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El Makawy AI, Mabrouk DM, Ibrahim FM, Abdel-Aziem SH, El-Kader HAMA, Youssef DA, Sharaf HA, Mohammed SE. Formulation of quinoa oil-alginate loaded nanoemulsion and its anticancer efficacy as a therapy for chemically induced breast cancer. Mol Biol Rep 2024; 51:705. [PMID: 38824214 DOI: 10.1007/s11033-024-09619-x] [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: 03/10/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
BACKGROUND Quinoa seeds (Chenopodium quinoa Willd.) have gained interest due to their naturally occurring phytochemicals and antioxidants. They possess potent anticancer properties against human colorectal cancer. METHODS AND RESULTS Fatty acids in quinoa oil were studied using gas chromatography-mass spectrometry. Rats were used to test the acute oral toxicity of the nanoemulsion loaded with sodium alginate. The DPPH radical scavenging method was employed to assess the nanoemulsion's ability to scavenge free radicals. It was examined the in vivo anticancer potential of quinoa oil nanoemulsion on rats with breast cancer induced by 7, 12-dimethylbenz (a) anthracene (DMBA). DMBA-breast cancer models received daily quinoa oil nanoemulsions for 30 days. The anticancer effect of the nanoemulsion was assessed by measuring ROS, protein carbonyl, gene expression of anti-oncogenes, and histopathological analysis. Supplying quinoa oil nanoemulsion significantly reduced the increase in serum ROS and PC levels induced in breast cancer tissue. The expression levels of antioncogenes in breast cancer tissue were decreased by the quinoa oil nanoemulsion. Nanoemulsions also improved the cellular morphology of breast tumors. CONCLUSION The study results indicate that quinoa oil nanoemulsion has anticancer activity against breast cancer, effectively modulating oxidative stress markers, anti-oncogene expressions, and tissue architecture. It can be inferred from the results that quinoa oil nanoemulsion is a chemoprotective medication that may hinder breast cancer progression in rats.
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Affiliation(s)
- Aida I El Makawy
- Cell Biology Department, Biotechnology Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, P. O. 12622, Egypt.
| | - Dalia M Mabrouk
- Cell Biology Department, Biotechnology Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, P. O. 12622, Egypt
| | - Faten M Ibrahim
- Medicinal and Aromatic Plants Research Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, P. O. 12622, Egypt
| | - Sekena H Abdel-Aziem
- Cell Biology Department, Biotechnology Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, P. O. 12622, Egypt
| | - Heba A M Abd El-Kader
- Cell Biology Department, Biotechnology Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, P. O. 12622, Egypt
| | - Dalia A Youssef
- Pests and plant protection Department, Agricultural and Biology Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, P. O. 12622, Egypt
| | - Hafiza A Sharaf
- Pathology Department, Medicine and Clinical Studies Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, P. O. 12622, Egypt
| | - Shaimaa E Mohammed
- Food Sciences and Nutrition Department, Food Industries and Nutrition Research institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, P. O. 12622, Egypt
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Romero-Benavides JC, Guaraca-Pino E, Duarte-Casar R, Rojas-Le-Fort M, Bailon-Moscoso N. Chenopodium quinoa Willd. and Amaranthus hybridus L.: Ancestral Andean Food Security and Modern Anticancer and Antimicrobial Activity. Pharmaceuticals (Basel) 2023; 16:1728. [PMID: 38139854 PMCID: PMC10747716 DOI: 10.3390/ph16121728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 12/01/2023] [Accepted: 12/08/2023] [Indexed: 12/24/2023] Open
Abstract
The species Chenopodium quinoa Willd. and Amaranthus hybridus L. are Andean staples, part of the traditional diet and gastronomy of the people of the highlands of Colombia, Ecuador, Peru, Bolivia, northern Argentina and Chile, with several ethnopharmacological uses, among them anticancer applications. This review aims to present updated information on the nutritional composition, phytochemistry, and antimicrobial and anticancer activity of Quinoa and Amaranth. Both species contribute to food security due to their essential amino acid contents, which are higher than those of most staples. It is highlighted that the biological activity, especially the antimicrobial activity in C. quinoa, and the anticancer activity in both species is related to the presence of phytochemicals present mostly in leaves and seeds. The biological activity of both species is consistent with their phytochemical composition, with phenolic acids, flavonoids, carotenoids, alkaloids, terpenoids, saponins and peptides being the main compound families of interest. Extracts of different plant organs of both species and peptide fractions have shown in vitro and, to a lesser degree, in vivo activity against a variety of bacteria and cancer cell lines. These findings confirm the antimicrobial and anticancer activity of both species, C. quinoa having more reported activity than A. hybridus through different compounds and mechanisms.
