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Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), ka??iwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus)
Abstract
The amount of phenolic acids, flavonoids and betalains in Andean indigenous grains, quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus), was determined. The total amount of phenolic acids varied from 16.8 to 59.7 mg/100 g and the proportion of soluble phenolic acids varied from 7% to 61%. The phenolic acid content in Andean crops was low compared with common cereals like wheat and rye, but was similar to levels found in oat, barley, corn and rice. The flavonoid content of quinoa and kañiwa was exceptionally high, varying from 36.2 to 144.3 mg/100 g. Kiwicha did not contain quantifiable amounts of these compounds. Only one variety of kiwicha contained low amounts of betalains. These compounds were not detected in kañiwa or quinoa. Our study demonstrates that Andean indigenous crops have excellent potential as sources of health-promoting bioactive compounds such as flavonoids.
... In (Table 4) we have reviewed 8 phenolic acids in targeted cereal grains, which demonstrate that Ferulic acid (4-hydroxy-3-methoxycinnamic acid; FA) is prevalent in plants and is the product of phenylalanine and tyrosine metabolism. FA is one of the most abundant phenolic acids in cereals, found primarily in the cell walls of rye, triticale [75], corn [78], sorghum [79], millet [80][81][82], and quinoa [83,84]. The average FA content of these grains ranges from 46.2 to 827.2 g/g dry weight, with rye and millet having the highest levels and triticale having the lowest. ...
... The average FA content of these grains ranges from 46.2 to 827.2 g/g dry weight, with rye and millet having the highest levels and triticale having the lowest. p-Coumaric acid (3-(4-hydroxyphenyl)-2-propenoic acid; p-CA) has been found in rye, [75], corn and triticale [85], millet [81], sorghum [80], and quinoa [84]. The range of average p-CA concentration in grains is from 43.6 g/g dry weight in sorghum up to 340.5 g/g in corn. ...
... Caffeic acid (3,4-dihydroxycinnamic acid) is found mostly in foods as an ester with quinic acid to create chlorogenic acid. Caffeic acid can be found in rye, corn and triticale [75], millet and sorghum [80], and quinoa [84]. Sorghum has an average value of 4.6 g/g dry weight, while sorghum has a content of 32.1 g/g. ...
Inflammation is an important biological response to any tissue injury. The immune system responds to any stimulus, such as irritation, damage, or infection, by releasing pro-inflammatory cytokines. Overproduction of pro-inflammatory cytokines, including TNF-α and IL-1b, can lead to several diseases eg.,, cardiovascular diseases, joint disorders, cancer, and allergies. Emerging science suggests that whole grains may lower the markers of inflammation. Whole grains are a significant source of dietary fibres and phenolic acids that have inverse association with the risk of inflammation. The dietary fibres and phenolic acids composition of whole grains is very distinct over different grains. Whole grains (cereals and pseudo-cereals) are rich in both dietary fibres e.g., arabinoxylan, β-glucan and phenolic acids e.g., hydroxycinnamic acids, hydroxybenzoic acids, which are predominantly present in the bran layer. Although the biological mechanisms underlying widely reported association between whole grains consumption and a lower risk diseases are not fully understood. The modulatory effects of whole grains on inflammation also likely to be influenced by several mechanisms, including the effect of dietary fibres and phenolic acids, while some of these effects are direct, others involve gut microbiota, which transform important bioactive substances into more useful metabolites that moderate inflammatory signaling pathway. Thus, the aim of this review is two folded: first is to discuss the types of dietary fibres and phenolic acids commonly found in cereals and pseudo-cereals, and their health benefits observed in animal and human studies. Second, we review existing literature on the linkage between consumption of whole grains and markers of subclinical inflammation, the role of dietary fibres, phenolic acids, and gut microbiota on the anti-inflammatory activity of whole grains intake. Altogether, scientific data on the ant-inflammatory properties of whole grains are encouraging, further researches are needed to cover the gap between the emerging sciences of whole grains dietary fibres, phenolic acids and inflammation.
... Consistent with our findings, significant differences in the mineral contents of quinoa grains were also observed by Nowak et al. [42] and de Bock et al. [43]. Moreover, similar variability was also mentioned by others [28,[43][44][45], where they quantified a large variation in micronutrients levels like Ca 2+ (275 to 1487 mg kg −1 ), Cu 2+ (2 to 51 mg kg −1 ), Fe 2+ (14 to 168 mg kg −1 ), Mg 2+ (260 to 5020 mg kg −1 ), K + (75 to 12000 mg kg −1 ), and Zn 2+ (28 to 48 mg kg −1 ) in various diverse quinoa genotypes of geographical origin. ...
... These nutritional indices did not significantly differ across the cultivars under study, despite phenotypic diversity. This consistency in grain composition aligns with previous studies that have also reported minimal variability in protein and lipid content among different quinoa genotypes by Repo-Carrasco-Valencia et al. [44] and Pedrali et al. [46] however, they have reported significant differences in carbohydrate and fiber content. The insignificant differences in proximate composition among genotypes suggest a high level of stability in the nutritional quality of quinoa grains, which is advantageous for consumers seeking consistent nutritional benefits [49]. ...
Quinoa (Chenopodium quinoa Willd.) is regarded as a superfood due to its exceptionally high nutritional value and ability to withstand stress. Six quinoa genotypes (viz., SAU Quinoa-1, Regalona, GPBQ-1, GPBQ-2, GPBQ-3, and GPBQ-4) were characterized for morphological, yield, and nutritional quality attributes while being grown under the agro-climatic conditions of Bangladesh. The field experiment was carried out in the winter season (November 2022–March 2023) at the Agronomy Field Laboratory of the Department of Agronomy, Bangladesh Agricultural University, Mymensingh, using a randomized complete block design with three replications. Data on various qualitative and quantitative traits related to growth and yield-attributes were recorded. A large variability was observed among the genotypes for growth habit, stem color, panicle shape, and panicle color at maturity. The whitish color of the seed was found in GPBQ-3 which indicates less saponin content as confirmed by saponin test. Yield attributing quantitative traits (viz., days to first flowering, days to maturity, plant height, stem diameter, panicle weight, 1000-seed weight, yield plant⁻¹, above-ground biomass, and harvest index) also showed significant variation among the genotypes studied. Genotypes SAU Quinoa-1 and GPBQ-2 were identified as early maturing genotypes. The higher yield plant⁻¹ was recorded in GPBQ-1 and GPBQ-3 genotypes. The phenotypic coefficient of variation for the majority of the traits evaluated was slightly higher than the corresponding genotypic coefficient of variation. For stem diameter, panicle weight, 1000-seed weight, yields plant⁻¹, and above-ground biomass, high heritability and high genetic advancement were seen as percentages of the mean. Yield plant⁻¹ showed significant positive correlation with days to first flowering, days to maturity, plant height, stem diameter, panicle weight, and above-ground biomass (0.568*, 0.812***, 0.744***, 0.895***, 0.993***, and 0.985***, respectively). The first two components accounted for 85.5% of the overall variation among the genotypes, according to principal component analysis. Significant variability was also found for seed mineral contents (viz., calcium, copper, iron, potassium, magnesium, manganese, and zinc) in the studied genotypes. The SAU Quinoa-1 genotype contained the highest amount of calcium and zinc, whereas, the highest amount of potassium was recorded in the GPBQ-1 genotype. We found a non-significant variability in carbohydrate, protein, fat, fiber, and vitamins (viz., thiamine, riboflavin, niacin, and folic acid) contents in the studied genotypes. Considering all the yield and nutritional quality traits under study, the genotypes GPBQ-1, GPBQ-3, and GPBQ-4 were selected for future variety development program.
... Starch is the predominant carbohydrate found in quinoa, primarily located in the perisperm. It constitutes approximately 58.1 to 64.2% of the dry matter of quinoa, of which 11% is composed of amylose, as reported by Repo-Carrasco et al. (2010). Quinoa starch granules are smaller in size compared to those found in common cereals, and they have a polygonal shape with a diameter of about 2 µm. ...
... According to Repo-Carrasco et al. (2010), the flavonoid concentration of quinoa ranges from 36.2 to 144.3 mg/100 g. According to Martinez et al. (2009), quinoa from diverse sources contains daidzein and genistein in varying amounts. ...
Quinoa, the ancient Andean grain, has evolved into a superfood celebrated for its medicinal and nutraceutical properties. Rooted in the cultural heritage of indigenous communities like the Quechua and Aymara, quinoa’s history reaches back to 5000 B.C., and it was esteemed by the Incas as the “Mother Grain.” Today, its cultivation is prominent in countries such as Ecuador, Peru and Bolivia, its worldwide presence keeps growing. Quinoa’s remarkable versatility and nutrient density make it a valuable agricultural resource. Thriving in challenging environments, from high altitudes to freezing climates, it offers a wide array of health benefits. Abundant in protein, carbohydrates, dietary fiber, essential minerals, and vitamins, quinoa stands as a comprehensive source of vital nutrients. Notably, its amino acid profile, featuring high lysine and methionine levels, sets it apart, and its gluten-free nature accommodates various dietary preferences. Quinoa’s phytochemical composition comprises polyphenols, flavonoids and saponins. While saponins may introduce a hint of bitterness, they also harbour potential health advantages, including anti-fungal properties. Its rich mineral content, notably iron, calcium, and phosphorus, enhances its nutritional value. Additionally, quinoa provides essential vitamins such as B6, folic acid, biotin, and vitamin E, surpassing conventional cereal grains in these aspects. Quinoa is a versatile and nutritious grain, offering a unique blend of attributes that confer a multitude of health benefits. Beyond being a core ingredient in the Andean diet, it holds promise as a valuable food source with medicinal and nutraceutical potential, enriching global agriculture and nutrition.
... Among these, flavonoids are further divided into flavones, flavononse, flavonols, flavanols, isoflavones, anthocyanins, and phenolic acids are generally classified into hydroxybenzoic and hydroxycinnamic acids. Different colors and varieties of quinoa exhibit variations in the composition and content of polyphenols [54]. In red, white, and black quinoa, the total phenolic content (TPC) and total flavonoid content (TFC) ranged from 514.03 to 1409.54 mg gallic acid equivalent (GAE)/100 g and 177.49 to 407.75 mg rutin equivalent (RE)/100 g, respectively. ...
... Here, we mainly focused on polyphenols, BAPs, polysaccharides, and saponins. It has been reported that quinoa contains at least 23 phenolic compounds, significantly higher than other grains [54]. Continuous research is revealing newly identified polyphenolic compounds in quinoa, with the highest level found in black varieties [204]. ...
Quinoa, a globally cultivated “golden grain” belonging to Chenopodium in the Amaranthaceae family, is recognized for being gluten-free, with a balanced amino acid profile and multiple bioactive components, including peptides, polysaccharides, polyphenols, and saponins. The bioactive compounds extracted from quinoa offer multifaceted health benefits, including antioxidative, anti-inflammatory, antimicrobial, cardiovascular disease (CVD) improvement, gut microbiota regulation, and anti-cancer effects. This review aims to intricately outline quinoa’s nutritional value, functional components, and physiological benefits. Importantly, we comprehensively provide conclusions on the effects and mechanisms of these quinoa-derived bioactive components on multiple cancer types, revealing the potential of quinoa seeds as promising and effective anti-cancer agents. Furthermore, the health-promoting role of quinoa in modulating gut microbiota, maintaining gut homeostasis, and protecting intestinal integrity was specifically emphasized. Finally, we provided a forward-looking description of the opportunities and challenges for the future exploration of quinoa. However, in-depth studies of molecular targets and clinical trials are warranted to fully understand the bioavailability and therapeutic application of quinoa-derived compounds, especially in cancer treatment and gut microbiota regulation. This review sheds light on the prospect of developing dietary quinoa into functional foods or drugs to prevent and manage human diseases.
