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. 2022 Oct 17;9:995250. doi: 10.3389/fnut.2022.995250

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Copyright © 2022 Granado-Rodríguez, Maestro-Gaitán, Matías, Rodríguez, Calvo, Hernández, Bolaños and Reguera.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Quinoa fat content and composition. (A) Evolution of seed fat content F16 seeds (circles) and Duquesa seeds (squares) stored at different temperatures and humidity conditions. (B) Average fatty acid profile F16 seeds (upper row) and Duquesa seeds (lower row) before storage (left), after 6 months of storage (middle), and after 12 months of storage (right). (C) ω-6/ω-3 ratio in F16 and Duquesa seeds stored at different temperature and humidity conditions, where ω-6 is the sum of the linoleic and eicosadienoic acid relative contents and ω-3 is the α-linolenic acid relative content. NSG, seeds stored without silica gel; WSG, seeds stored with silica gel; C14:0, myristic acid; C15:0, pentadienoic acid; C16:0, palmitic acid; C17:0, margaric acid; C18:0, stearic acid; C20:0, arachidic acid; C22:0, behenic acid; C16:1, palmitoleic acid; C17:1, margaroleic acid; C18:1, oleic acid; C20:1, gadoleic acid; C22:1, erucic acid; C18:2, linoleic acid; C18:3, α-linolenic acid; C20:2, eicosadienoic acid.