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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.
... Canihua, Chenopodium pallidicaule, is a nutritious grain from the South American Andean highlands [2], cultivated intensively around Lake Titicaca in La Paz, Bolivia, and Puno, Peru, under "altiplano" conditions, i.e., frost, drought, and saline soil [3], with an altitudinal distribution range between 3200 and 4200 masl [4]. ...
... Canihua presents a wide number of varieties and cultivars [2,5]. The physical form of the stem in the plant is part of the growth architecture of the plant, termed the growth habit [6], and it could be used to differentiate the varieties from each other, like in rice [7]. ...
... Canihua and quinoa belong to the same Chenopodiaceae family, but canihua has negligible saponin content and can be consumed unwashed like whole grain [3]. For decades it has been well known that canihua is rich in macro and micronutrients, i.e., it has a higher protein content than amaranth and quinoa [2] with a biological value due to its balanced amino acids comparable to milk [12]. This aspect is positive for its inclusion in foods, including for vegetarians and vegans [12,13]. ...
The canihua (Chenopodium pallidicaule) is a native Andean crop that stands out for its high content of protein, fiber, and minerals and that has a good fatty acid profile. We studied six canihuas cultivars, which were compared according to their proximate, mineral, and fatty acid composition. Based on the form of stems, termed growth habit, they belonged to two groups: decumbent (Lasta Rosada, Illimani, Kullaca, and Cañawiri) and ascending (Saigua L24 and Saigua L25). Dehulling is an important process applied to this grain. However, there is no information about how it affects the chemical composition of the canihua. Dehulling resulted in two levels, whole and dehulled canihua. The highest protein and ash contents were in whole Saigua L25 (19.6 and 5.12 g/100 g, respectively), and the highest fat content was found in dehulled Saigua L25, while the whole grains of Saigua L24 presented the highest fiber content (12.5 g/100 g). Dehulling mainly affected the macro-minerals content, while micro-minerals were only slightly linked to the dehulling. The growth habit influenced the C18:1 and C18:3 contents. In conclusion, the canihua had a nutritional composition influenced by each variety, strongly influenced by dehulling, and to a lesser extent by growth habit.
... En granos rosados con 72 h de germinación también se obtienen mayores resultados (3,17 mg BT/100 g) con diferencia significativa respecto al tiempo cero (1,30 mg BT/100 g). Estos datos son mayores a los descritos por Chamorro et al. 7 quienes evaluaron 30 accesiones de kiwicha registrando 1,10 mg BT/100 g en la accesión PER 002359; Repo et al. 34 analizaron granos de kiwicha color rosado procedentes del Cusco-Perú y reportaron 1,90 mg/100 g de betalainas del grupo de betacianinas de los cuales 1,00; 0,80 y 1,0 mg/100 g corresponden a amarantina, isoamarantina y betaínas respectivamente; Cai et al. 35 publicaron que las plantas de kiwicha que contienen betalaínas del grupo de betacianinas y betaxantinas presentaron fuerte actividad antioxidante; Li et al. 36 revelaron diversos valores de betalaínas en plantas de Amaranthus caudatus siendo 0,960 mg/100 g en semillas; 1,42 mg/100 g en tallos; 20,9 mg/100 g en hojas; 6,02 mg/100 g en flores y 2,69 mg/100 g en brotes. ...
... Resultados similares son publicados por Pilco et al.20 en la variedad Oscar blanco, descubrieron 9,3%; 7,9% y 5,4% en muestras de grano expuestos a 24, 48 y 72 h de germinación, respectivamente; en cambio, en granos sin germinar identificaron 13,7% de grasas; Cornejo et al. 22 revelaron 8,2% en muestras sin germinar y en granos germinados durante 24 h identificaron 5,6%; Bravo et al. 40 descubrieron 8,3% de grasas en granos germinados por 24 h y en granos sin germinar 8,4% en la variedad Oscar blanco; Priyanka et al. 33 en Amaranthus hypochondriacus reportaron 4,7%; 3,7% y 2.6% de grasas en muestras sometidas a 24, 48 y 72 h de germinación respectivamente. Por otro lado, Repo et al. 34 en granos de kiwicha Oscar blanco del Cusco-Perú sin germinar encontraron entre 6,5% y 6,7% en granos negros y 7,6% en granos rosados; Chamorro et al.7 al estudiar 30 accesiones de kiwicha Oscar blanco reportaron 9,7% y 7,2% en las accesiones PER002456 y PER002377 respectivamente en granos sin germinar; López et al. 41 en A. hypochondriacus registraron 5,5% de grasas. ...
... Sobre el efecto de la germinación en la humedad de granos de kiwicha variedad Oscar blanco Pilco et al. 20 registraron 11,4%; 5,1% y 4,6% de humedad en granos expuestos a 24, 48 y 72 h de germinación respectivamente, en granos sin germinar reportaron 6,9%; Cornejo et al. 22 determinaron 11,3% en muestras sin germinar y 8,6% en granos germinados por 24 h; Bravo et al. 40 encontraron 5,7% de humedad en granos germinados por 24 h y en granos sin germinar 10%; Chamorro et al. 7 en kiwicha Oscar blanco sin germinación informaron rangos entre 11,8% a 10,2% de humedad correspondiente a las accesiones PER002380 y PER002359 respectivamente; Repo et al. 34 identificaron entre 12,1% y 11,5% de humedad en granos negros de kiwicha; 11,4% en grano rosado y 11,1% en granos color crema; en Amaranthus hypochondriacus Priyanka et al. 33 reportaron 10,1%; 9,9% y 9,8% de humedad en muestras sometidas a 24, 48 y 72 h de germinación respectivamente y López-Mejía et al. 41 determinaron 7,2% de humedad. Se registran relaciones de interdependencia inversamente proporcional entre los periodos de germinación y el contenido de humedad en granos de kiwicha color negro y rosado. ...
Research on black and pink-colored kiwicha grains (Amaranthus caudatus L.) is very limited, resulting in the underutilization of these ecotypes due to the lack of knowledge of their food potential. These native grains should be rescued and valued as a nutritious food option using simple technologies such as germination to improve their nutritional qualities. The objective of the research was to determine the impact of the germination period on the bioactive compounds of two ecotypes of kiwicha “black-colored grain” and “pink-colored grain”. In an experimental and comparative design, kiwicha ecotypes (black and pink) and germination periods (0, 24, 48 and 72 h) were studied. The following were determined: total phenolic compounds, betalains, antioxidant capacity, protein, fat, ash and moisture. As the germination period increased, total phenolic compounds, betalains, antioxidant capacity, proteins and ashes progressively increased in both kiwicha grains; and fat and moisture content gradually decreased, compared to the zero period (ungerminated grains). Exposure to germination periods resulted in higher contents of total phenolic compounds, antioxidant capacity, proteins and ashes in black-colored kiwicha grains compared to pink-colored grains; however, pink-colored grains obtained higher betalain and moisture content than black-colored grains.
... 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.
