Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds

Pellegrini, Marika; Lucas-Gonzales, Raquel; Ricci, Antonella; Fontecha, Javier; Fernández‐López, Juana; Pérez‐Álvarez, José Angel; Viuda‐Martos, Manuel

doi:10.1016/j.indcrop.2017.10.006

Cited by 167 publications

(171 citation statements)

References 45 publications

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“…The range of phenolics determined in the study is comparable with that previously reported by Pellegrini et al . for white‐coated quinoa; however, it was higher than the value determined by Paśko et al .…”

Section: Resultssupporting

confidence: 89%

“…found phenolic content of 7.70 and 8.60 g kg −1 for two sweet and bitter quinoa cultivars, respectively. Although the determined contents of phenolics were comparable with the results obtained in the present study, the white Bolivian quinoa from organic farming had significantly higher antioxidant activity – 3.88 and 2.37 g TE kg −1 . In contrast, Alvarez‐Jubete et al .…”

Section: Resultssupporting

confidence: 88%

“…The lowest reducing power values were determined for the Titicaca White, Titicaca Red, and Faro cultivars -0.25, 0.29, and 0.31 g TE kg −1 , respectively. The range of phenolics determined in the study is comparable with that previously reported by Pellegrini et al 4 for white-coated quinoa; however, it was higher than the value determined by Paśko et al 39 and Tang et al, 12 i.e. approximately 3 g kg −1 .…”

Section: Phenolics and Antioxidant Activitiessupporting

confidence: 89%

“…Its seeds contain high levels of phytochemicals, e.g. phenolics, peptides, or oligosaccharides, with well‐documented activity . Proteins, containing a large amount of lysine and methionine, represent four main classes.…”

Section: Introductionmentioning

confidence: 99%

“…phenolics, peptides, or oligosaccharides, with welldocumented activity. 4,5 Proteins, containing a large amount of lysine and methionine, represent four main classes. Globulins and albumins are the dominant fractions (ca.…”

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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Section: Resultssupporting

confidence: 89%

Section: Resultssupporting

confidence: 88%

Section: Phenolics and Antioxidant Activitiessupporting

confidence: 89%

Section: Introductionmentioning

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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In vitro antioxidant and angiotensin I‐converting enzyme inhibitory properties of enzymatically hydrolyzed quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) proteins

et al. 2020

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Background and objectives This study investigated the in vitro antioxidant and angiotensin I‐converting enzyme (ACE‐I) inhibitory properties of quinoa (QPH) and kiwicha (KPH) protein hydrolysates. Findings Enzymatic treatments with Neutrase for 120 min for quinoa and sequential Alcalase‐Neutrase hydrolysis for 240 min for kiwicha protein, both at 50°C, presented high antioxidant activities and ACE‐I inhibition (1.50 and 1.67 μmol TE/mg of protein and 89.2 and 72.8%, respectively) and the lowest IC50 values (0.08 and 0.29 mg/ml, respectively). After simulated gastrointestinal digestion (pepsin–pancreatin), both protein hydrolysates did not display significant changes in their antioxidant and ACE‐I inhibition properties. Conclusions The in vitro antioxidant and antihypertensive properties (ACE‐I inhibition) of QPH and KPH obtained via enzymatic hydrolysis using food‐grade commercial enzymes were demonstrated. In addition, tested in vitro bioactive properties did not change after simulated gastrointestinal digestion. Significance and novelty The results of this research might be used to obtain QPH and KPH with bioactive properties and/or as starting material for subsequent processes of separation and purification to obtain bioactive peptides.

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Impact of consumption of cooked red and black Chenopodium quinoa Willd. over blood lipids, oxidative stress, and blood glucose levels in hypertension‐induced rats

et al. 2020

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Background and objectives Hypertension is associated with the overproduction of free radicals, generating oxidative stress, which could contribute to the lipid peroxidation, altering the blood lipid levels, and to the development of diseases such as diabetes. The aim of this work was to evaluate the bioactivity of cooked red and black quinoa over blood lipids, oxidative stress, and glucose levels in hypertension‐induced rats by the supply of the drug N (ω)‐nitro‐L‐arginine methyl ester (L‐NAME). Findings The consumption of red quinoa increased significantly (p < .05) the levels of high‐density lipoprotein (HDL). In addition, the quinoa consumption, regardless of the variety, not only increased the activity of antioxidant enzymes (superoxide dismutase and catalase), but also reduced blood glucose levels. The total phenolic compounds and total flavonoid content were higher in red than in black quinoa, while this latter obtained better values for the total antioxidant activity. Conclusions The presence of bioactive compounds in quinoa could be responsible for its capacity to improve the HDL levels, the in vivo antioxidant activity, and the levels of fasting blood glucose in hypertension‐induced rats. Significance and novelty Findings from this study could promote the consumption of quinoa, which seems to be a good source in the development of functional foods, in order to take advantages of its bioactivities.

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Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds

Cited by 167 publications

References 45 publications

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

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

In vitro antioxidant and angiotensin I‐converting enzyme inhibitory properties of enzymatically hydrolyzed quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) proteins

Impact of consumption of cooked red and black Chenopodium quinoa Willd. over blood lipids, oxidative stress, and blood glucose levels in hypertension‐induced rats

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