Aldona Sobota1, Michał Świeca2, Krzysztof Gęsiński3, Anna Wirkijowska1, Justyna Bochnak2. 1. Division of Engineering and Cereals Technology, Department of Plant Food Technology and Gastronomy, University of Life Sciences, Lublin, Poland. 2. Department of Biochemistry and Food Chemistry, University of Life Sciences, Lublin, Poland. 3. Department of Biology and Plant Protection, Laboratory of Botany, Ecology and Architecture Landscape, UTP University of Science and Technology, Bydgoszcz, Poland.
Abstract
BACKGROUND: Quinoa seeds are an excellent source of nutrients and phytochemical compounds with well documented activity; however, different cultivars are usually characterized by different physical properties and chemical composition. This study presented the physical properties, nutrient content, and antioxidant capacities of 25 cultivars of yellow-coated quinoa. RESULTS: The results demonstrated that quinoa seeds may be an excellent source of dietary fiber (up to 198 g kg-1 d.m. - Baer cultivar), with a 1:2 ratio of the soluble to insoluble fraction. Digestible carbohydrates were present at the highest level in the Puno cultivar (640 g kg-1 ). The highest content of proteins was determined in the Colorado 407D and Faro cultivars (c.a. 16%). The average content of albumin and globulins in the seeds was 29.2 and 65.6 g kg-1 , respectively. The quinoa seeds were characterized by low activity of protease inhibitors. The lowest inhibition of trypsin was determined for the UDEC-3, Faro Orange, and Titicaca cultivars, and the highest value was exhibited by the Titicaca White and UDEC-5 cultivars. Phenolics in the tested cultivars ranged from 7.1 g kg-1 (UDEC-3) to 10.6 g kg-1 (Temuko). The best antiradical properties were determined for Temuco and Rainbow (2.05 g TE kg-1 and 1.85 g TE kg-1 , respectively), while the Baer and Temuco cultivars were characterized by the highest reducing power (2.28 g TE kg-1 and 2.17 g TE kg-1 , respectively). CONCLUSION: This study has shown that quinoa cultivated in European countries is a good source of nutrients, dietary fiber, and antioxidants; however, its composition varies significantly.
BACKGROUND:Quinoa seeds are an excellent source of nutrients and phytochemical compounds with well documented activity; however, different cultivars are usually characterized by different physical properties and chemical composition. This study presented the physical properties, nutrient content, and antioxidant capacities of 25 cultivars of yellow-coated quinoa. RESULTS: The results demonstrated that quinoa seeds may be an excellent source of dietary fiber (up to 198 g kg-1 d.m. - Baer cultivar), with a 1:2 ratio of the soluble to insoluble fraction. Digestible carbohydrates were present at the highest level in the Puno cultivar (640 g kg-1 ). The highest content of proteins was determined in the Colorado 407D and Faro cultivars (c.a. 16%). The average content of albumin and globulins in the seeds was 29.2 and 65.6 g kg-1 , respectively. The quinoa seeds were characterized by low activity of protease inhibitors. The lowest inhibition of trypsin was determined for the UDEC-3, Faro Orange, and Titicaca cultivars, and the highest value was exhibited by the Titicaca White and UDEC-5 cultivars. Phenolics in the tested cultivars ranged from 7.1 g kg-1 (UDEC-3) to 10.6 g kg-1 (Temuko). The best antiradical properties were determined for Temuco and Rainbow (2.05 g TE kg-1 and 1.85 g TE kg-1 , respectively), while the Baer and Temuco cultivars were characterized by the highest reducing power (2.28 g TE kg-1 and 2.17 g TE kg-1 , respectively). CONCLUSION: This study has shown that quinoa cultivated in European countries is a good source of nutrients, dietary fiber, and antioxidants; however, its composition varies significantly.
Authors: Olga Luisa Tavano; Maria Julia de Miguel Amistá; Giani Del Ciello; Marilia Caroline Martini Rodrigues; Amanda Marcela Bono Nishida; Letícia Alves Valadares; Bruno Moreira Siqueira; Roseli Aparecida da Silva Gomes; Marco Túlio Parolini; Sinézio Inácio da Silva Junior Journal: Curr Res Food Sci Date: 2022-06-20
Authors: Phara De Bock; Filip Van Bockstaele; Hilde Muylle; Paul Quataert; Pieter Vermeir; Mia Eeckhout; Gerda Cnops Journal: Plants (Basel) Date: 2021-12-07