Search Results (53)

Quinoa (Chenopodium quinoa) cultivation and consumption have been increasing globally for its nutritional value and agricultural adaptability, with over 120 countries involved in its production. In Canada, quinoa is cultivated as a specialty crop to increase crop diversity and support agroresilience. This study is the first to examine quinoa cultivars grown under northern Quebec conditions and to provide a nutritional and sensory characterization of two Quebec (Canada) varieties (Sweet and Bitter) in comparison to the Bolivian reference cultivar, Royal White. Analyses included proximate composition, amino acids, fatty acids, phenolics, and anti-nutrients. Sensory evaluations involved hedonic and bitterness ranking tests. Bolivian cultivar had higher omega-3 content, while the Quebec cultivars showed favorable protein and lipid profiles, with better lipid health indexes. Protein quality was comparable between the Bolivian and Sweet cultivars. The overall flavor appreciation was similar among twice-brushed Bitter cultivar and Bolivian samples. The Bolivian sample received a better score for texture. Descriptive flavor data support the development of a quinoa flavor lexicon. Notably, total saponins content, commonly used as a bitterness indicator, did not consistently correlate with perceived bitterness, emphasizing the need for a standardized quantification method for cultivar selection and further investigation into other flavor-contributing compounds. Full article

Livestock methane emissions are a significant source of greenhouse gases. The aim of this study was to investigate the secondary metabolites of different strains of silage quinoa and their impact on methane emissions from livestock farming. In this study, we evaluated the chemical composition, fermentation quality, secondary metabolite content, and in vitro gas production of eight quinoa lines, 093, 137, 231, 238, 565, 666, 770, and 811, grown in saline and alkaline areas of the Yellow River Delta. The results showed that crude protein, EE, and crude ash content ranged from 8.84% to 10.69%, 1.98% to 2.38%, and 17.00% to 23.14%, respectively. The acidic and neutral detergent fiber content of these eight quinoa varieties ranged from 49.31% to 61.91% and 33.29% to 37.31%, respectively. Line 093 had the highest total saponin content, while Line 231 exhibited the highest flavonoid content. Methane yield was significantly and negatively correlated with tannin, saponin, and flavonoid content, whereas carbon dioxide yield showed a positive correlation with saponin and flavonoid content. Among all lines, 770 and 811 demonstrated the lowest methane production, indicating strong in vitro inhibition of methanogenesis. These findings suggest that feeding quinoa silage to ruminants has the potential to reduce greenhouse gas emissions. Full article

In order to explore the effect of the content of nutritional components of quinoa on its sensory quality, 22 quinoa varieties were collected from 11 major quinoa-producing areas at home and abroad as experimental materials. The contents of total starch, protein, fat, crude fiber, ash, VB1, VB2, moisture and saponin were determined, and the sensory evaluation and electronic tongue analysis of cooked quinoa were carried out. The sensory quality of quinoa was comprehensively evaluated by correlation analysis, principal component analysis and cluster analysis. The results show that the contents of various nutritional components had significant effects on the sensory quality of quinoa (p < 0.05). Quinoa with high starch, high VB1, moderate fat, moderate moisture, low protein, low crude fiber, low ash and low saponin content had better cooking quality and was more popular. Electronic tongue analysis showed that the sweet response value of cooked quinoa was the highest, followed by the bitter response value. No. 12 and No. 9 cooked quinoa samples had the best comprehensive taste, the highest sensory score and the best cooking quality. This study preliminarily clarified the relationship between the content of different nutritional components in quinoa and its sensory quality, which could provide reference for the selection of raw materials and breeding of quinoa varieties for different processing purposes. Full article

Quinoa (Chenopodium quinoa Willd.), as one of the quasi-cereal crop plants with high nutritional value and yield potential, especially in stressful environments, has recently been proposed as a suitable alternative plant for sustainable nutrition of the world’s growing population. In Iran, this plant has been considered as a valuable crop for several years, but since quinoa is native to the South American region, therefore, while assessing the compatibility of different imported cultivars, it is necessary to introduce stable high-yielding cultivars for different regions of the country. The objective of the current study was to investigate the GEI and the adaptability and stability of grain yield of 20 Bolivian and Peruvian quinoa genotypes. The experiment layout was a randomized complete block design with three replications in Kuhdasht and Poldokhtar counties, Lorestan province, Iran, during two cropping years, 2020 and 2021. To evaluate the stability of genotypes, the methods of Roemer’s environmental variance, Francis and Kannenberg’s coefficient of variation, Shukla’s stability variance, Wricke’s equivalence, the regression coefficient of Finlay and Wilkinson, the deviation from regression line of Eberhart and Russell, the intra-location variance of Lin and Binns and the GGE-Biplot were used. The results of combined analysis of variance showed a significant difference between genotypes and environments as well as the genotype × environment interaction at 1% probability level. The results of stability analysis of the genotypes using different methods were also very different, but in total, using all studied stability criteria along with grain yield, four genotypes 7, 10, 14, and 15 were identified as the most stable and productive genotypes. In addition to low-yield fluctuations and mean grain yield of more than 3000 kg.ha⁻¹, these genotypes had other suitable characteristics such as dwarfism, early maturity and low saponin content, and are introduced as the superior genotypes of this experiment for cultivation in the studied areas. Full article

