska and Leszczynski 1989 NA 0.20 %

Ash low % 0.44 Lisinska and Leszczynski 1989 NA 0.44 %

Ash high % 1.90 Lisinska and Leszczynski 1989 NA 1.90 %

Crude fiber low % 0.17 Lisinska and Leszczynski 1989 NA 0.17 %

Crude fiber high % 3.50 Lisinska and Leszczynski 1989 NA 3.50 %

Carbohydrates low % 13.30 Talburt and Smith 1987 NA 13.30 %

Carbohydrates high % 30.53 Talburt and Smith 1987 NA 30.53 %

Calories low kcal/100g 70.00 Horton and Anderson 1992 NA 80.00 kcal/100g

Calories high

kcal/100g 

dry 551.00 Horton and Anderson 1992 kcal/100g x 0.21110.20 kcal/100g

Moisture low % 63.20 Talburt and Smith 1987 NA 63.20 %

Moisture high % 86.90 Talburt and Smith 1987 NA 86.90 %

B3 low mg/200g 0.18 Rogan et al. 2000 mg/200g x 0.5mg/100g 0.09 mg/100g

B3 high mg/200g 6.20 Rogan et al. 2000 mg/200g x 0.5mg/100g 3.10 mg/100g

B6 low mg/200g 0.26 Rogan et al. 2000 mg/200g x 0.5mg/100g 0.13 mg/100g

B6 high mg/200g 0.82 Rogan et al. 2000 mg/200g x 0.5mg/100g 0.41 mg/100g

Vitamin C low mg/100g 1.00 Lisinska and Leszczynski 1989 NA 1.00 mg/100g

Vitamin C high mg/100g 54.00 Lisinska and Leszczynski 1989 NA 54.00 mg/100g

Cu low mg/200g 0.03 Rogan et al. 2000 mg/200g x 5 = mg/kg = ppm 0.15 ppm

Cu high mg/200g 1.40 Rogan et al. 2000 mg/200g x 5 = mg/kg = ppm 7.00 ppm

Mg low mg/200g 22.50 Rogan et al. 2000 mg/200g x 5 = mg/kg = ppm 112.50 ppm

Mg high mg/200g 110.00 Rogan et al. 2000 mg/200g x 5 = mg/kg = ppm 550.00 ppm

K low mg/200g 700.00 Rogan et al. 2000 mg/200g x 5 = mg/kg = ppm 3500.00 ppm

K high mg/200g 1250.00 Rogan et al. 2000 mg/200g x 5 = mg/kg = ppm 6250.00 ppm

1

0.2 = approximate conversion from dry weight to fresh weight (internal communication), NA = value already converted

2

CLR=combined literature range
J.R. Simplot Company Compositional Analyses 89

1

0.2 is the approximate conversion from dry weight to fresh weight (internal communication)

2

CLR=combined literature range

Free Amino Acids CLR2

Substance Value Units Reference

Formula 

Wt (FW) Formula Used1(ppm)

ALA low 6.0 mg/100g Davies 1977 89.1 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 12

ALA high 118.0 mg/100g Davies 1977 89.1 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 236

ARG low 60.0 mg/100g Davies 1977 174.2 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 120

ARG high 736.0 mg/100g Davies 1977 174.2 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 1472

ASN low 11.8 mM/kg Shepherd et al. 2010 132.1 mM/kg x FW x 0.2 312

ASN high 3490.0 mg/100g Davies 1977 132.1 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 6980

ASP low 32.0 mg/100g Davies 1977 133.1 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 64

ASP high 376.0 mg/100g Davies 1977 133.1 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 752

GABA low 15.0 mg/100g Davies 1977 NA mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 30

GABA high 448.0 mg/100g Davies 1977 NA mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 896

GLN low 220.0 mg/100g Davies 1977 146.1 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 440

GLN high 2968.0 mg/100g Davies 1977 146.1 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 5396

GLU low 225.0 mg/100g Davies 1977 147.1 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 450

GLU high 371.0 mg/100g Davies 1977 147.1 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 742

GLY low 1.0 mg/100g

Lisinska and 

Leszczynski 1989 75.1 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 2

GLY high 52.0 mg/100g

Lisinska and 

Leszczynski 1989 75.1 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 104

HIS low 17.0 mg/100g Davies 1977 155.2 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 34

HIS high 328.0 mg/100g Davies 1977 155.2 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 656

ILE low 14.0 mg/100g Davies 1977 131.2 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 28

ILE high 165.0 mg/100g Davies 1977 131.2 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 330

LEU low 8.0 mg/100g Davies 1977 131.2 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 16

LEU high 131.0 mg/100g Davies 1977 131.2 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 262

LYS low 9.0 mg/100g Davies 1977 146.2 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 18

LYS high 319.0 mg/100g Davies 1977 146.2 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 638

MET low 9.0 mg/100g Davies 1977 149.2 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 18

MET high 108.0 mg/100g Davies 1977 149.2 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 216

ORN low 2.0 mg/100g Davies 1977 NA mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 4

ORN high 244.0 mg/100g Davies 1977 NA mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 488

PHE low 0.0 mg/100g Davies 1977 165.2 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 0