... Most quinoa seeds are white in color, but there are also a few varieties that appear red or darker black (Nowak et al., 2016). In Peru, as a native crop, quinoa always consumed as breakfast or served as a garnish in salads to enhance texture (Repo-Carrasco-Valencia et al., 2010). Quinoa owns an enormous adaption and plasticity to different environmental conditions with its broad genetic diversity, which can be tolerant to frost, salinity and drought, and have the ability to grow on marginal soils (Jacobsen, 2003;Stikic et al., 2012). ...
... Interestingly, quinoa seed coat color appears to contribute to antioxidant activity due to the content of flavonoids (Pedrali et al., 2023). Moreover, the content of each substance is similar to the normal nutrient demand intake of the human bodies (Repo-Carrasco-Valencia et al., 2010;Tang et al., 2015;Verza et al., 2012). Quinoa is also considered as a gluten-free food suitable for patients with celiac disease and people with wheat allergy (Nowak et al., 2016). ...
Quinoa (Chenopodium quinoa Willd.) is an ancient crop with perfect nutritional composition and antioxidants substances. However, the current research on the nutritional quality of quinoa is limited to a small number of varieties or a single origin. In this study, we aimed at providing a detailed evaluation of abundant nutrients of quinoa seeds from thirty varieties with different color in different origins, including soluble protein, soluble sugar, amino acid, vitamin, fatty acid and saponin. Results showed that there were significant differences in the contents of γ-aminobutyric acid (6.67–78.67 mg/100 g DW) and vitamin C (11.675–105.135 mg/100 g DW) in quinoa seeds. Here, we scored thirty quinoa seeds using a weighted average score system first time and identified four varieties, black quinoa JQ-00145, red quinoa JQ-00125 and two white quinoa JQ-00005/JQ-00077, with superior nutritional quality and oxidation resistance. The results of this study will provide theoretical guidance for consumption of quinoa.
... 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.
... From the seedling stage, red quinoa has the highest total phenolic content and the most pronounced red leaf color. In the amaranth family, which includes Amaranthus, pigmentation is controlled by betaine in both the leaves and seeds [58,59]. Plant secondary metabolites, including phenolic acids and flavonoids, are biologically active and have various physiological properties, such as antibacterial, antioxidant, antiinflammatory, antitumor, and anticancer effects [60], which may vary significantly among different species. ...
Quinoa (Chenopodium quinoa wild.), a dicotyledonous plant native to the Andes, is an increasingly popular pseudograin owing to its high nutritional value, stress resistance capabilities, and gluten-free properties. In this study, we aimed to explore the dynamic changes in different varieties of quinoa at the seedling stage and their regulatory networks. Here, we found that the leaves of quinoa showed obvious coloration after 45 days, and four quinoa seedling types (red, white, yellow, and black) were subjected to ultra-performance liquid chromatography–tandem mass spectrometry (UPLC–MS/MS) and transcriptome sequencing to identify their differentially expressed genes and metabolites. A total of 29 differential metabolites and 19 genes (14 structural and 5 regulatory genes) were identified, and consistent differences were observed in the flavonoid, phenolic acid, and alkaloid metabolites in the different quinoa types. These differential metabolites were significantly enriched in flavonoid and flavonol biosynthesis, flavonoid biosynthesis, and phenylpropanoid biosynthesis pathways. In addition, real-time fluorescence quantitative PCR (RT-qPCR) technology was used to detect the expression of four structural genes involved in the flavonoid biosynthesis pathway and four regulatory genes (interaction network). The results revealed that the structural and regulatory gene transcript levels in the flavonoid pathway were higher in the red quinoa cultivars than in the white, yellow, and black. Additionally, the differences in the leaves of these four quinoa cultivars were mainly due to differences in flavonoid, phenolic acid, and alkaloid accumulation. Our findings provide a basis for understanding the accumulation and coloration mechanisms of flavonoids, phenolic acids, and alkaloids in quinoa seedlings of different colors and also provide a theoretical basis for future investigations.
... Phenolic contents of grain amaranth change among species and may be affected by environmental factors such as sunlight, temperature and rain (Escudero et al. 2004). Recently, considerable studies on the phenolic component content of amaranth seeds have been intensified (Repo-Carrasco-Valencia et al. 2010). Amaranth seeds, produced frequently in the form of expanded popping and flakes, are glutenfree and high nutritional value. ...
In this study, the effect of roasting times on bioactive compounds, antioxidant capacity, fatty acids, polyphenol and nutrients of amaranth seed and oils roasted in pan at 120 °C was investigated. Total phenolic and flavonoid results of the seeds of unroasted (control) and roasted-amaranth were recorded between 48.81 (6 min) and 231.35 mg GAE/100 g (15 min) to 64.29 (6 min) and 144.29 mg/100 g (15 min), respectively. Antioxidant activities of unroasted and roasted-amaranth extracts were recorded between 5.50 (control) and 12.78 mmol/kg (15 min). L* values of amaranth seeds ranged from 51.21 to 78.53. Roasting for 3 min and 6 min was increased the L* values of samples, while roasting for 9–12 min caused a decrease in L* values. Gallic acid results of amaranth seeds were identified between 21.94 (control) and 71.06 mg/100 g (15 min). The linoleic acid results of amaranth seed oils were reported between 44.24 (control) and 45.76% (12 min). The highest amounts of elements in roasted and unroasted amaranth seeds were P, K,Ca, Mg and S. In general, it was observed that both macro and micro-elements of amaranth seed samples increased with the application of heat treatment. However, microelement contents differed depending on the roasting time.
In this study, the effect of thermal process times on total phenol, flavonoid, antioxidant activity, fatty acids, phenolic and minerals of amaranth seed and oils roasted in pan at 120 °C was investigated.
... These include suppressing ROS generation, mitochondrial dysfunction, apoptosis, and p53 activation inhibition. Researchers found evidence that doxorubicin-induced cardiotoxicity was protected by kaempferol and resveratrol, two flavonoid and phenolic compounds, but not cancer [112,113]. There was no denying that isorhamnetin was the most intriguing molecular entity discovered. ...
The health advantages of polyphenols have been well documented in recent years, with particular focus on their protective effects against cardiovascular disease, the world’s leading cause of death today. Additionally, polyphenols can improve lipid profiles and slow down the oxidation of low-density lipoproteins (LDLs). Anti-inflammatory and apoptotic activities in the vascular endothelium may be modulated by these compounds. Many of these effects have been attributed to polyphenols’ antioxidant qualities, but this theory has not been widely accepted, and a slew of other mechanisms have been proposed to explain their health benefits. Polyphenols have been connected to a variety of signaling pathways. Polyphenols have been shown in recent research to reduce the risk of cardiovascular disease, and this study examines the methods by which they do so.
... Quinoa has been cultivated for centuries by various indigenous communities and has served as a staple food source owing to its high protein content, essential amino acid composition [1,2], and adaptability to diverse agroecological conditions [3,4]. Beyond their macronutrient composition, C. quinoa seeds also contain a range of bioactive compounds, particularly phenolic compounds, which have been linked to various health benefits [5,6]. ...
