Search Results (117)

In this study, the formation of Maillard reaction products (MRPs), namely acrylamide (AA) and fluorescent advanced glycation end products (f-AGEs), was evaluated in four quinoa and four cañihua flours subjected to heating at 185 °C. The influence of endogenous phenolic compounds and the addition of tara hydrolyzed gallotannins on MRPs formation was investigated. Varieties with higher quercetin and rutin contents showed lower AA and f-AGEs formation. AA formation kinetics differed between species, increasing with heating time in quinoa, whilst decreasing after 20 min in cañihua. Maximum AA levels ranged from 18.6 to 87.0 μg/kg, remaining below the EU benchmark value for non-wheat-based bread (300 μg/kg). Compared with the Asn–Glc control system, flour systems reduced AA formation by approximately 18.7 to 60.3%, while tara hydrolyzed extract further enhanced inhibition, reaching reductions above 72.7 to 96.2%. Similar trends were observed for f-AGEs, with mitigation levels up to 54.1 to 77.4%. Cañihua varieties showed higher AA inhibition capacity than quinoa, likely associated with differences in phenolic composition and antioxidant capacity. These findings demonstrate the potential of Andean pseudocereals and tara-derived polyphenols as natural strategies to mitigate thermally induced contaminants in processed foods. Full article

Quinoa contains all the essential amino acids for human nutrition, which is also known to be gluten-free. In this research, black, red, white, and gray quinoa were germinated to ferment beers. The effects of germination as a bioprocess on the nutritional profile, anti-nutrients, and flavor development in quinoa beers were systematically investigated, and a comprehensive comparison was made with two commercially popular beers. The results indicated that the optimal germination time for quinoa in beer production was 48 h. Germination significantly increased the contents of polyphenols (255.9 mg/L in white quinoa beer) and flavonoids (404.34 mg/L in red quinoa beer), which enhanced the antioxidant activity of the beers. Furthermore, the levels of protein and γ-aminobutyric acid were elevated through germination. Notably, germination markedly improved the potential nutritional accessibility of the beers through reducing the anti-nutritional factors, including phytic acid, tannins, and trypsin inhibitor. In terms of flavor, quinoa beers developed a unique and pleasant aromatic profile, characterized by compounds such as ethyl octanoate, ethyl 9-decenoate, and ethyl pentadecanoate, which distinguished them from commercial beers. In conclusion, germinated quinoa can serve as a high-quality brewing material for producing beer with enhanced nutritional value, reduced anti-nutrients, and improved flavor characteristics. Full article

Quinoa fibre-rich fraction (QFi), obtained through wet milling, represents an innovative approach to improving the nutritional and functional quality of cereal-based products. Unlike conventional whole quinoa flour (WhQF), wet milling induces phytate losses during steeping, generating ingredients with enhanced mineral bioavailability. This study evaluated the incorporation of QFi into wheat pasta, assessing dietary fibre contribution, mineral bioavailability, cooking behaviour, and colour. Six fortified formulations were prepared by partially replacing wheat flour with WQF (white, red, or black) or QFi from the same varieties, with inclusion levels adjusted to provide equivalent dietary fibre across formulations. All quinoa-enriched pastas raised dietary fibre contribution compared with the control. Mineral contents also incremented, with the greatest values observed in formulations containing black quinoa ingredients. Fe and Zn contents were greatest in pastas with black WhQF, while Ca concentration was richer in formulations containing black QFi. Mineral absorption may be partially inhibited in pastas with WhQF, particularly in those containing the red quinoa. In contrast, QFi showed reduced phytate levels, highlighting the nutritional advantage of wet milling. Technologically, quinoa ingredients increased water absorption during pasta cooking. Overall, wet milled QFi provides a novel alternative to WhQF, combining improved mineral bioavailability with suitable technological properties for pasta processing. Full article

