Amino acid profile of the quinoa (Chenopodium quinoa Willd.) using near infrared spectroscopy and chemometric techniques

Escuredo, Olga; Martı́n, Ma Luisa; Moncada, Guillermo Wells; Fischer, Susana; Hernández-Hierro, José Miguel

doi:10.1016/j.jcs.2014.01.016

Cited by 72 publications

(42 citation statements)

References 20 publications

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“…This composition of amino acids present in quinoa confirms its nutritional quality, as reported in other studies (Koziol, 1992;Repo-Carrasco et al, 2003;Escuredo et al, 2014), with good concentrations of essential amino acids, especially lysine, histidine, methionine, and cysteine, the last two are sulfur-containing amino acids. Cysteine, plays a critical role in protein structure by virtue of its ability to form inter and intra-chain disulfide bonds with other cysteine residues (Brosnan & Brosnan, 2006).…”

Section: Statistical Analysessupporting

confidence: 88%

The importance of heat against antinutritional factors from Chenopodium quinoa seeds

Silva¹,

Pompeu²,

Costa³

et al. 2015

Food Sci. Technol (Campinas)

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Chenopodium quinoa seeds have high protein content. The nutritional value of quinoa is superior compared with traditional cereals. Its essential amino acid composition is considered next to the ideal, and its quality matches that of milk proteins. In this study, the seed storage proteins from Chenopodium quinoa were extracted, fractionated, partially purified, and characterized. The structural characterization was performed by Tricine-SDS-PAGE and two-dimensional electrophoresis, and it confirmed the presence of proteins of molecular weight of 30 and 7kDa, probably corresponding to lectins and trypsin inhibitors, respectively. The functional characterization of these proteins evidenced their activity as antinutritional factors due to their in vitro digestibility. Quinoa proteins have an excellent amino acid composition with many essential amino acids. In vitro digestibility evaluation indicated that heat-treated samples showed a more complete digestion than the native state samples. Quinoa seeds can be an important cereal in human diet after adequate heat treatment.Keywords: Chenopodium quinoa; seeds; lectins; protease inhibitor; in vitro digestibility.Practical Application: SDS-PAGE to evaluate the effect of digestive enzymes in seed proteins.

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Section: Statistical Analysessupporting

confidence: 88%

The importance of heat against antinutritional factors from Chenopodium quinoa seeds

Silva¹,

Pompeu²,

Costa³

et al. 2015

Food Sci. Technol (Campinas)

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“…According to the United Nations sectorial units on food and health, Food and Agricultural Organization and World Health Organization (FAO), quinoa is noted as the only plant food that constitutes and provides all of the essential amino acids required by the human body, with a higher protein content than that of rice, barley, corn, rye, and sorghum, but similar to that of wheat [18,19,68,[75][76][77][78]. The invaluable source of nutrition of its seeds has also been identified through many studies that reveal high composition in carbohydrates, lipids, and high-quality proteins, with excellent balance and diversity, and has all of the essential amino acids [19,[79][80][81][82][83][84][85][86].…”

Section: Nutritional Importancementioning

confidence: 99%

Quinoa: In Perspective of Global Challenges

Jaikishun

Yang

et al. 2019

Agronomy

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The global population is on the path of an increasing trajectory with a simultaneous decline in arable land resources through salinization and desertification that have resulted mainly from climate change and other anthropogenic activities. Rising temperatures will cause changes in the entire ecosystem, resulting in significant alterations in global climate paradigms and a threat to food security. This review focuses on how the highly resilient Chenopodium quinoa Willd. can sustainably mitigate some of the detrimental impacts, such as starvation, and support or provide ecosystem services. In comparison, compared with the traditional staple food crops, quinoa has remarkable tolerance to abiotic stresses and is highly nutritious, with a unique balance and higher amounts of nutrients, and can therefore be an important crop for food security and nutritional adequacy. This crop has the potential to ameliorate global challenges with respect to increase in global population, effects of climate change, desalinization, phytoremediation, satisfying nutrient deficiency, and alleviating poverty.

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“…Near‐infrared spectroscopy (NIRS) is a rapid technology that may be applicable for quinoa quality analysis. Previously used to monitor quality of cereal grains and beans, NIRS has been optimized to accurately determine protein, carbohydrate, lipid, ash, and moisture contents in quinoa seeds, as well as the concentrations of 12 specific amino acids (Escuredo and others ; Ferreira and others ). NIRS can also be developed to assess concentrations of fiber, fatty acids, vitamins, and minerals (Ferreira and others ).…”

Section: Technological Innovations In Quinoa Processing and Applicationsmentioning

confidence: 99%

Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium quinoa Willd.)

Graf

Rojas-Silva

Rojo

et al. 2015

Comp Rev Food Sci Food Safe

220

171

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Quinoa (Chenopodium quinoa Willd., Amaranthaceae) is a grain-like, stress-tolerant food crop that has provided subsistence, nutrition, and medicine for Andean indigenous cultures for thousands of years. Quinoa contains a high content of health-beneficial phytochemicals, including amino acids, fiber, polyunsaturated fatty acids, vitamins, minerals, saponins, phytosterols, phytoecdysteroids, phenolics, betalains, and glycine betaine. Over the past 2 decades, numerous food and nutraceutical products and processes have been developed from quinoa. Furthermore, 4 clinical studies have demonstrated that quinoa supplementation exerts significant, positive effects on metabolic, cardiovascular, and gastrointestinal health in humans. However, vast challenges and opportunities remain within the scientific, agricultural, and development sectors to optimize quinoa's role in the promotion of global human health and nutrition.

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Amino acid profile of the quinoa (Chenopodium quinoa Willd.) using near infrared spectroscopy and chemometric techniques

Cited by 72 publications

References 20 publications

The importance of heat against antinutritional factors from Chenopodium quinoa seeds

The importance of heat against antinutritional factors from Chenopodium quinoa seeds

Quinoa: In Perspective of Global Challenges

Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium quinoa Willd.)

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