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Amino acid profile of the quinoa (Chenopodium quinoa Willd.) using near infrared spectroscopy and chemometric techniques
Abstract
The high content of amino acids of the quinoa, especially essential amino acids (higher than other cereals) makes a food increasingly demanded by consumers. A total of twelve amino acids (arginine, cystine, isoleucine, leucine, lysine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine and valine) were analyzed in quinoa samples from Chile by near infrared spectroscopy (NIR) with direct application to the samples of a remote fibre-optic reflectance probe. The calibration results using modified partial least squares (MPLS) regression satisfactorily allowed the determination of the concentrations of this amino acid group with high multiple correlation coefficients (RSQ=0.97-0.71) and low standard prediction errors (SEPC=0.07-0.20). The prediction capacity (RPD) for the arginine, the cystine, the isoleucine, the lysine, the serine, the threonine, the tryptophan, the tyrosine and the valine ranged between 2.6 and 5.2, for the rest of amino acids were higher to 1.8, indicating that the NIRS equations obtained were applicable to unknown samples. It has confirmed that NIRS technology is a method that may be useful to replace the traditional methods for routine analysis of some amino acids.
... Furthermore, quinoa has been confirmed to possess resistance against plant pathogens [4,6]. Quinoa is considered a non-genetically modified nutritional food and stands out as the only single crop that provides all the essential nutrients required by humans [7][8][9]. In particular, quinoa is a whole-protein food, with an exceptionally high protein content, making it readily absorbed by the human body. ...
Quinoa is an annual self-pollinating plant rich in polyphenols, flavonoids, saponins, and amino acids; its protein balance closely aligns with the ideal recommendation set by the Food and Agriculture Organization. Therefore, quinoa is considered the most suitable “all-nutrient food”. Phosphorus fertilization plays an important role in restricting the growth and development of quinoa; however, the effects of phosphorus fertilizer on quinoa growth remain unclear. Therefore, we conducted metabolome and transcriptome analyses on quinoa leaves during the filling stage, subjecting plants to different doses of phosphorus fertilizer. Overall, phosphorus treatment exerted a significant impact on the phenotypic characteristics of quinoa. Specifically, through a combined analysis of ultra-performance liquid chromatography–tandem mass spectrometry and transcriptome analysis, we identified the alteration and regulation of specific metabolites and genes within flavonoid biosynthesis pathways; this comprehensive evaluation helped elucidate the response mechanism of quinoa leaves during the grouting stage under various phosphorus conditions. Ultimately, the results of this study provide a reference for the selection of quinoa cultivars that exhibit tolerance to low- or high-phosphorus stress; additionally, we offer a theoretical basis for the rational application of phosphorus fertilizer and the enhancement of phosphorus utilization efficiency.
... Quinoa could be used in bread in combination or substitution of wheat and other seed products (Shams and Galal, 2014). Quinoa can be used to produce gluten-free cereal-based products and contains all nine essential amino acids (Escuredo et al., 2014;Abdellatif, 2018). Quinoa can be used as an alternative cash crop for soil and water unsuitable for traditional crops in arid and semiarid areas (Choukr-Allah et al., 2016;Eisa et al., 2017), and high adaptation to climate change (Bazile et al., 2016). ...
... Specifically, Owon et al. [19] reported threonine levels of 4100 ± 100 mg/100 g and leucine levels of 7700 ± 200 mg/100 g. Furthermore, Darsini et al. [20] and Escuredo et al. [21] reported higher amino acid levels in samples of Limonia acidissima L and quinoa (Chenopodium quinoa Willd), respectively, than those found in our study. In contrast, lowest amino acid levels (359 ± 71 mg/100 g leucine and https://doi.org/10.1007/s44187-024-00080-0 ...
