Quinoa (Chenopodium quinoa Willd.) as source of bioactive compounds: a review

Abstract

Background: Quinoa (Chenopodium quinoa Willd.) is a pseudocereal traditionally cultivated by Andean cultures which production and consumption has increased worldwide in the last decades. Quinoa was defined as “one of the grains of the 21st century” because of its resistance to extreme environmental conditions and its nutritional and functional properties. In addition to its high content in protein, lipids, fiber, vitamins, and minerals, and its excellent balance of essential amino acids, quinoa contains a plethora of phytochemicals including saponins, phytosterols, phytoecdysteroids, phenolic compounds, polysaccharides, and bioactive proteins and peptides. The recent investigations demonstrating the beneficial effects of these compounds on metabolic, cardiovascular, and gastrointestinal health have made quinoa to gain recognition as a functional food and nutraceutical. This review summarizes the available data on the nutritional and functional role of quinoa emphasizing on the bioactive compounds mainly responsible for the health benefits attributed to this crop. Keywords: quinoa, pseudocereal, nutritional value, bioactive compounds, health benefits

Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread

“…Recently, the number of investigations in the arena of bioactive proteins and peptides from cereals and pseudocereals has increased [ 11 , 12 ]. Until now, the focus has been on the technological and functional properties, protein digestibility, essential amino acid composition of quinoa, the application of protein isolates from quinoa as a functional component in the food industry [ 13 ].…”

“…Much attention is paid to plant proteins and their hydrolysates [ 14 , 15 , 16 ]. Bioactive proteins and peptides are natural compounds present in plant and animal products that possess the ability to improve certain health functions once present in the human body [ 11 ]. Low molecular weight proteins or peptides from foods are derived by the activity of enzymes; when they get to the human body, they can act as modulators of particular physiological processes [ 17 ].…”

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

“…The most widely used commercial enzymes correspond to Alcalase (Aluko & Monu, 2003; Mahdavi‐Yekta, Nouri, & Azizi, 2019; Pazinatto, Malta, Pastore, & Netto, 2013; Soriano‐Santos & Escalona‐Buendía, 2013; Tiengo, Faria, & Netto, 2009; Tovar‐Pérez, Guerrero‐Legarreta, Farrés‐González, & Soriano‐Santo, 2009), followed by Papain (Fritz, Vecchi, Rinaldi, & Añon, 2011; Nongonierma, Le Maux, Dubrulle, Barre, & FitzGerald, 2015). These enzymes generated protein hydrolysates and peptides that displayed antioxidant, angiotensin‐converting enzyme‐I (ACE) and dipeptidyl peptidase IV (DPP‐IV) inhibitory activities, among other properties (Hernández‐Ledesma, 2019). To date, limited works have addressed the use of other commercial enzymes such as Neutrase and its combination with other enzymes such as Alcalase and Flavourzyme for the production of protein hydrolysates displaying in vitro antioxidant and antihypertensive properties.…”

“…To date, limited works have addressed the use of other commercial enzymes such as Neutrase and its combination with other enzymes such as Alcalase and Flavourzyme for the production of protein hydrolysates displaying in vitro antioxidant and antihypertensive properties. Hernández‐Ledesma (2019) recently published a review and pointed out the limited work performed related to the in vitro antihypertensive properties of quinoa hydrolysates. In addition, previous works on A. caudatus (kiwicha) as a source of protein hydrolysates with bioactive potential are still very scarce.…”

Chemical Characterization and Bioaccessibility of Bioactive Compounds from Saponin-Rich Extracts and Their Acid-Hydrolysates Obtained from Fenugreek and Quinoa

“…Quinoa, both sweet and bitter varieties, can be eaten boiled in water and as a rice replacement, popped like popcorn, ground to be used as flour and even sprouted [ 7 ]. Together with their corresponding macronutrients, mainly proteins, carbohydrates and lipids, both seeds are sources of minor bioactive phytochemicals, including saponins, phenolic compounds, phytosterols, carotenoids, alkaloids, tocopherols, and they are also rich in essential fatty acids, amino acids, minerals and some vitamins, among many other constituents [ 8 , 9 ]. Due to this composition, current interest in these seeds is focused not only on their culinary and nutritional properties, but also on the obtention of extracts rich in bioactive compounds to be used as nutraceuticals or functional ingredients.…”