Phytosterol and Polyphenol Contents and Quinoa Leave Yields Variation in Relationships to Variety, Density and Harvesting Date

Abstract

Quinoa is an Andean grain known for its gluten-free grains, which are used as a functional food. The aim of this research was to study the possibility of introducing quinoa as a vegetable crop grown for young leaves as a source of polyphenols and phytosterols. To achieve this goal, a field experiment was performed with three quinoa cultivars (Titicaca, Puno, and Vikinga) grown in a split plot design. The experimental factors included three densities (160, 320, and 760 plants·m−2) and two harvest dates (52 and 62 days after sowing (DAS)). The content of phytosterols (ergosterol, stigmasterol, β-sitosterol and campesterol) and polyphenols (ferulic acid, isoquercitrin and rutozid) in quinoa leaves were determined by HPLC method. The phytosterol content varied within the limits: ergosterol 0–7.62 µg·100 g−1 dw, stigmasterol 79.9–175.3 µg·100 g−1 dw, β-sitosterol 425.7–623.1 µg·100 g−1 dw and campesterol 0–5.25 µg·100 g−1 dw. Ferulic acid varied greatly from 38.0 to 63.3 µg·g−1 dw, isoquercitrin ranged from 63 to 101.6 µg·g−1 dw and rutozid varied widely from 32.9 to 162.8 µg·g−1 dw. The total phytosterols and the total phenolic compounds decreased with decreasing plant number density and DAS. This research demonstrated that young quinoa leaves are a good source of phytosterols and phenolics for human consumption.

Interaction Effects of Cultivars and Nutrition on Quality and Yield of Tomato

“…Increased contents of polyphenols under microbiological fertilization, were detected in other species like quinoa [52].…”

Factors Affecting Production, Nutrient Translocation Mechanisms, and LED Emitted Light in Growth of Microgreen Plants in Soilless Culture

“…The agar−agar is mixed with the water, and mixtures of agar−agar + water are sprinkled on seed material containing growth media. 143,144 145 The harvesting period is 2−4 days for rice grass, 146 6−9 days for barley grass, 6−9 days for wheat grass, 147 6−9 days for oat grass, 148 8−12 days for jowar grass, 149 7 days for maize grass, 150 7−14 days for buckwheat, 151 4−6 days for mung bean, 152 6−8 days for chickpea, 153 12−14 days for mint, 154 20 days for basil, 155 18−20 days for sage, 156 16−22 days for oregano, 157 9−12 days for amaranth, 158 10−12 days for beet, 159 8−12 days for chard, 160 12−21 days for red swiss chard, 161 10−17 days for quinoa, 162 4−6 days for spinach, 163 14−25 days for chives, 164 12−14 days for garlic, 165 10−12 days for leeks, 166 12 days for onion, 167 15−25 days for carrot, 168 7− 21 days for dill, 169 21−30 days for celery, 170 10−14 days for fennel, 171 5−10 days for radish, 172 5−20 days for aster cress, 173 8−16 days for mustard, 174 7−12 days for sunflower, 175 7−21 days for linseed, 176 7−21 days for cucumber, 4−20 days for Jute, 177 7−21 days for squash, 178 7−14 days for chicory, 179 8− 16 days for endive, 180 7−16 days for lettuce, 181 7−21 days for beans, <...…”

“…The harvesting period is 2–4 days for rice grass, 6–9 days for barley grass, 6–9 days for wheat grass, 6–9 days for oat grass, 8–12 days for jowar grass, 7 days for maize grass, 7–14 days for buckwheat, 4–6 days for mung bean, 6–8 days for chickpea, 12–14 days for mint, 20 days for basil, 18–20 days for sage, 16–22 days for oregano, 9–12 days for amaranth, 10–12 days for beet, 8–12 days for chard, 12–21 days for red swiss chard, 10–17 days for quinoa, 4–6 days for spinach, 14–25 days for chives, 12–14 days for garlic, 10–12 days for leeks, 12 days for onion, 15–25 days for carrot, 7–21 days for dill, 21–30 days for celery, 10–14 days for fennel, 5–10 days for radish, 5–20 days for aster cress, 8–16 days for mustard, 7–12 days for sunflower, 7–21 days for linseed, 7–21 days for cucumber, 4–20 days for Jute, 7–21 days for squash, 7–14 days for chicory, 8–16 days for endive, 7–16 days for lettuce, 7–21 days for beans, 7–28 days for welsh onion, 9–21 days for long green onion, 7–16 days for coriander, and 6–14 days for fenugreek ( Table ) .…”

Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes

“…1 They are among the most extensively cultivated condiment crops globally, with production reaching 36 million tons in 2021. 2 China leads in chili pepper production and consumption, contributing to half of the total global production in 2019. 3 Chili peppers hold signicant importance in Chinese culinary culture, commonly consumed fresh as a standalone vegetable or used as a condiment to enhance aroma and presentation in dishes.…”