Effect of storage conditions on nutritional quality and color characteristics of quinoa varieties

https://doi.org/10.1016/j.jspr.2020.101761Get rights and content

Highlights

  • The paper studies nutritional and color properties of quinoa varieties at 4, 10, and 25 °C during 360-day storage.

  • The storage at 25 °C showed a significant decrease in nutritional and industrial grain quality.

  • The nutritional and color properties at 4 and 10 °C were found to be higher compared to 25 °C.

  • The successful preservation of quinoa quality was achieved by the improved with the storage at low temperature.

Abstract

To maintain grain quality and prevent loss, effective storage systems are required. The aim of this study was to evaluate the effects of storage duration (0, 60, 120, 180, 240, 300, 360 days) and temperature (4, 10, and 25 °C) on proximate and nutritional components, and color properties of Mint Vanilla and Titicaca quinoa varieties. The results showed that the increase in storage duration and temperature leads to changes in the grain moisture, protein and ash contents, nutritional component and color properties. There was an increase in ash content at 25 °C, moisture content at 10 and 25 °C, and protein content at 4 °C in the stored grains compared with the grains on the initial of storage for Mint vailla variety. Whereas, there was an decrease in ash and protein content for all the temperature at the end of 360 days storage for Titicaca variety. Overall, there was a decrease (except Fe, Zn, Co, Ni, Cd and Pb) in the nutritional component of both quinoa varieties. L∗, H° and WI values decreased, and a∗, b∗ and C∗ values increased as a function of storage duration and temperature and showed some temperature-dependent degradation for both quinoa varieties.

Introduction

Quinoa (Chenopodium quinoa Willd.) is highly a nutritive grain is traditionally grown in the Andean highlands of Peru, Bolivia, Ecuador, Chile, Argentina, and Colombia (Miranda et al., 2012). Quinoa may be considered as a potential alternative crop in many regions of the world due to the nutritional quality of its grain, its good potential for adaptation and its hay (González et al. 1989, 2012, 2015; Dini et al., 2005; Comai et al., 2007; Tan and Temel, 2017a; Çakmakçı and Temel, 2019). Nowadays, with the increasing number of scientific research (Kir and Temel, 2017; Tan and Temel, 2017b, 2018), quinoa grain began to be cultivated in various provinces of Turkey.

The most remarkable attributes of quinoa grains is their protein content, nutritional component, phenolic content and polyphenols (Tan and Temel, 2019). Thus, it could be used for medicinal purposes, as well as a component in different types flour, bread, pasta, baby food and also common diets (Ruales and Nair, 1992; Bhargava et al., 2006; Vidueiros et al., 2015; Altuntaş et al., 2018).

The storage of quinoa grains is a necessary step to meet the demand of these grains during the off season period. On the other hand, insufficient control of factors affecting grain quality at the post-harvest stage impairs the nutritional quality and color properties of the grains, thus, decreasing its economic value (Ziegler et al., 2018; Demito et al., 2019). Among the factors that affect nutritional quality throughout the storage duration are moisture and grain temperature, temperature and relative humidity of the air in the storage environment, quality of the grains shortly after harvesting, and presence of insects (Nasar-Abbas et al., 2009; Njoroge et al., 2015; Pohndorf et al., 2018; Demito et al., 2019). Grain needs to be stored under special conditions to ensure it maintains the nutritional component and technological properties required at the industrial scale use (Meneghetti et al., 2019).

Recent studies have reported that storage duration depends mainly on storage temperature, and the moisture content of grain (Karunakaran et al., 2001; Heatherly and Elmore, 2004; Kibar, 2015, 2019a; Elias et al., 2016; Souza et al., 2016; Pohndorf et al., 2018; Ziegler et al., 2018). Some studies have evaluated the effect of storage conditions on the quality and properties of different grains and have cited a decrease in the protein content for soybean grains (Elias et al., 2016; Ziegler et al., 2016), an increase in a∗ and b∗ values, and a decrease in L∗ value for caricoa beans (Demito et al., 2019), and a decrease in nutritional component and morpho-physiological properties for einkorn wheat grains and common beans (Kibar, 2019a, b) during high temperature storage with increased moisture. Also, the studies is should be Ziegler et al. (2018), and Meneghetti et al. (2019) determined that storage temperatures have a significant effects on maintaining grain quality. Furthermore, moisture content is an extremely important component in maintaining nutritional quality during storage, as wet grain is more susceptible to spoilage and fungal infections than dry grain stored at below 12% moisture (Grundas and Wrigley, 2016).

Although some studies have previously evaluated the storage of quinoa grains, a more in-depth study to understand nutritional component and color properties compounds during the shelf-life time is necessary. In this context, the aim of this study was to evaluate the proximate and nutritional component, and color properties of Mint Vanilla and Titicaca quinoa varieties stored at different temperatures (4, 10, and 25 °C) during 360 days of storage.

Section snippets

Sample preparation and storage conditions

Mint Vanilla and Titicaca quinoa varieties used in this study were cultivated at Igdır province (latitude −39°55′51″ and longitude −44°08′40″) in the Northeast Anatolia of Turkey. Both varieties were sown in March 2018 and harvested at the end of August 2018. The grains were harvested by hand at approximately 13.5% (for Mint Vanilla) and 13.8% (for Titicaca) [dry basis (d.b.)] moisture, and immediately transported in bags to the laboratory. Then, the plants were blended and the grains were

Moisture content

The results obtained depending on the moisture content of the Mint Vanilla variety are given in Table 1. When Table 1 is examined, the changes in moisture content were observed in the later periods of storage. According to statistical analysis results, there were significant differences in terms of moisture content (df = 18,38; F = 8.67; P < 0.01). The changes in moisture content at the 360th day of storage were determined in grains stored at the following conditions of temperature: 4 °C

Discussion

Knowledge of the moisture content may partly be useful in the determination of the stability of stored grains. In the literature, moisture values for quinoa grain range from 8.2 to 16.6% (Dini et al., 2005; Miranda et al., 2010; Repo-Carrasco-Valencia et al., 2010; Miranda et al., 2012). Depending on the storage temperature and duration, the grain moisture contents of both quinoa varieties at 25 °C varied more than storage at 4 and 10 °C. These grains have a considerable porosity in the outer

CRediT authorship contribution statement

Hakan Kibar: Conceptualization, Methodology, Investigation, Resources, Data curation, Supervision, Project administration, Funding acquisition, Writing - review & editing. Ferit Sönmez: Investigation, Resources, Data curation, Writing - review & editing. Süleyman Temel: Investigation, Resources, Data curation, Writing - review & editing.

Declaration of competing interest

The authors declare that have no conflict of interest.

Acknowledgments

We would like to thank Bolu Abant İzzet Baysal University Scientific Research Fund Directorate for the financial support of this research (Project no: 2018.April 10, 1313).

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