Nutritional characterization of six quinoa (Chenopodium quinoa Willd) varieties cultivated in Southern Europe

Gómez, María José Rodríguez; Prieto, Javier Matías; Cruz, Verónica; Magro, Patricia Calvo

doi:10.1016/j.jfca.2021.103876

Cited by 48 publications

(54 citation statements)

References 38 publications

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“…In 2017 and 2019, Jessie was also characterized by high protein levels. According to the findings of Rodríguez Gómez et al [33], Atlas, Pasto, and Jessie were seeds with similar protein content. In 2017 and 2019, Jessie had a protein content comparable to that of Pasto and Atlas, respectively.…”

Section: Protein and Amino Acidsmentioning

confidence: 89%

Yield and Nutritional Characterization of Thirteen Quinoa (Chenopodium quinoa Willd.) Varieties Grown in North-West Europe—Part I

Bock

Bockstaele

Muylle

et al. 2021

Plants

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The cultivation of quinoa has gained increasing interest in Europe. Different European varieties exist, but more research is required to understand the individual variety characteristics for end-use applications. The objective of this study is to evaluate the agronomic performance of 13 quinoa varieties under North-West European field conditions during three growing seasons (2017–2019). Furthermore, seeds were qualitatively characterized based on characteristics and composition. Yield differed among varieties and growing seasons (0.47–3.42 ton/ha), with lower yields obtained for late-maturing varieties. The saponin content varied from sweet to very bitter. The seeds contained high protein levels (12.1–18.8 g/100 g dry matter), whereas varieties had a similar essential amino acid profile. The main fatty acids were linoleic (53.0–59.8%), α-linolenic (4.7–8.2%), and oleic acid (15.5–22.7%), indicating a high degree of unsaturation. The clustering of varieties/years revealed subtle differences between growing seasons but also reflected the significant interaction effects of variety and year. Most varieties perform well under North-West European conditions, and their nutritional content is well within the values previously described for other cultivation areas. However, optimal yield and quality traits were not combined in one variety, illustrating the importance of breeding for adapted quinoa varieties.

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Section: Protein and Amino Acidsmentioning

confidence: 89%

Yield and Nutritional Characterization of Thirteen Quinoa (Chenopodium quinoa Willd.) Varieties Grown in North-West Europe—Part I

Bock

Bockstaele

Muylle

et al. 2021

Plants

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“…However, quinoa seeds are gluten-free and have a low glycemic index, being low in sugar and calories. They present a high protein content with an excellent balance of essential amino acids, as well as high contents of fiber, lipids, carbohydrates, minerals, and bioactive compounds, such as vitamins (B2 and E), carotene, tocopherols, and other molecules with antioxidant properties, like flavonoids and other phenolic compounds [8][9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

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

Granado‐Rodríguez

Vilariño-Rodríguez²,

Maestro‐Gaitán

et al. 2021

Plants

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Exploiting the relationship between the nutritional properties of seeds and the genetic background constitutes an essential analysis, which contributes to broadening our knowledge regarding the control of the nutritional quality of seeds or any other edible plant structure. This is an important aspect when aiming at improving the nutritional characteristics of crops, including those of Chenopodium quinoa Willd. (quinoa), which has the potential to contribute to food security worldwide. Previous works have already described changes in the nutritional properties of quinoa seeds due to the influence of the environment, the genotype, or their interaction. However, there is an important limitation in the analyses carried out, including the outcomes that can be translated into agronomical practices and their effect on seed quality. In the present study, several seed nutritional-related parameters were analyzed in 15 quinoa cultivars grown in a particular environmental context. Important agronomical and nutritional differences were found among cultivars, such as variations in mineral or protein contents and seed viability. More importantly, our analyses revealed key correlations between seed quality-related traits in some cultivars, including those that relate yield and antioxidants or yield and the germination rate. These results highlight the importance of considering the genotypic variation in quinoa when selecting improved quinoa varieties with the best nutritional characteristics for new cultivation environments.

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“…In recent years quinoa (Chenopodium quinoa Willd. ), a member of the Amaranthaceae family, has gained attention for its high nutritional content [6][7][8] and its tolerance to abiotic stresses [9][10][11], showing potential to become an alternative crop to cereals, for example in defined crop rotations or on marginal lands. However, C. quinoa seeds contain a mixture of triterpenoid saponins in the seed pericarp that leads to bitterness.…”

Section: Introductionmentioning

confidence: 99%

Determination and Metabolite Profiling of Mixtures of Triterpenoid Saponins from Seeds of Chilean Quinoa (Chenopodium quinoa) Germplasm

et al. 2021

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The seed pericarp of Chenopodium quinoa Willd. (quinoa) contains a mixture of triterpenoid saponins conferring undesired organoleptic properties. In this study, we evaluated saponin content and their corresponding sapogenins in 114 different quinoa accessions. Relative saponin content ranged from 0.22 to 15.04 mg/g of seed dry weight among the genotypes studied and the genotype effect was significant (p < 0.001). About 75% of the genotypes could be classified as low-saponin content lines which is promising in view of ongoing plant breeding efforts. In addition to the quantitative determination of saponins, metabolic profiling was performed by LC-FTICR-MS and LC-MS/MS. We obtained highly accurate mass estimation from ion spectra allowing the identification of twelve saponins of the oleanane type. These differ in their aglycons and in the number and type of glycoside units. Interestingly, we identified a saponin compound that, to our knowledge, had not been reported previously. Our study highlights that there is considerable variability concerning saponin content in quinoa, which contributes to the valorization of genetic resources towards the identification of genotypes that could be utilized in current and future quinoa breeding programs.

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Nutritional characterization of six quinoa (Chenopodium quinoa Willd) varieties cultivated in Southern Europe

Cited by 48 publications

References 38 publications

Yield and Nutritional Characterization of Thirteen Quinoa (Chenopodium quinoa Willd.) Varieties Grown in North-West Europe—Part I

Yield and Nutritional Characterization of Thirteen Quinoa (Chenopodium quinoa Willd.) Varieties Grown in North-West Europe—Part I

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

Determination and Metabolite Profiling of Mixtures of Triterpenoid Saponins from Seeds of Chilean Quinoa (Chenopodium quinoa) Germplasm

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