DOCSLIB.ORG

Quinoa (Chenopodium Quinoa) and Buckwheat (Fagopyrum Sp.) Seeds

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Quinoa (Chenopodium Quinoa) and Buckwheat (Fagopyrum Sp.) Seeds foods Article Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds Phara De Bock 1,* , Lori Daelemans 1, Lotte Selis 1, Katleen Raes 2 , Pieter Vermeir 3, Mia Eeckhout 1 and Filip Van Bockstaele 4 1 Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; [email protected] (L.D.); [email protected] (L.S.); [email protected] (M.E.) 2 Research Group VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gr. Karel de Goedelaan 5, 8500 Kortrijk, Belgium; [email protected] 3 Laboratory for Chemical Analysis (LCA), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; [email protected] 4 Food Structure and Function Research Group (FSF), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; fi[email protected] * Correspondence: [email protected]; Tel.: +32-(0)9-243-24-94 Citation: De Bock, P.; Daelemans, L.; Selis, L.; Raes, K.; Vermeir, P.; Abstract: A sound fundamental knowledge of the seed and flour characteristics of pseudocereals Eeckhout, M.; Van Bockstaele, F. is crucial to be able to promote their industrial use. As a first step towards a more efficient and Comparison of the Chemical and successful application, this study focuses on the seed characteristics, chemical composition and Technological Characteristics of technological properties of commercially available pseudocereals (amaranth, quinoa, buckwheat). Wholemeal Flours Obtained from The levels of starch, fat, dietary fiber and minerals were comparable for amaranth and quinoa seeds Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat but the protein content is higher in amaranth. Due to the high amount of starch, buckwheat seeds are (Fagopyrum sp.) Seeds. Foods 2021, 10, characterised by the lowest amounts of fat, dietary fibre and minerals. Its protein content ranged 651. https://doi.org/10.3390/ between that of amaranth and quinoa. Buckwheat seeds were larger but easily reduced in size. foods10030651 The lipid fraction of the pseudocereals mostly contained unsaturated fatty acids, with the highest prevalence of linoleic and oleic acid. Palmitic acid is the most abundant unsaturated fatty acid. Academic Editor: Felicidad Ronda Moreover, high levels of P, K and Mg were found in these pseudocereals. The highest phenolic content was found in buckwheat. Amaranth WMF (wholemeal flour) had a high swelling power but Received: 20 February 2021 low shear stability. The pasting profile strongly varied among the different quinoa WMFs. Buckwheat Accepted: 15 March 2021 WMFs showed high shear stability and rate of retrogradation. Published: 19 March 2021 Keywords: pseudocereals; amaranth; quinoa; buckwheat; wholegrain; chemical composition; mi- Publisher’s Note: MDPI stays neutral cronutrients; technological properties; pasting behaviour with regard to jurisdictional claims in published maps and institutional affil- iations. 1. Introduction The demand for healthy foods has increased over the last years as consumers have become more aware of the relation between diet and health [1,2]. Besides highly nutritious, Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. cereal foods are considered to be rich in health-beneficial bioactive compounds [3,4]. The This article is an open access article development of wholegrain products has been growing, especially as the bran and germ distributed under the terms and fraction of the grain contains high contents of nutrients and phytochemicals. Moreover, conditions of the Creative Commons the gluten-free food market is expanding due to the higher prevalence of gluten-related Attribution (CC BY) license (https:// disorders, such as celiac disease or gluten sensitivity. Cereals, such as wheat, maize and creativecommons.org/licenses/by/ rice, are commonly used for the production of wholegrain and/or gluten-free products but 4.0/). pseudocereals are promising alternatives [5,6]. Foods 2021, 10, 651. https://doi.org/10.3390/foods10030651 https://www.mdpi.com/journal/foods Foods 2021, 10, 651 2 of 22 Pseudocereals are grown for the same purpose as true cereals but they are not a part of the Gramineae family [7]. From an ecological point of view, pseudocereals have better