Quinoa - a rewiev

Jancurová, Michala; Minarovičová, Lucia; Dandar, A.

doi:10.17221/32/2008-cjfs

Cited by 204 publications

(207 citation statements)

References 16 publications

(50 reference statements)

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“…The highest ash and crude fiber contents were found in the southern zone, being Villarrica the one with highest values (3.74 and 2.88 g/100 g d.m of ash and crude fiber, respectively). Similar contents were reported by other studies [11] [24]. Protein content was also high in all quinoa sources and it ranged between 11.51 g/100 g d.m and 16.24 g/100 g d.m.…”

Section: Proximate Analysissupporting

confidence: 89%

Antimicrobial Potential and Phytochemical Content of Six Diverse Sources of Quinoa Seeds (<i>Chenopodium quinoa</i> Willd.)

Miranda¹,

Delatorre-Herrera²,

Vega‐Gálvez³

et al. 2014

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Antimicrobial potential of quinoa seeds from six diverse seeds, grown in three distinctive geographical zones of Chile, was correlated with their total phenolic content (TPC), total flavonoid content (TFC) and total saponin content (TSC). The six seeds were Ancovinto, Cancosa, Cahuil, Faro, Regalona and Villarrica. A significant influence of quinoa source on chemical composition of seeds was observed. Extracts of all quinoa samples showed antimicrobial activity in the range of 8.3 -14.8 mm inhibition zone for E. coli and 8.5 -15.0 mm inhibition zone for S. aureus. Cancosa seeds had the highest antimicrobial action. The TPC and TFC ranged from 3.71 to 16.55 mg GA/100 g d.m. and 7.77 to 14.37 mg QE/100 g d.m., respectively. TSC varied from 1.78 to 3.08 g/100 g d.m. A correlation between TFC and antimicrobial activity was found. In conclusion, the six types of quinoa seeds were identified as potential sources of antioxidant compounds and antimicrobial activity.

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Section: Proximate Analysissupporting

confidence: 89%

Antimicrobial Potential and Phytochemical Content of Six Diverse Sources of Quinoa Seeds (<i>Chenopodium quinoa</i> Willd.)

Miranda¹,

Delatorre-Herrera²,

Vega‐Gálvez³

et al. 2014

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“…Quinoa seed contains a significant amount of protein (14-20%) with good digestibility and a considerable amount of lysine, methionine and cystine (Ruales & Nair 1992). High content of minerals and vitamins was reported in quinoa seeds (Jancurová et al 2009). …”

mentioning

confidence: 99%

Evaluation of wheat/non-traditional flour composite

Hofmanová¹,

Hrušková²,

Švec³

2014

Czech J. Food Sci.

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Hofmanová T., Hrušková M., Švec I. (2014): Evaluation of wheat/non-traditional flour composites. Czech J. Food Sci., 32: 288-295.We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high level. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in the range between 21.1 and 26.0%). The highest total dietary fibre was found in lupine composites (7.1 and 9.8%). Hemp samples contained a significant amount of minerals in comparison with the control wheat sample (from 1.16% to 1.98%). According to the above-mentioned differences, flour composites containing single tested grains were distinguished by principal component analysis. All examined plant materials could be recommended for wheat flour fortification in terms of nutritional improvement. The addition of non-traditional flours partially changed both the volume and shape of laboratory prepared bread correspondingly to the type and added amount.

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“…Crosslinking can also be used for the stabilization and subse quent modulation of the release properties of the protein-based controlled release systems. Different methods can be used for crosslinking purposes, ranging from physical to enzymatic and chemical modifications [46,74]. Crosslinking can be controlled by the proper reaction mechanism, reactive groups of the protein, and type of crosslinking reagent.…”

Section: Structural Changes In Proteins: a Strategy To Enhance Their mentioning

confidence: 99%

Vegetable Proteins: Non-sensitizing Encapsulation Agents for Bioactive Compounds

Quiroz¹,

Durán²,

Ciro-Gómez³

et al. 2017

Allergen

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Plant-derived proteins are remarkable macromolecules of scientific interest because they represent an alternative to the animal-derived proteins and petroleum-derived polymers. Many food proteins especially those derived from animal sources could act as antigens in humans. For instance, milk proteins extracted from cows may cause food intolerance during infancy. Further, soybean, peanuts, tree nuts, fish, crustacean shellfish and egg proteins may act as antigens in 90% of children. Since the GI tract is permeable to intact antigens the oral intake of these proteins may generate gastrointestinal (50-80%), cutane ous (20-40%) and respiratory symptoms (4-25%). Most of these allergens are water-soluble glycoproteins that are resistant to acids and enzymes. Usually, these proteins have a small molecular weight (10,000-60,000 kDa), water solubility, glycosylation residues, and a rela tive resistance to heat and digestion. Allergenicity is less frequent in vegetable proteins due to their less flexible and non-compact structure. Allergenicity is also related to the resistance to proteolysis, post-translational glycosylation, presence of epitopes, and enzy matic proteolysis. Moreover, proteins serve as a coating material if structural modifica tions in the protein, either by physical, chemical or enzymatic mechanisms are conducted. As a result, their allergenicity is reduced, and their functional properties are enhanced.

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Quinoa - a rewiev

Cited by 204 publications

References 16 publications

Antimicrobial Potential and Phytochemical Content of Six Diverse Sources of Quinoa Seeds (<i>Chenopodium quinoa</i> Willd.)

Antimicrobial Potential and Phytochemical Content of Six Diverse Sources of Quinoa Seeds (<i>Chenopodium quinoa</i> Willd.)

Evaluation of wheat/non-traditional flour composite

Vegetable Proteins: Non-sensitizing Encapsulation Agents for Bioactive Compounds

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Quinoa - a rewiev

Cited by 204 publications

References 16 publications

Antimicrobial Potential and Phytochemical Content of Six Diverse Sources of Quinoa Seeds (&lt;i&gt;Chenopodium quinoa&lt;/i&gt; Willd.)

Antimicrobial Potential and Phytochemical Content of Six Diverse Sources of Quinoa Seeds (&lt;i&gt;Chenopodium quinoa&lt;/i&gt; Willd.)

Evaluation of wheat/non-traditional flour composite

Vegetable Proteins: Non-sensitizing Encapsulation Agents for Bioactive Compounds

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Product

Resources

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Antimicrobial Potential and Phytochemical Content of Six Diverse Sources of Quinoa Seeds (<i>Chenopodium quinoa</i> Willd.)

Antimicrobial Potential and Phytochemical Content of Six Diverse Sources of Quinoa Seeds (<i>Chenopodium quinoa</i> Willd.)