Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food

Pereira, Eliana; Encina‐Zelada, Christian R.; Barros, Lillian; Gonzales-Barrón, Úrsula; Cadavez, Vasco; Ferreira, Isabel C.F.R.

doi:10.1016/j.foodchem.2018.12.068

Cited by 215 publications

(192 citation statements)

References 24 publications

(36 reference statements)

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“…in Rainbow, with an average content of 37.6 g kg −1 d.m. These values were comparable with other data presented in the literature …”

Section: Resultssupporting

confidence: 93%

“…(Table ), which was higher than the fat content in corn, wheat, or rice grains, and comparable to that in oats . Similar amounts of fat were reported by Pereira et al ., while Bhargava et al . found that the lipid content in quinoa ranged from 18 to 95 g kg −1 .…”

Section: Resultssupporting

confidence: 82%

“…Higher carbohydrate content in quinoa seeds (753–770 g kg −1 d.m.) was noted by Pereira et al ., but this value included dietary fiber components. This explains the relatively higher energy values (4200–4250 kcal kg −1 d.m.)…”

Section: Resultsmentioning

confidence: 98%

“…Digestible carbohydrate content was calculated by the difference: 100 − (weight in grams [protein + fat + TDF + ashes] in 100 g of quinoa dry matter). The energy value was determined based on macronutrient content, applying the equation: Energy value (kcal) = 4 × (g protein + g carbohydrates) + 9 × (g fat) + 2 × (g TDF) …”

Section: Methodsmentioning

confidence: 99%

“…Despite growing in the same conditions, different varieties and cultivars of quinoa may differ significantly in their protein, carbohydrate, oxalic acid, γ ‐tocopherol, and total tocopherol content, as well as in phenolic content and antioxidant activity . So far, some cultivars have already been cultivated in Europe; however, there is no information in the current literature on the quality of the American cultivars grown in Europe.…”

Section: Introductionmentioning

confidence: 99%

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Yellow‐coated quinoa (Chenopodium quinoa Willd) – physicochemical, nutritional, and antioxidant properties

et al. 2020

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Background Quinoa seeds are an excellent source of nutrients and phytochemical compounds with well documented activity; however, different cultivars are usually characterized by different physical properties and chemical composition. This study presented the physical properties, nutrient content, and antioxidant capacities of 25 cultivars of yellow‐coated quinoa. Results The results demonstrated that quinoa seeds may be an excellent source of dietary fiber (up to 198 g kg−1 d.m. – Baer cultivar), with a 1:2 ratio of the soluble to insoluble fraction. Digestible carbohydrates were present at the highest level in the Puno cultivar (640 g kg−1). The highest content of proteins was determined in the Colorado 407D and Faro cultivars (c.a. 16%). The average content of albumin and globulins in the seeds was 29.2 and 65.6 g kg−1, respectively. The quinoa seeds were characterized by low activity of protease inhibitors. The lowest inhibition of trypsin was determined for the UDEC‐3, Faro Orange, and Titicaca cultivars, and the highest value was exhibited by the Titicaca White and UDEC‐5 cultivars. Phenolics in the tested cultivars ranged from 7.1 g kg−1 (UDEC‐3) to 10.6 g kg−1 (Temuko). The best antiradical properties were determined for Temuco and Rainbow (2.05 g TE kg−1 and 1.85 g TE kg−1, respectively), while the Baer and Temuco cultivars were characterized by the highest reducing power (2.28 g TE kg−1 and 2.17 g TE kg−1, respectively). Conclusion This study has shown that quinoa cultivated in European countries is a good source of nutrients, dietary fiber, and antioxidants; however, its composition varies significantly. © 2019 Society of Chemical Industry

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“…in Rainbow, with an average content of 37.6 g kg −1 d.m. These values were comparable with other data presented in the literature …”

Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 82%

Section: Resultsmentioning

confidence: 98%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Yellow‐coated quinoa (Chenopodium quinoa Willd) – physicochemical, nutritional, and antioxidant properties

et al. 2020

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The functional ingredients of quinoa (Chenopodium quinoa) and physiological effects of consuming quinoa: A review

Wang

2021

Food Frontiers

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The seed of quinoa (Chenopodium quinoa) is a pseudocereal well known for its high nutritive value. The purpose of this review is to evaluate the potential for it to be used as a functional food. The nutritional composition, phytochemicals, and experimental evidence on its bioactivities are introduced to evaluate the physiological effects of consuming quinoa, including its antioxidant, hypolipidemic, immunomodulatory, weight‐regulating, hypoglycemic, hypotensive, probiotic, antitumor, and hormone‐regulating effects. The antinutrients, allergenicity, and toxicity of quinoa are then discussed. Overall, many studies and evidences have suggested the functional properties of quinoa, with most of them focusing on the antioxidant and hypolipidemic ability. Compared with the potential benefits, the risk of consuming quinoa is relatively low and easy to be managed. Therefore, quinoa can be considered to have great potential to be promoted as a healthy/functional food. More investigations are needed to confirm the effective intake of quinoa for achieving certain health effects.

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Use of D‐optimal combined design methodology to describe the effect of extraction parameters on the production of quinoa–barley malt extract by superheated water extraction

Sabah

Sharifan

Basti

et al. 2021

Food Science & Nutrition

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Superheated water extraction was applied to produce quinoa–barley malt extract. D‐optimal combined design was used to optimize the extraction conditions (time (min), solid–water ratio and particle size to obtain maximum protein and carbohydrate content, and minimum turbidity and pH. Quinoa flour (10%–30%), barley malt flour (70%–90%), different particle sizes (F = 420 µm, G = 710 µm), time (15–45 min), and solid–water ratio (0.1–0.2) were selected as independent variable and protein, carbohydrate, turbidity, and pH as dependent factors. Polynomials models satisfactorily fitted the experimental data with the R2 values of .9961, .9909, .9949, and .9987, respectively. The protein and carbohydrate value was affected by superheated water extraction parameters. Our results revealed that increasing quinoa/barley malt ratio has significant effect on the turbidity and pH. The optimum extraction conditions were quinoa flour (30%), barley malt flour (70%), solid–water ratio (0.2), time (45 min), and particle size (F = 420 µm).

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Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food

Cited by 215 publications

References 24 publications

Yellow‐coated quinoa (Chenopodium quinoa Willd) – physicochemical, nutritional, and antioxidant properties

Yellow‐coated quinoa (Chenopodium quinoa Willd) – physicochemical, nutritional, and antioxidant properties

The functional ingredients of quinoa (Chenopodium quinoa) and physiological effects of consuming quinoa: A review

Use of D‐optimal combined design methodology to describe the effect of extraction parameters on the production of quinoa–barley malt extract by superheated water extraction

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