resistance to biotic and abiotic stresses than conventional cereal crops [8,9]. Their cultivation is possible in regions with a harsh climate and poor soil conditions, which can help to ensure food availability in these types of regions [4,10]. The most common pseudocereals are amaranth (Amaranthus sp.), quinoa (Chenopodium quinoa) and buckwheat (Fagopyrum sp.). The Amaranthus genus includes approximately 60 species but only A. hypochondriacus, A. caudatus and A. cruentus are cultivated as grain species. Quinoa is one of the approximately 250 species of the Chenopodium genus. Both sweet and bitter quinoa varieties exist, depending on the saponin content. Within the Fagopyrum genus, F. tataricum and F. esculentum are the most consumed and cultivated species [11,12]. Pseudocereals produce seeds with high nutritional value. The protein content of the seed is high and characterised by a well-balanced amino acid profile. The seeds are a good source of unsaturated fatty acids, dietary fibre and essential micronutrients. Furthermore, they contain a large variety of bioactive compounds [3,8,13,14]. Due to the lack of gluten, these pseudocereals are interesting ingredients for gluten-free products as well [15]. However, the presence of antinutrients may restrict the use of pseudocereals in the human diet. Some of the reported antinutrients in pseudocereals are phytic acid, saponins, tannins and protease inhibitors [9,16,17]. Several techniques of industrial processing, such as heat treatment, extrusion, roasting, or mechanical abrasion, are used to inactivate or reduce these antinutrients [16,18,19]. Pseudocereals can be used as a supplement to enrich traditional foods or for the production of new food products. Nevertheless, these pseudocereals lack dough-forming, and thus, baking properties due to the absence of gluten. The dough-forming properties of raw material are essential for all food products that demand dough preparation (bread, bakery products, pasta, etc.). Traditionally, these type of food products are made of refined wheat flour. Up to a certain amount, pseudocereal can be added to wheat-based products to improve the nutritional properties of the resulting food product. However, the addition of high amounts results in technological challenges due to the high fibre content and the dilution effect on gluten. Complete substitution of wheat comes with the challenging task of replacing the functionality of the gluten and cannot be carried out without the addition of specific ingredients or adaptations of the process conditions [6]. From a nutritional point of view, pseudocereals are promising ingredients for the production of wholegrain and/or gluten-free food products [5]. Nevertheless, the sensorial and textural properties of the final product depend on the composition of the macronu- trients and the interaction of these components during processing [20]. The properties of pseudocereal wholemeal flour (WMF) to a large extent depend on the composition and properties of the starch fraction but non-starch components (i.e., protein, lipid, fibre) are also likely to have an effect. The chemical composition of pseudocereals is rather different from that of common cereals and furthermore differs among the different types of pseudocereals [5,21]. Sound fundamental knowledge of the seed and flour character- istics of pseudocereals is crucial to be able to promote their industrial use. As a first step towards a more efficient and successful application, this study focuses on the seed char- acteristics, chemical composition and technological properties of commercially available pseudocereals (amaranth, quinoa, buckwheat). The characteristics of the pseudocereal WMFs are discussed in relation to the seed characteristics and the chemical composition and compared among the different types of pseudocereal. 2. Materials and Methods 2.1. Material Commercially available amaranth, quinoa and dehulled buckwheat seeds were col- lected from different suppliers in Belgium and the Netherlands. An overview of the pseudocereal samples is included in Table1. Foods 2021, 10, 651 3 of 22 Table 1. Overview of amaranth, quinoa and buckwheat samples. Type Code Origin AM1 India AM2 India AM3 Peru AM4 India amaranth AM5 India AM6 Unknown AM7 Unknown AM8 India QU1 Peru QU2 Unknown QU3 Belgium quinoa QU4 Belgium QU5 Belgium QU6 Bolivia QU7 Bolivia BU1 Unknown BU2 Germany BU3 China BU4 unknown BU5 China buckwheat BU6 unknown BU7 Czech Republic BU8 unknown BU9 unknown BU10 China For chemical and technological analyses, grains were milled WMF by a Hammertec mill (mesh size: 0.8 mm) (Foss, Hilleroed, Denmark). 2.2. Characteristics of Seeds Test weight (kg/hL) was determined by a Grain Analysis Computer (GAC 2100, Dickey-john, Auburn, AL, USA). Thousand kernel weight (TKW, g) was calculated based on the weight of 300 kernels, selected by a Contador seed counter (Pfeuffer