In recent years, quinoa (Chenopodium quinoa Willd.), an ancient Andean region crop, has received increased research attention because it is an excellent source of nutrients and also of bioactive phenolic compounds, which are potentially beneficial for human health. However, variation in the content and type of these metabolites in quinoa genetic resources remains, to a large extent, unexplored. We evaluated the composition of free and bound phenolic forms in the seeds of 111 Chilean quinoa accessions by using LC-DAD-MS/MS. The relative phenolic content ranged from 35.51 mg/100 g to 93.23 mg/100 g of seed dry weight. The free phenolic fraction accounted for 72% of the total phenolic content, while the bound fraction represented the remaining 28% of the total phenolic content. Our study also revealed a significant degree of variation in terms of individual phenolic compounds such as rutin, vanillic acid, quercetin, and their derivatives, which can have important implications for quinoa’s nutritional and functional properties. We conclude that our data reveal a significant phenotypic variation of bioactive phenolic content in the examined germplasm, which could be exploited in current and future genetic improvement programs in quinoa.
... It is a very nutritious food composed of 14-19% protein, more than quinoa, which has a protein content between 10-12% [17]. It possesses many essential amino acids, which are similar in composition to casein animal proteins, as well as relatively high levels of Omega 6 fatty acids, flavonoids, antioxidant phenolic compounds, and fiber [10,24]. It has a slightly sweeter taste than quinoa due to the absence of saponins. ...
Kañawa/Cañihua (Chenopodium pallidicaule Aellen) is the lesser-known cousin of the domesticated Andean pseudocereal quinoa (Chenopodium quinoa Willd.). In 1970, Daniel Gade hypothesized that Andean farmers may have domesticated volunteer wild kañawa plants that occupied quinoa or potato fields after observing that they could survive harsh climatic events such as drought or frost. To revisit this question of kañawa domestication, this paper provides an overview of the current botanical, genetic, and archaeological knowledge of kañawa domestication. It then provides patterns in the presence of wild and domesticated kañawa seeds from archaeological sites in the southern Lake Titicaca Basin of Bolivia, spanning the Formative and Tiwanaku periods from approximately 1500 BCE to 1100 CE. This archaeobotanical evidence supports Gade’s hypothesis that kañawa was a later domesticate, not appearing until after 250 CE. Regional paleoclimatic evidence of frequent climatic fluctuations lends support to the argument that kañawa contributed to a diversified food supply, which could provide a buffer against climate risks.
... Flavonoids and polyphenols were associated to antioxidant activities (Repo- Carrasco-Valencia, et al., 2010). The content of flavonoids in quinoa bran ranged from 388.4 to 608.6 mg/100 g, showing significant differences in origin zones (p < 0.05) (except HB, 392.5 mg/100 g). ...
Quinoa bran is a by-product during quinoa processing, which is not well used due to its high content of antinutritional factors. The nutritional, antinutritional, antioxidative and mineral content were analyzed in quinoa bran from five producing areas (Hebei, Shanxi, Qinghai, Inner Mongolia and Gansu Province) in China. The results showed that the mean values of protein, starch, fat, fiber, reducing sugar, ash, moisture and energy in quinoa bran were 9.35%, 47.37%, 8.26%, 10.74%, 3.68%, 6.25%, 9.29% and 360.2 kcal/100 g, respectively. Although the protein content in quinoa bran is lower than that in quinoa grain, it is comparable to that in other grains (rice, corn, millet and sorghum) and brans (wheat, oat and rice), so it has the commercial potential to be processed into animal feed or other edible food. The contents of antioxidant flavonoids (460.9 mg/100g) and polyphenols (477.8 mg/100 g) in quinoa bran were higher than those in quinoa grain, suggesting that quinoa bran had better antioxidant capacity. The contents of saponins, tannins and phytic acid in quinoa bran were 18.65, 0.30 and 0.73%, respectively. The content of saponins was nearly one times higher than that in quinoa grain, the contents of tannins and phytic acid, however, were lower than those in quinoa grain. Therefore, the removal of saponins is the key to eliminate the antinutritional properties of quinoa bran. The contents of macroelements (sodium, potassium, calcium, magnesium, phosphorus) and microelements (iron, manganese, copper, zinc, cobalt, molybdenum, selenium, barium) in quinoa bran were generally higher than those in quinoa grain, which was consistent with the results of ash determination. In summary, quinoa bran was found to be a rich source of nutritional and bioactive components and minerals. If the antinutritional problem can be overcome, quinoa bran has great potential for application in the food industry.
... and methionine (0.4%-1.0%)). It possesses high polyunsaturated fatty acids (PUFA), mainly oleate, linoleate, linolenate, natural antioxidants, and high minerals, particularly calcium, phosphorus, iron, magnesium, and vitamin content as compared to other cereals (Koziol, 1992;Repo-Carrasco-Valencia et al., 2010). Chenopodium spp. ...
Quinoa belongs to the family Chenopodiaceae , a pseudo‐grain having high nutritional value and is considered an underexploited vegetable crop with the potential to improve the nutritional security of millions. Therefore, assessing genetic diversity in Chenopodium germplasm to untap nutritional and site‐specific adaptation potential would be of prime importance for breeders/researchers. The present study used 10 accessions of two Chenopodium species, that is, C. quinoa and C. album . Quantitative and qualitative phenotypic traits, proximate composition, minerals, and amino acids profiles were studied to compare the differences in nutritional value and extent of genetic diversity between these two species. Our results showed significant variation existed in yield attributing agro‐morphological traits. All the traits were considered for hierarchical clustering and principal components analysis. Large genetic variability was observed in traits of Chenopodium accessions. The protein, dietary fiber, oil, and sugar content ranged from 16.6% to 19.7%, 16.8% to 26%, 3.54% to 8.46%, and 3.74% to 5.64%, respectively. The results showed that C. album and C. quinoa seeds had good nutritional value and health‐promoting benefits. The C. quinoa was slightly ahead of than C. album in terms of nutritional value, but C. album accession IC415477 was at par for higher test weight, seed yield (117.02 g/plant), and other nutritional parameters with C. quinoa accessions. IC415477 and other potential accessions observed in this study may be taken up by breeders/researchers in the near future to dissect nutritional value of Chenopodium and related species for dietary diversity, which is imperative for the nutritional security of the ever‐growing world's population.
... Some foods reported as good sources of ferulic acid are quinoa (20 mg 100 g − 1 ), kañiwa (29.8 mg 100 g − 1 ) (Repo-Carrasco-Valencia et al., 2010), beetroot (25 mg 100 g − 1 ), peanuts (8.7 mg 100 g − 1 ), whole oat flakes (25-52 mg 100 g − 1 ), coffee (9.3-14.3 mg 100 g − 1 ) and eggplant (7.3-35 mg 100 g − 1 ) (Zhao & Moghadasian, 2008). ...
