Brittany L Graf1, Leonel E Rojo2, Jose Delatorre-Herrera3, Alexander Poulev1, Camila Calfio2, Ilya Raskin1. 1. Department of Plant Biology and Pathology, Rutgers University, 59 Dudley Road, New Brunswick, NJ, 08901, USA. 2. Facultad de Ciencias de la Salud, Universidad Arturo Prat, Casilla 121, Iquique, Chile. 3. Facultad de Recursos Naturales Renovables, Universidad Arturo Prat, Casilla 121, Iquique, Chile.
Abstract
BACKGROUND: Little is known about varietal differences in the content of bioactive phytoecdysteroids (PE) and flavonoid glycosides (FG) from quinoa (Chenopodium quinoa Willd.). The aim of this study was to determine the variation in PE and FG content among 17 distinct quinoa sources and identify correlations to genotypic (highland vs. lowland) and physico-chemical characteristics (seed color, 100-seed weight, protein content, oil content). RESULTS: PE and FG concentrations exhibited over four-fold differences across quinoa sources, ranging from 138 ± 11 µg g(-1) to 570 ± 124 µg g(-1) total PE content and 192 ± 24 µg g(-1) to 804 ± 91 µg g(-1) total FG content. Mean FG content was significantly higher in highland Chilean varieties (583.6 ± 148.9 µg g(-1)) versus lowland varieties (228.2 ± 63.1 µg g(-1)) grown under the same environmental conditions (P = 0.0046; t-test). Meanwhile, PE content was positively and significantly correlated with oil content across all quinoa sources (r = 0.707, P = 0.002; Pearson correlation). CONCLUSION: FG content may be genotypically regulated in quinoa. PE content may be increased via enhancement of oil content. These findings may open new avenues for the improvement and development of quinoa as a functional food.
BACKGROUND: Little is known about varietal differences in the content of bioactive phytoecdysteroids (PE) and flavonoid glycosides (FG) from quinoa (Chenopodium quinoa Willd.). The aim of this study was to determine the variation in PE and FG content among 17 distinct quinoa sources and identify correlations to genotypic (highland vs. lowland) and physico-chemical characteristics (seed color, 100-seed weight, protein content, oil content). RESULTS:PE and FG concentrations exhibited over four-fold differences across quinoa sources, ranging from 138 ± 11 µg g(-1) to 570 ± 124 µg g(-1) total PE content and 192 ± 24 µg g(-1) to 804 ± 91 µg g(-1) total FG content. Mean FG content was significantly higher in highland Chilean varieties (583.6 ± 148.9 µg g(-1)) versus lowland varieties (228.2 ± 63.1 µg g(-1)) grown under the same environmental conditions (P = 0.0046; t-test). Meanwhile, PE content was positively and significantly correlated with oil content across all quinoa sources (r = 0.707, P = 0.002; Pearson correlation). CONCLUSION: FG content may be genotypically regulated in quinoa. PE content may be increased via enhancement of oil content. These findings may open new avenues for the improvement and development of quinoa as a functional food.
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Authors: Brittany L Graf; Patricio Rojas-Silva; Leonel E Rojo; Jose Delatorre-Herrera; Manuel E Baldeón; Ilya Raskin Journal: Compr Rev Food Sci Food Saf Date: 2015-04-10 Impact factor: 12.811