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Huang H, Wang Q, Tan J, Zeng C, Wang J, Huang J, Hu Y, Wu Q, Wu X, Liu C, Ye X, Fan Y, Sun W, Guo Z, Peng L, Zou L, Xiang D, Song Y, Zheng X, Wan Y. Quinoa greens as a novel plant food: a review of its nutritional composition, functional activities, and food applications. Crit Rev Food Sci Nutr 2024:1-21. [PMID: 38993144 DOI: 10.1080/10408398.2024.2370483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/13/2024]
Abstract
Quinoa (Chenopodium quinoa Willd) is widely regarded as a versatile pseudo-cereal native to the Andes Mountains in South America. It has gained global recognition as a superfood due to its rich nutritional profile. While quinoa grains are well-known, there is an undiscovered potential in quinoa greens, such as sprouts, leaves, and microgreens. These verdant parts of quinoa are rich in a diverse array of essential nutrients and bioactive compounds, including proteins, amino acids, bioactive proteins, peptides, polyphenols, and flavonoids. They have powerful antioxidant properties, combat cancer, and help prevent diabetes. Quinoa greens offer comparable or even superior benefits when compared to other sprouts and leafy greens, yet they have not gained widespread recognition. Limited research exists on the nutritional composition and biological activities of quinoa greens, underscoring the necessity for thorough systematic reviews in this field. This review paper aims to highlight the nutritional value, bioactivity, and health potential of quinoa greens, as well as explore their possibilities within the food sector. The goal is to generate interest within the research community and promote further exploration and wider utilization of quinoa greens in diets. This focus may lead to new opportunities for enhancing health and well-being through innovative dietary approaches.
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Affiliation(s)
- Huange Huang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Qiang Wang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Jianxin Tan
- Institute of Agriculture, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lasa, China
| | - Chunxiang Zeng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Junying Wang
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jingwei Huang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yichen Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Qi Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xiaoyong Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Changying Liu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xueling Ye
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yu Fan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Wenjun Sun
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Zhanbin Guo
- College of Agronomy, Inner Mongolia Agricultural University, Inner Mongolia, China
| | - Lianxin Peng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Dabing Xiang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yu Song
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xiaoqin Zheng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yan Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
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Gómez MJR, Magro PC, Blázquez MR, Maestro-Gaitán I, Iñiguez FMS, Sobrado VC, Prieto JM. Nutritional composition of quinoa leafy greens: An underutilized plant-based food with the potential of contributing to current dietary trends. Food Res Int 2024; 178:113862. [PMID: 38309894 DOI: 10.1016/j.foodres.2023.113862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 12/04/2023] [Accepted: 12/14/2023] [Indexed: 02/05/2024]
Abstract
Quinoa (Chenopodium quinoa Willd.) leafy greens (QLGs) are plant-based foods of high nutritional value that have been scarcely studied. In this work, the nutritional and functional composition of three QLGs varieties was evaluated. A protein content higher than 35 g 100 g-1 dw with a well-balanced essential amino acid composition was found making them a good source of vegetable protein. In addition, elevated contents of dietary fibre and minerals, higher than those detected in quinoa seeds and other leafy vegetables, were found. The lipid profile showed higher contents of linoleic (C18:2, ω6) (20.2 %) and linolenic acids (C18:3, ω3) (52.8 %) with low ω6/ ω3 ratios (∼0.4/1). A total sugar content <1 g 100 g-1 dw was found for all varieties tested, lower than that obtained in seeds. The saponin content varied between 0.76 and 0.87 %. Also, high values of total phenolic compounds (969.8-1195.4 mg gallic acid 100 g-1), mainly hydroxycinnamic acids and flavonoids, and great antioxidant activities (7.64-8.90 g Trolox kg-1) were found. Multivariate analysis here used allowed us to classify the samples according to the quinoa variety evaluated, and the sequential stepwise multiple regression applied revealed that the PUFA and sucrose contents negatively influenced the protein content while the palmitic acid content affected positively this parameter. Overall, this study shows that QLGs are promising nutritious and functional plant-based foods supporting the necessity of promoting their cultivation, commercialization, and consumption.