Recent climate changes worldwide have negatively impacted crop yields, highlighting the urgent need to develop new cultivation strategies to counteract this phenomenon. Our study aimed to analyze the effects of saline (0 mM, 100 mM, 200 mM, and 300 mM NaCl) and heat stress (24 °C and 32 °C) on the physiological parameters of Chenopodium quinoa variety “Regalona,” evaluating the efficacy of the microalgal biostimulant Chlorella vulgaris-like extract (0%, 0.025% and 0.05%). Sprouts grown under these different conditions were assessed for antioxidant content, antioxidant activity, reactive oxygen species, and photosynthetic pigments. The analyses did not reveal significant effects of the two microalgal concentrations on germination percentage or sprout length across the various temperature and salinity conditions. However, antioxidant activity was increased in many experimental trials, especially when the microalgae were combined with salt stress, with the higher biostimulant concentration showing more pronounced effects. Conversely, a temperature of 32 °C negatively impacted the parameters measured. These findings provide a basis for further research aimed at enhancing the antioxidant and nutraceutical properties of plants valuable for human nutrition. Full article

Quinoa (Chenopodium quinoa) is a promising source of plant proteins with the potential to produce bioactive peptides through enzymatic hydrolysis. This study aimed to extract quinoa protein and produce bioactive peptides using two microbial proteases: Alcalase (from Bacillus licheniformis) and Flavourzyme (from Aspergillus oryzae). The protein was extracted through alkaline solubilization and isoelectric precipitation, achieving a 72% yield. Hydrolysis was conducted for 4 h, and enzymatic activity was measured using the TNBS method to determine the degree of hydrolysis, while SDS-PAGE was used to analyze protein breakdown. The reaction was performed at controlled pH and temperature (Alcalase: 9.5 and 55 °C; Flavourzyme: 7 and 37 °C). Both enzymes achieved maximum hydrolysis at 60 min. Consequently, the separation and inhibitory capacity of angiotensin-converting enzyme (ACE-I) were tested at the first four time points (0, 20, 40, and 60 min). A wider variety and higher concentration of peptides smaller than 2 kDa were found in hydrolysates treated with Flavourzyme, which is associated with antihypertensive activity. The ACE-I assay showed greater activity at the end of hydrolysis. Inhibition percentages of 87.5 ± 2.11 were observed in hydrolysates with Flavourzyme, and 94.1 ± 1.11 in those with Alcalase. These findings indicate that quinoa protein, hydrolyzed with microbial proteases, is a feasible source of peptides with potential antihypertensive effects for use in functional foods and nutraceuticals. Full article

Quinoa (Chenopodium quinoa Willd.) is an Andean pseudocereal of high nutritional value and remarkable phenotypic diversity, recognized as a strategic crop for food security under increasing climatic variability. In this study, the agromorphological diversity of 158 accessions cultivated in the Andean–Amazonian region of Peru was evaluated with the aim of identifying superior materials for conservation and breeding programs. The experiment was conducted using an augmented design that included three check cultivars (INIA 415 Pasankalla, INIA 420 Negra Collana, and Blanca Juli). Diversity in eleven qualitative traits was quantified using the Shannon–Weaver (H′) and Nei (He) indices, whereas twelve quantitative traits were analyzed through principal component analysis (PCA) and hierarchical clustering. The results revealed substantial intra- and inter-accession variability, with He values ranging from 0.21 to 0.76 and H′ values from 0.40 to 1.79, reflecting marked differences in growth habit, panicle morphology, stem pigmentation, and tolerance to Peronospora variabilis and Epicauta spp. Multivariate analyses identified three contrasting groups and enabled the selection of outstanding accessions, including UNTRM-367-1149, UNTRM-367-1107, UNTRM-367-1078, UNTRM-367-1079, UNTRM-367-1081, UNTRM-367-1095, and UNTRM-367-1104, characterized by high yield potential, favorable reproductive architecture, early or intermediate maturity, and low downy mildew severity. These accessions represent promising genetic resources for developing quinoa varieties adapted to transitional Andean–Amazonian environments, contributing to improved crop productivity and resilience. Full article

