Ecuadorian Quinoa (Chenopodium Quinoa Willd) Fatty Acids Profile

Altuna, José; Silva, M; Alvarez, M. J. Moreno; Mf, Quinteros; Morales, D; Greffa, J

doi:10.22159/ajpcr.2018.v11i11.24889

Cited by 6 publications

(3 citation statements)

References 15 publications

(17 reference statements)

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“…The present study showed that both varieties are rich in linoleic acid but only hualhuas contains appreciable amounts of linolenic acid (8.981%), while the variety quinoa 1 only contained a very low percentage (1.261). The fatty acid profiles of quinoa varieties in the current study somehow fall within the ranges of fatty acids reported by Altuna et al (2018) andRepo-Carrasco et al (2003) with only a higher value for linolenic in the hualhuas variety. The unsaturated fatty acids in quinoa in the present study are extremely high, nearly 7-8 times the saturated fatty acids.…”

Section: Discussionsupporting

confidence: 85%

Quinoa seed: A source of lipophilic nutraceuticals for the prevention of metabolic syndrome in a rat model

Al-Okbi,

Hamed,

Elewa

et al. 2024

Grasas aceites

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Metabolic syndrome (MS) is a cluster of metabolic changes including hypertriglyceridemia, elevated glucose tolerance and fatty liver. The aim of this research was to study the bioactivity of petroleum ether extracts prepared from quinoa 1 and Hualhuas quinoa in a MS rat model. Fatty acids and α-tocopherol were assessed in the extracts. MS was induced by feeding a high fructose-high fat diet (HFFD). Four groups of rats were assigned: the control group, fed a balanced diet; the control group, fed a HFFD diet; and two test groups, fed on a HFFD diet and treated by either quinoa 1 or hualhuas extract. The Glucose tolerance, plasma lipids, oxidative stress biomarkers, liver lipids and histopathology of the liver and heart were assessed. The results showed that extracts from both quinoa varieties had the potential to prevent MS; although quinoa 1 was more effective. In both varieties, the major fatty acid was linoleic. Hualhuas showed a higher percentage of linolenic acid than quinoa 1; while more alpha-tocopherol was present in quinoa1.

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Section: Discussionsupporting

confidence: 85%

Quinoa seed: A source of lipophilic nutraceuticals for the prevention of metabolic syndrome in a rat model

Al-Okbi,

Hamed,

Elewa

et al. 2024

Grasas aceites

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“…Multiple correlation analysis in our experiment showed no principal difference between the FA content of quinoa seeds and the salinity chemistry ( Figure 2B). The value of OA pattern in quinoa seeds was 22.8 ± 29.5%, which is higher than described early by other authors (Altuna et al, 2018). Interestingly, the values of LA from the control were found to be higher than those reported in literature (48.1 ± 52.3%, respectively).…”

Section: Discussioncontrasting

confidence: 63%

Differential Impact of Salinity Stress on Seeds Minerals, Storage Proteins, Fatty Acids, and Squalene Composition of New Quinoa Genotype, Grown in Hyper-Arid Desert Environments

Toderich

Mamadrahimov

Khaitov³

et al. 2020

Front. Plant Sci.

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The effects of climate change and soil salinization on dryland ecosystems are already widespread, and ensuring food security is a crucial challenge. In this article, we demonstrate changes in growth performance and seed quality of a new high-yielding quinoa genotype (Q5) exposed to sodium chloride (NaCl), sodium sulfate (Na2SO4), and mixed salts (NaCl + Na2SO4). Differential responses to salt stress in growth performance, seed yield, and seed quality were identified. High salinity (mixed Na2SO4 + NaCl) reduces plant height by ∼30%, shoot and root dry weights by ∼29%, head panicle length and panicle weight by 36–43%, and seed yield by 37%, compared with control conditions. However, the 1,000-seed weight changes insignificantly under salinity. High content of essential minerals, such as Fe, Zn, and Ca in quinoa Q5 seeds produced under salinity, gives the Q5 genotype a remarkable advantage for human consumption. Biomarkers detected in our studies show that the content of most essential amino acids is unchanged under salinity. The content of amino acids Pro, Gly, and Ile positively correlates with Na+ concentration in soil and seeds, whereas the content of squalene and most fatty acids negatively correlates. Variation in squalene content under increasing salinity is most likely due to toxic effects of sodium and chlorine ions as a result of the decrease in membrane permeability for ion movement as a protective reaction to an increase in the sodium ion concentration. Low squalene accumulation might also occur to redirect the NADPH cofactor to enhance the biosynthesis of proline in response to salinity, as both syntheses (squalene and proline) require NADPH. This evidence can potentially be used by the food and pharmaceutical industries in the development of new food and health products.

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“…Farmers and agribusiness enterprises that consider only grain production without the application of transformation technologies downgrade the commercial value of quinoa [21]. Several public and private institutions, universities, and research centers in Ecuador are currently developing improved varieties, including thoroughly characterizing the physico-chemical and nutritional traits, protein and amino acid contents, fatty acids, vitamins and minerals, phytohormones, antioxidants, phytosterols, and dietary fiber, as well as the identification and use of saponins [70][71][72][73]. Additionally, applications of thermal processes and bioprocesses have been studied in order to increase mineral bioavailability, the level of acceptability, and the nutraceutical value of quinoa grain [74].…”

Section: Quinoa Transformationmentioning

confidence: 99%

Quinoa in Ecuador: Recent Advances under Global Expansion

Hinojosa

Leguizamo²,

Carpio

et al. 2021

Plants

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Quinoa is a highly diverse crop domesticated in the Andean region of South America with broad adaptation to a wide range of marginal environments. Quinoa has garnered interest worldwide due to its nutritional and health benefits. Over the last decade, quinoa production has expanded outside of the Andean region, prompting multiple studies investigating the potential for quinoa cultivation in novel environments. Currently, quinoa is grown in countries spanning five continents, including North America, Europe, Asia, Africa, and Oceania. Here, we update the advances of quinoa research in Ecuador across different topics, including (a) current quinoa production situation with a focus on breeding progress, (b) traditional seed production, and (c) the impact of the work of the nongovernment organization “European Committee for Training and Agriculture” with quinoa farmers in Chimborazo province. Additionally, we discuss genetic diversity, primary pests and diseases, actions for adapting quinoa to tropical areas, and recent innovations in quinoa processing in Ecuador. Finally, we report a case study describing a participatory breeding project between Washington State University and the Association of Andean Seed and Nutritional Food Producers Mushuk Yuyay in the province of Cañar.

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Ecuadorian Quinoa (Chenopodium Quinoa Willd) Fatty Acids Profile

Cited by 6 publications

References 15 publications

Quinoa seed: A source of lipophilic nutraceuticals for the prevention of metabolic syndrome in a rat model

Quinoa seed: A source of lipophilic nutraceuticals for the prevention of metabolic syndrome in a rat model

Differential Impact of Salinity Stress on Seeds Minerals, Storage Proteins, Fatty Acids, and Squalene Composition of New Quinoa Genotype, Grown in Hyper-Arid Desert Environments

Quinoa in Ecuador: Recent Advances under Global Expansion

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