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Affiliation(s)
- Juan Carlos Romero-Benavides
- Departamento de Química, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja 110108, Ecuador;
| | - Evelyn Guaraca-Pino
- Departamento de Química, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja 110108, Ecuador;
- Maestría en Alimentos, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja 110108, Ecuador
| | - Rodrigo Duarte-Casar
- Tecnología Superior en Gestión Culinaria, Pontificia Universidad Católica del Ecuador—Sede Manabí, Portoviejo 130103, Ecuador; (R.D.-C.); (M.R.-L.-F.)
| | - Marlene Rojas-Le-Fort
- Tecnología Superior en Gestión Culinaria, Pontificia Universidad Católica del Ecuador—Sede Manabí, Portoviejo 130103, Ecuador; (R.D.-C.); (M.R.-L.-F.)
| | - Natalia Bailon-Moscoso
- Facultad de Ciencias de la Salud, Universidad Técnica Particular de Loja, Loja 110108, Ecuador;
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3
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Ren G, Teng C, Fan X, Guo S, Zhao G, Zhang L, Liang Z, Qin P. Nutrient composition, functional activity and industrial applications of quinoa (Chenopodium quinoa Willd.). Food Chem 2023; 410:135290. [PMID: 36608550 DOI: 10.1016/j.foodchem.2022.135290] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 12/12/2022] [Accepted: 12/20/2022] [Indexed: 12/24/2022]
Abstract
Quinoa is one of the gluten-free crops that has attracted considerable interest. Quinoa contains functional ingredients such as bioactive peptides, polysaccharides, saponins, polyphenols, flavonoids and other compounds. It is very important to determine efficient methods to identify such functional ingredients, and to explain their possible health benefits in humans. In this review, the chemical structure and biological activity mechanisms of quinoa nutrient composition have been elaborated. In addition, the development of quinoa-based functional foods and feed is emerging, providing a reference for the development of functional products with quinoa as an ingredient that are beneficial to health. The active ingredients in quinoa have different health effects including antioxidant, antidiabetic, antihypertensive, anti-inflammatory, and anti-obesity activities. Further exploration is also needed to improve the application of quinoa within the functional food industry, and in the areas of feed, medicine and cosmetics.
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Affiliation(s)
- Guixing Ren
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
| | - Cong Teng
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xin Fan
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Shengyuan Guo
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Gang Zhao
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Lizhen Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Zou Liang
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| | - Peiyou Qin
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
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4
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Lan Y, Zhang W, Liu F, Wang L, Yang X, Ma S, Wang Y, Liu X. Recent advances in physiochemical changes, nutritional value, bioactivities, and food applications of germinated quinoa: A comprehensive review. Food Chem 2023; 426:136390. [PMID: 37307740 DOI: 10.1016/j.foodchem.2023.136390] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 04/28/2023] [Accepted: 05/13/2023] [Indexed: 06/14/2023]
Abstract
The production and consumption of functional foods has become an essential food industry trend. Due to its high nutritional content, quinoa is regarded as a super pseudocereal for the development of nutritious foods. However, the presence of antinutritional factors and quinoa's distinctive grassy flavor limit its food applications. Due to its benefits in enhancing the nutritional bioavailability and organoleptic quality of quinoa, germination has garnered significant interest. To date, there is no systematic review of quinoa germination and the health benefits of germinated quinoa. This review details the nutritional components and bioactivities of germinated quinoa, as well as the potential mechanisms for the accumulation of bioactive compounds during the germination process. Additionally, evidence supporting the health benefits of germinated quinoa, the current status of related product development, and perspectives for future research are presented. Thus, our research is likely to provide theoretical support for the use of germinated quinoa resources.