The purple passion fruit (Passiflora edulis Sims) is a fruit that has an intense and wrinkled purple peel when ripe. In the food industry, the passion fruit pulp is used in the production of juices and nectars, while the peel and seeds are considered waste, although they have great biotechnological potential due to their chemical composition , with emphasis on bioactive compounds. In this study, the profile of 13 phenolics, two alkaloids, the total phenolic content and the antioxidant activity, evaluated by different methods, of the pulp, peel and seed of purple passion fruit at three maturation stages, were evaluated. Fifteen metabolites in the phenolic and alkaloid profile were identified in the different fractions of the fruit, and by their variation, processes of synthesis and degradation along ripening were suggested. As for the content of phenolic compounds and antioxidant activity, the seed stood out compared to the peel and pulp. The results obtained suggest the health benefits of consuming the fruit pulp, and the potential for using the peel and seed as by-products that are also beneficial to health and as candidates for biotechnological use in industries and research centers.
... Zheng et al. (2019) highlighted that the stimulation of defence-related enzymes like PAL in plants enhanced the TPC, and boosted the antioxidant capacity of stored pear fruits. The shelf life of stored fruits links with phenolic compounds, which are directly alter with the metabolic as well as disease resistance of fruits (Repo--Carrasco-Valencia et al., 2010). Secondary metabolites such as phenolic compounds have a significant antibacterial impact on plants and quench ROS, contributing to the maintenance of a balanced metabolism (Patel et al., 2020). ...
Kinnow mandarin is a high value citrus crop in the fruit industry. However, the fruits are vulnerable to a varietyof phytopathogens and suffer huge quantitative and qualitative losses. Pathogenic filamentous fungi like Peni-cillium digitatum, Penicillium italicum, and Geotrichum candidum are mainly responsible for postharvest losses.Alternative to synthetic fungicides, the bacteria and yeast-based biocontrol approaches are the most efficientmeans for controlling postharvest diseases. The antagonistic potential of five biocontrol agents such as Debar-yomyces hansenii, Lactobacillus plantarum, Metschnikowia pulcherima, Pichia guilliermondi and Rhodotorula minutavar. minuta was assessed under both in vitro and in vivo conditions against the mycelial growth of postharvestpathogens using dual culture method. The results revealed that R. minuta var. minuta was the most promisingantagonist with 71.98%, 76.18% and 67.46% mean mycelial growth inhibition of P. digitatum, P. italicum and G.candidum respectively, over untreated potato dextrose agar (PDA) plates after 192 h of incubation under in vitro.Further, under in vivo, the fruits treated with R. minuta var. minuta did not impair the quality and sensory at-tributes during ambient storage. Hence, R. minuta var. minuta proved an eco-friendly and safer substitute tosynthetic fungicides for postharvest disease management of Kinnow mandarin fruits.
... Also, despite not being considered an oilseed crop, quinoa presents an average oil content that varies between 5% and 7.2% (Vega-Gálvez et al., 2010), with a remarkable quality of the oil composition due to the high proportion of polyunsaturated fatty acids and a good ω-6/ω-3 ratio (of around 6:1), which has been linked to multiple health benefits . Other quinoa seed features are the high amounts of fiber, B vitamins, vitamin E, minerals like magnesium (Mg), iron (Fe), potassium (K), manganese (Mn), copper (Cu), calcium (Ca), and phosphorus (P) (Navruz-Varli and Sanlier, 2016;Repo-Carrasco et al., 2003;, and the presence of several bioactive and antioxidant compounds like polyphenols, carotenoids, and tocopherols, which are considered the major contributors to the antioxidant capacity of quinoa seeds and are associated with reduced heart disease (de Santis et al., 2016;Hirose et al., 2010;Repo-Carrasco-Valencia et al., 2010;Repo-Carrasco-Valencia and Serna, 2011;. ...
... According to [40], the stems and leaves of Amaranthus are a good source of carotenoids, proteins, the essential amino acids methionine and lysine, dietary fiber and minerals such as calcium, potassium, magnesium, copper, phosphorus, iron, zinc and manganese are useful to humans. Amaranthus is also reported to be rich in pigments, such as chlorophylls, carotenoids, amaranthine, betalains, anthocyanin, betacyanin and betaxanthins [41] and natural antioxidant phytochemicals, such as vitamin C, beta carotene, flavonoids, and phenolic acids These natural antioxidant phytochemicals protect the human body against cardiovascular diseases, cancer, arthritis, atherosclerosis, cataracts, retinopathy, emphysema, and neurodegenerative diseases [42][43][44]. ...
Indigenous plants adapt well to marginal conditions, a situation that is essential for resilient agriculture and sustainable food systems in a rapidly changing global climate. These plants are known to be highly nutritious containing a wide array of antioxidants from their various parts including the leaves, stems, roots, branches, flowers etc. Polyphenols, flavonoids, isoflavonoids are major examples of these antioxidants which are chiefly found in many indigenous fruits, vegetables, nuts and seeds. The cultivation of these crops creates employment, providing a unique hotspot for biodiversity conservation as well as providing raw materials for most industries in the world. This review has also provided particular uses of these crops and their potential to combat food insecurity. The rapid exploitation of these crops and the lack of knowledge on their conservation is a major problem to global nutritional and food insecurity. Additionally, the rapid growth in population and technology will significantly impact the productive uses of these vital species. It is therefore crucial to provide a comprehensive review on the role of some of these plants in combating the food security issues globally.
... about 20% protein, with a complete set of essential amino acids (Penarrieta et al. 2008). In addition to high-quality protein, both seeds contain a wide variety of other health-promoting compounds, including antioxidants such as phenols and flavonoids (Repo-Carrasco-Valencia et al. 2010), and lipids, including the fatty acids Oleic (C18:1) and Linoleic (C18:2) (Khaitov et al. 2020). Both species are considered Andean superfoods (Mangenson et al. 2019;Repo-Carrasco-Valencia et al. 2019) and quinoa has been chosen as a crop that might contribute to global food security during the next century (FAO 2019). ...
... A. hybridus leaves is bountiful in natural antioxidants, such as vitamin C, beta-carotene, flavonoids, and phenolic acids (Sarker and Oba, 2019) and pigments, such as carotenoids, amaranthine, betalains, betaxanthins, and betacyanins (Sarker et al., 2018) and, that act as scavengers of free radicals and ROS in mammalian system (Repo-Carrasco-Valencia et al., 2010). The leaves of A. hybridus which contains important mineral elements, vitamins (carotene, thiamine, riboflavin, niacin, pyridoxine, ascorbic acids, tocopherol), essential amino acids (Akugbuwo et al., 2007) is cooked as food and contribute to the nutritional well-being of rural people. ...
