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Oil quality in sea‐level quinoa as determined by cultivar‐specific responses to temperature and radiation conditions
Author(s) -
Curti Ramiro N,
del Carmen Sanahuja María,
Vidueiros Silvina M,
Curti Carolina A,
Pallaro Anabel N,
Bertero Héctor D
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10092
Subject(s) - cultivar , sowing , temperate climate , fatty acid , horticulture , food science , composition (language) , chemical composition , agronomy , biology , chemistry , botany , biochemistry , linguistics , philosophy , organic chemistry
BACKGROUND There is renewed interest in quinoa as a potential source of vegetable oils; however, there is no information about how environmental conditions affect its fatty acid composition, a critical indicator of its oil quality. The fatty acid concentrations of four cultivars adapted to temperate environments were compared at three sowing dates to evaluate the effect of environmental conditions during the seed‐filling period on the variation in oil quality. RESULTS The interaction between cultivar and sowing date was the main source of variation explaining the changes in the lipid content and fatty acid concentrations in quinoa. Most of the variation in the concentration of unsaturated fatty acids was attributed to the temperature and solar radiation during the seed‐filling period; cultivar‐specific responses to photo‐thermal conditions were observed among the sea‐level quinoa cultivars evaluated. CONCLUSION The lipid content and concentration of fatty acids in quinoa are affected by sowing date. This effect is exerted through changes in temperature and solar radiation conditions. This managing practice can therefore be used to achieve quinoa oil with different qualities. © 2019 Society of Chemical Industry