... Despite this, gluten-containing grains like wheat, oats, barley, and rye remain widely used globally for their desirable technological characteristics. Andean crops would be a good alternative to replace gluten in preparations and it is a permanent challenge and in continuous study [2][3][4]. ...
... During quinoa and amaranth grains germination ( Fig. 3 in the supplementary material), a decrease in triglycerides accompanied by an increase in free fatty acids is observed; it is due to the lipolysis of the reserve triglycerides [52,53]. A similar behavior was observed during the early stages of sacha inchi germination; however, a decrease in free fatty acids during the late stage was observed [31]; this is because free fatty acids are further degraded through β-oxidation and the glyoxylic acid cycle to be converted to glucose by gluconeogenesis [2]. ...
Andean crops such as quinoa, amaranth, cañihua, beans, maize, and tarwi have gained interest in recent years for being gluten-free and their high nutritional values; they have high protein content with a well-balanced essential amino acids profile, minerals, vitamins, dietary fiber, and antioxidant compounds. During the germination bioprocess, the seed metabolism is reactivated resulting in the catabolism and degradation of macronutrients and some anti-nutritional compounds. Therefore, germination is frequently used to improve nutritional quality, protein digestibility, and availability of certain minerals and vitamins; furthermore, in specific cases, biosynthesis of new bioactive compounds could occur through the activation of secondary metabolic pathways. These changes could alter the technological and sensory properties, such as the hardness, consistency and viscosity of the formulations prepared with them. In addition, the flavor profile may undergo improvement or alteration, a critical factor to consider when integrating sprouted grains into food formulations. This review summarizes recent research on the nutritional, technological, functional, and sensory changes occur during the germination of Andean grains and analyze their potential applications in various food products.
... One of the distinctive characteristics of acorns is their bitter taste, which is largely attributed to the presence of tannins. However, when it comes to Holm oak acorns, they have a slightly sweeter flavor compared to other oak varieties, thanks to their lower levels of tannins [11][12][13][14][15][16][17][18][19]. ...
... Gallic acid is the main phenolic acid found in quinoa. Amaranth has been found to include several bioactive substances in its seeds and sprouts, including rutin and hydroxybenzoic acid [14,15]. ...
Gluten-related disorders, including celiac disease, wheat allergy, and non-celiac gluten sensitivity, have emerged as a significant phenomenon affecting people worldwide, with an estimated prevalence of nearly 5% globally. The only currently available treatment for this disease involves the exclusion of gluten from the diet, which is particularly challenging in the case of bakery products. Gluten-free bread (GFB) presents certain disadvantages when compared to traditional wheat bread, including inferior sensory attributes, technological characteristics, and lower protein and fiber content. Numerous studies have focused on strategies to improve these aspects of GFB. However, there are limited reviews regarding the content of the bioactive compounds of GFB, such as polyphenols. Polyphenols are molecules found in various foods that play a vital role in protecting the body against oxidative stress. This is particularly relevant for individuals with gluten intolerance or celiac disease, as they often experience increased oxidative stress and inflammation. Therefore, the objective of this review is to explore the use of different strategies for increasing the polyphenolic content and the antioxidant properties of GFB. Gluten-free cereals and pseudocereals are the most used matrices in GFB. Buckwheat can be a valuable matrix to enhance the nutritional profile and antioxidant properties of GFB, even more so when the whole grain is used. In the same way, the addition of various by-products can effectively increase the bioactive compounds and antioxidant activity of GFB. Furthermore, regarding the contribution of the phenolics to the bitterness, astringency, color, flavor, and odor of food, it is essential to analyze the sensory properties of these breads to ensure not only enriched in bioactive compounds, but also good consumer acceptance. In vitro studies are still in few number and are very important to execute to provide a better understanding of the bioactive compounds after their consumption.
... The most common are quinoa (Chenopodium quinoa), cañahua or kañiwa (Chenopodium pallidicaule), amaranth [kiwicha] (Amaranthus caudatus) and lupin [tarwi] (Lupinus mutabilis). They have been selected and bred by the marginal farmers in the Andes and have a long history of safe use, contributing to the well-being of the local populations and their nutrition for centuries (Repo-Carrasco-Valencia et al. 2010;Gotor et al. 2017). Among the Andean grains, canihua has been the most neglected and endangered (Aroni et al. 2012). ...
... Studies focused on the nutritional profile of canihua showed that it is a good source of proteins and fibers (Villa et al. 2014). It has been demonstrated that canihua grains contain high amounts of iron, zinc, calcium and magnesium (Repo-Carrasco-Valencia et al. 2010;Repo-Carrasco-Valencia 2020). Earlier study of Peñarrieta et al. (2008) showed strong antioxidant capacity in samples of canihua grains, stems and leaves. ...
Though widely used in the Andes in the ancient times, canihua has been considered a forgotten crop for a long time. Only lately, due to increasing demand in European countries, canihua reveals significantly growing market potential. With the current scarcity of research about the composition, nutritional and healthy profile, this study aimed to provide new information about the antioxidant capacity and the fatty acid profile of Bolivian canihua cultivars with different grain colour. Samples of 28 cultivars were used in the study, divided into three groups according to the grain colour– light brown, pink and dark brown. Total antioxidant capacity, content of the total phenols and flavonoids, as well as fatty acid composition were quantified for the groups. The cultivars with light brown grains displayed the strongest antioxidant potential and the highest content of phenols and flavonoids. Regardless of the colour, canihua cultivars were rich in saturated fatty acids, linoleic and oleic acid. The pink grained cultivars displayed the most favourable fatty acid profile, with lowest amount of C16:0. Correlation analysis showed that total phenols and flavonoids, as well as saturated and monounsaturated fatty acids had strong and positive contribution for the antioxidant potential of the canihua grains.
... Quinoa holds potential adaptability to a wide range of environments due to its large genetic diversity [54], constituting a facultative halophyte capable of growing in marginal lands and stressful environments [55][56][57][58]. Quinoa is also an interesting crop due to the nutritional composition of its seeds, being an exceptional source of nutrients [59,60], which includes a high content of proteins of outstanding quality containing all the essential amino acids in a proper balance [61][62][63] Other interesting quinoa seed features include a high content of minerals, highlighting iron (Fe), magnesium (Mg), and potassium (K) [64,65], as well as bioactive compounds with antioxidant capacities like polyphenols, carotenoids, and flavonoids [61,62,65,66]. ...
Background
Plant endophytes, comprising non-pathogenic bacteria, fungi, and archaea, inhabit various plant parts, including roots, stems, leaves, and seeds. These microorganisms play a crucial role in plant development by enhancing germination, growth, and stress resilience. Seed endophytes, in particular, represent the most adapted and conserved segment of plant microbiota, significantly influencing the initial stages of plant growth and microbial community establishment. This study investigates the impact of environmental and genotypic factors on the endophytic communities of Chenopodium quinoa Willd. (quinoa), a crop notable for its adaptability and nutritional value.
Results
We aimed to characterize the core endophytic communities in quinoa seeds and roots from two distinct genotypes under well-watered (WW) and water-deficit (WD) conditions, utilizing various soil infusions as inoculants to explore potential changes in these endophytes. Our findings reveal distinct changes with quinoa seeds exhibiting a high degree of conservation in their endophytic microbiome, even between maternal and offspring seeds, with specific bacterial taxa showing only minor differences. Tissue specificity emerged as a key factor, with seeds maintaining a stable microbial community, while roots exhibited more pronounced shifts, highlighting the tissue-dependent patterns of microbial enrichment.
Conclusions
The results highlight the stability and conservation of endophytic communities in quinoa seeds, even under varying water conditions and across different genotypes, emphasizing the role of tissue specificity in shaping microbial associations. These findings suggest that quinoa-associated endophytes, particularly those conserved in seeds, may play a crucial role in enhancing drought resilience. Understanding the dynamics of plant-microbe interactions in quinoa is vital for developing stress-resilient crop varieties, supporting sustainable agricultural practices, and ensuring food security in the face of climate change and environmental challenges.
Supplementary Information
The online version contains supplementary material available at 10.1186/s40793-025-00673-x.
... Section 2.1), precluding any of the well-known meteorological impacts on polyphenol profiles [43]. The results of this study differ from those reported in the seeds of two Peruvian species (Chenopodium quinoa, six ecotypes, and Chenopodium pallidicaule Aellen, three varieties), in which the contents of the most relevant flavonoids, quercetin and kaempferol glycosides, as well as phenolic acids, differed according to both species, ecotypes, and varieties [44]. The HPTLC fingerprints of sweet quinoa leaves appear quite similar at days 60 and 80, indicating that there are no significant effects of variety (INIAP-Tunkahuan or INIAP-Pata de Venado) or cultivation place (Pichincha or Chimborazo); these harvesting times correspond to the end of the vegetative stage (cf. Figure 1), when leaves are most abundant and locally consumed as vegetables [13]. ...
The present study aimed to qualitatively assess the influence of Chenopodium quinoa Willd. varieties (INIAP-Tunkahuan, INIAP-Pata de Venado varieties and Chimborazo genotype), phenological stages (40, 60, and 80 days), and places of cultivation (Pichincha and Chimborazo Ecuadorian provinces) on the leaf and seed phenolic composition and biological properties. Their nutraceutical potential was assessed through qualitative analyses of (i) their polyphenols by high-performance thin-layer chromatography (HPTLC); and (ii) their free radical scavenging (quenching of 2,2-diphenyl-1-picrylhydrazyl free radical, DPPH•) and α-amylase inhibitory properties (iodine visualization of starch hydrolysis) by HPTLC–bioautography. Compared to seeds, the quinoa leaf methanolic extracts present a high content of polyphenols with free radical scavenging activity, and compounds with an α-amylase inhibitory property; both biological activities indicate a remarkable potential of quinoa leaves, which may be relevant for the treatment of diabetes but also for the chemoprevention and/or treatment of pathologies related to oxidative stress. In quinoa leaves harvested after 80 days of cultivation, regardless of the place of production and the variety, a high content of bioactive compounds was observed. Future research is undoubtedly needed to further promote quinoa leaves as a dietary vegetable or to develop them into a nutritional supplement. This would empower quinoa smallholders in Andean regions to promote the sustainable development of this culture in its places of origin.
... The cañihua malt exhibited moderate levels of moisture (10.01%), protein (20.61%), fat (6.18%), and total dietary fiber (8.08%), with a significant amount of starch (41.21%). When compared to the values reported of Repo-Carrasco-Valencia et al. [34], it is observed that the moisture content of the germinated cañihua in this study is slightly higher, while the protein concentration is significantly greater (20.61% vs. 15.6-17.0%). This discrepancy may be attributed to differences in germination and processing conditions, which can influence enzymatic activity and, consequently, the final composition of the germinated grain. ...