Non-timber forest products are often disregarded in favor of primary crops in Burkina Faso, despite their nutritional significance and contribution to food self-sufficiency. However, the lack of scientific information regarding the amino acid content of Saba senegalensis pulp impedes its utilization in various foods production. Consequently, the primary objective of this investigation was to assess the free amino acid profile of S. senegalensis pulp in the three distinct climatic zones of Burkina Faso. Fruit samples were collected from these climatic regions, and the amino acid content was analyzed using HPLC methods. The analysis of S. senegalensis pulp revealed the presence of essential amino acids in mg/100 g, mainly isoleucine (300 ± 75–305 ± 15), leucine (370 ± 92.50–377 ± 95.50), lysine (200 ± 50–205 ± 70), methionine (90 ± 22.50–104 ± 50), phenylalanine (140 ± 35–196 ± 15), threonine (230 ± 57.50–241 ± 27.50), valine (260 ± 65–285 ± 40), and tryptophan (230 ± 57.50–237 ± 75.50), as well as non-essential amino acids. Statistical analysis indicated no significant difference ( p > 0,5) in the essential and non-essential amino acids across the climatic zones. According to the revised model spectrum of ideal essential amino acids for humans by the WHO/FAO, the E/T values ranged from 43.12 to 43.40%, and the E/NE values ranged from 75.83 to 76.68%. The BC/E values ranged from 50.69 to 51.09%, while the BC/A values ranged from 1.24 to 1.37. Principal component analysis (PCA) revealed specific variations in the amino acid composition of the fruit pulp based on the climatic zones. This study demonstrates that S. senegalensis is a valuable source of amino acids and can potentially enhance food security.
... It has high nutritional value and is rich in amino acids, proteins, vitamins, and lipids necessary for the human body (Gómez-Ramírez et al. 2017). The Food and Agriculture Organization of the United Nations recognized quinoa as the only monocrop that can meet the human body's nutritional needs (Wu et al. 2022); quinoa is also designated as one of the food security crops of the century (Escuredo et al. 2014). In addition, quinoa has strong adaptability to saline-alkali land, drought, and poor soil areas. ...
Quinoa, a dicotyledonous annual herb belonging to the subfamily Amaranthaceae, has remarkable resistance to cold, drought, and barren conditions. However, few studies have reported on quinoa root metabolism under waterlogging stress. In this study, quinoa strains were treated with waterlogging, and the control group was exposed to normal water management conditions; waterlog-resistant (Dianli-188) and waterlog-sensitive (Dianli-60) strains were selected. Ultra-high-performance liquid chromatography–tandem mass spectrometry (UPLC–MS/MS) was used to analyze the root systems of four groups of quinoa seedlings (Dianli-60 treatment group: TR4; Dianli-60 control group: CR4; Dianli-188 treatment group: TR5; Dianli-188 control group: CR5). In total, 1044 metabolites were detected. Kyoto Encyclopedia of Genes and Genomes analysis was used to identify 648 differential metabolites involved in biosynthesis. In addition, we found that alanine, aspartate, and glutamate metabolism and glycolysis, tricarboxylic cycle, and butanoate metabolism pathways were related to the synthesis of γ-aminobutyric acid (GABA). The metabolites of C5-branched dibasic acid metabolism, urea cycle, starch and sucrose metabolism, phenolic metabolism, and flavonoid biosynthesis pathways were found to participate in the waterlogging stress response. Sucrose, glucose, and trehalose provide sufficient energy for adventitious root production. GABA regulates phenylpropane metabolism, including regulation of phenolic acids and flavonoids to enhance the antioxidant capacity of quinoa in response to waterlogging stress. This study provided a theoretical basis for breeding quinoa waterlog-resistant varieties, we can screen waterlogging-resistant strains based on the content of these metabolites in future. Thereby accelerating the breeding process of quinoa.
... The protein content can range from 16 to 22%, which is equivalent to beef (Koziol 1992). Quinoa is also rich in eight essential amino acids required by the Qianchao Wang and Jirong Shi have contributed equally to this work human body and has been recognized by the Food and Agriculture Organization of the United Nations as the only crop that can alone meet human nutritional requirements and has also been designated as one of the food security crops of the century (Escuredo et al. 2014). Its ability to withstand most abiotic stresses, such as high salinity and drought, and to mature even after adaptation to harsh climates, together with the nutritional richness of its seeds, makes quinoa an important food crop in various regions (Antonio et al. 2010;Morales et al. 2011). ...