Waterlogging is an increasing constraint to crop productivity under climate change, yet information on quinoa’s sensitivity to excess water remains limited. This study aimed to identify the most vulnerable phenological stage of quinoa to waterlogging stress. A greenhouse experiment was conducted using the variety Tunkahuan, applying waterlogging (12 days) at six growth stages according to the BBCH scale, plus a well-drained control. Growth, chlorophyll content, biomass, yield components, and harvest index were assessed. Waterlogging significantly reduced growth and yield at all stages (p ≤ 0.05). Early vegetative stress reduced canopy cover and chlorophyll, with partial recovery after stress removal, but caused 73% plant mortality at BBCH 25. Reproductive stress, especially at anthesis (BBCH 60–67), was most critical, reducing yield by 71–77% compared to the control due to severe declines in grain number and harvest index. Stress during grain filling caused moderate yield reductions (22–28 g plant⁻¹). We conclude that quinoa is sensitive to waterlogging throughout its development, but anthesis is the most vulnerable stage for irreversible yield loss. These findings highlight the need for breeding programs targeting waterlogging tolerance and improved management practices to minimize flooding risk during flowering. Full article

Quinoa (Chenopodium quinoa Willd.) is a highly nutritious crop known for its tolerance to salt stress; however, the molecular mechanisms underlying this trait remain poorly understood. This study aims to perform the in silico characterisation of calcium-dependent protein kinase (CPK) gene family sequences and to evaluate their expression profiles under salt stress conditions. Using bioinformatics tools, CPK family gene sequences were identified and in silico-characterised, including conserved domains, cis-regulatory motifs, and physicochemical properties. Experimentally, two contrasting accessions were compared: a salt-tolerant one (UNSA_VP033) and a salt-sensitive one (UNSA_VP021). Salt tolerance indices were determined during germination, gene expression levels were quantified by RT-qPCR, and antioxidant enzyme activities, along with malondialdehyde (MDA) content, were evaluated under different NaCl concentrations. Sixteen sequences with characteristic CPK family domains were identified. Promoter analysis revealed cis-elements associated with hormonal and stress responses. Physicochemical parameters predicted proteins of 50–60 kDa with variable isoelectric points. Experimentally, UNSA_VP033 showed the significant overexpression of CqCPK12, CqCPK17, CqCPK20, and CqCPK32, correlated with the higher antioxidant activity of superoxide dismutase (SOD) and peroxidase (POD), and lower MDA levels at 200 mM NaCl. In contrast, the sensitive accession exhibited significant reductions in gene expression and antioxidant activity. In conclusion CPK genes play a key role in the salt stress response in quinoa, particularly CqCPK12, CqCPK17, CqCPK20, and CqCPK32 in the tolerant accession. These findings may contribute to the development of more salt-tolerant varieties, thereby enhancing agricultural sustainability in saline soils. Full article

Quinoa (Chenopodium quinoa Willd.), a crop native to the Andean region, exhibits variable performance in yield components under rainfed Mediterranean conditions. Consequently, identifying varieties that demonstrate stability in key agronomic traits—regardless of environmental fluctuations—is essential for enhancing crop reliability and productivity. In this work, new five varieties belonging to the sea-level ecotype (Pangal, Nieves, Pincoya, Chucao and Regalona), with superior performance to local materials used by farmers in terms of uniformity, stability, yield characteristics, grain diameter, thousand-grain weight, protein percentage, and saponins, were established in three environments (Pichilemu 34°29′ S/72°01′ W, Coihueco 36°42′ S/72°42′ W, Cañete 37°51′ S/73°24′ W) during two consecutive seasons (2019/2020, 2020/2021). Data analysis confirmed narrow variability among the varieties analyzed and between season and environment in all characteristics evaluated. The Pichilemu area (close to the coast) was the most productive over the two years of cultivation studied, with grain yields reaching 2975 kg·ha⁻¹. In the Cañete (coastal) and Coihueco (foothill) environments, grain yields were 2892 and 2453 kg·ha⁻¹, respectively. The Pangal variety (pearl) had the highest grain yield, reaching 3162 kg·ha⁻¹ in all environments. Nieves (white) variety had the best grain diameter (GD = 1.88 mm) and the best thousand-grain weight (TGW = 3.10 g). Regarding grain protein concentration, the Pincoya (black) variety had the highest score (GP = 16.31%). The lowest concentration of Saponin was obtained in Chucao (red) variety (GS = 1.46%). The Additive Main Effects and Multiplicative Interaction (AMMI) analysis did not identify any variety that exhibited greater yield and stability. Consequently, over the two years of study, the Nieves and Pangal varieties presented the best yield in the Pichilemu environment, with 3673 and 3788 kg·ha⁻¹, respectively. These varieties also stood out in the Cañete environment as obtaining the best yields (3547 and 3169 kg·ha⁻¹); however, they did not obtain the highest yield in the Coihueco environment. The Chucao variety was considered to have greater stability obtaining average yield in all study environments. This study presents a comprehensive phenotypic characterization of newly developed varieties, offering insights into their adaptive relationships with Mediterranean environments. To further elucidate the influence of environmental stressors on agronomic performance and grain quality traits, future trials are recommended in more extreme ecological settings. Full article