The global growth of the craft beer market has driven the use of native ingredients to improve the sensorial and nutritional qualities of the product. This study investigated the optimization of an Ale-type craft beer from Pilsen malt (PM) with the addition of cañihua malt (CM) and aguaymanto juice (AJ), using a D-optimal experimental design. The independent variables were CM (5–25%) and AJ (5–15%), which influenced the physicochemical, technological, and sensorial attributes of the beer. The results show that CM and AJ improve the physicochemical properties of the beer, such as foam stability and alcohol content, while maintaining comparable levels of specific gravity, turbidity, and bitterness with the control sample. The addition of AJ significantly altered the physicochemical profile of the beer, in particular by reducing pH and increasing acidity. Sensory analysis revealed positive consumer acceptance, with favorable evaluations of aroma, appearance, and body, particularly in samples containing moderate levels of CM and AJ. In addition, consumer purchase intention was high for these formulations. Optimization through the desirability function determined that the ideal ingredient concentrations were 74.52% PM, 15.55% CM, and 8.93% AJ. Within the ranges studied, it is concluded that the addition of CM and AJ successfully produced a craft beer with notable nutritional benefits and high sensory acceptability.
... and it is a multipurpose grain (food, feed, cosmetics usages) . Repo-Carrasco-Valencia et al. (2010) reported that quinoa grains have a high-quality protein i.e., sulfur rich amino acids 14.8 to 15.7%, oil with essential fatty acids as linoleic acid and glinolenic acids and natural antioxidants (tocopherol and g-tocopherol), along with a wide range of minerals and vitamins (Kumar et al., 2006). Its composition has attracted the attention of many scientists owing to its high nutritional value and presence of proteins, lipids, fibers, vitamins, minerals, and essential amino acids; gluten free nature (Navruz-Varli and Sanlier, 2016;Filho et al., 2017;Almadini et al., 2019;Tabatabaei et al., 2022), tocopherols and organic acids as well as isoflavones and interesting antioxidant functional properties (Pereira et al., 2019(Pereira et al., , 2020. ...
... It draws attention with its high nutritional value, but more importantly, the seeds are the most economical and scientifically significant parts. It has a balance of proteins rich in sulphur amino acids and lysine as well as lipids, and has been consumed by people as a holy plant due to its rich protein content and incredible balance of essential amino acids (Repo-Carrasco-Valencia et al., 2010;. ...
In recent years, quinoa has gained renewed relevance as an alternative crop to cereals due to its excellent nutritional value. The aim of this work was to utilize quinoa seed flour as a substitute supplementation for wheat biscuits.
The physicochemical properties of quinoa seed flour were studied. Wheat flour was substituted with 25, 50 and 75% of quinoa seed flour. The obtained results declared that the rheological characteristics of the mixtures dough were altered by increasing the ratio of quinoa seed flour. Substitution with 25 and 50% quinoa seed flour had the best results which were relatively
close to that of the control sample. The physicochemical properties of biscuits enriched by quinoa seed flour that characterized by increasing density, texture, water-holding capacity and oil-holding capacity. The chemical composition of enriched biscuits, for moisture, ash, dietary fiber, protein and minerals content were increased while fat and available
carbohydrate content lowered. Sensory evaluation showed that substitution with 25% and 50% quinoa seed flour had the best sensory characteristics, and increased its content of protein, fat, minerals and vitamins.
... The seeds and leaves of quinoa are rich in flavonoids (50,51). The main flavonoids in leaves are quercetin and kaempferol (52,53). Studies have shown that the types of flavonoids in quinoa seeds are directly related to seed color, and the darker the seed coat color, the higher the content of flavonoids and the stronger the antioxidant activity of quinoa seeds (54). ...
Quinoa is an annual dicotyledonous plant belonging to the genus Chenopodiaceae. As a functional healthy food with outstanding nutritional value, quinoa contains not only a balanced proportion of amino acids but also higher contents of protein, unsaturated fatty acids, vitamins, and minerals (K, P, Mg, Ca, Zn, and Fe) than most cereal crops. Quinoa is also rich in active ingredients, such as polyphenols, flavonoids, saponins, polysaccharides, peptides, and ecdysone, which provide balanced nutrition, enhance the body function, regulate blood sugar, decrease blood lipid, increase anti-oxidation and anti-inflammatory action, and prevent and treat cardiovascular diseases. Thus, quinoa is especially suitable for people suffering from chronic diseases, such as diabetes, hypertension, hyperlipidemia, and heart disease, and for the elderly people. Because of its comprehensive nutritional value and edible functional characteristics, quinoa is better than most grains and has become a highly nutritious food suitable for human consumption. This article reviews the active ingredients and physiological functions of quinoa, aiming to provide a reference for further research and its utilization in food, healthcare, and pharmaceutical research and development.
... They are also a great source of other antioxidant pigments like anthocyanins, carotenoids, and chlorophylls , as well as naturally occurring antioxidant phytochemicals like vitamin C, phenolic acids, and flavonoids ). These naturally occurring antioxidant molecules are important for the food business because they act as natural preservatives in food items in addition to their health-promoting properties (Repo-Carrasco-Valencia et al. 2010). Vegetables' inherent antioxidants have drawn the attention of scientists and consumers lately. ...
Amaranths are a promising plant in the family of Amaranthaceae because of their nutritional and functional properties, such as their high antioxidant content and dietary fiber content. However, it's being disregarded for several reasons, such as ignorance, a lack of in-depth research, and the plant's long-term genetic growth in Ethiopia, among other factors. In the current work, we described the genetic diversity of 120 amaranth genotypes using qualitative criteria. The experiment, which was configured with an alpha lattice design and duplicated twice, was run for two seasons in 2020 and 2021. Twenty qualitative descriptors were looked for in the gathered data. Among the 20 qualitative variables that were assessed, the chi-square test result indicated the presence of prevailing phenotypic variation. The results of the agro-morphological characterization also revealed a significant amount of variance. The overall mean of the Shannon diversity indices (H') was 0.61. The indices for germination rate, leaf margin, prominence of leaf veins, and the existence of auxiliary inflorescence varied from 0.12 to 0.99. The estimated diversity indices showed more intra-regional diversity (0.66) than inter-regional diversity (0.34), demonstrating the existence of gene flow between growing regions. Shannon–Weaver Diversity Index, ranged from 0.00 for auxiliary inflorescence to 1.94 for leaf coloration, with an overall mean of 19 characters (95%) that were found to have high diversity (> 0.76) while auxiliary inflorescence was invariant. Except for auxiliary inflorescence, all qualitative features showed a lot of variation. Additionally, Amaranthus hybridus L. subsp. cruentus (L.) Theil recorded the greatest Shannon diversity index (0.47) while Amaranthus spinosus L. recorded the lowest (0.00). The hierarchical clustering grouped all the genotypes into three clusters. The first cluster included the most genotypes (58), followed by the second (47), and the third cluster contained the fewest (15). Principal component analysis showed that the first six principal components with eigenvalues greater than one contributed 72% of the variability among genotypes. The study unequivocally demonstrated that, even when the genotypes were grouped into a small number of clusters, there was still enough divergence within the clusters to demonstrate the genotypes of amaranth to have a high genetic diversity. These results indicate that there is substantial genetic diversity among Ethiopian amaranth genotypes, which should be safeguarded and may be utilized in breeding in the future.
... More and more evidence showed that quinoa is a kind of whole grain, whose material content has a similarity with the requirements of the normal human body's intake, and whose seeds contain a large number of phytochemicals [2]. Studies have found that quinoa contains a large number of proteins and biologically available essential amino acids, unsaturated lipids, complex carbohydrates, dietary fiber, and other useful bioactive compounds, including polyphenolic compounds, such as phenolic acids, flavonoids, lignin, and tannins [3]. The main phenolic acids in its seeds are ferulic acid, caffeic acid, coumarin and benzoic acid, and the main flavonoids of horseradish, myricetin, and quercetin [4]. ...
Quinoa (Chenopodium quinoa Willd) sprouts are rich in bioactive compounds that offer numerous health benefits. However, limited research exists on their cultivation, nutritional value, and processing potential. This study compared the nutritional composition and antioxidant activity of quinoa sprouts from different varieties at various time points. Results showed a general increase in most nutrients over time. At the 24 h mark, JQ-W3 exhibited a 17.77% increase in leucine, 1.68 times higher than in eggs, along with a 6.11-fold elevation in GABA content. JQ-B1 exhibited the preeminent antioxidant potency composite (APC) score. Saponins, known for their bitter taste, decreased at 12 h but returned to original levels by 24 h. Based on nutritional components and saponin content, 24 h sprouted black quinoa JQ-B1 and white quinoa JQ-W3 were selected, providing a basis for quinoa sprout development in the food industry. These findings contribute to the understanding and utilization of quinoa sprouts.
... The results confirmed that the wool samples dyed with leaves of Giza Quinoa variety exhibited antibacterial activity against S. aureus but did not show any inhibition zone against E. coli. The antibacterial property in the leaves of the Quinoa plant can often be attributed to various bioactive compounds, such as polyphenols, flavonoids, alkaloids, and other secondary metabolites present in plant (Repo-Carrasco-Valencia et al., 2010). These compounds have been shown to possess antimicrobial activity against a range of microorganisms, including bacteria like S. aureus. ...
... Several species of Amaranthus contain a combination of phytonutrients (particularly polyphenols) and dietary fiber, which may offer promising results in the treatment of certain conditions such as gastrointestinal disorders (Kongdang et al., 2021). Regular and adequate intake of phytonutrients offers protection against major chronic diseases (including cardiovascular, neurodegenerative, and cancer) while maintaining human health, some examples of this range are anthocyanins, carotenoids, coumarins, flavonoids, lignans, phenolic acids, polyphenols, sterols, and terpenes, which have been found in plant foods such as indigenous Andean crops (Repo-Carrasco-Valencia et al., 2010;Nahar et al., 2021). Amaranthus viridis has been shown to confer cardioprotective effects. ...
Currently, amaranths are considered alternative crops with food potential
and comprise more than 350 species. They have been used in human food
for more than 1000 years. However, the culinary traditions that included
them daily in the diet have been lost. This genus is distributed throughout
the world and is characterized by its resistance to adverse climates, and
in most countries, these plants are considered invasive. However,
research in recent decades has demonstrated the importance of
Amaranthus spp. as an alternative source of nutrients (protein, fiber,
minerals, and carbohydrates), which could give a favorable turn in the
diversity of agroecosystems, health, cultural richness, and technological
innovation in the food industry. On the other hand, biodiversity encompasses different levels of organization that include composition,
structure and function to understand the importance of highly valued
edible plants, such as Amaranthus species. From Amaranthus plants,
stems, leaves, flowers, and seeds can be used to obtain micro-macro
nutrients and phytochemicals. In addition, extracts from their roots are
suitable as bioherbicides. Additionally, it is recommended to study the
future impact of technological and agricultural developments in food
security in developing countries.
... albicarpa) con 13.6 ± 0.5 y 14.5 ± 0.2 mg·100 g -1 (Aquino et al., 2012), semillas de quinua roja (Chenopodium quinoa Willd.) y Amaranthus caudatus con 1.9 mg·100 g -1 (Abderrahim et al., 2015;Repo-Carrasco-Valencia et al., 2010). Estos resultados indican que las glóquidas podrían comercializarse para la industria de pigmentos naturales y sustancias antioxidantes. ...