Chenopodium quinoa sprouts possess a superior nutritional profile relative to conventional quinoa seeds, which is mainly attributable to their germination process. Sprouting quinoa is able to preserve its substantial nutritional value while enhancing its bioavailability and digestibility. The aim of this study was to evaluate the gastroprotective effects of hydroalcoholic extracts of three varieties of quinoa sprouts (pasankalla, yellow maranganí, and black coito). The chemical compounds were determined using LC-MS (Liquid Chromatography–Mass Spectrometry). Antioxidant activity was determined using two analytical methods, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). To evaluate the gastroprotective effects of these hydroalcoholic extracts in Holtzman male rats, a gastric lesion was induced with 96% ethanol after the administration of the hydroalcoholic extract of the three varieties of C. quinoa sprouts. Our phytochemical analysis results reveal the presence of amino acids (valine, leucine, isoleucine, phenylalanine, tryptophane, proline, tyrosine, and arginine, among others) and their derivatives, organic acids, monosaccharides, lipids, nucleobases/nucleosides, steroids, triterpene saponins, and coumarins. The pasankalla, yellow maranganí, and black coito varieties exhibited antioxidant capacities of 36.70, 32.32, and 34.63 µmol Trolox equivalent (TE)/mg of extract for the DPPH radical and 56.61, 41.56, and 52.09 µmol TE/mg of extract for the ABTS radical, respectively. The percentage of antisecretory efficiency at a dose of 500 mg/kg for the pasankalla, yellow maranganí, and black coito varieties was 34.13%, 30.67%, and 26.67%, respectively, and the anti-ulcer effect, expressed as a percentage of inhibition of ulcer formation, was 74.7%, 67.4%, and 69.5%, respectively. In contrast, the groups treated with ranitidine and sucralfate exhibited percentages of 59.0% and 67.4%, respectively. The pasankalla quinoa exhibits more significant antioxidant activity and a stronger gastroprotective effect compared to the other varieties examined in this study. In conclusion, the hydroalcoholic extracts of the three varieties of C. quinoa sprouts exhibited a gastroprotective effect, and the pasankalla variety at a dose of 500 mg/kg exhibited a stronger protective effect on the gastric mucosa of the rats. Full article

Quinoa (Chenopodium quinoa) cultivation has become increasingly popular in NW Europe but little is known about the performance of contract-free varieties in this region. In this study, we phenotyped 25 quinoa varieties on a single-plant basis in a field trial in Belgium. In addition, we optimized breeding tools such as NIRS (near-infrared reflectance spectroscopy) to estimate the seed crude protein content and a multiplex PCR set to identify true F₁ progeny from pair crosses. We identified 14 varieties with sufficiently early maturity, 17 varieties with plant height below 150 cm, 21 large-seeded varieties, four varieties with a crude protein content exceeding 15%, and two low-saponin varieties. A variety of seed colors and plant morphological traits was observed. Seed yield was not correlated with maturity, plant height or saponin content, but was negatively correlated with seed crude protein content. NIRS could accurately predict seed crude protein content with a determination coefficient of 0.94. Our multiplex SSR set could correctly identify the paternity in 77% to 97% of progeny, depending on the pair cross. In conclusion, our study identified various contract-free varieties that may be suitable for cultivation in NW Europe. In addition, our study provides valuable phenotypic information and breeding tools that breeders can harness for breeding efforts in NW European quinoa. Full article