Load more

Recommended publications
  • Amaranthus Caudatus L.) T ⁎ Alicia Martinez-Lopeza, Maria C
    Journal of Functional Foods 65 (2020) 103735 Contents lists available at ScienceDirect Journal of Functional Foods journal homepage: www.elsevier.com/locate/jff Nutraceutical value of kiwicha (Amaranthus caudatus L.) T ⁎ Alicia Martinez-Lopeza, Maria C. Millan-Linaresb, , Noelia M. Rodriguez-Martina,c, Francisco Millanc, Sergio Montserrat-de la Paza a Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla, Av. Dr. Fedriani 3, 41071 Seville, Spain b Cell Biology Unit, Instituto de la Grasa, CSIC, Ctra. de Utrera Km. 1, 41013 Seville, Spain c Department of Food & Health, Instituto de la Grasa, CSIC, Ctra. de Utrera Km. 1, 41013 Seville, Spain ARTICLE INFO ABSTRACT Keywords: Amaranthus caudatus L. (Amaranthaceae), commonly known as kiwicha, is considered as one of the few multi- Amaranth purpose pseudocereal crops which supply higher nutritional seeds in huge quantities. A. caudatus is rich source Seed of proteins, β-carotene, vitamins, minerals, and dietary fiber. Amaranth starch is of promising use by its high Plant protein solubility and digestibility, compared to wheat, rice, and oat, seeds of amaranths are gluten-free and contain Nutraceutical 30% more protein with complete set of amino acid, offering new possibilities for food processing, pharmacology, Kiwicha and cosmetics. In addition to its nutritional value, several studies have highlighted the importance of this A. caudatus as potential sources of biologically active compounds with anti-diabetic, anti-hyperlipidemic, and anti- hypercholesterolemic effects and antioxidant and antimicrobial activities. Therefore, the introduction in the diet of A. caudatus seeds could be associated with health promotion and prevention of diseases. 1.
    [Show full text]
  • Seed Dormancy and Preharvest Sprouting in Quinoa (Chenopodium Quinoa Willd)
    plants Review Seed Dormancy and Preharvest Sprouting in Quinoa (Chenopodium quinoa Willd) Emma M. McGinty 1, Kevin M. Murphy 2 and Amber L. Hauvermale 2,* 1 The School of Biological Sciences, Washington State University, P.O. Box 644236, Pullman, WA 99164, USA; [email protected] 2 Department of Crop and Soil Science, Washington State University, Pullman, WA 99164, USA; [email protected] * Correspondence: [email protected]; Tel.:+1-509-335-3661 Abstract: Quinoa (Chenopodium quinoa Willd.) is a culturally significant staple food source that has been grown for thousands of years in South America. Due to its natural drought and salinity tolerance, quinoa has emerged as an agronomically important crop for production in marginal soils, in highly variable climates, and as part of diverse crop rotations. Primary areas of quinoa research have focused on improving resistance to abiotic stresses and disease, improving yields, and increasing nutrition. However, an evolving issue impacting quinoa seed end-use quality is preharvest sprouting (PHS), which is when seeds with little to no dormancy experience a rain event prior to harvest and sprout on the panicle. Far less is understood about the mechanisms that regulate quinoa seed dormancy and seed viability. This review will cover topics including seed dormancy, orthodox and unorthodox dormancy programs, desiccation sensitivity, environmental and hormonal mechanisms that regulate seed dormancy, and breeding and non-breeding strategies for enhancing resistance to PHS in quinoa. Citation: McGinty, E.M.; Murphy, Keywords: abscisic acid; desiccation sensitivity; gibberellin; hormone signaling; precocious germina- K.M.; Hauvermale, A.L. Seed tion; seed morphology Dormancy and Preharvest Sprouting in Quinoa (Chenopodium quinoa Willd).