Las glóquidas de la tuna son un subproducto del proceso de limpieza del fruto que se desecha en bolsas plásticas, lo que genera un impacto ambiental con efecto acumulativo debido a que este material lignocelulósico es de biodegradabilidad baja. Para generar valor agregado a este subproducto agrícola se determinaron las propiedades fitoquímicas de los pigmentos y polisacáridos pécticos en hidrolizados de glóquidas de Opuntia albicarpa Cristalina y Burrona. Los análisis por espectrofotometría mostraron que estas estructuras contienen 16.2 ± 3.4 y 20.6 ± 1.2 mg·100 g-1 de betalaínas totales en Cristalina y Burrona, respectivamente, con predominancia de betacianinas. Los flavonoides totales fueron similares en ambas variedades con 101.3 ± 4.3 mg quercetina 100g-1 en Cristalina y 112.9 ± 6.9 mg·100g-1 en Burrona. La concentración de fenoles totales fue 427.4 ± 18.4 y 385.7 ± 17.0 mg·100g-1 en Burrona y Cristalina, respectivamente. La concentración de pectinas totales, expresada como ácido galacturónico, fue de 128.7 ± 26.7 y 35.6 ± 17.3 mg·100g-1 de muestra en Burrona y Cristalina. La composición de las glóquidas mostró que el subproducto del beneficiado de la tuna tiene potencial de uso nutracéutico y bioestimulante de cultivos agrícolas.
... Cañihua grain can contain 6-11% of oil content, depending on the ecotype [26]. Here, we obtained the highest yield (6.73%) with hexane as a solvent. ...
Vegetable oils are rich in health-beneficial compounds, including fatty acids, phenolic compounds, natural antioxidants, and fat-soluble vitamins. However, oil extraction methods can influence their composition. This study aims to understand the chemical basis for developing a green process to extract oils from two Andean seeds, cañihua (Chenopodium pallidicaule) and tarwi (Lupinus mutabilis). Ethanol, considered a green solvent, is compared to petroleum ether used at the laboratory level and hexane used at the industrial scale for extracting oils. The extraction efficiency is assessed in terms of yield, fatty acids profile, polar and neutral lipids, tocopherols, phenolic compounds, and antioxidant capacity. The chemical composition of edible commercial oils, such as sunflower, rapeseed, and olive oils, was used as a reference. Hexane had the highest extraction yield, followed by petroleum ether and ethanol. However, the oils extracted with ethanol having yields of tarwi 15.5% and cañihua 5.8%, w/w showed the significatively superior content of tocopherols (α, γ, and δ); phenolic compounds; and antioxidant capacity. In addition, ethanol-extracted (EE) oils have higher levels of polar lipids, such as phosphatidylcholine and phosphatidylinositol, than those extracted with the other solvents. Remarkably, EE oils presented comparable or slightly higher levels of monounsaturated fatty acids than those extracted with hexane. Finally, compared to the commercial oils, tarwi and cañihua EE oils showed lower but acceptable levels of oleic, linoleic and palmitic acids and a wider variety of fatty acids (10 and 13, respectively). The composition of tarwi and cañahua oils extracted with ethanol includes compounds associated with nutritional and health benefits, providing a sustainable alternative for oil production.
Keywords:
vegetable oils; Andean seeds; green solvent; fatty acids profile; tocopherols; antioxidant capacity
... Antioxidant activity and total phenolic content of leafy chenopods13 ...
Leafy chenopods, a group of nutrient-dense, underutilized plant species, have emerged as a promising nutritional powerhouse with immense potential to combat micronutrient malnutrition globally. These resilient, drought-tolerant plants, including quinoa, amaranth, and huauzontle, have been cultivated for centuries by indigenous communities in the Americas and are now gaining recognition for their exceptional nutritional profile. Leafy chenopods are rich sources of protein, dietary fibre, and essential amino acids, making them valuable additions to plant-based diets. Moreover, they are abundant in micronutrients such as iron, zinc, calcium, and vitamins A, C, and E, addressing common deficiencies in many populations. Their high antioxidant content, derived from compounds like betalains and polyphenols, may confer protective effects against chronic diseases like cancer, cardiovascular disorders, and diabetes. Additionally, their anti-inflammatory and antimicrobial properties hold promise for therapeutic applications. These resilient crops can thrive in marginal lands and harsh climatic conditions, making them well-suited for cultivation in areas affected by climate change and water scarcity. Their tolerance to various biotic and abiotic stresses further enhances their potential as sustainable and climate-smart crops. Leveraging these underutilized crops could be a significant step towards achieving food and nutrition security in the face of climate change and population growth.
... However, Andean grains such as quinoa and kiwicha are becoming highly valued due to the quality of their proteins, fiber content, and the presence of minerals such as calcium and iron [1][2][3]. In addition, they constitute an important source of bioactive compounds, such as phenolic acids and flavonoids [1,4]. Currently, there is a tendency to use their mixtures for enrichment purposes in various innovative products, from quinoa [5] to bread enriched with kiwicha flour [6] or even in the development of foods for celiacs [7]. ...
Wheat flour is a common raw material in the food industry; however, Andean grains, such as quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive compounds. A trend has been observed toward the enrichment of products with these Andean flours, with them even being used to develop gluten-free foods. However, evaluating interactions between raw materials during industrial processes can be complicated due to the diversity of inputs. This study focused on evaluating the technofunctional and rheological properties of wheat, quinoa and kiwicha flours using a simple lattice mixture design. Seven treatments were obtained, including pure flours and ternary mixtures. Analyses of particle size distribution, water absorption index, subjective water absorption capacity, soluble material index, swelling power, apparent density and physicochemical properties were performed. Additionally, color analysis, photomicrographs and Raman spectroscopy were carried out. The results indicate significant differences in properties such as particle size, water absorption and rheological properties between the flours and their mixtures. Variations in color and microstructure were observed, while Raman spectroscopy provided information on molecular composition. These findings contribute to the understanding of the behavior of Andean flours in baking and pastry making, facilitating their application in innovative food products.
... De manera similar se mostraron los valores b*, que indican mayor color amarillento en comparación al control (100 % harina de trigo); los cuales fueron más oscuros y color amarillento en la corteza externa y migas oscuras en la corteza interna (Sanz-Penella et al., 2013). Estos resultados de coloración, estarían influenciados por los compuestos bioactivos de Evaluación de las características fisicoquímicas y sensoriales del pan de molde enriquecido con Kiwicha (Amaranthus caudatus L.) y Cañihua (Chenopodium pallidicaule Aellen) los pseudocereales (flavonoides, carotenoides, betalaínas y otros ) presentes en la cubierta de las semillas (Hidalgo et al., 2017;Repo-Carrasco-et al., 2010). De manera general, es posible indicar que el color marrón de los panes de molde está influenciado por la reacción de Maillard que se produce entre los azúcares y los aminoácidos durante el proceso de cocción (Alshehry et al., 2022). ...
El pan es un alimento de consumo masivo, que tiene como ingrediente básico al trigo; existen diversas formulaciones en la que incluyen harina de distintas fuentes de cereales. El objetivo de la investigación fue evaluar el efecto de la inclusión de Kiwicha (Amaranthus caudatus L.) y Cañihua (Chenopodium pallidicaule Aellen) en las características fisicoquímicas y sensoriales del pan de molde. La elaboración del pan de molde se desarrolló con el método de masa directa; la mezcla se realizó con diseño de mezclas simples y se seleccionaron solo las tres formulaciones con los contenidos más altos de proteínas, F1 (trigo, Kiwicha, Cañihua: 73 %, 17 %, 10 %); F2 (trigo, Kiwicha, Cañihua: 73 %, 20 %, 7 %) y F3 (trigo, Kiwicha, Cañihua: 70 %, 20 %, 10 %); se consideró como control F0: pan de molde elaborado con 100 % de harina de trigo. Las características fisicoquímicas se analizaron mediante diseño completo al azar (DCA), con prueba de Tukey (p ≤ 0,05) y las propiedades sensoriales se analizaron con la prueba de Friedman (p ≤ 0,05). Los resultados mostraron que las características fisicoquímicas fueron diferentes (p ≤ 0,05), a excepción del pH y acidez titulable. La formulación F3, reportó menor contenido de alanina y mayor cantidad leucina con 0,10 a 1,79 g de aminoácido (AA) por 100 g de proteína pura, determinada en (g/100 g de muestra original y factor 6,25), respectivamente. En la corteza de pan, el análisis de color L* fue mayor en la formulación F3 (50,0) (p ≤ 0,05) mientras que las otras formulaciones variaron F1 y F2. Sensorialmente, el tratamiento F0 tuvo mayor aceptabilidad, sin embargo, en los panes elaborados (F1, F2 y F3) se destaca el contenido de hierro, aminoácidos y macronutrientes. Se concluye que los panes elaborados con adición de Kiwicha y Cañihua a la formulación de la harina son una buena fuente de proteínas, hierro y aminoácidos.
... As a result, the functional properties of the resultant Rayeb are enhanced, and quinoa may be used as a prebiotic. Because it contains a lot of minerals and amino acids, quinoa flour promotes the formation of yoghurt starter cultures and probiotic bacteria 36 . According to Karoviová et al. 30 , quinoa is an appropriate substrate for lactic acid fermentation. ...
The aim of this research was to produce Rayeb milk, a bio-fermented milk product that has important benefits for health and nutrition. The Rayeb milk was divided into five different treatments: T1 from cow milk, T2 from quinoa milk, T3 from a mixture of cow and quinoa milk (50%:50%), T4 from a mixture of cow and quinoa milk (75%:25%), and T5 from a mixture of cow and quinoa milk (25%:75%). As a starting culture, ABT-5 culture was used. The results demonstrated that blending quinoa milk with cow milk increased the total solids, fat, total protein, pH, acetaldehyde, and diacetyl values of the resulting Rayeb milk. Additionally, the total phenolic content, antioxidant activity, minerals, and amino acids—particularly important amino acids—in Rayeb milk with quinoa milk were higher. In Rayeb milk prepared from a cow and quinoa milk mixture, Lactobacillus acidophilus and Bifidobacterium bifidum were highly stimulated. All Rayeb milk samples, particularly those that contained quinoa milk, possessed more bifidobacteria than the recommended count of 10⁶ cfu g⁻¹ for use as a probiotic. Based on the sensory evaluation results, it is possible to manufacture a bio-Rayeb milk acceptable to the consumer and has a high nutritional and health values using a mixture of cow milk and quinoa milk (75%:25% or 50%:50%) and ABT-5 culture.