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Affiliation(s)
- M José Rodríguez Gómez
- Área de Vegetales, Instituto Tecnológico Agroalimentario de Extremadura, Centro de Investigaciones Científicas y Tecnológicas de Extremadura, Avenida Adolfo Suárez, s/n, 06007 Badajoz, Spain.
| | - Patricia Calvo Magro
- Área de Vegetales, Instituto Tecnológico Agroalimentario de Extremadura, Centro de Investigaciones Científicas y Tecnológicas de Extremadura, Avenida Adolfo Suárez, s/n, 06007 Badajoz, Spain
| | - María Reguera Blázquez
- Departamento de Biología, Campus de Cantoblanco, c/Darwin 2, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Isaac Maestro-Gaitán
- Departamento de Biología, Campus de Cantoblanco, c/Darwin 2, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - F M Sánchez Iñiguez
- Área de Vegetales, Instituto Tecnológico Agroalimentario de Extremadura, Centro de Investigaciones Científicas y Tecnológicas de Extremadura, Avenida Adolfo Suárez, s/n, 06007 Badajoz, Spain
| | - Verónica Cruz Sobrado
- Centro de Investigación Finca La Orden-Valdesequera, Centro de Investigaciones Científicas y Tecnológicas de Extremadura, Autovía Madrid-Lisboa s/n, 06187 Badajoz, Spain
| | - Javier Matías Prieto
- Centro de Investigación Finca La Orden-Valdesequera, Centro de Investigaciones Científicas y Tecnológicas de Extremadura, Autovía Madrid-Lisboa s/n, 06187 Badajoz, Spain
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Chaudhary N, Walia S, Kumar R. Functional composition, physiological effect and agronomy of future food quinoa (Chenopodium quinoa Willd.): A review. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Ma Y, Wu D, Guo L, Yao Y, Yao X, Wang Z, Wu K, Cao X, Gao X. Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits. Front Nutr 2022; 9:846808. [PMID: 35495943 PMCID: PMC9043647 DOI: 10.3389/fnut.2022.846808] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Accepted: 03/18/2022] [Indexed: 11/17/2022] Open
Abstract
Quinoa is a pseudo-cereal which has excellent nutritional and functional properties due to its high content of nutrients, such as polyphenols and flavonoids, and therefore quinoa serves as an excellent supplement to make healthy and functional foods. The present study was aimed to evaluate the quality characteristics of wheat doughs and crispy biscuits supplemented with different amount of quinoa flour. The results showed that when more wheat flour was substituted by quinoa flour, proportion of unextractable polymeric protein to the total polymeric protein (UPP%) of the reconstituted doughs decreased and the gluten network structure was destroyed at a certain substitution level. The content of B-type starch and the gelatinization temperature of the reconstituted flours increased. The storage modulus, loss modulus, development time, and stability time of the dough increased as well. Moreover, hardness and toughness of the formulated crispy biscuits significantly decreased. Analyses suggested that starch digestibility was reduced and resistant starch content increased significantly. Taken together, quinoa flour improved dough rheological properties, enhanced the textural properties, and increased resistant starch content in crispy biscuits, thus adding to high nutritional value.
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Affiliation(s)
- Yanrong Ma
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, China
| | - Daying Wu
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, China
| | - Lei Guo
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, China
| | - Youhua Yao
- State Key Laboratory of Plateau Ecology and Agronomy, Qinghai Key Laboratory of Hulless Barley Genetics and Breeding, Qinghai Subcenter of National Hulless Barley Improvement, Qinghai University, Xining, China
| | - Xiaohua Yao
- State Key Laboratory of Plateau Ecology and Agronomy, Qinghai Key Laboratory of Hulless Barley Genetics and Breeding, Qinghai Subcenter of National Hulless Barley Improvement, Qinghai University, Xining, China
| | - Zhonghua Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, China
| | - Kunlun Wu
- State Key Laboratory of Plateau Ecology and Agronomy, Qinghai Key Laboratory of Hulless Barley Genetics and Breeding, Qinghai Subcenter of National Hulless Barley Improvement, Qinghai University, Xining, China
- *Correspondence: Kunlun Wu,
| | - Xinyou Cao
- National Engineering Laboratory for Wheat and Maize, Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow and Huai River Valley, Ministry of Agriculture, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
- Xinyou Cao,
| | - Xin Gao
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, China
- Xin Gao,
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Villacrés E, Quelal M, Galarza S, Iza D, Silva E. Nutritional Value and Bioactive Compounds of Leaves and Grains from Quinoa ( Chenopodium quinoa Willd.). PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11020213. [PMID: 35050101 PMCID: PMC8777597 DOI: 10.3390/plants11020213] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/09/2022] [Accepted: 01/10/2022] [Indexed: 05/07/2023]
Abstract
Quinoa is an important crop for food security and food sovereignty in Ecuador. In this study, we evaluated the nutritional value, bioactive compounds, and antinutrient compounds of leaves and grains of the Ecuadorian quinoa variety Tunkahuan, and we identified significant differences between the nutrient content in the leaves and grains. The quinoa leaves presented a higher protein content than the grains, as well as inorganic nutrients such as calcium, phosphorus, iron, and zinc. Both the grains and leaves had an appreciable phenolic content. In addition, the quinoa grains presented a higher content of the antinutrient saponin than the leaves, while the leaves contained more nitrates and oxalates than the grains. Thus, quinoa leaves and grains exhibit excellent potential for application in the food and pharmaceutical industries.
