The quinoa variety influences the nutritional and antioxidant profile rather than the geographic factors

Pedrali, Davide; Giupponi, L.; Peña-Armada, R. De la; Villanueva-Suárez, María José; Mateos‐Aparicio, Inmaculada

doi:10.1016/j.foodchem.2022.133531

Cited by 23 publications

(22 citation statements)

References 39 publications

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“…The data regarding the characterization of the quinoa grains are presented in Table 2. The equilibrium humidity that the quinoa reached was 12.40%, which was obtained during the solar drying to which it was subjected during flocking (arc arrangement of the cut quinoa plants), the initial moisture content was similar to that presented by Arguello-Hernández et al (2024) which was between 14.75 -15.22%; However, this same author, after performing convection drying, determined that the final moisture content ranges between 5.34% and 9.40%, which agrees with the findings of other authors Pedrali et al (2023) and Pellegrini et al (2023), who reported ranges of 5.27-8.64% and 6.1-8.3%, respectively.…”

Section: Resultssupporting

confidence: 87%

“…Regarding the fat content (6.28%) it was in the range found by Arguello-Hernández et al (2024) which ranged between 3.43% and 6.94%, with an average of 5% on a dry basis; On the other hand, the value found in this study was higher than those found by Präger et al (2018), Pedrali et al (2023) and Pellegrini et al (2023), who reported minimum values of 5.5%, 5% and 4.54%, respectively. The ash content was between the measured values of 4.94% and 18.04% for the cultivars "Inia431-Altiplano", "White", "Titicaca", " Illpa Inia " and "Carmen", grown in Turkey (Aysan, 2020).…”

Section: Resultscontrasting

confidence: 56%

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Design and construction of equipment for the elimination of saponin in Quinoa (Chenopodium quinoa Willd): Performance tests with Amarillo Marangani variety

Montañez Artica,

Ramos Gómez,

Sinche Charca

et al. 2024

RevTaya

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Quinoa is a very important grain for human nutrition; In recent years, several research studies have addressed its nutritional use; However, one of its main weaknesses is its saponin content, which is an anti-nutrient and has a bitter taste. The debittering process involves the principle of recirculation of large quantities of water, with the purpose of reducing the consumption of this substance, it is important to develop methodologies and equipment that improve the efficiency of these traditional washing methods and reduce the work of operators and processors with the intention of making it less costly. The objective of the present research work was to design and build a quinoa de- saponifier , Amarillo Maranganí variety, to evaluate the effect of washing time (5, 10 and 15 min) and the flow of water recirculated by pumping (15, 30 and 45 L/min), on the elimination of saponin to acceptable commercial levels. The results indicated that the highest saponin extraction was achieved when using washing times of 5 min with water flow rates of 15 L/min, and 51.75 % of the initial saponin content was eliminated. In general, it is stated that increasing the flow rate of the washing water reduces the extraction efficiency, but performing a second washing significantly reduces the extraction, the equipment developed presents promising characteristics for application in the industry.

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Section: Resultssupporting

confidence: 87%

Section: Resultscontrasting

confidence: 56%

Design and construction of equipment for the elimination of saponin in Quinoa (Chenopodium quinoa Willd): Performance tests with Amarillo Marangani variety

Montañez Artica,

Ramos Gómez,

Sinche Charca

et al. 2024

RevTaya

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“…Quinoa seed has a fine quality of its nutritions, as regards essential amino acids content (especially lysine), essential fatty acids with relative suitable ω-6/ω-3 ratio, vitamins and high antioxidants such as polyphenols and flavonoids compounds. Interestingly, quinoa seed coat color appears to contribute to antioxidant activity due to the content of flavonoids ( Pedrali et al, 2023 ). Moreover, the content of each substance is similar to the normal nutrient demand intake of the human bodies ( Repo-Carrasco-Valencia et al, 2010 , Tang et al, 2015 , Verza et al, 2012 ).…”

Section: Introductionmentioning

confidence: 99%

Assessment and comparison of nutritional qualities of thirty quinoa (Chenopodium quinoa Willd.) seed varieties

et al. 2023

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“…In contrast, black and red quinoa have base pigments that partially mask the modifications. Antioxidant substances in red and black pigments could protect other compounds from oxidative degradation during germination, causing minor color alterations [49][50][51]. Likewise, the different content of phenolic compounds in each variety influences its susceptibility to changes during germination [52].…”

Section: Colormentioning

confidence: 99%

Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru

Ramos-Pacheco,

Choque-Quispe,

Ligarda-Samanez

et al. 2024

Foods

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Germination is an effective strategy to improve the nutritional and functional quality of Andean grains such as quinoa (Chenopodium quinoa Willd.); it helps reduce anti-nutritional components and enhance the digestibility and sensory aspects of the germinated. This work aimed to evaluate the effect of germination (0, 24, 48, and 72 h) on the physicochemical properties, content of bioactive compounds, and antioxidant capacity of three varieties of quinoa: white, red, and black high Andean from Peru. Color, nutritional composition, mineral content, phenolic compounds, flavonoids, and antioxidant activity were analyzed. Additionally, infrared spectra were obtained to elucidate structural changes during germination. The results showed color variations and significant increases (p < 0.05) in proteins, fiber, minerals, phenolic compounds, flavonoids, and antioxidant capacity after 72 h of germination, attributed to the activation of enzymatic pathways. In contrast, the infrared spectra showed a decrease in the intensity of functional groups –CH–, –CH2–, C–OH, –OH, and C–N. Correlation analysis showed that flavonoids mainly contributed to antioxidant activity (r = 0.612). Germination represents a promising alternative to develop functional ingredients from germinated quinoa flour with improved nutritional and functional attributes.

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The quinoa variety influences the nutritional and antioxidant profile rather than the geographic factors

Cited by 23 publications

References 39 publications

Design and construction of equipment for the elimination of saponin in Quinoa (Chenopodium quinoa Willd): Performance tests with Amarillo Marangani variety

Design and construction of equipment for the elimination of saponin in Quinoa (Chenopodium quinoa Willd): Performance tests with Amarillo Marangani variety

Assessment and comparison of nutritional qualities of thirty quinoa (Chenopodium quinoa Willd.) seed varieties

Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru

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