Pseudocereals have gained attention due to their adaptability to different climates, high nutritional value, and suitability for gluten-free and plant-based diets. However, a challenge lies in the necessary adaptations in the diet pathways, mainly due to the lack of matrix-matching metrological tools. To address this problem, we developed a classification system to support laboratory decisions without shaped Proficiency Testing (PT) or Certified/Standard References Material. This system evaluates method performance through limit of detection (LOD), maximum uncertainty, and statistical comparison. For that matter, the mineral contents (Cu, Mn, Fe, Zn, Mg, P, Ca, K, and Na) of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and buckwheat (Fagopyrum esculentum) were determined, using three different digestion methods, including dry-ashing, microwave, and graphite block acid digestion. A decision was reached concerning the optimal digestion method to be employed, with the results classified into three categories: (i) “rejected if results failed in two categories; (ii) “use with caution” if results were not satisfactory in one category; or (iii) “accepted”, if the results passed in all the categories. The system efficacy was exemplified by the effectiveness of dry-ashing and graphite block acid digestion by comparison with microwave digestion. Neither dry-ashing nor graphite block acid digestion can be recommended as an alternative method to the microwave digestion method when all the prioritized nutrient minerals are understudied. Although the microwave method is preferable for multi-elemental analysis, it is possible to obtain, with caution, comparable results from all the digestion methods if a higher relative combined uncertainty is defined (target uncertainty < 11%) under the assumption that this is suitable for the study.
Background: For millennia, medicinal plants have been employed in ethnoveterinary practices to cure and avert diseases in domesticated animals, particularly livestock. Ethnoveterinary medicine studies traditional beliefs, knowledge and practices to maintain the health and well-being of animals, using mainly plants, minerals, animals and magical-religious or spiritual elements in prevention, diagnosis, treatment and healing. In Peru, the trend of urban migration has led to a decline in traditional knowledge regarding the use of medicinal plants in veterinary treatment. This study aims to pinpoint the medicinal plants traditionally employed in Peru and to identify their phytochemical makeup. Methods: A comprehensive literature review was conducted using various online databases, including Google Scholar, Web of Science, ResearchGate, Scopus, ScienceDirect, university databases and other related publications. Results: In total, 13 studies were found that refer to the use of medicinal plants in ethnoveterinary medicine in Peru. The studies recorded a total of 189 plant species from 61 families, used in treating a variety of diseases in Peruvian domestic animals. In ethnoveterinary medicine, a total of 58 conditions were identified, primarily in livestock and alpacas. The most frequently observed conditions were diarrhea (23%), fever (13%), worm infestation (10%), pneumonia (8%), and mastitis (7%). Among the 189 species used in Peruvian ethnoveterinary medicine, 69% have studies on their phytochemical components listed in the databases. The most important phytochemical compounds found were simple and complex phenolic compounds, essential oils, including simple and complex terpenes. Other less frequent were phytosterols, alkaloids, glycosides, quinones and peptides. Conclusions: Studies on ethnoveterinary medicine in Peru document 181 plant species used in the treatment of ailments in cattle, llamas and alpacas, mainly. The most common diseases include diarrhea, fever and mastitis. Approximately 69% of these plants have been studied for their phytochemical content, were found mainly polyphenols, oils, alkaloids, quinones and peptides. While for the rest of the plants there is no record of their components, which represents an opportunity for future research. Keywords: Ethnoveterinary, livestock, medicinal plants, phyto-remedies, Peru.
As an ancient crop, Chenopodium quinoa Willd., also known as quinoa, is traditionally consumed by Andean cultures in South America. Over the past decades, quinoa has been introduced to the global market and is gaining popularity as a potential functional food and nutraceutical source. In addition to the traditional applications in the fields of food and nutrition, quinoa has also been utilized in other fields such as biomass energy production and functional material development, which are mainly based on its by-products. It has been reported that the by-products of quinoa including stalks and bran contain multiple biological substances, with application potential in the field of medicine due to their health benefits. Hence, this work aimed to summarize the processing technologies for quinoa by-products, primarily in the production of biomass energy and food ingredients. The high-value utilization of quinoa by-products by extracting and identifying their active components was also summarized in this review. This work may be helpful for the valorization of quinoa by-products in the future.
As the world population burgeons and climate change impacts exacerbate, ensuring food security remains a paramount concern. Traditional cereal staples like corn, wheat, and rice have long been relied upon for sustenance, but the need for sustainable crop diversification is becoming increasingly urgent. Ancient grains such as amaranth, quinoa, and pseudocereals present a viable solution to the challenges facing global food security. Moreover, recent data reveals that a significant proportion of anticancer drugs originate from plant-derived sources, highlighting the untapped potential of botanical resources. Amaranth embodies a dual role as both a historical dietary staple and a promising candidate for future plant-based medicines. Its bioactive properties show promise in the prevention and treatment of various lifestyle-related diseases, including ischemic heart disease, allergies, type II diabetes, and celiac disease. Further exploration into the medicinal potential of amaranth and its derivatives is warranted to unlock its full therapeutic benefits. Recognizing amaranth as a highly nutritious crop with the capacity to alleviate hunger in underdeveloped regions is imperative. Despite its promising attributes, the full extent of amaranth’s potential remains largely untapped. Moreover, amaranth-derived preparations have demonstrated successful applications in the cosmetics industry, owing to their bioactive compounds with beneficial nutritional properties inherent to the plant. Amaranth emerges as a versatile resource with immense potential in both nutrition and medicine. Through sustained research, innovation, and global recognition of its diverse benefits, amaranth can make significant contributions to improving human health, addressing food security challenges, and advancing sustainable development initiatives worldwide.
In the dynamic landscape of agriculture and food science, incorporating emergent crops appears as a pioneering solution for diversifying agriculture, unlocking possibilities for sustainable cultivation and nutritional bolstering food security, and creating economic prospects amid evolving environmental and market conditions with positive impacts on human health. This review explores the potential of utilizing emergent crops in Mediterranean environments under current climate scenarios, emphasizing the manifold benefits of agricultural and food system diversification and Plants 2024, 13, 1914. https://doi.org/10.3390/plants13141914 https://www.mdpi.com/journal/plants Plants 2024, 13, 1914 2 of 45 assessing the impact of environmental factors on their quality and consumer health. Through a deep exploration of the resilience, nutritional value, and health impacts of neglected and underutilized species (NUS) such as quinoa, amaranth, chia, moringa, buckwheat, millet, teff, hemp, or desert truffles, their capacity to thrive in the changing Mediterranean climate is highlighted, offering novel opportunities for agriculture and functional food development. By analysing how promoting agricultural diversification can enhance food system adaptability to evolving environmental conditions, fostering sustainability and resilience, we discuss recent findings that underscore the main benefits and limitations of these crops from agricultural, food science, and health perspectives, all crucial for responsible and sustainable adoption. Thus, by using a sustainable and holistic approach, this revision analyses how the integration of NUS crops into Mediterranean agrifood systems can enhance agriculture resilience and food quality addressing environmental, nutritional, biomedical, economic, and cultural dimensions, thereby mitigating the risks associated with monoculture practices and bolstering local economies and livelihoods under new climate scenarios.
Globally, type 2 diabetes (T2D) and Cancer are the major causes of morbidity and mortality worldwide and are considered to be two of the most significant public health concerns of the 21st century. Over the next two decades, the global burden is expected to increase by approximately 60%. Several observational studies as well as clinical trials have demonstrated the health benefits of consuming whole grains to lower the risk of several chronic non-communicable diseases including T2D and cancer. Cereals grains are the primary source of energy in the human diet. The most widely consumed pseudo cereals include (quinoa, amaranth, and buckwheat) and cereals (wheat, rice, and corn). From a nutritional perspective, both pseudo cereals and cereals are recognized for their complete protein, essential amino acids, dietary fibers, and phenolic acids. The bran layer of the seed contains the majority of these components. Greater intake of whole grains rather than refined grains has been consistently linked to a lower risk of T2D and cancer. Due to their superior nutritional compositions, whole grains make them a preferred choice over refined grains. The modulatory effects of whole grains on T2D and cancer are also likely to be influenced by several mechanisms; some of these effects may be direct while others involve altering the composition of gut microbiota, increasing the abundance of beneficial bacteria, and lowering harmful bacteria, increasing insulin sensitivity, lowering solubility of free bile acids, breaking protein down into peptides and amino acids, producing short-chain fatty acids (SCFAs), and other beneficial metabolites that promote the proliferation in the colon which modulate the antidiabetic and anticancer pathway. Thus, the present review had two aims. First, it summarized the recent knowledge about the nutritional composition and bioactive acids in pseudo cereals (quinoa, amaranth, and buckwheat) and cereals (wheat, rice, and corn); the second section summarized and discussed the progress in recent human studies, such as observational (cross-sectional studies, case-control studies, and cohort studies) and intervention studies to understand their role in T2D and cancer including the potential mechanism. Overall, according to the scientific data, whole grain consumption may reduce the incidence of T2D and cancer. Future studies should carry out randomized controlled trials to validate observational results and establish causality. In addition, the current manuscript encourages researchers to investigate the specific mechanisms by which whole grains exert their beneficial effects on health by examining the effects of different types of specific protein, dietary fibers, and phenolic acids that might help to prevent or treat T2D and cancer.
In recent years, the consumption of gluten-free products has increased due to the increasing prevalence of celiac disease and the increased preference for gluten-free diets. This study aimed to make cookies using a mixture of cañihua flour, whey, and potato starch. The use of a Box–Behnken design allowed for flexible ingredient proportions and physicochemical properties, centesimal composition, color, texture, and sensory attributes to be evaluated through consumer tests (Sorting and acceptability). The results highlighted significant variations in physicochemical data, composition, color, and texture across formulations. The blend with 38.51% cañihua flour, 10.91% sweet whey, 25.69% potato starch, 8.34% margarine, 11.10% sugar, 0.19% sodium chloride, 0.51% baking powder, 0.51% vanilla essence, and 4.24% egg exhibited superior sensory appeal. This formulation boasted excellent texture, aroma, flavor, color, and appearance, indicating high sensory and physicochemical quality. The use of cañihua flour, sweet whey, and potato starch not only provides a gluten-free option but also delivers a nutritious and sensorily pleasing choice for those with dietary restrictions. Future research could explore the commercial viability of producing these cookies on a larger scale, as well as investigating the potential health benefits of these ingredients.
Vegetable oils contain fatty acids, phenolic compounds, natural antioxidants, and fat-soluble vitamins, which are beneficial against different diseases. Oil extraction methods can, however, affect their composition. This study aims to characterize the chemical composition of oils from two Andean seeds, cañihua (Chenopodium pallidicaule) and tarwi (Lupinus mutabilis), extracted with different organic solvents, petroleum ether, hexane, and ethanol. This study compares these oils with commercial sunflower, rapeseed, and olive oils. Results showed that oils extracted with hexane had the highest yield, while those extracted with ethanol had higher antioxidant activity and total phenolic compound content. Additionally, using ethanol makes the process more sustainable than non-green solvents. The composition of tarwi and cañahua oils extracted with ethanol includes fatty acids, tocopherols, antioxidants, and phenolic compounds associated with health benefits.
