Journal
FOOD CHEMISTRY
Volume 121, Issue 4, Pages 952-958Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.01.025
Keywords
Chenopodium quinoa; Maillard; Protein solubility; Seed ageing; Seed conservation; Seed storage proteins
Funding
- Universidad de Buenos Aires [UBACYT X024]
- ANPCYT [PICT 20545]
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Seed protein stability and seed deterioration during storage were studied in seeds of two different quinoa (Chenopodium quinoa Willd.) cultivars, i.e., cv. Ollague and cv. Baer II. Germination and viability tests proved that cv. Baer II was more longevous than cv. Ollague. Protein insolubilisation was detected during storage and correlated with longevity. However, protein solubility was restored by priming in both cultivars, disregarding their germination capability. Extremely high contents of advanced glycation end-products (AGEs), assessed by carboxymethyllysine (CML) quantification, were obtained from stored seeds as viability was reduced; primed seeds showed slightly lower AGE content, indicating a strong association between quinoa seed ageing and Maillard products accumulation. High intensity fluorescence values were observed in seeds stored in the gene bank bearing 100% germination values, which indicate that the detection of fluorescence is not by itself an appropriate indicator of protein damage by Maillard-type product accumulation in quinoa seeds. This work establishes for the first time a direct association between seed viability and AGE accumulation, due to Maillard reaction, in quinoa seeds. (C) 2010 Elsevier Ltd. All rights reserved.
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