Grain processing requires sustainable and innovative alternatives. Germination, which enhances the nutritional value of grains, can also increase the microbial load, posing a challenge to food safety. In quinoa, a superfood with an exceptional nutritional profile, germination could maximize its benefits if proper methods are applied to ensure safety. The effects of different disinfection methods on mesophilic aerobic bacteria, enterobacteria, and the germination capacity of two Peruvian quinoa varieties (Rosada de Huancayo (RH) and Pasankalla (PK)) were evaluated for germinated flour production. Seven treatments were applied: four with chemical agents (200 ppm sodium hypochlorite, 4% acetic acid, 8% H₂O₂, and 70% alcohol) and three combined methods (sodium hypochlorite with ultrasound (35 kHz, 15 or 30 min), and hot water (50 °C) with H₂O₂ (2%) and acetic acid (0.1%)). All treatments significantly reduced mesophilic aerobic bacteria (1.29–4.08 log CFU/g), except alcohol (PK, RH) and sodium hypochlorite (PK). Reductions in enterobacteria (p < 0.05) ranged from 1.78 to 3.55 log CFU/g in RH; in PK, only the hot water + 2 chemical agents or 8% H₂O₂ treatments achieved significant reductions. The most effective treatment was hot water with H₂O₂ and acetic acid, which reduced bacteria and improved germination. Full article

This study investigated the combined effects of quinoa malt addition (0%, 5%, 10%) and grain variety (white, red, black) on the nutritional and sensory properties of quinoa sourdoughs. Quinoa malt supplementation significantly (p < 0.05) enhanced fermentation characteristics, increasing titratable acidity from 20.0–20.4 to 21.2–23.8 mL NaOH/10 g and dynamic viscosity up to 733 ± 5.59 mPa·s compared to 474–611 mPa·s in controls. Malt enrichment expanded the volatile profile from predominantly alcohols and acids to include 25 distinct compounds spanning esters, terpenes, aldehydes, phenols, and furans, creating more complex aromatic profiles. Lactic acid production increased significantly in all malted samples, reaching 12.92 ± 0.00 g/kg in black quinoa with 10% malt. Black quinoa sourdoughs exhibited superior nutritional density with the highest protein (17.3 ± 0.1%), total dietary fiber (17.94 ± 0.14%), potassium (7896 ± 176 mg/kg), and manganese (55.65 ± 0.47 mg/kg) contents (p < 0.05). White quinoa variants demonstrated the highest acidity (pH 4.28 ± 0.01) and mineral bioavailability (magnesium: 5371 ± 70 mg/kg), while red quinoa achieved maximum viscosity (733 ± 5.59 mPa·s) and zinc content (38.08 ± 0.26 mg/kg). Volatile compound distribution varied significantly by variety, with white quinoa favoring ester and terpene formation, red quinoa promoting aldehydes and terpenes, and black quinoa accumulating phenols and furans. These findings demonstrate that strategic combination of quinoa variety selection and malt optimization can produce functionally enhanced, gluten-free sourdoughs with targeted nutritional and sensory characteristics for specialty bakery applications. Full article