PHE high 204.0 mg/100g Davies 1977 165.2 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 408

PRO low 0.0 mg/100g Davies 1977 115.1 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 0

PRO high 484.0 mg/100g Davies 1977 115.1 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 968

SER low 15.0 mg/100g Davies 1977 105.1 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 30

SER high 128.0 mg/100g Davies 1977 105.1 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 256
J.R. Simplot Company Compositional Analyses 90

2

CLR=combined literature range

Free Amino Acids (Continued) CLR2

Substance Value Units Reference

Formula 

Wt (FW) Formula Used1(ppm)

THR low 14.0 mg/100g Davies 1977 119.1 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 28

THR high 143.0 mg/100g Davies 1977 119.1 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 286

TRP low 7.0 mg/100g Davies 1977 204.2 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 14

TRP high 174.0 mg/100g Davies 1977 204.2 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 348

TYR low 9.0 mg/100g

Lisinska and 

Leszczynski 1989 181.2 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 18

TYR high 319.0 mg/100g

Lisinska and 

Leszczynski 1989 181.2 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 638

VAL low 15.0 mg/100g Davies 1977 117.1 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 30

VAL high 370.0 mg/100g Davies 1977 117.1 mg/100g x 10mg/1000g x 1000g/kg x 0.2; mg/kg=ppm 740

1

0.2 is the approximate conversion from dry weight to fresh weight (internal communication)
J.R. Simplot Company Compositional Analyses 91

Total Amino Acids CLR2

Substance Value Units Reference

Formula 

Wt 

(FW) Formula Used1Calc (ppm)

THR low 18.3 μM/g Talley et al. 1984 119.1 μM/g x FW x 0.2 436

THR high 35.9 μM/g Talley et al. 1984 119.1 μM/g x FW x 0.2 855

SER low 23.8 μM/g Talley et al. 1984 105.1 μM/g x FW x 0.2 500

SER high 48.6 μM/g Talley et al. 1984 105.1 μM/g x FW x 0.2 1022

PRO low 15.4 μM/g Talley et al. 1984 115.1 μM/g x FW x 0.2 355

PRO high 63.6 μM/g Talley et al. 1984 115.1 μM/g x FW x 0.2 1464

ALA low 22.0 μM/g Talley et al. 1984 89.1 μM/g x FW x 0.2 392

ALA high 53.4 μM/g Talley et al. 1984 89.1 μM/g x FW x 0.2 952

VAL low 32.1 μM/g Talley et al. 1984 117.1 μM/g x FW x 0.2 752

VAL high 61.9 μM/g Talley et al. 1984 117.1 μM/g x FW x 0.2 1450

ILE low 20.0 μM/g Talley et al. 1984 131.2 μM/g x FW x 0.2 525

ILE high 36.3 μM/g Talley et al. 1984 131.2 μM/g x FW x 0.2 953

LEU low 26.1 μM/g Talley et al. 1984 131.2 μM/g x FW x 0.2 685

LEU high 52.7 μM/g Talley et al. 1984 131.2 μM/g x FW x 0.2 1383

TYR low 12.6 μM/g Talley et al. 1984 181.2 μM/g x FW x 0.2 457

TYR high 26.0 μM/g Talley et al. 1984 181.2 μM/g x FW x 0.2 942

PHE low 16.7 μM/g Talley et al. 1984 165.2 μM/g x FW x 0.2 552

PHE high 32.9 μM/g Talley et al. 1984 165.2 μM/g x FW x 0.2 1087

HIS low 4.3 μM/g Talley et al. 1984 155.2 μM/g x FW x 0.2 133

HIS high 15.1 μM/g Talley et al. 1984 155.2 μM/g x FW x 0.2 469

ORN low 0.0 μM/g Talley et al. 1984 136.16 μM/g x FW x 0.2 0

ORN high 1.7 μM/g Talley et al. 1984 136.12 μM/g x FW x 0.2 46

LYS low 23.5 μM/g Talley et al. 1984 146.2 μM/g x FW x 0.2 687

LYS high 46.8 μM/g Talley et al. 1984 146.2 μM/g x FW x 0.2 1368

ARG low 20.1 μM/g Talley et al. 1984 174.2 μM/g x FW x 0.2 700

ARG high 39.7 μM/g Talley et al. 1984 174.2 μM/g x FW x 0.2 1383

TRP low 2.8 μM/g Talley et al. 1984 204.2 μM/g x FW x 0.2 114

TRP high 6.9 μM/g Talley et al. 1984 204.2 μM/g x FW x 0.2 282

ASP low 677 Mg/200g Rogan et al. 2000 NA mg/200g x 5 = mg/kg = ppm 3385

ASP high 1476 Mg/200g Rogan et al. 2000 NA mg/200g x 5 = mg/kg = ppm 7380

GLU low 583 Mg/200g Rogan et al. 2000 NA mg/200g x 5 = mg/kg = ppm 2915

GLU high 1207 Mg/200g Rogan et al. 2000 NA mg/200g x 5 = mg/kg = ppm 6035

1

0.2 is the approximate conversion from dry weight to fresh weight (internal communication)

2

CLR=combined literature range