Climate change results in continuous warming of the planet, threatening sustainable crop production around the world. Amaranth is an abiotic stress-tolerant, climate-resilient, C4 leafy orphan vegetable that has grown rapidly with great divergence and potential usage. The C4 photosynthesis allows amaranth to be grown as a sustainable future food crop across the world. Most amaranth species grow as weeds in many parts of the world, however, a few amaranth species can be also found in cultivated form. Weed species can be used as a folk medicine to relieve pain or reduce fever thanks to their antipyretic and analgesic properties. In this study, nutritional value, bioactive pigments, bioactive compounds content, and radical scavenging potential (RSP) of four weedy and cultivated (WC) amaranth species were evaluated. The highest dry matter, carbohydrate content, ash, content of iron, copper, sodium, boron, molybdenum, zinc, β-carotene and carotenoids, vitamin C, total polyphenols (TP), RSP (DPPH), and RSP (ABTS⁺) was determined in Amaranthus viridis (AV). On the other hand, A. spinosus (AS) was found to have the highest content of protein, fat, dietary fiber, manganese, molybdenum, and total flavonoids (TF). In A. tricolor (AT) species the highest total chlorophyll, chlorophyll a and b, betaxanthin, betacyanin, and betalain content was determined. A. lividus (AL) was evaluated as the highest source of energy. AV and AT accessions are underutilized but promising vegetables due to their bioactive phytochemicals and antioxidants.
Inflammation is an important biological response to any tissue injury. The immune system responds to any stimulus, such as irritation, damage, or infection, by releasing pro-inflammatory cytokines. The overproduction of pro-inflammatory cytokines can lead to several diseases, e.g., cardiovascular diseases, joint disorders, cancer, and allergies. Emerging science suggests that whole grains may lower the markers of inflammation. Whole grains are a significant source of dietary fiber and phenolic acids, which have an inverse association with the risk of inflammation. Both cereals and pseudo-cereals are rich in dietary fiber, e.g., arabinoxylan and β-glucan, and phenolic acids, e.g., hydroxycinnamic acids and hydroxybenzoic acids, which are predominantly present in the bran layer. However, the biological mechanisms underlying the widely reported association between whole grain consumption and a lower risk of disease are not fully understood. The modulatory effects of whole grains on inflammation are likely to be influenced by several mechanisms including the effect of dietary fiber and phenolic acids. While some of these effects are direct, others involve the gut microbiota, which transforms important bioactive substances into more beneficial metabolites that modulate the inflammatory signaling pathways. Therefore, the purpose of this review is twofold: first, it discusses whole grain dietary fiber and phenolic acids and highlights their potential; second, it examines the health benefits of these components and their impacts on subclinical inflammation markers, including the role of the gut microbiota. Overall, while there is promising evidence for the anti-inflammatory properties of whole grains, further research is needed to understand their effects fully.
Currently, the demand for healthy consumption and the use of alternatives to dairy proteins for the development of foods with good nutritional value are growing. Quinoa has received much attention because it contains a high content of proteins, essential amino acids, essential fatty acids, minerals, vitamins, dietary fibers, and bio-active compounds. Nevertheless, this content and the bioavailability of specific compounds of interest are related to the genotype, the agri-environmental conditions, and management practices where quinoa is grown and postharvest management. This article aimed to analyze the research trends for three knowledge areas: quinoa plant breeding for nutraceutical properties, plant-soil relations focused on abiotic stresses, and postharvest and value-added transformation activities. To this end, a specific methodological design based on bibliometrics and scientometrics methods was used. Through these analyses based on publications' keywords, titles, abstracts, and conclusions sections, for each knowledge area, the key research trends (scope and main topics), the classification of trends based on their development and relevance degree, and the core of knowledge were established. The trends comprise the current state of research. Finally, analyzing the conclusions, recommendations, and future research sections of key publications, a strong correlation among plant breeding research to obtain varieties with tolerance to biotic and abiotic stresses, nutritional and functional compounds of interest for food safety, and the development of products with higher added value established interest in further research on the potential bioactivity of quinoa and the verification of health benefits to humans.
K E Y W O R D S andean grains, functional foods, plant-based proteins, productive chains, quinoa, scientometrics, trend analyses.
Currently, the demand for healthy consumption and the use of alternatives to dairy proteins for the development of foods with good nutritional value are growing. Quinoa has received much attention because it contains a high content of proteins, essential amino acids, essential fatty acids, minerals, vitamins, dietary fibers, and bio-active compounds. Nevertheless, this content and the bioavailability of specific compounds of interest are related to the genotype, the agri-environmental conditions, and management practices where quinoa is grown and postharvest management. This article aimed to analyze the research trends for three knowledge areas: quinoa plant breeding for nutraceutical properties, plant-soil relations focused on abiotic stresses, and postharvest and value-added transformation activities. To this end, a specific methodological design based on bibliometrics and scientometrics methods was used. Through these analyses based on publications' keywords, titles, abstracts, and conclusions sections, for each knowledge area, the key research trends (scope and main topics), the classification of trends based on their development and relevance degree, and the core of knowledge were established. The trends comprise the current state of research. Finally, analyzing the conclusions, recommendations, and future research sections of key publications, a strong correlation among plant breeding research to obtain varieties with tolerance to biotic and abiotic stresses, nutritional and functional compounds of interest for food safety, and the development of products with higher added value established interest in further research on the potential bioactivity of quinoa and the verification of health benefits to humans. K E Y W O R D S andean grains, functional foods, plant-based proteins, productive chains, quinoa, scientometrics, trend analyses 2 | FLÓREZ-MARTÍNEZ et al.
Background
Extracts of Chenopodium hybridum L. leaves and stems exerted a significant antiproliferative effect on human A2780 ovarian cancer cells, but C. hybridum active components have not been reported.
Materials and Methods
Here, a method is described for screening of C. hybridum extracts for potential bioactive components that inhibit A2780 cell proliferation. First, the spectrum–effect relationship between UPLC-Q-Exactive MS chromatograms and C. hybridum extract antiproliferative effect against A2780 cells was established to evaluate extract bioactive components using partial least squares (PLS) analysis.
Results
The results indicated that the optimal reflux extraction process for preparing C. hybridum extracts with antiproliferative activity involved a suspension of C. hybridum material in 8 volumes of 70% ethanol followed by heating and refluxing twice for 60 min/reflux step and then repeating the extraction and pooling of both the extracts. Chromatographic results revealed five compounds with potential anti-ovarian cancer activities based on inhibition of A2780 cell proliferation: isorhamnetin-3-O-β-D-furanosyl(1↓2)-O-[α-L-rhamnpyranosyl(1↓6)]-β-D-glucopyranoside, kaempferol-3-O-β-D-glucopyranoside-7-O-α-L-pyranoside, kaempferol-3-O-[α-L-rhamnopyranosyl(1″↓2″)]-β-D-galactopyranoside, quercetin-3,7-di-rhamnose, and isorhamnetin-3-acacia disaccharide. Network pharmacological screening revealed nine core cellular targets that potentially interacted with these compounds.
Conclusion
These results were verified through molecular docking studies that supported the involvement of these compounds in observed C. hybridum A2780 cell antiproliferative effects, thus indicating C. hybridum active components may have value in ovarian cancer treatments.
This study aimed to determine the phytochemical composition of Chenopodium quinoa extracts and to show their allelopathic effects on the seed germination of some plants such as wheat (Triticum durum L.), rapeseed (Brassica napus L.) and sugarbeet (Beta vulgaris L.). The results of the chemical screening revealed that quinoa grains contain flavonoids, alkaloids, tannins, reducing compounds, sterols and triterpenes, and they are rich in saponins. polyphenols and flavonoids were determined in both aqueous and methanolic extracts. The results of TLC chromatography showed the presence of flavonoids represented by flavonol and flavanols catechin, quercetin, flavanone or flavone and chalcone. HPLC analysis identified and determined content of catechin, acacetin, tangeretin, caffeic acid and 2,3,4,5,7 Penta hydroxy flavone in methanolic extracts. Nevertheless, aqueous extracts of Chenopodium quinoa Willd. inhibited germination of sugarbeet seeds by 72%, and stimulated root length and peduncle growth in wheat and rapeseed seeds.
Keywords: Chenopodium quinoa, allelopathy, HPLC, polyphenol, flavonoid.
This study aimed to determine the phytochemical composition of Chenopodium quinoa extracts and to show their allelopathic effects
on the seed germination of some plants such as wheat (Triticum durum L.), rapeseed (Brassica napus L.) and sugarbeet (Beta vulgaris L.). The
results of the chemical screening revealed that quinoa grains contain flavonoids, alkaloids, tannins, reducing compounds, sterols and
triterpenes, and they are rich in saponins. polyphenols and flavonoids were determined in both aqueous and methanolic extracts. The results
of TLC chromatography showed the presence of flavonoids represented by flavonol and flavanols catechin, quercetin, flavanone or flavone
and chalcone. HPLC analysis identified and determined content of catechin, acacetin, tangeretin, caffeic acid and 2,3,4,5,7 Penta hydroxy
flavone in methanolic extracts. Nevertheless, aqueous extracts of Chenopodium quinoa Willd. inhibited germination of sugarbeet seeds by
72%, and stimulated root length and peduncle growth in wheat and rapeseed seeds
Dietary polyphenols represent a wide variety of compounds that occur in fruits,vegetables, wine, tea, extra virgin olive oil, chocolate and other cocoa products. They aremostly derivatives and/or isomers of flavones, isoflavones, flavonols, catechins andphenolic acids, and possess diverse biological properties such as antioxidant, antiapoptosis,anti-aging, anticarcinogen, anti-inflammation, anti-atherosclerosis, cardiovascularprotection, improvement of the endothelial function, as well as inhibition of angiogenesisand cell proliferation activity. Most of these biological actions have been attributed to theirintrinsic reducing capabilities. They may also offer indirect protection by activatingendogenous defense systems and by modulating cellular signaling processes such asnuclear factor-kappa B (NF-úB) activation, activator protein-1(AP-1) DNA binding,glutathione biosynthesis, phosphoinositide 3 (PI3)-kinase/protein kinase B (Akt) pathway,mitogen-activated protein kinase (MAPK) proteins [extracellular signal-regulated proteinkinase (ERK), c-jun N-terminal kinase (JNK) and P38 ] activation, and the translocationinto the nucleus of nuclear factor erythroid 2 related factor 2 (Nrf2). This paper covers themost recent literature on the subject, and describes the biological mechanisms of action andprotective effects of dietary polyphenols.
Antioxidant nutrients from fruits and vegetables are believed to be a class of compounds that exert their effects in humans by preventing oxidative processes which contribute to the onset of several degenerative diseases. This study found a new class of dietary cationized antioxidants in red beets (Beta vulgaris L.). These antioxidants are betalains, and the major one, betanin, is a betanidin 5-O-beta-glucoside. Linoleate peroxidation by cytochrome c was inhibited by betanin, betanidin, catechin, and alpha-tocopherol with IC(50) values of 0.4, 0.8, 1.2, and 5 microM, respectively. In addition, a relatively low concentration of betanin was found to inhibit lipid peroxidation of membranes or linoleate emulsion catalyzed by the "free iron" redox cycle, H(2)O(2)-activated metmyoglobin, or lipoxygenase. The IC(50) inhibition of H(2)O(2)-activated metmyoglobin catalysis of low-density lipoprotein oxidation by betanin was <2.5 microM and better than that of catechin. Betanin and betanidin at very small concentrations were found to inhibit lipid peroxidation and heme decomposition. During this reaction, betanidin was bleached completely, but betanin remained unchanged in its absorption. This difference seems to derive from differing mechanisms of protection by these two compounds. The high affinity of betanin and betanidin for membranes was demonstrated by determining the rate of migration of the compounds through a dialysis tube. Betanin bioavailability in humans was demonstrated with four volunteers who consumed 300 mL of red beet juice, containing 120 mg of the antioxidant. The betacyanins were absorbed from the gut and identified in urine after 2-4 h. The calculated amount of betacyanins found in the urine was 0.5-0.9% of that ingested. Red beet products used regularly in the diet may provide protection against certain oxidative stress-related disorders in humans.
