Characterisation of quinoa (Chenopodium quinoa Willd.) accessions for the saponin content in Mediterranean environment

Abstract

Seeds of the Andean seed crop quinoa (Chenopodium quinoa Willd.) usually contain saponins in the seed coat. Saponins give a bitter taste sensation and are a serious antinutritional factor, therefore selection of sweet genotypes with a very low saponin content in the seeds is a main breeding goal. The objective of this work was to identify, within germplasm lines of quinoa, previously selected for production and quality traits, superior genotypes low in saponins. For this purpose the total saponin content was determined in seeds of eight lines of quinoa and one variety (cv. Regalona Baer) as a control, previously evaluated over a 2-year period in a Southern Italy environment. Significant variation for the saponin content was observed among the evaluated genotypes. The total saponin content ranged from 0.10 to 1.80%, with the Q12 genotype showing the lowest value, suggesting the possibility of selecting genotypes sweet to be used in subsequent genetic improvement programs. Based on these results, in fact, it was possible to identify, among the accessions previously selected, particularly suitable for growing in Mediterranean area, some genotypes with high yields of seed (2.5 tha -1 , on average), high protein (17%, on average) and fibres (13%, on average) and low content in saponins (0.57%, on average).

Yield and Quality Characteristics of Different Quinoa (Chenopodium quinoa Willd.) Cultivars Grown under Field Conditions in Southwestern Germany

“…Indeed, saponins were reported to exert a strong insecticidal or protective activity against a broad range of insects, herbivores (e.g., birds) and even microbial infections [55][56][57]. The formation of saponins contained in quinoa seeds is promoted by the availability of water during the growth cycle, therefore deficit irrigation can be used as sustainable practice to reduce saponin levels in quinoa seeds [25,30,58,59]. This agrees with our results especially for cv.…”

Quinoa bitterness: causes and solutions for improving product acceptability

“…Regarding grains, only oats and quinoa exhibit detectable amounts of saponins . In quinoa, these compounds are mainly located in the husk and the quantity therein – which is greatly influenced by the environment, climate conditions and genotype – varies from 0.1 to about 50 mg g −1 . Indeed, ‘bitter’ varieties (with a saponin content higher than 1.1 mg g −1 ) are more resistant to pests than ‘sweet’ varieties .…”

Preliminary Evaluation of New Quinoa Genotypes under Sandy Soil Conditions in Egypt

“…It is known that the nutritional properties, especially the high protein contents or rather the well-balanced composition of proteogenic amino acids, are two of the most promising features of quinoa [28]. reduce saponin levels in quinoa seeds [29]. It seems that quinoa genotypes QS17-2, QS16 and Rosada de Huancayo regulate the production of bioactive compounds more than the rest genotypes, influencing its nutritional and industrial values.…”