Quinoa seeds are gluten- and cholesterol-free, contain all amino acids required by the human body, have a high protein content, provide endocrine regulation, protein supplementation, and cardiovascular protection effects. However, metabolite accumulation and transcriptional regulatory networks in quinoa seed development are not well understood. Four key stages of seed development in Dianli-3260 and Dianli-557 were thus analyzed and 849 metabolites were identified, among which sugars, amino acids, and lipids were key for developmental processes, and their accumulation showed a gradual decrease. Transcriptome analysis identified 40,345 genes, of which 20,917 were differential between the M and F phases, including 8279 and 12,638 up- and down-regulated genes, respectively. Grain development processes were mainly enriched in galactose metabolism, pentose and glucuronate interconversions, the biosynthesis of amino acids, and carbon metabolism pathways, in which raffinose, phosphoenolpyruvate, series and other metabolites are significantly enriched, gene-LOC110689372, Gene-LOC110710556 and gene-LOC110714584 are significantly expressed, and these metabolites and genes play an important role in carbohydrate metabolism, lipid and Amino acid synthesis of quinoa. This study provides a theoretical basis to expand our understanding of the molecular and metabolic development of quinoa grains.
... The protein content in quinoa seed is particularly high, varying between 13.8% and 16.5% on a dry basis (Navruz-Varli and Sanlier, 2016;Multari et al., 2018;Lan et al.,2023). It also contains 16 types of amino acids, nine of which are considered essential for humans (Escuredo et al., 2014;Filho et al., 2017), especially for the development and maintenance of various metabolic needs (Chito Trujillo et al., 2017). Quinoa seed is rich in B complex vitamins, vitamins E and C (Valcárcel-Yamani and Lannes, 2012;Tang and Tsao, 2017), and minerals such as Ca, Fe, Mg, Mn, P, K, Cu and Zn (Miranda et al., 2012;Filho et al., 2017;Ramzani et al., 2017;Contreras-Jiménez et al., 2019;Dakhili et al., 2019;Han et al., 2019a;Chaudhary et al., 2023). ...
Quinoa (Chenopodium quinoa Willd.) is an ancestral pseudocereal native to the Andean region of South America. Due to its wide genotypic diversity, it has been described as a species capable of adapting to different agroclimatic environments, which influence the composition of the seed. Quinoa is known for its high protein and essential amino acid content. It is also rich in vitamins, minerals, and phenolic compounds. This review summarizes the scientific information on the content of phenolic compounds and the in vitro antioxidant capacity of quinoa seeds determined by spectrophotometric methods. Discrepancies in the available data, resulting from the use of different experimental variables, have also been addressed. The data analysis identified a clear need for standardized methodology to produce comparable results. Regarding antioxidant potential, in vitro studies provided basic information, which is complemented by in vivo bioavailability studies. According to the information collected, future research is required to evaluate the effect of environmental stress, geographic aspects, and quinoa growing conditions on the antioxidant potential of the seed.
... Similar reports were presented by Gupta et al. (2021) for the quinoa protein isolate supplemented pasta. Quinoa protein is known to be rich in polar amino acid content which may lead to improved absorption of water and responsible for higher cooked weight of pasta (Escuredo et al., 2014). Mahmoud et al. (2012) reported that lupine fortified (high protein) noodles showed enhanced cooked weight of pasta due to the presence of the high-protein content. ...
Germ is the most significant component of quinoa having good nutritional value. Quinoa germ (QG), with balanced amino acid profile and unsaturated fatty acid, is a unique ingredient for human nutrition. In present study, pasta supplemented with QG was characterized for physical, nutritional, morphological, and textural properties. Dough rheology showed increased farinograph water absorption and decreased dough stability with the addition of QG. Addition of QG up to 30% significantly improved the pasta protein content from 13.55% to 20.55%. The substitution of QG to pasta showed decrease in whiteness index and increase in optimum cooking time, swelling index, cooked weight, and cooking loss. It is reported that 20% QG supplement pasta was found to be acceptable; beyond, this level the pasta quality was inferior. Firmness value of pasta significantly increased up to 20% supplementation of QG from 157 to 178 g. The micrographs of pasta with the addition of QG observed increased protein matrix around the starch granules. The results inferred that the QG can serve as a potential functional ingredient for the development of nutritionally enhanced pasta for food industry.