    [Show full text]
  • Underutilization Versus Nutritional-Nutraceutical Potential of the Amaranthus Food Plant: a Mini-Review
    applied sciences Review Underutilization Versus Nutritional-Nutraceutical Potential of the Amaranthus Food Plant: A Mini-Review Olusanya N. Ruth 1,*, Kolanisi Unathi 1,2, Ngobese Nomali 3 and Mayashree Chinsamy 4 1 Disipline of Food Security, School of Agricultural, Earth and Environmental Science University of KwaZulu-Natal, Scottsville, Pietermaritzburg 3209, South Africa; [email protected] 2 Department of Consumer Science, University of Zululand, 24 Main Road, KwaDlangezwa, Uthungulu 3886, South Africa 3 Department of Botany and Plant Biotectechnology, University of Johannesburg, Auckland Park, Johannesburg 2092, South Africa; [email protected] 4 DST-NRF-Center, Indiginous Knowledge System, University of KwaZulu-Natal, Westville 3629, South Africa; [email protected] * Correspondence: [email protected] Abstract: Amaranthus is a C4 plant tolerant to drought, and plant diseases and a suitable option for climate change. This plant could form part of every region’s cultural heritage and can be transferred to the next generation. Moreover, Amaranthus is a multipurpose plant that has been identified as a traditional edible vegetable endowed with nutritional value, besides its fodder, medicinal, nutraceutical, industrial, and ornamental potentials. In recent decade Amaranthus has received increased research interest. Despite its endowment, there is a dearth of awareness of its numerous potential benefits hence, it is being underutilized. Suitable cultivation systems, innovative Citation: Ruth, O.N.; Unathi, K.; processing, and value-adding techniques to promote its utilization are scarce. However, a food-based Nomali, N.; Chinsamy, M. approach has been suggested as a sustainable measure that tackles food-related problem, especially Underutilization Versus in harsh weather. Thus, in this review, a literature search for updated progress and potential Nutritional-Nutraceutical Potential of uses of Amaranthus from online databases of peer-reviewed articles and books was conducted.
    [Show full text]
  • An Overview of Buckwheat (Fagopyrum Spp)-An Underutilized
    Available online at www.ijmrhs.com al R edic ese M a of rc l h a & n r H u e o a J l l t h International Journal of Medical Research & a n S ISSN No: 2319-5886 o c i t i Health Sciences, 2020, 9(7): 39-44 e a n n c r e e t s n I • • I J M R H S An Overview of Buckwheat (Fagopyrum spp)-An Underutilized Crop in India-Nutritional Value and Health Benefits Aneesha Nalinkumar* and Pratibha Singh Department of Nutrition and Dietetics, Manav Rachna International Institute of Research and Studies, Haryana, India *Corresponding e-mail: [email protected] ABSTRACT Buckwheat is one of the pseudocereals grown annually in hilly regions of India. It belongs to the family Polygonaceae and genus (Fagopyrum spp.) Buckwheat is adaptable to extreme cold temperatures, stress conditions of water, less soil fertility and varying climatic conditions, making it a sustainable crop. A literature search on Buckwheat was done using PubMed and Google search engines and reviewed to prepare an overview of its cultivation, nutritional and health value. In India, twenty species of Buckwheat are cultivated across various hilly regions. Out of these only nine species have desirable nutritional value and two are commonly grown. They are Fagopyrum esculentum Moench (Common buckwheat) and Fagopyrum tataricum (Tartary buckwheat). However, the cultivation of Buckwheat has declined in the 20th century making it an underutilized crop. Buckwheat has good amount of nutrients and many health benefits. There is a need to research about this under-utilized crop and create awareness as this crop has many nutritional and health benefits.