Quinoa is an annual pseudocereal highly adapted to extreme environments and has become, at this point in time, an extremely popular food due to its exceptional and high nutritional quality. This study aims to investigate the association of quinoa salt tolerance at an early developmental stage with its grain nutritional value under the effect of severe climatic hurdles. The current findings revealed a significant variability between genotypes in salt response attributes at the first development stage, where genotypes Amarilla Sacaca (thereafter, A. Sacaca) and QQ57 exhibited high salt tolerance thresholds with a low salt sensitivity index (SI), and a high capacity for Na⁺ sequestration into vacuoles. A significant positive association was detected between salt tolerance degree and yield parameters, saponins (SAPs), and minerals contents, where genotype A. Sacaca exhibited the highest SAP content with 3.84 mg.g⁻¹ and the highest amounts of K, Ca, P, and Fe. The analysis of fatty acid composition demonstrated a high significant negative correlation between crude fat content and salt SI, and between yield parameters. Despite its low harvest index (HI) and low seed oil content, the salt-tolerant genotype A. Sacaca showed a high nutritional quality for seed oil according to its lowest ω6/ω3 ratio (5.6/1) and lowest level of atherogenicity index (AI). The genotype 115R, defined as the most sensitive to salt stress, exhibited a high seed oil quality due to its low lipid peroxidation susceptibility as reflected by its oxidative susceptibility and peroxidizability indexes. The significance of this study includes the identification of valuable quinoa genotypes showing high efficiency in growth and yield under severe stress accompanied by a high nutritional value satisfying the market requirements for healthy, nutritious, and safe food products. Full article

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. Full article

To reduce the level of saponin while preserving essential nutrients and antioxidative properties in quinoa (Chenopodium quinoa), this study delves into the optimization of the HUMVP process and thoroughly examines its effects on antioxidation as well as its inhibitory influence on α-amylase and α-glucosidase. The optimal HUMVP conditions involved wetting quinoa grains with 6% water (pH = 6.0) and subjecting them to a 4 min treatment under 0.35 MPa pressure. The values of ^•OH, DPPH, and ABTS^•+ scavenging rate of the extracts from the quinoa sample (named Q2HUMVP) treated under the optimum HUMVP process were 70.02, 87.13, and 50.95%, respectively. Furthermore, the treatment preserved 95.20% of polyphenols and 73.06% of flavonoids, while the saponin content was reduced to 23.13% of that in raw quinoa. Notably, Q2HUMVP extracts demonstrated superior inhibitory activity against α-amylase and α-glucosidase compared to dehulled quinoa samples. The inhibition exhibited by the quinoa sample extracts on α-amylase and α-glucosidase was found to be reversible. Full article

The indiscriminate use of synthetic surfactants, despite their desirable properties, poses significant environmental risks to ecosystems. This study explores saponins extracted from quinoa (Chenopodium quinoa) residues as a sustainable alternative. Saponin extract (SE) with 42% purity, obtained through hydrodynamic cavitation and membrane technology, was analyzed to determine its techno-functional properties. The critical micelle concentration (CMC) was 1.2 g/L, reducing the surface tension (ST) from 72.0 mN/m to 50.0 mN/m. The effects of temperature (30–90 °C), pH (2–12), and salinity (10,000–150,000 ppm NaCl) on ST and the emulsification index (EI) were assessed using a Box–Behnken design. Optimized conditions yielded an ST of 49.02 mN/m and an EI of 63%. Given these characteristics, SE was evaluated as a detergent across diverse swatches. This study showcases the attributes of quinoa-derived saponins, highlighting their potential for eco-friendly detergent applications. Full article

Quinoa is a healthy food that possesses high levels of protein that is enriched for dietary essential amino acids. The crop is highly diverse and well-adapted to changing climatic conditions. In spite of being vulnerable to pests and diseases, the development of new resistant varieties is possible. Taking advantage of this genetic variability is crucial for breeding programs, especially to adapt quinoa to the shifting needs of producers. In this study, 25 Peruvian accessions and two commercial varieties were characterized and agronomically evaluated in the Peruvian Pacific desert. Specific methodologies and descriptors of existing crops were used, analyzing a total of 24 quantitative and 23 qualitative variables with 15 repetitions per accession. The data were processed using descriptive statistics and a multivariate analysis. The results showed a high variability in morphological characteristics, with an area under the disease progress curve (AUDPC) of the presence of mildew between 529 and 1725, highlighting ACC06 with a lower severity of mildew. The percentage of saponins varied between 0.04 and 0.21 percent, with ACC06 being the one with the lowest percentage. Regarding the crop yield, it ranged between 0.35 and 8.80 t ha⁻¹, highlighting the high-yielding accessions ACC55 and ACC14. These results were promising for the improvement of quinoa yield in the production conditions of the Peruvian Pacific desert. Full article