Background: In customary societies, nutriment and healthcare are unequivocally interconnected, and accordingly, numerous plants have been masticated both as food and therapeutic purposes. This study investigates the antisickling activity and membrane-stabilizing potential of extracts of a commonly consumed vegetable (Amaranthus hybridus) in sickled haemoglobin. Materials and Methods: Sickling of haemoglobin was induced using 2% Sodium metabisulfite followed by treatment with the extracts at different concentrations using Parahydroxybenzoic acid and Dioscovite as standards. Membrane stabilization effect of the extracts was ascertained through a standard protocol using Ibuprofen and Diclofenac as standards. For each extract, qualitative phytochemical tests were used to identify the presence of secondary metabolites. Results and Conclusion: Percentage of unsickled cells increased with time (0-60 minutes), however, a decline was observed at 120 minutes. The antisickling activity of extracts of A. hybridus revealed that the methanol extract (10 mg/ml) displayed the highest antisickling activity (95 ± 0.21 %) which was significantly (P < 0.05) greater than the aqueous extract (75 ± 0.45 %), parahydroxybenzoic acid (90 ± 0.50 %) and Dioscovite (90 ± 0.37 %) standards. A dose-dependent membrane stabilization activity of the extracts was also observed. At 300 µg/mL, the aqueous and methanol extract displayed a significant (P < 0.05) membrane stabilization activity of 58 ± 0.62 % and 59 ± 0.25 % respectively as against the diclofenac (50 ± 0.43 %) and ibuprofen (50 ± 0.31 %) standards. Phytochemical screening revealed the presence of alkaloids, saponins, phenol, flavonoid, steroid, terpenoid, triterpenes, coumarins, glycosides, and anthocyanins. Outcomes from the present study suggest the antisickling potential of A. hybridus leaves.
... Quinoa accomplishes all the nutritional requirements with properties that promote human health. Quinoa seeds also have antioxidant properties (Repo-Carrasco-Valencia et al., 2010;Vega-Gálvez et al., 2010). Flavonoids found in quinoa such as quercetin and kaempferol show antioxidant and anticancer properties. ...
Quinoa (Chenopodium quinoa) is a grain-like, genetically diverse, highly complex, nutritious, and stress-tolerant food that has been used in Andean Indigenous cultures for thousands of years. Over the past several decades, numerous nutraceutical and food companies are using quinoa because of its perceived health benefits. Seeds of quinoa have a superb balance of proteins, lipids, carbohydrates, saponins, vitamins, phenolics, minerals, phytoecdysteroids, glycine betaine, and betalains. Quinoa due to its high nutritional protein contents, minerals, secondary metabolites and lack of gluten, is used as the main food source worldwide. In upcoming years, the frequency of extreme events and climatic variations is projected to increase which will have an impact on reliable and safe production of food. Quinoa due to its high nutritional quality and adaptability has been suggested as a good candidate to offer increased food security in a world with increased climatic variations. Quinoa possesses an exceptional ability to grow and adapt in varied and contrasting environments, including drought, saline soil, cold, heat UV-B radiation, and heavy metals. Adaptations in salinity and drought are the most commonly studied stresses in quinoa and their genetic diversity associated with two stresses has been extensively elucidated. Because of the traditional wide-ranging cultivation area of quinoa, different quinoa cultivars are available that are specifically adapted for specific stress and with broad genetic variability. This review will give a brief overview of the various physiological, morphological and metabolic adaptations in response to several abiotic stresses.
... In sum, the high nutritional value of quinoa arises from its complete and balanced essential amino acids, high proportion of unsaturated fatty acids, high concentrations of vitamin B complex, vitamin E, and high phenolic and betalain content. In Some other findings, Quinoa and amaranth are a good source of flavonoids and other bioactive compounds with putative health effects Valencia et al., 2010b). In the last decade the consumption of quinoa and amaranth has growth substantially across the world . ...
To increase popularity of quinoa among all masses, certain processing techniques such as parching, puffing and malting can be easily adopted at household and even at cottage level. In this study an attempt have been made to develop a quinoa based processed food with higher nutritive value by optimisation of parching, puffing and malting. Puffed, parched and malted cereals are ready to eat whole cereal foods which having more nutrients than other cereals. All malted products from quinoa were prepared by slight modification of process parameter (Soaking time and germination time) of malting which leads to increase its malting yield. All the processed products by optimisation of puffing showed improvement in puffing yield which was useful for further formulation and product development. Process parameters such as puffing temperature and puffing time were optimised for puffed products of quinoa. All the processed products by puffing and parching showed improvement in final yield by optimisation of parameters. The differences found in the final yield profile of processed quinoa by optimisation studied in this work.
... Quinoas have some of the extremely healthy trace nutrients which include plant antioxidants like flavonoids. Flavonoids hold multiple health benefits, two flavonoids such as kaempferol and quercetin are greatly present in quinoa (Repo-Carrasco-Valencia et al., 2010). The glycemic index is usually referring to the raised blood sugar levels, such foods which contain a high glycemic index can increase hunger and stimulate obesity (Ludwig et al., 1999). ...
The populations of emergent nations are increasing, some of them are facing food insecurity and hunger issues. Different factors i.e., elevation in the process of building up land, climate change, and rough land use are accountable for the rise in the demand of food. Due to this the demand of time to grow alternative crops such as quinoa, chia, and buckwheat, which have higher nutritive value as well as resistance behavior than traditional crops like wheat, rice, and maize to cope with hunger and food security. Then production of these different crops helps to deal with economic issue and provides various macronutrients and minute nutrients. Alternative crops i.e., quinoa, chia, and buckwheat can survive against abiotic factors (heat stress, frost, high salinity, water stress) and biotic factors (insect/pest attack, weeding) and thus provide better production. Moreover, these crops contain higher amounts of protein, minerals, fiber, carbohydrates, and lipids which play important role in diet of humanitarians. Though this review enlightens the intent of pseudo-cereals demand in present era by focusing on their competitive production to combat world insecurity of food and to increase the awareness about these crops' compositions. These crops contain high medicinal values as the patients can use the products of these crops to treat their diseases. Production of alternative crops can also play important role in country's economy.
... It is a fabulous source of proximate, minerals, phytopigments, and bioactive compounds that had prominent significance as a food natural antioxidant [1,3,4]. Amaranth proteins are enriched with nutritionally essential amino acids such as lysine and methionine [5,6] and natural antioxidant phytochemicals, such as vitamin C, β-carotene, flavonoids, and phenolic acids [7,8], that act as reactive oxygen species (ROS) scavengers in the human body [9,10]. ...
