Changes in Quinoa Seed Fatty Acid Profile Under Heat Stress Field Conditions
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 e...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-03-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.820010/full |
| _version_ | 1818320236737200128 |
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| author | Javier Matías María José Rodríguez Sara Granado-Rodríguez Verónica Cruz Patricia Calvo María Reguera |
| author_facet | Javier Matías María José Rodríguez Sara Granado-Rodríguez Verónica Cruz Patricia Calvo María Reguera |
| author_sort | Javier Matías |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-13T10:21:48Z |
| format | Article |
| id | doaj.art-28c5146fb14d475893b609b01f31b519 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-12-13T10:21:48Z |
| publishDate | 2022-03-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-28c5146fb14d475893b609b01f31b5192022-12-21T23:51:09ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-03-01910.3389/fnut.2022.820010820010Changes in Quinoa Seed Fatty Acid Profile Under Heat Stress Field ConditionsJavier Matías0María José Rodríguez1Sara Granado-Rodríguez2Verónica Cruz3Patricia Calvo4María Reguera5Agrarian Research Institute “La Orden-Valdesequera” of Extremadura, Centro de Investigaciones Científicas y Tecnológicas de Extremadura, Badajoz, SpainTechnological Institute of Food and Agriculture of Extremadura, Centro de Investigaciones Científicas y Tecnológicas de Extremadura, Badajoz, SpainDepartment of Biology, Universidad Autónoma de Madrid, Madrid, SpainAgrarian Research Institute “La Orden-Valdesequera” of Extremadura, Centro de Investigaciones Científicas y Tecnológicas de Extremadura, Badajoz, SpainTechnological Institute of Food and Agriculture of Extremadura, Centro de Investigaciones Científicas y Tecnológicas de Extremadura, Badajoz, SpainDepartment of Biology, Universidad Autónoma de Madrid, Madrid, SpainThe 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.https://www.frontiersin.org/articles/10.3389/fnut.2022.820010/fullquinoaheat stressfatty acidsseed oil contentseed nutritional qualityerucic acid |
| spellingShingle | Javier Matías María José Rodríguez Sara Granado-Rodríguez Verónica Cruz Patricia Calvo María Reguera Changes in Quinoa Seed Fatty Acid Profile Under Heat Stress Field Conditions Frontiers in Nutrition quinoa heat stress fatty acids seed oil content seed nutritional quality erucic acid |
| title | Changes in Quinoa Seed Fatty Acid Profile Under Heat Stress Field Conditions |
| title_full | Changes in Quinoa Seed Fatty Acid Profile Under Heat Stress Field Conditions |
| title_fullStr | Changes in Quinoa Seed Fatty Acid Profile Under Heat Stress Field Conditions |
| title_full_unstemmed | Changes in Quinoa Seed Fatty Acid Profile Under Heat Stress Field Conditions |
| title_short | Changes in Quinoa Seed Fatty Acid Profile Under Heat Stress Field Conditions |
| title_sort | changes in quinoa seed fatty acid profile under heat stress field conditions |
| topic | quinoa heat stress fatty acids seed oil content seed nutritional quality erucic acid |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.820010/full |
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