    [Show full text]
  • Development of New Starch Formulations for Inclusion in the Dietotherapeutic Treatment of Glycogen Storage Disease †
    Proceedings Development of New Starch Formulations for Inclusion in the Dietotherapeutic Treatment of Glycogen Storage Disease † Raquel Selma-Gracia 1,2, José Moisés Laparra Llopis 2 and Claudia Monika Haros 1,* 1 Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Av. Agustín Escardino 7, Parque Científico, 46980 Paterna, Valencia, Spain; [email protected] 2 Molecular Immunonutrition Group, Madrid Institute for Advanced Studies in Food (IMDEA-Food), Ctra. de Canto Blanco n° 8, 28049 Madrid, Spain; [email protected] * Correspondence: [email protected] † Presented at the 2nd International Conference of Ia ValSe-Food Network, Lisbon, Portugal, 21–22 October 2019. Published: 4 August 2020 Abstract: In this study, the thermal properties of quinoa and maize starch were evaluated and related to their digestibility. Lower gelatinisation and retrogradation parameters were obtained in quinoa starch, suggesting a better susceptibility to the disruption of the crystalline structure. These results were accompanied with a higher percentage of hydrolysis in raw quinoa, reaching more twofold higher than in raw maize starch. Besides, the slopes calculated by a Lineweaver-Bürke transformation showed similar values in raw quinoa and maize starches. Taken together, these characteristics of quinoa starch could provide more digestible benefits than the current treatment, raw maize starch, in glycogen storage disease patients. Keywords: maize starch; quinoa starch; thermal properties; starch hydrolysis; glycogen storage disease 1. Introduction Previous research has shown variability in the susceptibility to digestion depending on structural differences in starches from different sources [1]. A crystalline structure is an important factor to take into account in digestibility, and can be modified by a gelatinisation process [2].
    [Show full text]
  • Qualitative Composition of Amaranth Plants Depending on the Altitude Zone of Mountains and Foothills by Bekuzarova S
    Global Journal of Science Frontier Research: D Agriculture and Veterinary Volume 20 Issue 2 Version 1.0 Year 2020 Type: Double Blind Peer Reviewed International Research Journal Publisher: Global Journals Online ISSN: 2249-4626 & Print ISSN: 0975-5896 Qualitative Composition of Amaranth Plants Depending on the Altitude Zone of Mountains and Foothills By Bekuzarova S. A., Kuznetsov, I. Yu. & Dzampaeva M. V. Gorsky State Agrarian University Abstract- Amaranth is a multifunctional culture that surpasses many others by the amount of high-grade protein, vitamins, macro- and microelements from a unit of sown area. Amaranth grains (mature seeds) contain 14-18% of protein, up to 8% of oil, about 7% of N-free extractives and up to 4% of ash. It is used as dietary cereal, for the production of baby food, medical products, in the bakery and confectionery industries, as well as in feed production. Amaranth protein in its amino-acid composition approaches the ideal protein. Amaranth protein concentrates are not inferior to soy ones. Leaves of amaranth of vegetable cultivars are used for preparing salads, soups, fried, baked, boiled and dried food products. The green mass of amaranth is a valuable feed for pigs, cattle and other animals rich in proteins and vitamins. Keywords: altitudinal zonation, highlands, foothills, photosynthesis, foliage, quality. GJSFR-D Classification: FOR Code: 070199 QualitativeCompositionofAmaranthPlantsDependingontheAltitudeZoneofMountainsandFoothills Strictly as per the compliance and regulations of: © 2020. Bekuzarova S. A., Kuznetsov, I. Yu. & Dzampaeva M. V. This is a research/review paper, distributed under the terms of the Creative Commons Attribution-Noncommercial 3.0 Unported License http://creativecommons.org/licenses/by-nc/3.0/), permitting all non commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
    [Show full text]
  • Unit Quantity and Handling Charge for Distribution of Plant Genetic Resources
    Appendix Unit quantity and handling charge for distribution of genetic resources Handling charge 2) Standard Plant species Bank transfer Credit card 3) quantity 1) US$ EUR JPY Wild rice (Oryza), Aegilops, pea, winter squash, cucumber, water melon, hyacinth bean, scarlet runner bean, melon, 10 seeds gourd, peanut Vigna, kidney bean, okra, burdock, cowpea, winged bean, Fagopyrum cymosum, soybean, radish, wild soybean, sugar 20 seeds beet, maize, Job's tears, spinach, wild wheat, lima bean, mung bean, cotton Plant Brassica, flax, rice, Lolium, wild perilla, wheat, edible chrysanthemum, sorghum, buckwheat, Fagopyrum tataricum, genetic 50 seeds resources chili, tomato, eggplant, parsley, sweet pepper, ground cherry, 14 11 518 lettuce Foxtail millet, quinoa, millet, grass, clover, sesame, perilla, celery, amaranthus, onion, carrot, leek, barnyard millet, 100 seeds Chinese lespedeza 3 tubers or Potato, sweet potato 3 stolons Strawberry, chrysanthemum, azalea 3 Plants Lily 3 bulbs Fruit trees, mulberry, sugar cane, tea 3 shoots (Core collection) 142 115 13,636 1) The standard quantity for distribution of non-listed plant species is determined equivalently to that of a related species, genus or family. The composition and the maximum distribution of the core collections are determined elsewhere. 2) The handling charge is valid from April 1, 2021 (start of Japanese fiscal year) based on a fixed exchange rate. In case of bank transfer, the handling charge includes the foreign currency conversion fee charged by the Japanese bank. Additional bank charges must be paid by the user. Shipment cost is usually included in handling charge. However, some vegetative accessions are shipped freight collect. 3) Payment by credit card is temporarily unavailable.