Practical Application
Quinoa germ (QG) is concentrated source of nutrient with unique nutrition and alternative source of protein. Pasta is the one the popular and fast‐growing food in world and explored for enhancement of its nutritional composition to target a larger population with specific nutrient demand. Hence, pasta becomes important vehicle for the supplementation. Developed QG‐enriched high‐protein pasta will help industry to produce nutritious products at large scale.
Cereals and pseudo cereals (CPC) constitute the main staple diet of the global population. These are great source of carbohydrate, however, ignored as a potential source of protein. Cereals and Pseudo cereals can provide adequate amount of protein if taken in right quantity. Concerns over foods security, nutritional deficiencies, chronic hunger, and sustainability have brought attention to sustainable and alternative sources of protein derived from food and its byproducts. This review explains the extraction of protein from different cereals and pseudo cereals sources, novel extraction techniques, e.g., microwave assisted, ultrasound, pulsed electric field or high‐pressure processing etc., as well as pre‐treatment efficiencies of the recovery of protein, effects of process parameters on the amount of protein extractions, its isolations and possible utilisation in diversified fields. Commercial attempts have been made to extract and use the protein from CPC, but they remain largely underutilised and generally applicable to a small‐scale level. According to the current investigation, protein extraction from CPC is not only an extensive integration of extraction perspectives, process parameters, yield potential and quality, but also should focus on the nutritional aspects, functionality and bioavailability of the separated protein as a desirable dietary component is in the near future.
Background
Downy mildew is the most relevant disease of quinoa and the most widespread. Though, little is known about the genetics of resistance to this disease. The objective of this study was to identify the genomic regions controlling downy mildew resistance in quinoa and candidate genes for this trait. With this aim we carried out a GWAS analysis in a collection formed by 211 quinoa accessions from different origins. This approach was combined with inheritance studies and Bulk Segregant Analysis (BSA) in a segregating population.
Results
GWAS analysis identified 26 genomic regions associated with the trait. Inheritance studies in a F2 population segregating for resistance revealed the existence of a major single dominant gene controlling downy mildew complete resistance in quinoa accession PI614911. Through BSA, this gene was found to be located in chromosome 4, in a region also identified by GWAS. Furthermore, several plant receptors and resistance genes were found to be located into the genomic regions identified by GWAS and are postulated as candidate genes for resistance.
Conclusions
Until now, little was known about the genetic control of downy mildew resistance in quinoa. A previous inheritance study suggested that resistance to this disease was a quantitative polygenic trait and previous GWAS analyses were unable to identify accurate markers for this disease. In our study we demonstrate the existence of, at least, one major gene conferring resistance to this disease, identify the genomic regions involved in the trait and provide plausible candidate genes involved in defense. Therefore, this study significantly increases our knowledge about the genetics of downy mildew resistance and provides relevant information for breeding for this important trait.
In this study, 279 samples of brown rice grains and their flour, selected from a larger original population, were scanned by NIRSystem model 5000 mono-chromator in these two kinds of sample status for near-infrared reflectance spectroscopy (NIRS) analysis. Spectral pretreatment method 2,8,8,1 combined with SNV+D scatter correction was found suitable for developing calibration equations for amino acids. Equations for total amino acid content and for all individual amino acids, excluding cystine, methionine and tyrosine, were developed with this spectral pretreatment method. These equations had low SECV (0.010–0.063%) and SEP (0.011–0.066%); with high 1−VR (0.878–0.960), R2 (0.837–0.947) and SD/SEP (2.421–4.333). The results suggest that equations for the thirteen amino acids from the two sample categories can be directly used to estimate the amino acid composition in brown rice. This indicates once more that NIRS is a powerful technology that could be very useful for the determination of amino acid content in breeding programs that involve brown rice as well as for quality control in the food industry.
Prolamin content of buckwheat flour and processed foods was 24.2-42.1 mg/kg dry material measured by ELISA. According to in vitro results buckwheat is suitable for use in coeliac diet, although it contains some antinutritive materials, protease inhibitors and tannin. The allergenic properties of buckwheat are poorly understood. In our investigation intensity of the 24 kD protein band of buckwheat, of which allergenic activity is known has decreased, and 30-35 kD protein associations have been formed after heat treatment. Immunochemical reaction of buckwheat proteins were studied with blood specimens of coeliac and healthy persons.