Soaps and other cleaning chemicals have been widely utilized for various cleaning purposes for a long time. As the skin is the first line of defense, most bacteria like Pseudomonas aureginosa and Staphylococcus aureus reside and are the primary cause of skin infections.The aim of this study was to determine the antibacterial effects of medicated soap (tetmosol) and antiseptic soap (premier cool) against Staphylococcus aureus and Pseudomonas aeruginosa isolated from wound samples. The antibacterial activity of medicated and antiseptic soapswas investigated against test organisms (Staphylococcus aureus and Pseudomonas aeruginosa) using agar well and disk diffusion methods. After serial dilution, different concentrations of the various soap samples in the range of 200 mg/ml to 62.5 mg/ml were prepared (using sterile distilled water). The result of this study showed that the antiseptic soap “Premier cool” was found to be most effective against all the bacteria strains tested. The antiseptic soap had the highest zone of inhibition (19.00 ± 1.42 mm) against Staphylococcus aureus and 15.00 ± 0.34 mm against Pseudomonas aeruginosa at the highest dilution used (200mg/ml). The medicated soap “Tetmosol” exhibited a minimal antibacterial activity against the isolates with a zone of inhibitions of 16.00 ± 0.48 mm 14.00 ± 1.41 mm for Staphylococcus aureus and Pseudomonas aeruginosa, respectively. The result of the minimum inhibitory concentration showed that antiseptic soap (Premier cool) had better MIC and MBC of 12.5 mg/ml and 25 mg/ml, respectively, on Staphylococcus aureus. For Pseudomonas aeruginosa, the MIC and MBC were 50 mg/ml, respectively. Medicated soap (Tetmosol) had a higher MIC of 25 mg/ml and MBC of 50 mg/ml for Staphylococcus aureus. For Pseudomonas aeruginosa, the MIC and MBC were 50 mg/ml and 100 mg/ml. The present work has shown that Staphylococcus aureusand Pseudomonas aeruginosa were susceptible to assayed medicated (Tetmosol) and antiseptic (Premier cool) soaps. This study proved that all the soaps samples had antibacterial activity against all the tested bacterial strains. Still, Premier cool soap is the most effective soap against all the given bacteria and should be the first choice for daily use. It is recommended that further studies should be done on antimicrobial resistance, both phenotypic and genotypic, concerning prolonged use of medicated and antiseptic soaps.
... It is a fabulous source of proximate, minerals, phytopigments, and bioactive compounds that had prominent significance as a food natural antioxidant [1,3,4]. Amaranth proteins are enriched with nutritionally essential amino acids such as lysine and methionine [5,6] and natural antioxidant phytochemicals, such as vitamin C, β-carotene, flavonoids, and phenolic acids [7,8], that act as reactive oxygen species (ROS) scavengers in the human body [9,10]. ...
Amaranth is a commonly consumed and nutritious vegetable. Amaranth has two morphological types, one is green and another is red. In this study, we collected five red and five green morph samples to analyze in terms of proximate, minerals, antioxidants, phytochemicals, and antioxidant activity in three replications. We found remarkable potassium (6.55 mg/g), calcium (2.63 mg/g), magnesium (3.01 mg/g), iron (10.94 µg/g), manganese (13.16 µg/g), copper (2.01 µg/g), zinc (11.57 µg/g), carotenoids (47.13 mg/100g), total phenolics (14.36 GAE µg/g), vitamin C (50.74 mg/100g) and antioxidant activity (ABTS+) (25.27 TEAC µg/g) in the red amaranth leaves. These data indicated that red and green could be considered enriched in antioxidants. Red amaranth is an excellent source of nutrients, antioxidant pigments, minerals, and phytochemicals compared to green amaranth. In this investigation, it was revealed that flavonoids, phenolic compounds, and carotenoids had strong antioxidant activity and significantly contributed to the antioxidant activity of the green and red amaranth. Red amaranth could be a potential source of nutritional components. The leaves of red amaranth are an outstanding source of dietary fiber, carbohydrates, moisture, and protein.
... It is a fabulous source of proximate, minerals, phytopigments, bioactive compounds that had prominent significance as a food natural antioxidants and reactive oxygen species ROS scavenger [4][5][6]. It is inexpensive and rich sources of protein, dietary fiber, pigments, minerals and antioxidant phytochemicals like flavonoids, β-carotene, phenolics, and vitamin C. Amaranth protein are enriched with nutritionally essential amino acids such as lysine and methionine [7,8] and natural antioxidant phytochemicals, such as vitamin C, betacarotene, flavonoids, and phenolic acids [9,10], that act as reactive oxygen species (ROS) scavengers in human body [11,12]. In recent years, a new way in nutrition, is the consumption of sprouts, which have received attention as functional foods, because of their nutritive value including amino acids, fibre, trace elements and vitamins as well as flavonoids and phenolic acids. ...
Amaranth has two morphological types, one is red and another is green. For this study, we collected five red and five green morph samples to analysis in terms of proximate, minerals, antioxidant pigments and phytochemicals and antioxidant activity in three replicates. The leaves of red amaranth are an outstanding source of dietary fiber, carbohydrates, moisture, and protein. We found remarkable potassium (6.55 mg/g), calcium (2.63 mg/g), magnesium (3.01 mg/g), iron (10.94 µg/g), manganese (13.16 µg/g), copper (2.01 µg/g), zinc (11.57 µg/g), carotenoids (47.13 mg/100g), total phenolics (14.36 GAEµg/g), vitamin C (50.74 mg/100g) and antioxidant activity (ABTS+) (25.27 TEACµg/g) in the red amaranth leaves. These data indicated that red and green could be considered as enriched in their antioxidant profiles. Carotenoids exhibited significant positive associations with TPC, TFC and TAC (ABTS+). Vitamin C had a minor and positive interrelationship with TAC, TFC, and TPC, although it exhibited negative and insignificant associations with carotenoids. TPC, TFC and TAC (ABTS+) showed a significant positive association. Red amaranth is an excellent source of nutrients, antioxidant pigments, minerals, and phytochemicals compared to green amaranth. In this investigation, it was revealed that flavonoids, phenolic compounds and carotenoids had strong antioxidant activity and significantly contributed to the antioxidant activity of the green and red of amaranth. Red amaranth could be a potential source of nutritional components and antioxidant phytochemicals in the human diet providing opportunities to address mineral nutrient deficiencies and provide an antioxidant rich food.
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
Quinoa is known for its unique nutritional characteristics and contains good quality protein and fat along with appreciable amount of starch, dietary fibre and micronutrients. The fractionation facilitated the separation of the botanical components of the grain which were found to be rich in specific nutrients. The Protein and fat rich fraction (PFRF) projected 2.15 times protein and 2.74 times fat, while fibre rich fraction (FRF) showed 2.35 times fibre content as compared to quinoa whole grain. Starch rich fraction (SRF) with 82.41% starch was lower in protein content. FRF showed higher water holding capacity compared to other quinoa samples where bulk density was reported highest in PFRF fraction (670 kg/m ³ ). These fractions showed variation in their gelatinization enthalpy for the thermal properties. Foaming and emulsion properties were significantly impacted by the composition of the fractions and varied at different pH. The apparent viscosity was recorded highest for FRF, where SRF was lowest. At varied temperatures tested, the exhibited behaviour of all samples was found to be non‐Newtonian in nature. Present study concludes that quinoa physical fractionation produced novel nutrient dense fractions with unique techno‐functional features and has potential to be explored for food product development as independent functional ingredient.