Antioxidant activity of ethanolic extracts obtained from two amaranth species was evaluated in a beta-carotene-linoleic acid model system. The addition of amaranth extracts in the range of 0.01-0.1% inhibited degradation of a beta-carotene in a model emulsion during incubation at 60 degrees C; 0.05% addition of amaranth seeds extract was proposed as practically applicable. The total content of phenolic compounds was estimated by the Folin-Ciocalteu method and ranged from 39.17 mg/100 g of Amaranthus caudatus to 56.22 mg/100 g of A. paniculatus seeds. Free phenolic acids contained in ethanolic extracts of amaranth seeds were purified and isolated by solid-phase extraction (SPE) and identified by reversed-phase high-performance liquid chromatography (RP-HPLC). The technique involved gave a good separation of the free phenolic acids in the amaranth seeds. Significant differences in phenolic acids profiles of both amaranth species were observed.
Polyphenols are the most abundant antioxidants in the diet and are widespread constituents of fruits, vegetables, cereals, dry legumes, chocolate, and beverages, such as tea, coffee, or wine. Experimental studies on animals or cultured human cell lines support a role of polyphenols in the prevention of cardiovascular diseases, cancers, neurodegenerative diseases, diabetes, or osteoporosis. However, it is very difficult to predict from these results the effects of polyphenol intake on disease prevention in humans. One of the reasons is that these studies have often been conducted at doses or concentrations far beyond those documented in humans. The few clinical studies on biomarkers of oxidative stress, cardiovascular disease risk factors, and tumor or bone resorption biomarkers have often led to contradictory results. Epidemiological studies have repeatedly shown an inverse association between the risk of myocardial infarction and the consumption of tea and wine or the intake level of some particular flavonoids, but no clear associations have been found between cancer risk and polyphenol consumption. More human studies are needed to provide clear evidence of their health protective effects and to better evaluate the risks possibly resulting from too high a polyphenol consumption.
Quinoa (Chenopodium quinoaWilld.) and kañiwa (Chenopodium pallidicauleAellen) are native food plants of high nutritional value grown in the Andean region and used as food by the Incas and previous cultures. Quinoa and kañiwa served as a substitute for scarce animal proteins and are still one of the principal protein sources of the region. The importance of these proteins is based on their quality, with a balanced composition of essential amino acids similar to the composition of casein, the protein of milk. According to studies at the Universidad Nacional Agraria La Molina (UNALM), quinoa and kañiwa have a very high chemical score, and one cultivar of quinoa, Amarilla de Marangani, does not have any limiting amino acid.It is also important to recognize and utilize the relatively high quantity of oil in quinoa and kañiwa. These grains can be a potential raw material for oil extraction. The highest percentage of fatty acids present in these oils is Omega 6 (linoleic acid), being 50.2% for quinoa and 42.6% for kañiwa. The fatty acid composition is similar to corn germ oil. The concentrations of γ- and α-tocoferol were for quinoa 797.2 and 721.4 ppm, and for kañiwa 788.4 and 726 ppm, respectively.Quinoa and kañiwa can been utilized in weaning food mixtures. Two dietary mixtures have been formulated: quinoa-kañiwa-beans and quinoa-kiwicha-beans, with high nutritional value. The mixtures had PER values close to that of casein: 2.36 and 2.59, respectively (casein 2.5). Also, elderly people and those with a need to lose weight can benefit from consumption of quinoa and kañiwa. The high content of dietary fiber has many positive health effects, for example, it can reduce the level of cholesterol in the blood and improve digestion. For this reason, consumers in developed countries may also have an interest in including quinoa into their diet.
Betalains, the pigments responsible for the colour of beetroots, and peroxidases coexist in the same tissue but are compartmentalised. Beetroot storage and/or processing breaks down the compartments, resulting in betalain oxidation and colour loss. This can be observed using two simple techniques (centrifugation and spectrophotometry). The in vitro oxidation of betalains by the H202/peroxidase system clearly demonstrates the fate of these pigments when beetroots are degraded in vivo during postharvest storage and /or industrial processing. The health giving properties of fresh vegetables directly depends on phenolic compounds and the antioxidant capacity that they have, since these compounds act as free radical scavengers preventing activated oxygen species from oxidising biological tissues. Therefore the measurement of antioxidant capacity reveals much about the nutritional value of vegetables: the greater their antiradical activity, the greater their capacity for scavenging free radicals. This paper is intended for biochemistry and food technology students with a knowledge of spectrometry and centrifugation techniques, who wish to deepen their knowledge of the important alterations that occur in the organoleptic characteristics of fresh fruit and vegetables.
The betacyanin pigments from 21 genotypes of 7 Amaranthus species were separated by gel filtration chromatography and HPLC. On the basis of their IR and UV−visible spectra, enzymatic hydrolysis, and chromatographic profiles, the pigments were identified as homogeneous betacyanins, which consisted on average of 80.9% amaranthine and 19.2% isoamaranthine. Dried crude betacyanin extracts contained 23.2−31.7% protein, and the purified sample retained 12.8% protein. The betacyanins were difficult to separate from protein. Total betacyanins in the Amaranthus species ranged from 46.1 to 199 mg/100 g of fresh plant material and from 15.4 to 46.9 mg/g of dry extracts. The mean extraction rate of the eight best genotypes was 2.18%. Amaranthus cultivated species contained much more betacyanin than wild species and had much higher biomass, indicating that certain cultivated genotypes had greater potential for commercial development as natural colorant sources. Dried extracts from Amaranthus species may form natural nutritive pigments for the food industry. Keywords: Amaranthus; betacyanins; pigments; amaranthine; isoamaranthine; colorants
Two new flavonol triglycosides have been identified from the seeds of Chenopodium pallidicaule. Their structures were established as isorhamnetin 3-O-beta-D-apiofuranosyl(1-->2)-O-[alpha-L-rhamnopyranosyl(1-->6)]-beta-D-glucopyranoside and quercetin 3-O-beta-D-apiofuranosyl(1-->2)-O-[alpha-L-rhamnopyranosyl (1-->6)]-beta-D-galactopyranoside. The known compounds quercetin 3-(2(G)-beta-D-apiosyl)rutinoside, 3-(2(GAL)-alpha-L-rhamnosyl)robinobioside, 3-rutinoside, 3-robinobioside, isorhamnetin 3-(2(GAL)-alpha-L-rhamnosyl) robinobioside, 3-rutinoside, 3-robinobioside, and kaempferol 3-robinobioside were also found. All structures were elucidated by chemical and spectroscopic methods.
Six flavonol glycosides have been isolated from quinoa seeds (Chenopodium quinoa Willd) via normal phase and reverse phase column chromatography. On the basis of spectral data, their structures were established as kaempferol 3-O-[β-D-apiofuranosyl(1′–2″)]-β-D-galactopyranoside (1), kaempferol 3-O-[α-L-rhamnopyranosyl(1″–2″)]-β-D-galactopyranoside (2), kaempferol 3-O-[β-D-apiofuranosyl(1′–2″)-α-L-rhamnopyranosyl(1″–6″)]-β-D-galactopyranoside (3), kaempferol 3-O-(2,6-di-α-L-rhamnopyranosyl)-β-D-galactopyranoside (4), quercetin 3-O-[β-D-apiofuranosyl (1′–2″)-α-L-rhamnopyranosyl(1″–6″)]-β-D-galactopyranoside (5) and quercetin 3-O-(2,6-di-α-L-rhamnopyranosyl)-β-D-galactopyranoside (6). Among them, compounds 1, 4 and 6 were the main flavonoid glycosides found in quinoa seeds and compounds 2, 5, and 6 were isolated from this plant for the first time. All six compounds exhibited antioxidant
Five varieties of Amaranthus cruentus were planted in 3 localities at different altitudes above sea level. They were subjected to equivalent agronomic practices and harvested at 120–130 days. The seeds were removed and dried to 12% moisture. The seeds from each variety were analyzed for total fat, palmitic, stearic, oleic and linolenic acids and squalene contents. Oil content varied from 5.83 to 7.13%, palmitic acid from 17.06 to 21.35%, stearic acid from 3.05 to 3.80%, oleic acid from 20.26 to 32.01% and linoleic acid from 33.52 to 43.88%. The values for oil and fatty acid contents were similar to those found in the literature. The differences in the analytical values of the present study were not statistically significant for variety or for location.
Squalene content varied from 2.26 to 5.94% of the oil. This variability is similar to that reported previously by other workers. Statistical analysis showed significant difference for localities but not for varieties. It is suggested that environmental conditions, such as temperature and water availability, may lead to a greater accumulation of squalene in the grain.
The demand for food is increasing, not only to meet food security for growing populations, but also to provide more nutritious food, rich in good quality proteins and nutraceutical compounds. The amaranth (Amaranthus hypochondriacus) plant, in addition to its high nutritive and nutraceutical characteristics, has excellent agronomic features. The objective of the present study was to analyze some physical and proximal-nutritional properties of amaranth seeds obtained from different varieties grown in arid zones and characterize their phenolic acids and flavonoids. Two commercial (Tulyehualco and Nutrisol) and two new (DGETA and Gabriela) varieties of A. hypochondriacus were grown at the Mexican Highlands zone. Tulyehualco and DGETA varieties had higher seed yield of 1475 and 1422 kg ha−1, respectively, comparable to corn and soybean production in agricultural areas. Gabriela had the highest protein content of 17.3%, but all varieties had an adequate balance of essential amino acids. Polyphenols as rutin (4.0–10.2 μg g−1 flour) and nicotiflorin (7.2–4.8 μg g−1 flour) were detected. Amaranth can be cultivated in arid zones where commercial crops cannot be grown; the seeds besides their well known nutritive characteristics could be a source of phenolic compounds of high antioxidant properties.
Two varieties (Centenario and Oscar Blanco) of Andean native grain, kiwicha (Amaranthus caudatus), were evaluated as sources of dietary fiber and of some bioactive compounds. The impact of low-cost extrusion on the content of these components was studied for technological applications. The content of total dietary fiber in Centenario was higher (16.4%) than in Oscar Blanco (13.8%). In both varieties, the content of total and insoluble dietary fiber decreased during the extrusion process. In Centenario, the content of soluble dietary fiber increased, from 2.5 to 3.1% during the extrusion process. The content of phytic acid in raw kiwicha was 0.3% for both varieties, and the content of total phenolic compounds was 98.7 and 112.9 mg GAE/100 g of sample, for Centenario and Oscar Blanco, respectively.Antioxidant activity with the DPPH method for the raw kiwicha of the two varieties was 410.0 μmol trolox/g sample for Centenario and 398.1 μmol trolox/g sample for Oscar Blanco. With ABTS method those values were 827.6 and 670.1 μmol trolox/g sample for Centenario and Oscar Blanco, respectively. The content of total phenolics, phytic acid and the antioxidant activity decreased in both varieties during the extrusion process. The in vitro digestibility of protein and starch was improved after the extrusion process in both varieties, demonstrating potential for nutritional applications.