Particle size, scatter, and multi-collinearity are long-standing problems encountered in diffuse reflectance spectrometry. Multiplicative combinations of these effects are the major factor inhibiting the interpretation of near-infrared diffuse reflectance spectra. Sample particle size
accounts for the majority of the variance, while variance due to chemical composition is small. Procedures are presented whereby physical and chemical variance can be separated. Mathematical transformations—standard normal variate (SNV) and de-trending (DT)—applicable to individual
NIR diffuse reflectance spectra are presented. The standard normal variate approach effectively removes the multiplicative interferences of scatter and particle size. De-trending accounts for the variation in baseline shift and curvilinearity, generally found in the reflectance spectra of
powdered or densely packed samples, with the use of a second-degree polynomial regression. NIR diffuse NIR diffuse reflectance spectra transposed by these methods are free from multi-collinearity and are not confused by the complexity of shape encountered with the use of derivative spectroscopy.
Quinoa (Chenopodium quinoaWilld.) has been cultivated in the Andean region for thousands of years, providing highly nutritious food to poor farmers in the Andes. The conditions for crop growth are very difficult in the high region of the Andes, where the most harmful abiotic adverse factors that affect crop production are drought, frost, soil salinity, hail, snow, wind, flooding, and heat.Quinoa can grow with only 200 mm of rainfall in pure sand. Fourteen lines with improved drought resistance have been identified, and several drought-mediating mechanisms have been found. The crop has also demonstrated unusually high salt tolerance; many varieties can grow in salt concentrations as high as those found in seawater (40 mS cm), and four lines have been identified with even higher tolerance. Quinoa also has a high degree of frost resistance, surviving −8°C for up to 4 hours, depending on phenological phase and variety.
Scale differences of individual near-infrared spectra are identified when set-independent standard normal variate (SNV) and de-trend (DT) transformations are applied in either SNV followed by DT or DT then SNV order. The relationship of set-dependent multiplicative scatter correction (MSC) to SNV is also referred to. A simple correction factor is proposed to convert derived spectra from one order to the other. It is suggested that the suitable order for the study of changes using difference spectra (when removing baselines) should be DT followed by SNV, which leads to all derived spectra on the scale of mean zero and variance equal to one. If baselines are identical, then SNV scale spectra can be used to calculate differences.
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.
The ability of NIRS to predict the true ileal digestible amino acid content of commonly used feedstuffs was evaluated. Feed samples (n=263) tested for ileal digestibility in caecectomized cocks were scanned, and calibrations were developed using the feedstuff (category) of interest, as well as other feedstuff samples which improved the quality of the calibration (`expansion' samples). The resulting calibrations were able to explain 88–95% of the variation in digestible lysine, and 80–86% of the variation in digestible methionine in meat and bone meal, fishmeal, and poultry byproducts. For soybean meal and wheat grain, calibrations were obtained which explained 55–62% of the variation in digestible lysine and 64–84% of the variation in digestible methionine, the lower explained variation in lysine in these products being linked to the smaller number of samples available to make the calibration and the relatively smaller variation encountered in digestible lysine. Comparing the variation explained by NIRS with the variation explained by nitrogen-based regression showed that nitrogen-based regression worked equally well for wheat samples; however, for soybean meal and the animal meals NIRS was more accurate: the improvements in explained variation observed ranged from 14–81% points. These data thus suggest that NIRS is a tool which can be developed for the rapid prediction of the nutritional value of feedstuffs with a precision which makes it attractive for use as a routine quality control tool in feed mills.
MiGao, prepared from rice flour and sticky rice flour, is a kind of steam cooked Chinese cake. Staling of MiGao resulted in loss in texture and eating quality. Moisture content, water activity, texture, differential scanning calorimetry thermograms and sensory quality of MiGao, were monitored and were found to be significantly affected by cake staling when stored at room temperature for up to 5 days. The moisture content decreased after 2 days of storage and during the following days the crumb moisture content remained practically unchanged. Firmness was developed mainly during the first day of storage, remained at a similar level from day 2 to 3 and increased slightly after the third day of storage. A decrease in sensory quality and acceptability of the MiGao was observed during storage. Differential scanning calorimetry was used to follow changes of starch retrogradation in MiGao crumb. Amylopectin recrystallisation in MiGao continued to increase during storage.