Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans

Lamothe, Lisa; Srichuwong, Sathaporn; Reuhs, Bradley L.; Hamaker, Bruce R.

doi:10.1016/j.foodchem.2014.07.022

Cited by 173 publications

(104 citation statements)

References 33 publications

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“…The fact that quinoa dietary fiber includes more fiber fractions, such as xyloglucans and pectic polysaccharides in varying amounts, may account for this situation (Lamothe et al, 2015). The same authors have indicated that the composition of fiber in quinoa is different from that of cereals.…”

Section: Proximate Composition Analyses and Dietary Fibermentioning

confidence: 99%

“…Since ancient times, quinoa has been appreciated by its nutritional value all over the world due to the exceptional balance among oil, protein and fat contents compared to cereals (Miranda et al, 2010). Besides, it has a high content of dietary fibers, which can have a favorable function in the colon and facilitate the absorption process of the other nutrients present in quinoa (Lamothe et al, 2015;Maradini Filho et al, 2015). Beyond its basic nutritional function of supplying nutrients, quinoa also has healthpromoting and/or disease-preventing properties (Tang et al, 2015;Navruz-Varli and Sanlier, 2016).…”

Section: Introductionmentioning

confidence: 99%

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ASSESSMENT OF DIETARY FIBER, ISOFLAVONES AND PHENOLIC COMPOUNDS WITH ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF QUINOA (Chenopodium quinoa Willd.)

Vega‐Gálvez

Zura

Lutz³

et al. 2018

Chil. j. agric. anim. sci.

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RESUMENEl consumo de quinua (Chenopodium quinoa Willd.) está aumentando debido a su valor nutricional y beneficios para la salud relacionados con su capacidad antioxidante. El objetivo de presente estudio fue determinar los contenidos de fibra dietética, polifenoles, flavonoides e isoflavonas, y cómo estos compuestos contribuyen a la actividad antioxidante y antimicrobiana de seis ecotipos de quinua cultivados en tres zonas de Chile. Las muestras de quinua de la zona Norte se denominan Ancovinto y Cancosa, de la zona Centro se llaman Cáhuil y Faro, y de la zona Sur se denominan Regalona y Villarrica. Los resultados mostraron que todos los ecotipos de quinua chilena pueden considerarse buena fuente de fibra dietética (12,23 g 100 g -1 materia seca) y de polifenoles (161,32 mg de Equivalentes de Acido Gálico (EAG) 100 g -1 materia seca). Los ecotipos de la zona Norte y Centro mostraron la mayor concentración de isoflavonas. El ecotipo Cancosa, de la zona Norte, fue el que mostró el mayor contenido de flavonoides (211,06 mg Equivalentes de Catequina (ECA) 100 g -1 materia seca). Basado en el ensayo ORAC (del inglés Oxigen Radical Absorbance Capacity), los ecotipos Ancovinto, Cancosa y Faro, presentaron en promedio la mayor capacidad antioxidante (67,6 mmol de Equivalentes Trolox (ET) 100 g -1 materia seca). El ecotipo Regalona mostró la más alta actividad antimicrobiana frente a Saccharomyces cerevisiae y Listeria innocua. Los compuestos bioactivos encontrados en este estudio aportan nuevos conocimientos a la actividad antioxidante y antimicrobiana de las semillas de quinua chilena.Palabras clave: ecotipos de quinoa, actividad antioxidante, isoflavonas, actividad antimicrobiana.Chilean J. Agric. Anim. Sci., ex Agro-Ciencia (2018) 34(1):57-67 58 ABSTRACTThe consumption of quinoa (Chenopodium quinoa Willd.) has been steadily increasing due to its high nutritional value and health benefits associated with its high antioxidant capacity. The objective of this study was to determine the contents of dietary fiber, polyphenols, flavonoids and isoflavones, and how they contribute to the antioxidant and antimicrobial activity of six ecotypes of quinoa cultivated in three different zones of Chile. The ecotypes studied were: Ancovinto and Cancosa (Northern zone), Cáhuil and Faro (Central zone), and Regalona and Villarrica (Southern zone). The results indicate that all Chilean quinoa ecotypes could be considered as good sources of dietary fiber (12.23 g 100 g -1 dry matter) and polyphenols (161.32 mg Gallic Acid Equivalents (GAE) 100 g -1 dry matter). The North and Central ecotypes exhibited the highest isoflavone concentration. The Northern Cancosa was the ecotype that showed the highest flavonoid content (211.06 mg Catechin Equivalents (CAE) 100 g -1 dry matter). Based on the ORAC (Oxygen Radical Absorbance Capacity) assay, Ancovinto, Cancosa and Faro presented the highest antioxidant capacity (67.6 mmol Trolox Equivalents (TE) 100 g -1 dry matter). Regarding antimicrobial activity, Regalona ecotype showed the best performanc...

