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@ARTICLE{Pandya:1010668,
      author       = {Pandya, Archis and Thiele, Björn and Köppchen, Stephan
                      and Zurita-Silva, Andres and Usadel, Björn and Fiorani,
                      Fabio},
      title        = {{C}haracterization of {B}ioactive {P}henolic {C}ompounds in
                      {S}eeds of {C}hilean {Q}uinoa ({C}henopodium quinoa
                      {W}illd.) {G}ermplasm},
      journal      = {Agronomy},
      volume       = {13},
      number       = {8},
      issn         = {2073-4395},
      address      = {Basel},
      publisher    = {MDPI},
      reportid     = {FZJ-2023-03177},
      pages        = {2170 -},
      year         = {2023},
      abstract     = {In recent years, quinoa (Chenopodium quinoa Willd.), an
                      ancient Andean region crop, has received increased research
                      attention because it is an excellent source of nutrients and
                      also of bioactive phenolic compounds, which are potentially
                      beneficial for human health. However, variation in the
                      content and type of these metabolites in quinoa genetic
                      resources remains, to a large extent, unexplored. We
                      evaluated the composition of free and bound phenolic forms
                      in the seeds of 111 Chilean quinoa accessions by using
                      LC-DAD-MS/MS. The relative phenolic content ranged from
                      35.51 mg/100 g to 93.23 mg/100 g of seed dry weight. The
                      free phenolic fraction accounted for $72\%$ of the total
                      phenolic content, while the bound fraction represented the
                      remaining $28\%$ of the total phenolic content. Our study
                      also revealed a significant degree of variation in terms of
                      individual phenolic compounds such as rutin, vanillic acid,
                      quercetin, and their derivatives, which can have important
                      implications for quinoa’s nutritional and functional
                      properties. We conclude that our data reveal a significant
                      phenotypic variation of bioactive phenolic content in the
                      examined germplasm, which could be exploited in current and
                      future genetic improvement programs in quinoa.},
      cin          = {IBG-2 / IBG-3 / IBG-4},
      ddc          = {640},
      cid          = {I:(DE-Juel1)IBG-2-20101118 / I:(DE-Juel1)IBG-3-20101118 /
                      I:(DE-Juel1)IBG-4-20200403},
      pnm          = {2171 - Biological and environmental resources for
                      sustainable use (POF4-217)},
      pid          = {G:(DE-HGF)POF4-2171},
      typ          = {PUB:(DE-HGF)16},
      UT           = {WOS:001057134800001},
      doi          = {10.3390/agronomy13082170},
      url          = {https://juser.fz-juelich.de/record/1010668},
}