    [Show full text]
  • Cherry, Wild Rice & Quinoa Salad
    Cherry, Wild Rice & Quinoa Salad Recipe Source: www.eatingwell.com Servings: 3 Ingredients: ¾ cup wild rice ½ cup quinoa, rinsed and drained ¼ cup olive oil ¼ cup fruity vinegar, such as raspberry or pomegranate ¾ tsp salt ¼ tsp freshly ground black pepper 2 cups halved pitted sweet fresh cherries 2 stalks celery, diced ¾ cup diced aged goat cheese, smoked cheddar, or other smoked cheese ½ cup chopped pecans, toasted Steps: . Bring a large saucepan of water to a boil over high heat. Add wild rice and cook for 30 minutes. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more. Drain and rinse with cold water until cool to the touch. Drain well. Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add the rice and quinoa, cherries, celery, cheese, and pecans. Toss to combine. Serve at room temperature or cold. Tips from the Test Kitchen: Can be covered and refrigerated ahead of time. To save time pitting cherries, try a hand-held cherry pitter or use the tip of a paring knife or vegetable peeler. If cherries aren’t in season, apples are fantastic in this salad as well, or you can substitute 1 cup dried cranberries. Use reduced-fat cheese. If you don’t have a fruity vinegar, balsamic can be substituted. Nutritional Facts (Per Serving): Calories: 590, Carbohydrates: 50 grams, Protein:13 grams, Total Fat: 40 grams, Saturated Fat: 8 grams, Cholesterol: 35 mg, Sodium: 728 mg, Fiber: 8 grams, Total Sugars: 18 grams. .
    [Show full text]
  • Eurostat Handbook for Annual Crop Statistics
    Annual crop statistics Handbook 2020 Edition TABLE OF CONTENTS Table of Contents .............................................................................................................................. 3 1. Introduction ................................................................................................................................... 5 1.1 Changes from previous versions ............................................................................................. 6 1.1.1 Changes in classification .................................................................................................. 6 2. Methodology ................................................................................................................................. 9 2.1 Definitions and concepts ........................................................................................................... 9 2.1.1 Area ...................................................................................................................................... 9 2.1.2 Production ......................................................................................................................... 13 2.1.3 Humidity degree ............................................................................................................... 13 2.1.4 Yield ................................................................................................................................... 16 2.2 Units of measurement ............................................................................................................