Quinoa (Chenopodium quinoa Willd) sprouts are rich in bioactive compounds that offer numerous health benefits. However, limited research exists on their cultivation, nutritional value, and processing potential. This study compared the nutritional composition and antioxidant activity of quinoa sprouts from different varieties at various time points. Results showed a general increase in most nutrients over time. At the 24 h mark, JQ-W3 exhibited a 17.77% increase in leucine, 1.68 times higher than in eggs, along with a 6.11-fold elevation in GABA content. JQ-B1 exhibited the preeminent antioxidant potency composite (APC) score. Saponins, known for their bitter taste, decreased at 12 h but returned to original levels by 24 h. Based on nutritional components and saponin content, 24 h sprouted black quinoa JQ-B1 and white quinoa JQ-W3 were selected, providing a basis for quinoa sprout development in the food industry. These findings contribute to the understanding and utilization of quinoa sprouts. Full article

Plant-derived biosurfactants are widely used due to their emulsifying and surface-active properties and can be applied in various products. The aim of this present study was to develop a mouthwash using chitosan hydrochloride and saponins extracted from the plants Chenopodium quinoa and Glycine max. After extraction of the biosurfactants using the Soxhlet method, they were characterized with the aid of infrared spectroscopy and subjected to determination of critical micelle concentration, which was found to be 4.0 and 3.5 g/L for C. quinoa and G. max, respectively. The stability of the emulsions was investigated in the presence of different oils and at different values of temperature, pH, and salinity, which showed an emulsification index greater than 40% under all conditions analyzed. After obtaining the mouthwash formulation, tests of foaming capacity, pH, and genotoxicity were performed in cells of onion (Allium cepa) roots. No presence of micronuclei was found in the roots exposed to the formulation, which indicates that there was no aggression to the cells. The results of antimicrobial susceptibility tests revealed bacteriostatic/bactericidal activity as well as antibiofilm activity of formulations against the microorganisms tested. In conclusion, the biosurfactants present in extracts from C. quinoa and G. max were found to be stable, non-toxic molecules with antimicrobial activity, with potential to replace toxic emulsifying agents commonly used in commercial products. Full article

Plant protein ingredients are gaining attention for human nutrition, yet they differ significantly from animal proteins in functionality and nutrition. Fungal solid-state fermentation (SSF) can modulate the composition and functionality, increasing their applicability in foods. Quinoa flour (QF) served as a substrate for Aspergillus oryzae and Rhizopus oligosporus, resulting in two fermented ingredients (QFA and QFR) with different nutritional, functional, and aroma characteristics. A higher increase in protein (+35%) and nitrogen (+24%) was observed in the QFA, while fat was predominantly increased in the QFR (+78%). Fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) decreased in the QFR but increased in the QFA due to polyol production. Metabolomic analysis revealed higher lactic acid concentrations in the QFA, and higher citric, malic, and fumaric acid contents in the QFR. The SSF reduced most antinutrients, while R. oligosporus produced saponins. Olfactometry showed the development of fruity ester compounds and a decrease in metallic and cardboard aromas. Both ingredients showed an enhanced water-holding capacity, with the QFA also demonstrating an increased oil-holding capacity. Complex formation increased the particle size, reduced the solubility, and decreased the foaming properties. Mycelium production darkened the ingredients, with the QFR having a higher differential colour index. This study highlights the potential of SSF to produce ingredients with improved nutritional, sensory, and functional properties. Full article

Quinoa, a globally cultivated “golden grain” belonging to Chenopodium in the Amaranthaceae family, is recognized for being gluten-free, with a balanced amino acid profile and multiple bioactive components, including peptides, polysaccharides, polyphenols, and saponins. The bioactive compounds extracted from quinoa offer multifaceted health benefits, including antioxidative, anti-inflammatory, antimicrobial, cardiovascular disease (CVD) improvement, gut microbiota regulation, and anti-cancer effects. This review aims to intricately outline quinoa’s nutritional value, functional components, and physiological benefits. Importantly, we comprehensively provide conclusions on the effects and mechanisms of these quinoa-derived bioactive components on multiple cancer types, revealing the potential of quinoa seeds as promising and effective anti-cancer agents. Furthermore, the health-promoting role of quinoa in modulating gut microbiota, maintaining gut homeostasis, and protecting intestinal integrity was specifically emphasized. Finally, we provided a forward-looking description of the opportunities and challenges for the future exploration of quinoa. However, in-depth studies of molecular targets and clinical trials are warranted to fully understand the bioavailability and therapeutic application of quinoa-derived compounds, especially in cancer treatment and gut microbiota regulation. This review sheds light on the prospect of developing dietary quinoa into functional foods or drugs to prevent and manage human diseases. Full article