The diversity of quinoa morphological traits and seed metabolic composition

Tabatabaei, Iman; Alseekh, Saleh; Shahid, Mohammad; Leniak, Ewa; Wagner, Mateusz; Mahmoudi, Henda; Thushar, Sumitha; Fernie, Alisdair R.; Murphy, Kevin M.; Schmöckel, Sandra M.; Tester, Mark; Mueller‐Roeber, Bernd; Skirycz, Aleksandra; Balazadeh, Salma

doi:10.1038/s41597-022-01399-y

Cited by 18 publications

(17 citation statements)

References 23 publications

(28 reference statements)

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“…A relatively low variability in this trait was detected in the genotype ‘Dave 407B’. Tabatabaei et al [ 34 ] reported similar values, ranging between 7.05–71.75 cm, in 468 quinoa accessions. Slightly different ranges of inflorescence length were observed in different environments: 36.90–120.70 cm [ 37 ] and 29.70–62.70 cm [ 39 ].…”

Section: Resultsmentioning

confidence: 83%

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Nutritional Evaluation of Quinoa Genetic Resources Growing in the Climatic Conditions of Central Europe

Dostalíková¹,

Čepková

Janovská

et al. 2023

Foods

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Quinoa displays huge genetic variability and adaptability to distinct climatic conditions. Quinoa seeds are a good source of nutrients; however, the overall nutritional composition and nutrient content is influenced by numerous factors. This study focused on the nutritional and morphologic evaluation of various quinoa genotypes grown in the Czech Republic. Significant differences between years were observed for morphological traits (plant height, inflorescence length, weight of thousand seeds). The weather conditions in the year 2018 were favorable for all the morphological traits. The protein content of quinoa accessions ranged between 13.44 and 20.01% and it was positively correlated to mauritianin. Total phenolic content varied greatly from year to year, while the antioxidant activity remained relatively stable. The most abundant phenolic compounds were the flavonoids miquelianin, rutin, and isoquercetin. Isoquercetin, quercetin, and N-feruoloyl octopamine showed the highest stability under variable weather conditions in the analyzed years. A total of six compounds were detected and quantified in quinoa for the first time. Most varieties performed well under Central European conditions and can be considered a good source of nutrients and bioactive compounds. These data can be used as a source of information for plant breeders aiming to improve the quality traits of quinoa.

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Section: Resultsmentioning

confidence: 83%

“…A similar a range of quinoa heights were found in the scientific literature. Thiam et al [ 33 ] reported the range of studied quinoa genotypes at 34.85–127.35 cm, whereas Tabatabei et al [ 34 ] evaluated a broader range (17.20–145.25 cm).…”

Section: Resultsmentioning

confidence: 99%

Nutritional Evaluation of Quinoa Genetic Resources Growing in the Climatic Conditions of Central Europe

Dostalíková¹,

Čepková

Janovská

et al. 2023

Foods

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“…g . flavonols, anthocyanidins, cinnamic acid derivatives, etc) are the most representative for the cluster quinoa (Lin et al, 2019; Tabatabaei et al, 2021). Among the terpenoids, saponins were not identified, it is due to the postharvest process, where the grains are washed on various days with plenty of water to remove saponins localized in the pericarp (Jarvis et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

Metabotyping of Andean pseudocereals and characterization of emerging mycotoxins

Vásquez-Ocmín

Marti

Gadea

et al. 2022

Preprint

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Pseudocereals are best known for three crops derived from the Andes: quinoa (Chenopodium quinoa, Chenopods I), canihua (C. pallidicaule, Chenopods I), and kiwicha (Amaranthus caudatus). Their grains are recognized for their nutritional benefits; however, there is a higher level of polyphenism and the chemical foundation that would rely with such polyphenism has not been thoroughly investigated. Meanwhile, the chemical food safety of pseudocereals remains poorly documented. Here we applied untargeted and targeted metabolomics approach by LC-MS to achieve both: i) a comprehensive chemical mapping of pseudocereal samples collected in the Andes to classify them according to their chemotype; ii) a quantification of their contents in emerging mycotoxins. An inventory of the fungal community was also realized with the aims to better know the filamentous fungi present in these grains and try to parallel this information with the presence of the molecules produced, especially mycotoxins. Metabotyping permitted to add new insights into the chemotaxonomy of pseudocereals, confirming the previously established phylotranscriptomic clades: Chenopods I (clusters quinoa and canihua), and Amaranthaceae s.s. (cluster kiwicha). Moreover, we report for the first time the presence of mycotoxins in pseudocereals. Sixteen samples of Peru (out of 27) and one sample from France (out of one) were contaminated with Beauvericin, an emerging mycotoxin. There were several mycotoxigenic fungi detected, including Aspergillus sp., Penicillium sp., and Alternaria sp., but not Fusaria.

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“…13 In an effort to improve the agronomic properties and development of quinoa cultivars with desirable profiles, its genome was recently assembled 14 and the metabolic diversity (e.g., saponins) in 471 quinoa cultivars was determined. 15 Although 90%-95% of saponins can be removed by different desaponification methods (e.g., mechanical abrasion, washing), 16 a bitter aftertaste has been reported in quinoa-rich products. 17 Moreover, the aroma of unprocessed quinoa is often described as unpleasant due to its grassy and earthy notes.…”

Section: Introductionmentioning

confidence: 99%

Characterization of the aroma profile of quinoa (Chenopodium quinoa Willd.) and assessment of the impact of malting on the odor‐active volatile composition

et al. 2023

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Background: Quinoa (Chenopodium quinoa Willd.) is a gluten-free pseudocereal, rich in starch and high-quality proteins. It can be used as a cereal. Recently, a variety of nontraditional food products were developed; however, the sharp bitterness and the earthy aroma of unprocessed quinoa interfered with the acceptance of these products. Malting of cereals is known to improve their processing properties and enhance their sensory quality. To evaluate the acceptance and potential of quinoa malt as a raw material for beverage production, malt quality indicators (e.g., soluble protein) and the aroma profiles of different quinoa malts were compared.Results: Initial sensory assessment of quinoa in its native and malted state identified differences in their aroma profiles and revealed that pleasant nutty and caramel aromas were formed by malting. Subsequently, three complementary isolation techniques and gas chromatography-olfactometry/mass spectrometry (GC-O/MS) were used for volatile analysis. Instrumental analysis detected 34 and 62 odor-active regions in native quinoa and quinoa malt, respectively. In the second part, storage and the impact of three malting parameters on volatile formation were examined. By varying the malting parameters, seven additional odor-active malting byproducts were revealed.Conclusion: Three naturally occurring methoxypyrazines were identified as important contributors to the characteristic quinoa aroma. In all fresh quinoa malts a similar number of volatile compounds was perceived but their intensity and composition varied. Higher germination temperature promoted the formation of lipid oxidation products. Fatty smelling compounds and carboxylic acids, formed during storage, were classified as aging indicators of quinoa malt.

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The diversity of quinoa morphological traits and seed metabolic composition

Cited by 18 publications

References 23 publications

Nutritional Evaluation of Quinoa Genetic Resources Growing in the Climatic Conditions of Central Europe

Nutritional Evaluation of Quinoa Genetic Resources Growing in the Climatic Conditions of Central Europe

Metabotyping of Andean pseudocereals and characterization of emerging mycotoxins

Characterization of the aroma profile of quinoa (Chenopodium quinoa Willd.) and assessment of the impact of malting on the odor‐active volatile composition

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