    [Show full text]
  • Fagopyrum Esculentum Ssp. Ancestrale-A Hybrid Species Between Diploid F
    ORIGINAL RESEARCH published: 16 July 2020 doi: 10.3389/fpls.2020.01073 Fagopyrum esculentum ssp. ancestrale-A Hybrid Species Between Diploid F. cymosum and F. esculentum Cheng Cheng 1,2,YuFan 1,YuTang 3, Kaixuan Zhang 1, Dinesh C. Joshi 4, Rintu Jha 1, Dagmar Janovská 5, Vladimir Meglicˇ 6, Mingli Yan 2* and Meiliang Zhou 1* 1 Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China, 2 School of Life Sciences, Hunan University of Science and Technology, Xiangtan, China, 3 Department of Tourism, Sichuan Tourism University, Chengdu, China, 4 Indian Council of Agricultural Research- Vivekananda Institute of Hill Agriculture, Almora, India, 5 Gene Bank, Crop Research Institute, Prague, Czechia, 6 Crop Science Department, Agricultural Institute of Slovenia, Ljubljana, Slovenia Fagopyrum cymosum is considered as most probable wild ancestor of cultivated buckwheat. However, the evolutionary route from F. cymosum to F. esculentum Edited by: remains to be deciphered. We hypothesized that a hybrid species exists in natural Natascha D. Wagner, University of Göttingen, Germany habitats between diploid F. cymosum and F. esculentum. The aim of this research was Reviewed by: to determine the phylogenetic position of F. esculentum ssp. ancestrale and to provide Angela Jean McDonnell, new thoughts on buckwheat evolution. Different methodologies including evaluation of Chicago Botanic Garden, morphological traits, determination of secondary metabolites, fluorescence in situ United States Kyong-Sook Chung, hybridization (FISH), comparative chloroplast genomics, and molecular markers were Jungwon University, South Korea deployed to determine the phylogenetic relationship of F. esculentum ssp. ancestrale with *Correspondence: F. cymosum and F. esculentum. The ambiguity observed in morphological pattern of Mingli Yan [email protected] genetic variation in three species revealed that F.
    [Show full text]
  • ISTA List of Stabilized Plant Names 7Th Edition
    ISTA List of Stabilized Plant Names th 7 Edition ISTA Nomenclature Committee Chair: Dr. M. Schori Published by All rights reserved. No part of this publication may be The Internation Seed Testing Association (ISTA) reproduced, stored in any retrieval system or transmitted Zürichstr. 50, CH-8303 Bassersdorf, Switzerland in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior ©2020 International Seed Testing Association (ISTA) permission in writing from ISTA. ISBN 978-3-906549-77-4 ISTA List of Stabilized Plant Names 1st Edition 1966 ISTA Nomenclature Committee Chair: Prof P. A. Linehan 2nd Edition 1983 ISTA Nomenclature Committee Chair: Dr. H. Pirson 3rd Edition 1988 ISTA Nomenclature Committee Chair: Dr. W. A. Brandenburg 4th Edition 2001 ISTA Nomenclature Committee Chair: Dr. J. H. Wiersema 5th Edition 2007 ISTA Nomenclature Committee Chair: Dr. J. H. Wiersema 6th Edition 2013 ISTA Nomenclature Committee Chair: Dr. J. H. Wiersema 7th Edition 2019 ISTA Nomenclature Committee Chair: Dr. M. Schori 2 7th Edition ISTA List of Stabilized Plant Names Content Preface .......................................................................................................................................................... 4 Acknowledgements ....................................................................................................................................... 6 Symbols and Abbreviations ..........................................................................................................................
    [Show full text]
  • Productive and Qualitative Traits of Amaranthus Cruentus L.: an Unconventional Healthy Ingredient in Animal Feed
    animals Article Productive and Qualitative Traits of Amaranthus Cruentus L.: An Unconventional Healthy Ingredient in Animal Feed Fabio Gresta 1, Giorgia Meineri 2, Marianna Oteri 3, Carmelo Santonoceto 4, Vittorio Lo Presti 1, Annalisa Costale 5 and Biagina Chiofalo 1,* 1 Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy; [email protected] (F.G.); [email protected] (V.L.P.) 2 Department of Veterinary Sciences, University of Turin, 10095 Grugliasco, Italy; [email protected] 3 Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy; [email protected] 4 Department AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy; [email protected] 5 Department of Drug Science and Technology, University of Turin, 10125 Torino, Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-09-0676-6833 Received: 28 July 2020; Accepted: 12 August 2020; Published: 14 August 2020 Simple Summary: Amaranthus cruentus (red amaranth) can be considered a very interesting crop for its high nutritional and functional value. In this study, agronomic traits, oil content, fatty acid composition, quality indices, antioxidant activity, and total phenolic compounds were studied on eight A. cruentus accessions grown in Southern Italy. Data showed a valuable seed yield (0.27 kg/m2, on average) comparable to the main cereals used for animal feeding, a higher oil content compared to that of conventional cereals such as maize with a fatty acid profile composed approximately for the 60% of unsaturated fatty acids, and a valuable antioxidant potential and phenolic compounds that are far superior to corn and wheat.
    [Show full text]