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Section: Proximate Composition Analyses and Dietary Fibermentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

ASSESSMENT OF DIETARY FIBER, ISOFLAVONES AND PHENOLIC COMPOUNDS WITH ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF QUINOA (Chenopodium quinoa Willd.)

Vega‐Gálvez

Zura

Lutz³

et al. 2018

Chil. j. agric. anim. sci.

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“…Quinoa and amaranth contain higher proportions of soluble dietary fibers (DFs) than cereals, with high contents of pectic substances and xyloglucans, respectively, providing a good functional substitute for gluten (Lamothe et al, 2015). Replacement of starch with whole amaranth flour (Lemos et al, 2012) and buckwheat flour (Wronkowska et al, 2013) not solely improved the nutritional value of GFB, but also yielded desirable final quality.…”

Section: Alternative Gluten-free Flours and Starchesmentioning

confidence: 99%

Recent developments in gluten-free bread baking approaches: a review

Wang

et al. 2017

Food Sci. Technol

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Celiac disease (CD) is one of the most common human intestinal malabsorption diseases. The only effective treatment for patients with CD is to follow a gluten-free (GF) diet strictly. Nowadays, the increasing incidence of CD promotes worldwide interests for various desirable GF products. However, baking without gluten, the key ingredient for bread structure and quality, is a big challenge for all bakers and cereal researchers. Several approaches have been applied to understand and improve gluten-free bread (GFB) elaboration and further studies are still required. The main focus of this review is to discuss the approaches for GFB improvements in recent 5 years, including the use of novel alternative flours, functional ingredients, processing aids, additives, innovative techniques, and their combinations.

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“…Quinoa is an excellent source of dietary fiber, comprising about 2.6%-10% of the total weight of the grain; about 78% of its fiber content is insoluble and 22% soluble [3,5,17,27,29].…”

Section: Fibermentioning

confidence: 99%

Quinoa (Chenopodium quinoa Willd), from Nutritional Value to Potential Health Benefits: An Integrative Review

Gordillo-Bastidas¹,

DA²

2016

J Nutr Food Sci

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Chenopodium quinoa Willd, known as quinoa, has been cultivated and consumed by humans for the last 5,000-7,000 years. Quinoa was important to pre-Columbian Andean civilizations, as the Incas considered it a gift from their gods. Quinoa has potential health benefits and exceptional nutritional value: a high concentration of protein (all essential amino acids highly bioavailable), unsaturated fatty acids, a low glycemic index; vitamins, minerals and other beneficial compounds; it is also gluten-free; furthermore, quinoa is a sustainable food, as plants exhibit a carbon and water food print that is between 30 and 60 times lower than that of beef. Quinoa is easy to cook, has versatility in preparation, and could be cultivated in different environments. For these reasons, quinoa, previously considered a food of low social prestige, is now the focus of attention of many countries worldwide. However, few studies exist on quinoa or quinoa compounds, in vitro, in vivo and clinical trials, for assessing its potential clinical applications supported by strong scientific evidence; thus, there is a need for well-designed clinical trials and increased scientific research in this field.

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Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans

Cited by 173 publications

References 33 publications

ASSESSMENT OF DIETARY FIBER, ISOFLAVONES AND PHENOLIC COMPOUNDS WITH ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF QUINOA (Chenopodium quinoa Willd.)

ASSESSMENT OF DIETARY FIBER, ISOFLAVONES AND PHENOLIC COMPOUNDS WITH ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF QUINOA (Chenopodium quinoa Willd.)

Recent developments in gluten-free bread baking approaches: a review

Quinoa (Chenopodium quinoa Willd), from Nutritional Value to Potential Health Benefits: An Integrative Review

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