Amaranth is worldwide grown as a principal grain crop with almost 400 varieties and 70 species. It contains notable amount of primary metabolites mainly protein, secondary metabolites, vitamins, and minerals. Traditionally, amaranth boiled leaves and roots are known to comfort breathing problems, control blood sugar level, and provide aid in digestion. Pharmacological studies of its powder and extracts showed antidiabetic, antioxidant, anticancer, and anti-inflammatory properties. Amaranth ability to withstand harsh environmental conditions owing to climate change outlined its importance in preview to preserve biodiversity and food security. Major staple crops are not able to satisfy the routine needs of both macro and micro nutrients and mentioned needs can be fulfilled by rotating the major crops with minor crop like Amaranth. Amaranths’ low content of prolamins makes it an ideal choice for celiac patients and gluten free product development i.e., a market of million dollars. This review discusses in detail about the nutritional profile, global market potential, adaptability to harsh environment, and health promoting features of Amaranth. Anti-nutritional factors, strategies to improve nutrition, and industrial applications are also discussed.
Phenolic compounds, abundant in nature and a diverse group of natural plant-derived chemicals, have garnered significant attention due to their diverse range of biological activities and potential applications in drug design and medicine. These compounds exhibit a myriad of biological activities, including antioxidant, anti-inflammatory, antimicrobial, and anticancer properties. This review delves into the remarkable contributions of phenolic compounds to modern medicine, exploring their mechanisms of action and highlighting recent advancements in their utilization.
Nowadays, the human population is more concerned about their diet and very specific in choosing their food sources to ensure a healthy lifestyle and avoid diseases. So people are shifting to more smart nutritious food choices other than regular cereals and staple foods they have been eating for a long time. Pseudocereals, especially, amaranth and quinoa, are important alternatives to traditional cereals due to comparatively higher nutrition, essential minerals, amino acids, and zero gluten. Both Amaranchaceae crops are low-input demanding and hardy plants tolerant to stress, drought, and salinity conditions. Thus, these crops may benefit developing countries that follow subsistence agriculture and have limited farming resources. However, these are underutilized orphan crops, and the efforts to improve them by reducing their saponin content remain ignored for a long time. Furthermore, these crops have very rich variability, but the progress of their genetic gain for getting high-yielding genotypes is slow. Realizing problems in traditional cereals and opting for crop diversification to tackle climate change, research should be focused on the genetic improvement for low saponin, nutritionally rich, tolerant to biotic and abiotic stresses, location-specific photoperiod, and high yielding varietal development of amaranth and quinoa to expand their commercial cultivation. The latest technologies that can accelerate the breeding to improve yield and quality in these crops are much behind and slower than the already established major crops of the world. We could learn from past mistakes and utilize the latest trends such as CRISPR/Cas, TILLING, and RNA interference (RNAi) technology to improve these pseudocereals genetically. Hence, the study reviewed important nutrition quality traits, morphological descriptors, their breeding behavior, available genetic resources, and breeding approaches for these crops to shed light on future breeding strategies to develop superior genotypes.
The aim of this chapter is to introduce the different traditional and non-conventional vegetable sources as raw materials that are adequate for improving the quality of gluten free (GF) foods. Physicochemical characterisation, nutritional perspectives, and technological aspects are covered for providing a wide insight of the matter. Therefore, specific objectives of this chapter are to provide a general overview of the main characteristics of GF cereals, oilseeds and legumes that are determinant for their applicability in the development of gluten-free products. Traditional sources, generally employed for human consumption, and other alternative non-conventional ones are discussed. It is not the spirit of this chapter to provide exhaustive information on the composition data of these three types of plant sources, but to delve into those characteristic and unique aspects of each type of them that are of interest for the development of GF foods.KeywordsCerealsPseudocerealsOilseedsLegumesGluten-free products
Quinoa (Chenopodium quinoa Wild.) is a pseudo-grain that belongs to the amaranth family and has gained attention due to its exceptional nutritional properties. Compared to other grains, quinoa has a higher protein content, a more balanced amino acid profile, unique starch features, higher levels of dietary fiber, and a variety of phytochemicals. In this review, the physicochemical and functional properties of the major nutritional components in quinoa are summarized and compared to those of other grains. Our review also highlights the technological approaches used to improve the quality of quinoa-based products. The challenges of formulating quinoa into food products are addressed, and strategies for overcoming these challenges through technological innovation are discussed. This review also provides examples of common applications of quinoa seeds. Overall, the review underscores the potential benefits of incorporating quinoa into the diet and the importance of developing innovative approaches to enhance the nutritional quality and functionality of quinoa-based products.
1,3-Dinitrobenzene (1,3-DNB) is listed by the USEPA as a priority pollutant. 1,3-DNB has two nitro functional groups (-NO2) bound to the benzene ring, with a +III nitrogen oxidation states, and strong electronegativity, and therefore can be reductively degraded by gaining electrons. Weeds that contain a high proportion of polyphenols can supply electrons and act as natural reducing agents. This study investigated the potential of various weeds to reductively remove 1,3-DNB from aqueous phase. The Taguchi L9 Orthogonal experimental design method was used to explore the optimum operational parameters. According to the analyzed characteristics of weeds, including total phenol content, antioxidant capacity, metal chelating capacity, reducing capacity, and environmental adaptability, the weed Sphagneticola trilobata, containing 11.93 mg of gallic acid equivalent per gram of weed (mg-GAE/g-weed), was selected for 1,3-DNB degradation experiments. The results showed that the optimum reaction conditions for the degradation of 1,3-DNB in the aqueous phase using Sphagneticola trilobata were: pH 3, a weed dose of 10 g/L, reaction time of 14 day, and initial 1,3-DNB concentration of 0.5 mM. According to ANOVA analysis, the weed dose was the most significant factor in the experiment, and each 1 mg of 1,3-DNB degraded required 120 mg of dry weeds.
Andean grains (quinoa, cañahua and tarwi) have recognized health benefits. The aim of the present study was to evaluate the inhibitory activity of phenolic extracts (PE), hydrolyzed proteins, peptide fractions of royal white quinoa (QRB), royal black quinoa (QRN), royal red quinoa (QRR), J'acha grain quinoa (QJG), wild Ajara quinoa (QA), Phisanqalla quinoa (QP), Kurmi quinoa (QK), cañahua (QK) and tarwi (QA), quinoa Phisanqalla (QP), quinoa Kurmi (QK), cañahua (C) and tarwi (T) were evaluated on angiotensin I converting enzyme (ACE) in vitro, also the flours hydrolyzed with α amylase/alkylase (AMY/ALC) and α amylase/flavourzyme (AMY/FLA) of QRB, QA, C, T were evaluated. In addition, flavonoid content, protein concentration, degree of hydrolysis (GH) and starches were evaluated. The flavonoid content of the quinoa ecotypes ranged from 63 to 92 mg/mL, of C (43 mg/mL) and T (91 mg/mL). Of the RCT inhibitory activity, the T and C EFs exhibited 54.25±2.2 and 56.38±2.4 % inhibition, the quinoa EFs exhibited an average of 24 % inhibition. Protein hydrolysates and peptide fractions obtained by biological digestion by 4 enzymes: ALC, FLA and PAN, revealed ACE inhibitory activity higher than 60 %, with PEP it was lower. From the AMY/ALC hydrolyzed flours, a water-soluble product (PHS) and a non-water-soluble product (PNHS) were separated. The IC50 of PHS obtained by AMY/ALC for QRB (0.68 mg/mL), QA (0.38 mg/mL), C (0.74 mg/mL) and T (0.67 mg/mL). Of the AMY/FLA-treated flours, the IC50 of PHS were QRB (0.52 mg/mL), QA (0.49 mg/mL), C (0.48 mg/mL) and of T (0.72 mg/mL). The results suggest the possibility of the development of modified foods with antihypertensive activity.
