Evaluation of nutritional value, bioactivity and mineral content of quinoa bran in China and its potential use in the food industry

Zhou, Xueyong; Yue, Ting; Wei, Zuo‐Fu; Yang, Liyan; Zhang, Lihong; Wu, Baomei

doi:10.1016/j.crfs.2023.100562

Cited by 4 publications

(3 citation statements)

References 58 publications

(108 reference statements)

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“…The non-saponin compounds were proteins, fat, polyphenols, flavonoids, tannins, moisture, and ash, which were basically similar to those within the results of Stuardo and Martín [37] (proteins, fat, fiber, and ash). Nevertheless, the ash content of quinoa saponins was much higher than that of quinoa bran [40].…”

Section: Proximate Composition Of Crude Saponins From Quinoamentioning

confidence: 81%

“…The content of saponins was 66.1% by UV−Vis spectrophotometry (Table 1). The saponin content in crude saponins was found using the method of Zhou et al (2023) [40]. The saponin extract (100 mg) was dissolved in distilled water (100 mL), then the saponin solution (0.5 mL) was transferred into a test tube and mixed with 0.5 mL vanillinanhydrous ethanol solution (8%) and 4 mL sulfuric acid solution (77%).…”

Section: Extraction Of Saponins From Quinoa Branmentioning

confidence: 99%

“…The absorbance of the sample solution was determined at 535 nm by using an ultraviolet-visible spectrophotometer (TU-1810, Beijing Puxi General Instrument Co., Ltd., Beijing, China). The total polyphenol, flavonoid and tannin contents of crude saponins were measured according to the method of Hirose et al (2010) [41], Sharma et al (2022) [42], and Zhou et al (2023) [40], respectively. The protein content of crude saponins was determined by the Kjeldahl method, and the amount of protein was calculated as 6.25 × N (Nitrogen content).…”

Section: Extraction Of Saponins From Quinoa Branmentioning

confidence: 99%

See 2 more Smart Citations

Crude Saponins from Chenopodium quinoa Willd. Reduce Fusarium Wilt Infection in Tomato Seedlings

Zhou,

Guo,

Zhang

et al. 2023

Horticulturae

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Quinoa saponins are pentacyclic triterpene compounds composed of one triterpenoid glycoside and two different sugar chains. Previous studies have showed that natural quinoa saponins showed little or no antifungal activity, and there are few reports about their antifungal effects in recent decades. Fusarium wilt caused by Fusarium oxysporum f. sp. lycopersici (FOL) is the most serious for tomatoes in the field and under greenhouse conditions. The main objective of this study was to investigate the effectiveness of different concentrations and application modes of crude saponins from quinoa bran against the causal pathogen of tomato wilt under a greenhouse experiment. The results showed that the anti-FOL activity of quinoa saponins was weak in vitro, but significantly enhanced in vivo. Tomato seeds and seedlings treated with solution of quinoa saponins at 0.5 and 1.0 g/L significantly reduced the disease incidence (%) of tomato Fusarium wilt. The treatment types of saponin solution have influence on the preventive effects (%) of tomato seedlings against Fusarium wilt, among them, root soaking > foliar spray > seed soaking. The treatment of seed soaking with quinoa saponins inhibited germination of tomato seeds to some extent. However, the germination rate of tomato seeds after saponin soaking was comparable to the chemical pesticide (thiram carboxin); therefore, it could be used to control tomato wilt disease. This is due to the fact that the antifungal activity of quinoa saponins in vivo was much higher than that in vitro when the saponin concentration was between 0.5–1.0 g/L, indicating that the antifungal activity of quinoa saponins may be achieved mainly by inducing resistance. This investigation supports the potential use of quinoa saponins as a supplier of antifungal compounds, and could be the foundation for a future study examining the use of quinoa bran as a new resource against FOL.

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Section: Proximate Composition Of Crude Saponins From Quinoamentioning

confidence: 81%

Section: Extraction Of Saponins From Quinoa Branmentioning

confidence: 99%

Section: Extraction Of Saponins From Quinoa Branmentioning

confidence: 99%

See 1 more Smart Citation

Crude Saponins from Chenopodium quinoa Willd. Reduce Fusarium Wilt Infection in Tomato Seedlings

Zhou,

Guo,

Zhang

et al. 2023

Horticulturae

Self Cite

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Quinoa and its Co-Products as Ingredients for the Development of Dairy Analogs and Hybrid Dairy Products

Fernández-López,

Ponce-Martínez,

Rodríguez-Párraga

et al. 2024

Curr Food Sci Tech Rep

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Purpose of Review This review intends to explore the potential of quinoa and its co-products as ingredients to alternative dairy foods (plant-based and hybrids) contributing to a more sustainable food future. Specifically, it aims to discuss their processing technologies to obtain food ingredients, their functional properties and their potential application in the development of plant-based and hybrid dairy products as alternatives to traditional dairy products. Recent Findings Dairy analogs (plant-based and hybrids) are flooding the market with soy being the main ingredient. However, the market is likely to gravitate towards alternative plants to fulfill consumers' needs and desires for healthy, flavorful and intriguing products. In this context, aspects such as allergy-free and gluten-free products become increasingly important and quinoa meet these requirements. There are many studies that highlight not only its nutritional value but also the sustainability of its cultivation. In addition, quinoa industrialization generates important co-products that can be suitably processed and reused in the elaboration of these hybrid and dairy analogues. Summary This concise review highlights the potential of quinoa and its co-products for the development of healthy and taste dairy analogs (plant-based and hybrids). It emphasizes the wide variety of quinoa derived products that can be obtained and their application in the development of quinoa-based dairy analogs.

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Effect of extruded djulis (Chenopodium formosanum) snacks on the ameliorative potential against diabetic cardiomyopathy

Cheng,

Lu,

Chan

et al. 2024

Journal of Functional Foods

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Evaluation of nutritional value, bioactivity and mineral content of quinoa bran in China and its potential use in the food industry

Cited by 4 publications

References 58 publications

Crude Saponins from Chenopodium quinoa Willd. Reduce Fusarium Wilt Infection in Tomato Seedlings

Crude Saponins from Chenopodium quinoa Willd. Reduce Fusarium Wilt Infection in Tomato Seedlings

Quinoa and its Co-Products as Ingredients for the Development of Dairy Analogs and Hybrid Dairy Products

Effect of extruded djulis (Chenopodium formosanum) snacks on the ameliorative potential against diabetic cardiomyopathy

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