Genotype-Dependent Variation of Nutritional Quality-Related Traits in Quinoa Seeds

Granado‐Rodríguez, Sara; Vilariño-Rodríguez, Susana; Maestro‐Gaitán, Isaac; Matías, Javier; Rodrí­guez, Marí­a José; Calvo, Patricia; Cruz, Verónica; Bolaños, Luis; Reguera, María

doi:10.3390/plants10102128

Cited by 12 publications

(13 citation statements)

References 73 publications

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“…Moreover, and compared with other seed oils, the ω-6/ω-3 ratio in quinoa is lower than the ratio found in olive (13.4/1) or corn oil (52/1) ( 77 ) and similar to the ratio found in soybean oil (7.4/1). This result highlights the effect of temperature worsening seed quality, which is genotype-dependent ( 78 ).…”

Section: Discussioncontrasting

confidence: 98%

Changes in Quinoa Seed Fatty Acid Profile Under Heat Stress Field Conditions

et al. 2022

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The nutritional quality of quinoa is often related to the high protein content of their seeds. However, and despite not being an oilseed crop, the oil composition of quinoa seeds is remarkable due to its profile, which shows a high proportion of polyunsaturated fatty acids (PUFAs), particularly in essential fatty acids such as linoleic (ω-6) and α-linolenic (ω-3). In line with this, this study aimed at evaluating the effect of elevated temperatures on the oil composition of different quinoa cultivars grown in the field in two consecutive years (i.e., 2017 and 2018). In 2017, heat stress episodes resulted in a reduced oil content and lower quality linked to decreased ratios of oleic acid:linoleic acid, larger omega-6 (ω-6) to omega-3 (ω-3) ratios, and lower monounsaturated fatty acid (MUFA) and higher PUFA contents. Furthermore, the correlations found between mineral nutrients such as phosphorous (P) and the contents of oleic and linoleic acids emphasize the possibility of optimizing oil quality by controlling fertilization. Overall, the results presented in this study show how the environmental and genetic factors and their interaction may impact oil quality in quinoa seeds.

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Section: Discussioncontrasting

confidence: 98%

Changes in Quinoa Seed Fatty Acid Profile Under Heat Stress Field Conditions

et al. 2022

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“…Overall, F16 and Duquesa seeds showed significant differences in every quality parameter measured before storage. This is an example of the great variability that has been observed previously among different quinoa genotypes ( 49 ). Furthermore, although the general trends in quality changes were similar for both genotypes, some differences could be found in the viability and germination capacity the antioxidant capacity, and the opposing degradation of α-linolenic acid in F16 seeds in contrast to the decrease in linoleic acid contents observed in Duquesa seeds.…”

Section: Discussionsupporting

confidence: 66%

“…Generally, Duquesa seeds showed greater variations with temperature, but kept larger antioxidant values than F16 seeds, which drastically decreased their antioxidant capacity after 3 months of storage ( Figure 4C ). These genotypic variations can be related to the differences in the antioxidant contents normally observed among quinoa cultivars ( 49 , 86 ). On the other hand, phenols (including flavonoids) are expected to vary during storage, not only due to their role in detoxifying ROS but also because mature seeds suffer biochemical changes (i.e., lignification) to ensure impermeabilization as protectant mechanisms to ensure seed preservation, in which phenols are directly implicated ( 87 ).…”

Section: Discussionmentioning

confidence: 99%

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Changes in nutritional quality-related traits of quinoa seeds under different storage conditions

et al. 2022

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Within the context of climate change and its impact on global food security, seed storage has become key, as it ensures long-term food and next-season seed preservation. Aiming at evaluating quality-related changes in quinoa seeds over storage time, different storage temperatures (–20, 4, 12, 25, and 37°C) and humidity conditions (use of silica gel or not) were studied and different seed nutritional parameters were evaluated at different points during a year of storage. Also, to determine if these variations could be conditioned by the genotype used, two quinoa cultivars were compared. The results proved that quinoa seed quality is highly dependent on the storage temperature but is not consistently affected by the use of silica gel if the seed moisture content (SMC) is kept between 5 and 12%. Furthermore, quality can be maintained and even improved by keeping SMC lower than 12% and storage temperatures low (4°C). Under these conditions (at 4°C in hermetic packaging with or without silica gel), and after 12 months of storage, there was an increase in amino acids like isoleucine, serine, arginine, glycine, and glutamic acid and in seed viability and germination. On the contrary, quinoa seeds stored at 37°C showed an accumulation of reactive oxygen species (ROS) which was related to a lower antioxidant capacity and a reduction in the contents of essential amino acids like isoleucine, lysine, histidine, and threonine, resulting in a delayed and reduced germination capacity, and, therefore, lower seed quality. Besides, quality-related differences appeared between cultivars highlighting differences linked to the genotype. Overall, this work demonstrates that optimal storage temperatures and SMC can preserve or even improve quinoa seed nutritional quality, which in turn can impact food safety and agriculture.

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“…Currently, demand has increased both domestically and internationally because of its nutritional properties. Quinoa seeds have a high content of protein, essential amino acids, vitamins, minerals, antioxidants and fiber (Granado-Rodríguez et al, 2021). However, seeds also have compounds in the episperm that reduce the nutritional quality of the grain, including saponins, which are antinutritional, imparting a bitter taste, and are highly toxic when consumed in large quantities Pathan and Siddiqui, 2022).…”

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Afrosymetric method for quantifying saponins in Chenopodium Quinoa Willd. from Colombia

2022

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Quinoa (Chenopodium quinoa Willd.) is a pseudocereal that, in addition to presenting good nutritional characteristics in the grain, has secondary metabolites in the episperm of the seeds and, within them, saponins. Saponins are characterized by being emulsifying, foaming and generating a bitter taste. This metabolite has not been completely studied in quinoa materials from Colombia. For this reason, the objective of this research was to quantify the content of saponins present in quinoa materials from the department of Boyacá using three afrosimetric methods. For this, a completely randomized design (CRD) was implemented with a factorial arrangement of 3 (afrosimetric methods) x 5 (quinoa materials). From the quantification of saponins, it was determined that the Amarilla de maranganí genotype, was the one that presented the highest content in all the evaluated methods; the standard afrosimetric method being the most efficient. Finally, the conglomerate analysis allowed to discriminate the materials in sweet quinoas such as Tunkahuan and Blanca de Jericó with saponin contents lower than 0.06%, and in bitter quinoas (Negra de la Colorada, Dorada and Amarilla de Maranganí) with contents higher than 0.11%. The biochemical characterization of the germplasm will allow a selection of genotypes suitable for consumption and for the industry, given the potential use that saponins currently have.

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Genotype-Dependent Variation of Nutritional Quality-Related Traits in Quinoa Seeds

Cited by 12 publications

References 73 publications

Changes in Quinoa Seed Fatty Acid Profile Under Heat Stress Field Conditions

Changes in Quinoa Seed Fatty Acid Profile Under Heat Stress Field Conditions

Changes in nutritional quality-related traits of quinoa seeds under different storage conditions

Afrosymetric method for quantifying saponins in Chenopodium Quinoa Willd. from Colombia

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