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Affiliation(s)
- Elena Villacrés
- Departamento de Nutrición y Calidad, Instituto Nacional de Investigaciones Agropecuarias, Mejía 171108, Ecuador;
- Correspondence:
| | - María Quelal
- Departamento de Nutrición y Calidad, Instituto Nacional de Investigaciones Agropecuarias, Mejía 171108, Ecuador;
| | - Susana Galarza
- Facultad de Ciencias Agropecuarias y Recursos Naturales, Universidad Técnica de Cotopaxi, Latacunga 050108, Ecuador;
| | - Diana Iza
- Facultad de Ciencias Químicas, Universidad Central del Ecuador, Quito 170129, Ecuador;
| | - Edmundo Silva
- Facultad de Ingeniería Química, Universidad de Guayaquil, Guayaquil 090514, Ecuador;
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Bhinder S, Kumari S, Singh B, Kaur A, Singh N. Impact of germination on phenolic composition, antioxidant properties, antinutritional factors, mineral content and Maillard reaction products of malted quinoa flour. Food Chem 2021; 346:128915. [PMID: 33418417 DOI: 10.1016/j.foodchem.2020.128915] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 12/11/2020] [Accepted: 12/15/2020] [Indexed: 11/20/2022]
Abstract
The study aimed at improving and comparing the nutritional profile of black (BQ) and white quinoa (WQ) through malting at different germination periods (24, 48, 72 and 96 h), followed by drying at 50 °C, decluming, grinding and sieving to obtain malt flour. The changes in protein, reducing sugar, Maillard reaction products (MRPs), minerals, free and bound polyphenols and antioxidant activity were noted. Malting caused significant increase in polyphenolic content, antioxidant capacity and fluorescence of advanced MRP (FAST) index. The highest increment was noted in malts germinated for 48 and 72 h. BQ malts were marked by higher bound hydroxycinnamic acids, flavan-3-ols, magnesium, potassium and antioxidant activity, while, WQ malts had lower saponin, phytic acid but higher protein, iron, calcium, FAST index. WQ exhibited highest increment (27.23%) in antioxidant activity even though it had lower polyphenols than BQ after malting. Major loss in polyphenols and proteins occurred in malt germinated for 96 h.
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Affiliation(s)
- Seerat Bhinder
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India
| | - Supriya Kumari
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India
| | - Balwinder Singh
- P.G. Department of Biotechnology, Khalsa College, Amritsar 143002, Punjab, India.
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India.
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India
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Fernández-López J, Viuda-Martos M, Sayas-Barberá ME, Navarro-Rodríguez de Vera C, Lucas-González R, Roldán-Verdú A, Botella-Martínez C, Pérez-Alvarez JA. Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry. PLANTS (BASEL, SWITZERLAND) 2020; 9:E1359. [PMID: 33066505 PMCID: PMC7602150 DOI: 10.3390/plants9101359] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 10/02/2020] [Accepted: 10/08/2020] [Indexed: 12/17/2022]
Abstract
Chia and quinoa have gained popularity among consumers worldwide due to the wide variety of nutrients but also to the bioactive compounds that they contain. Lately, their processing has generated different coproducts (non-commercial grains, flour, partially deoiled flour, rich-fiber fraction, and oil, among others), which could be reincorporated to the food chain with important technological properties, antioxidant activity included. Both sets of ingredients have been revealed a great technological potential for meat product development and innovation, taking into account that oxidation is one of the main reactions responsible for their deterioration and shelf life reduction. This review focuses on the antioxidant compounds of chia and quinoa coproducts and on the strategies used to add them to meat products highlighting their effect on the lipid oxidation control. Apart from the different ways in which quinoa and chia can be incorporated into meat products and their antioxidant properties, innovative approaches for increasing this antioxidant effect and counteracting any negative alterations they may cause will be discussed.
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Affiliation(s)
| | | | | | | | | | | | | | - Jose Angel Pérez-Alvarez
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312-Alicante, Spain; (J.F.-L.); (M.V.-M.); (M.E.S.-B.); (C.N.-R.d.V.); (R.L.-G.); (A.R.-V.); (C.B.-M.)
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Santiago-Saenz YO, Hernández-Fuentes AD, Monroy-Torres R, Cariño-Cortés R, Jiménez-Alvarado R. Physicochemical, nutritional and antioxidant characterization of three vegetables (Amaranthus hybridus L., Chenopodium berlandieri L., Portulaca oleracea L.) as potential sources of phytochemicals and bioactive compounds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9900-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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