Andean grains (quinoa, cañahua and tarwi) have recognized health benefits. The aim of the present study was to evaluate the inhibitory activity of phenolic extracts (PE), hydrolyzed proteins, peptide fractions of royal white quinoa (QRB), royal black quinoa (QRN), royal red quinoa (QRR), J'acha grain quinoa (QJG), wild Ajara quinoa (QA), Phisanqalla quinoa (QP), Kurmi quinoa (QK), cañahua (QK) and tarwi (QA), quinoa Phisanqalla (QP), quinoa Kurmi (QK), cañahua (C) and tarwi (T) were evaluated on angiotensin I converting enzyme (ACE) in vitro, also the flours hydrolyzed with α amylase/alkylase (AMY/ALC) and α amylase/flavourzyme (AMY/FLA) of QRB, QA, C, T were evaluated. In addition, flavonoid content, protein concentration, degree of hydrolysis (GH) and starches were evaluated. The flavonoid content of the quinoa ecotypes ranged from 63 to 92 mg/mL, of C (43 mg/mL) and T (91 mg/mL). Of the RCT inhibitory activity, the T and C EFs exhibited 54.25±2.2 and 56.38±2.4 % inhibition, the quinoa EFs exhibited an average of 24 % inhibition. Protein hydrolysates and peptide fractions obtained by biological digestion by 4 enzymes: ALC, FLA and PAN, revealed ACE inhibitory activity higher than 60 %, with PEP it was lower. From the AMY/ALC hydrolyzed flours, a water-soluble product (PHS) and a non-water-soluble product (PNHS) were separated. The IC50 of PHS obtained by AMY/ALC for QRB (0.68 mg/mL), QA (0.38 mg/mL), C (0.74 mg/mL) and T (0.67 mg/mL). Of the AMY/FLA-treated flours, the IC50 of PHS were QRB (0.52 mg/mL), QA (0.49 mg/mL), C (0.48 mg/mL) and of T (0.72 mg/mL). The results suggest the possibility of the development of modified foods with antihypertensive activity.
Moringa oleifera is known as a miraculous plant with multiple beneficial ingredients for humans and plant development. Besides, Moringa oleifera can effectively be utilized as a stimulant, environmentally friendly biopesticide, and the green source for several potential nutritional organic compounds. The Moringa oleifera derivates can be used in the agricultural system. The eco-friendly characteristic of Moringa oleifera, especially the leaf powder water extract, is the lowest cost alternative for green fertilizer and improving crop yields. The preparation of moringa leaf powder (MOLP) and its characterization were done to figure out the essential ingredients of these green materials. The MOLP water extract was treated with a 50% dose of the Amaranthus sp. plant for one month. Chemical analysis results show that MOLP has a high level of macronutrients for plant growth. Interestingly, in line with the MOLP characterization results, the Amaranthus sp. leaves powder also has a high level of chlorophyll, macronutrients, and micronutrients post MOLP water extract treatment. Thus, this preliminary data can be proposed as the hallmark for green fertilizer and biostimulant development to increase the nutritional values within the plant. MOLP water extract's soil intervention can help achieve a higher economic yield, particularly for the vegetable plant.
The lack of a sufficient amount of functional groups in the lignin structure limits its bioapplication. In this work, high-pressure homogenization was performed on original kraft lignin (L-ORI) to prepare lignin nanoparticles (L-NANO), which aimed to improve its functional group contents for further vascular and neurological applications. The results showed that the prepared L-NANO possessed spherical structures with diameters of 40.3-160.4 nm and increased amount of hydroxyl groups. Compared to L-ORI, L-NANO possessed better in vivo and in vitro antioxidant capacity, which could endow it with enhanced protective effects for the vascular and neural development of bisphenol AF (BPAF)-induced zebrafish. In addition, L-NANO reduced the neurotoxicity and cardiovascular toxicity of BPAF in zebrafish by upregulating the expression levels of oxidative stress-related genes (Cu/Zn-Sod and cat), which could further significantly upregulate the expression levels of neurogenesis genes (elavl3, gap43, mbp, and syn2a) and protect the contraction of the cardinal vein (CCV) and early central nervous system development by upregulating the expression levels of vascular genes (flk1 and flt4). The excellent cardiovascular and neurodevelopmental protective ability of L-NANO indicated that high-pressure homogenization is a promising technology for improving the bioactivity of lignin.
Quinoa is one of the gluten-free crops that has attracted considerable interest. Quinoa contains functional ingredients such as bioactive peptides, polysaccharides, saponins, polyphenols, flavonoids and other compounds. It is very important to determine efficient methods to identify such functional ingredients, and to explain their possible health benefits in humans. In this review, the chemical structure and biological activity mechanisms of quinoa nutrient composition have been elaborated. In addition, the development of quinoa-based functional foods and feed is emerging, providing a reference for the development of functional products with quinoa as an ingredient that are beneficial to health. The active ingredients in quinoa have different health effects including antioxidant, antidiabetic, antihypertensive, anti-inflammatory, and anti-obesity activities. Further exploration is also needed to improve the application of quinoa within the functional food industry, and in the areas of feed, medicine and cosmetics.
With increase the food awareness of consumer, increased demand for products that have high nutritional value and provide health benefits by incorporation of new ingredients with the origin product. So, this study aimed to develop the pasta production formulation by using of mixture of wheat flour (WF) with chia flour (ChF) or quinoa flour (QF) at 20% or 40% and evaluating the chemical, nutritional, rheological, and sensory properties of the ideal pasta formula. The results were explained that ChF recorded higher content of protein, ash, fiber, and fat 16.56, 3.4, 8.95, and 33.43% respectively than WF and QF. Also, results confirmed the addition of ChF and QF contributed to the enrichment wheat pasta with energy and protein. Furthermore, ChF was recorded the highest content of energy 477.33 Kcal/100g compared with WF and QF. The consumption of 100g of pasta containing WF60% and ChF40% will cover the daily requirement of adult man for protein and energy, would be satisfied by 20.67 and 13.75% respectively. Water absorption and stability time was increased with increasing the levels of QF and ChF ratio in the dough, that due to increase the fibers content in QF and ChF, where
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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