Using data collected from 294 farm households across Egypt, Morocco, and Tunisia, this study quantifies crop losses due to soil salinity and analyzes the key factors associated with it. Further, it analyzes the factors driving the farmers’ choice of adaptation measures against salinity. Almost 54% of households surveyed reported yield losses due to salinity, with a sizable portion experiencing losses above 20%. In response to salinization, farmers adopted five adaptation practices, including crop rotation, salt stress-tolerant varieties, drainage management, soil amendments, and improved irrigation practices. A generalized linear model is applied to examine the factors explaining crop loss due to salinity. Results show that a higher share of irrigated land correlates with greater salinity-related crop loss, particularly in areas with poor drainage and low water quality. Conversely, farms with good soil quality reported significantly lower losses. Crop losses due to salinity were much lower in quinoa compared to wheat. Farmers who received agricultural training or belonged to cooperatives reported lower losses. A multivariate probit model was employed to understand drivers of adaptive behaviors. The analysis shows credit access, cooperative membership, training, and resource endowments as significant predictors of adaptation choices. The results underscore the importance of expanding credit availability, strengthening farmer organizations, and investing in training for effective salinity management. Full article

Quinoa (Chenopodium quinoa Willd.) has emerged as a climate-resilient, nutrient-dense crop with increasing global popularity because of its adaptability under current environmental variations. To address the limited understanding of quinoa’s genotypic performance under local agro-environmental conditions, this study hypothesized that elite genotypes would exhibit significant variation in agronomic, physiological, and biochemical traits. This study aimed to elucidate genotypic variability among 23 elite quinoa lines under field conditions in Faisalabad, Pakistan, using a multidimensional framework that integrated phenological, physiological, biochemical, root developmental, and yield-related attributes. The results revealed that significant variation was observed across all measured parameters, highlighting the diverse adaptive strategies and functional capacities among the tested genotypes. More specifically, genotypes Q4, Q11, Q15, and Q126 demonstrated superior agronomic potential and canopy-level physiological efficiencies, including high biomass accumulation, low infrared canopy temperatures and sustained NDVI values. Moreover, Q9 and Q52 showed enhanced accumulation of antioxidant compounds such as phenolics and anthocyanins, suggesting potential for functional food applications and breeding program for improving these traits in high-yielding varieties. Furthermore, root trait analysis revealed Q15, Q24, and Q82 with well-developed root systems, suggesting efficient resource acquisition and sufficient support for above-ground plant parts. Moreover, principal component analysis further clarified genotype clustering based on trait synergistic effects. These findings support the use of multidimensional phenotyping to identify ideotypes with high yield potential, physiological efficiency and nutritional value. The study provides a foundational basis for quinoa improvement programs targeting climate adaptability and quality enhancement. Full article

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

Water and salt stress significantly impact the accumulation of crop biomass (TB); however, the relative contributions of photosynthetic, physiological, and morphological factors remain poorly understood. This study aims to comprehensively investigate the effects of water and salt stress on crop growth physiology and identify the primary factors influencing biomass accumulation. We examined four quinoa varieties (Qingli No.1, Qingli No.8, Gongza No.4, and Black quinoa) under four salinity levels (s0: 0 mmol/L, s1: 100 mmol/L, s2: 200 mmol/L, and s3: 300 mmol/L) and two moisture levels (w1: 30% field capacity (FC), w2: 80% FC). Using principal component analysis (PCA) and correlation analysis, we constructed a random forest model (RF) and a partial least-squares path modeling (PLS-PM) framework to elucidate the effects of water and salt stress on quinoa growth physiology and clarify the adaptive mechanisms of quinoa under varying salinity conditions. The results indicate that (1) salinity has a more substantial regulatory effect on the accumulation of proline (Pro) and sodium ions (Na⁺) than water availability. Under conditions of adequate moisture (w2), the activity of antioxidant enzymes increased in response to mild salinity stress (s1). However, with escalating salinity levels, a significant decrease in enzyme activity was observed (p < 0.05). (2) PCA identified salinity as a key factor significantly influencing physiological changes in quinoa growth. The RF model indicated that, under severe salinity conditions (s3), intrinsic water-use efficiency (iWUE) emerged as a critical driver affecting biomass (TB) accumulation. (3) The PLS-PM model quantified the relative contribution rates of various factors to total biomass (TB). It revealed that, as salinity increased, the path coefficients of photosynthetic factors also rose, but their relative contribution diminished due to a corresponding reduction in the contribution of morphological factors. These findings offer a theoretical foundation and decision-making support for the integrated management of water–salt conditions in saline–alkali agricultural fields, as well as for the cultivation of salt-tolerant crops. Full article