Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application

Mu, Hongyan; Xue, Sophia Jun; Sun, Qingjie; Shi, John; Zhang, Danyang; Wang, Deda; Wei, Jianteng

doi:10.3390/foods12102087

Cited by 13 publications

(5 citation statements)

References 125 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Additionally, its low tolerance to herbicides necessitates extensive manual labor, thus increasing labor costs [8]. Nevertheless, owing to its remarkable ecological resilience, quinoa demonstrates adaptability in various harsh environments, including drought, salinity, and cold and barren conditions, which has spurred its widespread cultivation and acceptance [9,10].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Quinoa Varieties for Adaptability and Yield Potential in Low Altitudes and Correlation with Agronomic Traits

Tang,

Ren,

Jiang

et al. 2024

Agronomy

View full text Add to dashboard Cite

The research conducted at the Shanxi Agricultural University’s Quinoa Experimental Model Base in Jinzhong, Shanxi Province, aimed to assess agronomic traits and their correlation with yield across 32 quinoa varieties. Three distinct yield categories emerged: low (≤1500 kg ha−1), middle (1500–2500 kg−1), and high (>2500 kg ha−1). High-yielding varieties demonstrated notable characteristics, including decreased plant height and increased leaf area per plant at maturity compared to low- and middle-yielding varieties. Moreover, the decline in leaf area per plant and root traits from flowering to maturity was less pronounced in the high-yielding varieties. The high-yielding varieties had a higher hardness of the stem base and middle stem by 12–13.7% and 6.3–11.5% compared to the medium- and low-yield varieties. Furthermore, high-yielding varieties indicated improvements in dry matter accumulation, decreased effective branch number, and increased main ear length and 1000-grain weight. Correlation analysis highlighted significant relationships between grain weight, yield, post-flowering senescence, and root and leaf characteristics. Structural equation model analysis revealed the negative impact of certain root and leaf traits on grain weight and yield, suggesting their importance in determining productivity. Notably, high-yielding varieties exhibited traits conducive to increased grain weight, including shorter plant height, slower root senescence, and enhanced post-flowering leaf resilience. These findings showed that understanding the relationship between agronomic traits and yield potential is crucial for optimizing quinoa production and promoting the sustainable development of this essential crop.

show abstract

Section: Introductionmentioning

confidence: 99%

Evaluation of Quinoa Varieties for Adaptability and Yield Potential in Low Altitudes and Correlation with Agronomic Traits

Tang,

Ren,

Jiang

et al. 2024

Agronomy

View full text Add to dashboard Cite

show abstract

“…is an important crop originally from the Andes Mountains in Peru, Bolivia, and Chile. This “Golden Grain” is in global demand for its exceptional nutritional and immuno-nutritional properties [ 1 , 2 , 3 , 4 ]. Quinoa is a rich source of gluten-free proteins containing all essential amino acids, important minerals, omega-3 fatty acids, polyphenols, and vitamins, along with other interesting bioactive compounds [ 3 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

“…Thermal treatment methods typically include extrusion, drying, and boiling, under or without pressure. Conversely, nonthermal treatment methods involve high hydrostatic pressure, atmospheric pressure, cold plasma, and sonication [ 2 ]. Among thermal treatment methods, extrusion is considered a versatile and efficient technique for processing instant foods with diverse textures and shapes.…”

Section: Introductionmentioning

confidence: 99%

“…During extrusion, the starch in quinoa seeds undergoes gelatinization, and the proteins denature, improving digestibility. However, it is noteworthy that the protein and lipid content in extruded quinoa typically diminishes due to the formation of protein–lipid or starch–lipids complexes, resulting in a remarkable decrease in solubility [ 2 , 13 ]. On the other hand, boiling can also enhance digestibility and bioavailability while promoting sensory properties like palatability, taste, flavour, and the development of soft and mushy textures.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry Combined with Chemometrics for Protein Profiling and Classification of Boiled and Extruded Quinoa from Conventional and Organic Crops

Galindo-Luján,

Pont,

Quispe

et al. 2024

Foods

View full text Add to dashboard Cite

Quinoa is an Andean crop that stands out as a high-quality protein-rich and gluten-free food. However, its increasing popularity exposes quinoa products to the potential risk of adulteration with cheaper cereals. Consequently, there is a need for novel methodologies to accurately characterize the composition of quinoa, which is influenced not only by the variety type but also by the farming and processing conditions. In this study, we present a rapid and straightforward method based on matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF-MS) to generate global fingerprints of quinoa proteins from white quinoa varieties, which were cultivated under conventional and organic farming and processed through boiling and extrusion. The mass spectra of the different protein extracts were processed using the MALDIquant software (version 1.19.3), detecting 49 proteins (with 31 tentatively identified). Intensity values from these proteins were then considered protein fingerprints for multivariate data analysis. Our results revealed reliable partial least squares-discriminant analysis (PLS-DA) classification models for distinguishing between farming and processing conditions, and the detected proteins that were critical for differentiation. They confirm the effectiveness of tracing the agricultural origins and technological treatments of quinoa grains through protein fingerprinting by MALDI-TOF-MS and chemometrics. This untargeted approach offers promising applications in food control and the food-processing industry.

show abstract

“…With the recent pandemics and the continuous onslaught of outbreaks, the focus is shifted toward coordinating global efforts on high-risk public health issues through various therapeutic strategies, including natural products [17][18][19][20][21][22]. Recent reviews on numerous aspects of quinoa and chia seeds-properties and potential therapeutic applications-can be seen [23][24][25][26][27][28]. This review elaborates on the properties and health benefits of quinoa and chia seeds.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds

Agarwal¹,

Rizwana²,

Tripathi

et al. 2023

Antioxidants

View full text Add to dashboard Cite

Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional crops with excellent nutritional properties. Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual’s development and growth, whereas chia seeds contain high dietary fiber content, calories, lipids, minerals (calcium, magnesium, iron, phosphorus, and zinc), and vitamins (A and B complex). Chia seeds are also known for their presence of a high amount of omega-3 fatty acids. Both quinoa and chia seeds are gluten-free and provide medicinal properties due to bioactive compounds, which help combat various chronic diseases such as diabetes, obesity, cardiovascular diseases, and metabolic diseases such as cancer. Quinoa seeds possess phenolic compounds, particularly kaempferol, which can help prevent cancer. Many food products can be developed by fortifying quinoa and chia seeds in different concentrations to enhance their nutritional profile, such as extruded snacks, meat products, etc. Furthermore, it highlights the value-added products that can be developed by including quinoa and chia seeds, alone and in combination. This review focused on the recent development in quinoa and chia seeds nutritional, bioactive properties, and processing for potential human health and therapeutic applications.

show abstract

Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application

Cited by 13 publications

References 125 publications

Evaluation of Quinoa Varieties for Adaptability and Yield Potential in Low Altitudes and Correlation with Agronomic Traits

Evaluation of Quinoa Varieties for Adaptability and Yield Potential in Low Altitudes and Correlation with Agronomic Traits

Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry Combined with Chemometrics for Protein Profiling and Classification of Boiled and Extruded Quinoa from Conventional and Organic Crops

Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds

Contact Info

Product

Resources

About