Anthocyanins and betalains play important roles both in plant physiology, visual attraction for pollinators and seed dispersers, but also in food mainly defining its aesthetic value. Since anthocyanin and betalain structures allow to predict only part of their appearance, additional chemical and anatomical functions are required to modulate the appearance of plants and coloured food. Physiological effects that the same pigments exert in plants are supposedly similar to those which they show in humans following ingestion of coloured food. Therefore, anthocyanins and betalains both in fresh and also processed fruit and vegetables serve two functions: They improve the overall appearance, but also contribute to consumers' health and well-being.
Total antioxidant capacity, total phenolic contents (TP) and anthocyanins contents (ANT) were determined in Amaranthus cruentus and Chenopodium quinoa seeds and sprouts. Antioxidant activity of the investigated seeds decreased in the following order: quinoa, amaranth v. Rawa, amaranth v. Aztek for FRAP and quinoa, amaranth v. Aztek, amaranth v. Rawa for both ABTS and DPPH. Sprouts activity depended on the length of their growth, and the peak values were reached on the fourth day in the case of amaranth and on the sixth day in the case of quinoa. The data obtained by the three methods showed significant correlation between TP content in seeds and sprouts. In sprouts grown in the daylight and in the darkness we observed some significant changes of TP, ANT and antioxidant activity. Amaranth and quinoa seeds and sprouts can be used in food, because it is a good source of ANT and TP with high antioxidant activity.
The aim of this study was to determine the distribution and contents of soluble and total phenolic acids in a wide range of vegetables consumed in Finland. The determinations were performed from the pooled samples (14 potato and 45 other vegetable samples). Soluble phenolic acids were extracted with methanolic acetic acid and a tentative quantification was performed by HPLC. The contents of total phenolic acids were determined by HPLC after alkaline and acid hydrolyses. Chlorogenic acid derivatives were the most dominant soluble phenolic acids, while caffeic acid was the most dominant phenolic acid aglycone in the samples studied. Highest contents of soluble phenolic acids were found in raw and cooked potato peels: 23–45 mg/100 g fresh weight calculated as aglycones. In addition, pot-grown lettuces, Chinese cabbage, broccoli, carrot, aubergine, Jerusalem artichoke, peanut and most of the boiled and peeled potato tubers contained more than 5 mg/100 g of soluble phenolic acids calculated as aglycones. Among the best vegetable sources of total phenolic acids were potatoes, with contents varying from 7.9 mg/100 g (cooked and peeled Rosamunda variety) to 52 mg/100 g (cooked peel of Van Gogh variety), and red cabbage, carrot, aubergine, Jerusalem artichoke, broccoli, pot-grown lettuce, spinach, radish and red beet, with contents from 11 mg/100 g (spinach) to 52 mg/100 g (pot-grown lettuce Lollo Rosso). Variation in the phenolic acid contents of the vegetables was either moderate or considerable and needs further research.
Two new flavonol glycosides from the seeds of Chenopodium quinoa have been isolated. Their structures were established as kaempferol 3-apiofuranosyl(1"'----2")rhamnopyranosyl(1"----6")galactoside and kaempferol 3-apiofuranosyl(1"'----2")rhamnopyranosyl(1"----6")galactoside. The main flavonoid glycoside was kaempferol 3-(2,6-dirhamnopyranosyl)galactoside.
This study was carried out to determine the nutritional quality of the protein of amaranth grain submitted to extrusion and popping processes, using cheese protein as reference. For the biological evaluation, the short-term nitrogen balance index method was followed with 12 experimental adult male human subjects. A Latin square series 3×3 was used (three periods, three subjects) as an experimental design balanced to minimize residual effects by randomly ordering treatments, columns and rows. The study consisted of three periods of nine days each.
The first period started by feeding all subjects a low nitrogen diet, followed by increases of the protein level every two days. The levels were 0.2, 0.4, 0.6/g protein/kg/day, keeping other nutritional elements constant and adequated, including calories, minerals and vitamins. All subjects received all their meals using as a sole source of protein extruded amaranth, popped amaranth or processed cheese. Water intake was kept at a rate of 0.8–1.0 ml per calories consumed. During the study, the subjects maintained regular physical activity.Amaranthus cruentus was utilized. The extruded amaranth was prepared with the Brady Crop Cooker under conditions previously established in other studies. The popped amaranth was prepared at a 250°C temperature during 15–20 sec.
The extruded and popped amaranths were provided as a sweet puree and, as all the other foods conforming the diets of each subject, they were weighed with 0.1 g of accuracy. Diet samples, as well as faeces and urine, were collected daily, which were ordered according to period and level of protein, conforming pools to determine their nitrogen content by the Kjeldahl method. True digestibility results of the protein were 101.4, 89.8 and 85.5% for cheese, extruded amaranth and popped amaranth, respectively. The statistical analysis according to the Tukey test showed that the true digestibility of the protein was the same for the two products of amaranth and different than the digestibility of cheese. Nitrogen balance index values from the equation between nitrogen intake and nitrogen retained, were 0.97, 0.86 and 0.79 for cheese, extruded amaranth and popped amaranth, respectively. The respective values between nitrogen absorbed and nitrogen retained were 0.97, 0.98 and 0.96. The Tukey test indicated that for NI to NR cheese was statistically different for the two amaranth products, which were similar between them. For the relationship NA to NR all values were statistically the same. The calculation of nitrogen intake for nitrogen equilibrium indicated that the amaranth protein is among the highest in nutritive quality of vegetable origin and close to those of animal origin products.
Red-colored plants in the family Amaranthaceae are recognized as a rich source of diverse and unique betacyanins. The distribution of betacyanins in 37 species of 8 genera in the Amaranthaceae was investigated. A total of 16 kinds of betacyanins were isolated and characterized by HPLC, spectral analyses, and MS. They consisted of 6 simple (nonacylated) betacyanins and 10 acylated betacyanins, including 8 amaranthine-type pigments, 6 gomphrenin-type pigments, and 2 betanin-type pigments. Acylated betacyanins were identified as betanidin 5-O-beta-glucuronosylglucoside or betanidin 6-O-beta-glucoside acylated with ferulic, p-coumaric, or 3-hydroxy-3-methylglutaric acids. Total betacyanin content in the 37 species ranged from 0.08 to 1.36 mg/g of fresh weight. Simple betacyanins (such as amaranthine, which averaged 91.5% of total peak area) were widespread among all species of 8 genera. Acylated betacyanins were distributed among 11 species of 6 genera, with the highest proportion occurring in Iresine herbstii (79.6%) and Gomphrena globosa (68.4%). Some cultivated species contained many more acylated betacyanins than wild species, representing a potential new source of these pigments as natural colorants.
A high-performance liquid chromatographic (HPLC) method with in-line connected diode-array (DAD) and electro-array (EC) detection to identify and quantify 17 flavonoids in plant-derived foods is described. Catechins were extracted from the samples using ethyl acetate, and quantification of these compounds was performed with the EC detector. Other flavonoids were quantified with DAD after acid hydrolysis. The methods developed were effective for the determination of catechins and other flavonoids in plant-derived foods. Responses of the detection systems were linear within the range evaluated, 20-200 ng/injection (DAD) and 20-100 ng/injection (EC), with correlation coefficients exceeding 0.999. Coefficient of variation was under 10.5%, and recoveries of flavonoids ranged from 70 to 124%. Purity of the flavonoid peaks was confirmed by combining the spectral and voltammetric data.
Antioxidant activity of betalain pigments (seven pure compounds and four combined fractions) from plants of the family Amaranthaceae was evaluated using the modified DPPH(*) (1,1-diphenyl-2-picrylhydrazyl) method. All tested betalains exhibited strong antioxidant activity. Their EC(50) values ranged from 3.4 to 8.4 microM. Gomphrenin type betacyanins (mean = 3.7 microM) and betaxanthins (mean = 4.2 microM) demonstrated the strongest antioxidant activity, 3-4-fold stronger than ascorbic acid (13.9 microM) and also stronger than rutin (6.1 microM) and catechin (7.2 microM). Antioxidant activity of the tested betalains decreased in the following order: simple gomphrenins > acylated gomphrenins > dopamine-betaxanthin > (S)-tryptophan-betaxanthin > 3-methoxytyramine-betaxanthin > betanin/isobetanin > celosianins > iresinins > amaranthine/isoamaranthine. This study also investigated and discussed the relationship between the chemical structure and the activity of the betalains. The free radical scavenging activity of the betalains usually increased with the numbers of hydroxyl/imino groups and, moreover, depended on the position of hydroxyl groups and glycosylation of aglycones in the betalain molecules.
The contents of free and total phenolic acids and alk(en)ylresorcinols were analyzed in commercial products of eight grains: oat (Avena sativa), wheat (Triticum spp.), rye (Secale cerale), barley (Hordeum vulgare), buckwheat (Fagopyrum esculentum), millet (Panicum miliaceum), rice (Oryza sativa), and corn (Zea mays). Avenanthramides were determined in three oat products. Free phenolic acids, alk(en)ylresorcinols, and avenanthramides were extracted with methanolic acetic acid, 100% methanol, and 80% methanol, respectively, and quantified by HPLC. The contents of total phenolic acids were quantified by HPLC analysis after alkaline and acid hydrolyses. The highest contents of total phenolic acids were in brans of wheat (4527 mg/kg) and rye (4190 mg/kg) and in whole-grain flours of these grains (1342 and 1366 mg/kg, respectively). In other products, the contents varied from 111 mg/kg (white wheat bread) to 765 mg/kg (whole-grain rye bread). Common phenolic acids found in the grain products were ferulic acid (most abundant), ferulic acid dehydrodimers, sinapic acid, and p-coumaric acid. The grain products were found to contain either none or only low amounts of free phenolic acids. The content of avenanthramides in oat flakes (26-27 mg/kg) was about double that found in oat bran (13 mg/kg). The highest contents of alk(en)ylresorcinols were observed in brans of rye (4108 mg/kg) and wheat (3225 mg/kg). In addition, whole-grain rye products (rye bread, rye flour, and whole-wheat flour) contained considerable levels of alk(en)ylresorcinols (524, 927, and 759 mg/kg, respectively).
Total antioxidant capacity (TAC), total phenolic compounds (TPH), total flavonoids (TF) and individual phenolic compounds were determined in canihua collected at approx. 3850 m altitude. The TAC values varied among samples from 2.7 to 44.7 by the ferric reducing antioxidant power (FRAP) method and from 1.8 to 41 by the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) method expressed as micromol of Trolox equivalents/g dw. The content of TPH was 12.4-71.2 micromol gallic acid equivalents/g dw and that of the TF ranged between 2.2 and 11.4 micromol of catechin equivalents/g dw. The data obtained by the four methods showed several significant correlations. Prior to analysis by HPLC, the samples were subjected to acid hydrolysis and in the water-soluble extracts this led to an up to 20-fold increase in the TAC values in comparison with the values of the nonhydrolysed samples. HPLC analysis showed the presence of eight major compounds identified as catechin gallate, catechin, vanillic acid, kaempferol, ferulic acid, quercetin, resorcinol and 4-methylresorcinol. Their estimated contribution to the TAC value (FRAP method) indicated that resorcinols contributed most of the antioxidant capacity of the water-soluble extract. The results show that canihua is a potential source of natural antioxidant compounds and other bioactive compounds which can be important for human health.
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