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Affiliation(s)
- Yongli Lan
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Wengang Zhang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China; Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China; Academy of Agriculture and Forestry Sciences, Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Xining 810016, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Lei Wang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Xijuan Yang
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China; Academy of Agriculture and Forestry Sciences, Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Xining 810016, China
| | - Shaobo Ma
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Yutang Wang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
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Dostalíková L, Hlásná Čepková P, Janovská D, Svoboda P, Jágr M, Dvořáček V, Viehmannová I. Nutritional Evaluation of Quinoa Genetic Resources Growing in the Climatic Conditions of Central Europe. Foods 2023; 12:foods12071440. [PMID: 37048261 PMCID: PMC10093933 DOI: 10.3390/foods12071440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/17/2023] [Accepted: 03/23/2023] [Indexed: 03/31/2023] Open
Abstract
Quinoa displays huge genetic variability and adaptability to distinct climatic conditions. Quinoa seeds are a good source of nutrients; however, the overall nutritional composition and nutrient content is influenced by numerous factors. This study focused on the nutritional and morphologic evaluation of various quinoa genotypes grown in the Czech Republic. Significant differences between years were observed for morphological traits (plant height, inflorescence length, weight of thousand seeds). The weather conditions in the year 2018 were favorable for all the morphological traits. The protein content of quinoa accessions ranged between 13.44 and 20.01% and it was positively correlated to mauritianin. Total phenolic content varied greatly from year to year, while the antioxidant activity remained relatively stable. The most abundant phenolic compounds were the flavonoids miquelianin, rutin, and isoquercetin. Isoquercetin, quercetin, and N-feruoloyl octopamine showed the highest stability under variable weather conditions in the analyzed years. A total of six compounds were detected and quantified in quinoa for the first time. Most varieties performed well under Central European conditions and can be considered a good source of nutrients and bioactive compounds. These data can be used as a source of information for plant breeders aiming to improve the quality traits of quinoa.
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Affiliation(s)
- Lucie Dostalíková
- Department of Crop Sciences and Agroforestry, Faculty of Tropical Agrisciences, Kamýcká 129, 16 500 Prague, Czech Republic
| | - Petra Hlásná Čepková
- Gene Bank, Crop Research Institute, Drnovská 507/73, 16 106 Prague, Czech Republic
- Correspondence:
| | - Dagmar Janovská
- Gene Bank, Crop Research Institute, Drnovská 507/73, 16 106 Prague, Czech Republic
| | - Pavel Svoboda
- Molecular Genetics, Crop Research Institute, Drnovská 507/73, 16 106 Prague, Czech Republic
| | - Michal Jágr
- Quality and Plant Products, Crop Research Institute, Drnovská 507/73, 16 106 Prague, Czech Republic
| | - Václav Dvořáček
- Quality and Plant Products, Crop Research Institute, Drnovská 507/73, 16 106 Prague, Czech Republic
| | - Iva Viehmannová
- Department of Crop Sciences and Agroforestry, Faculty of Tropical Agrisciences, Kamýcká 129, 16 500 Prague, Czech Republic
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6
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Melini F, Melini V. Phenolic compounds in novel foods: insights into white and pigmented quinoa. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04103-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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7
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Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits. J FOOD QUALITY 2022. [DOI: 10.1155/2022/6484953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Background. Biscuits are consumed by all of society in the world. Incorporation of different ratios of quinoa flour into wheat flour for the production of biscuits is needed for the production of functional foods. Objective. This study aimed to evaluate the incorporation of 12.5% or 25% quinoa flour into biscuit production, evaluate rheological and sensory characteristics, and investigate the effect of the consumption of 20% cooked biscuits on diabetic rats. Design. The gross chemical composition, total carotenoids, phenolic and flavonoids of wheat flour and quinoa flour, and the rheological properties of the control, 12.5% quinoa, and 25% quinoa biscuit dough were determined. The effects of consumption of 12.5% quinoa and 25% quinoa biscuits on diabetic rats were investigated. Results. Quinoa flour had significantly higher levels of the gross chemical composition except for carbohydrate and increased phenolic compound and flavonoids content than those in wheat flour. Increasing the amount of quinoa flour in the biscuits could increase the farinograph and extensograph values of the dough. Biological results showed that the highest improvement in nutritional values appeared in the diabetic rat group, which consumed 25% quinoa biscuit for 60 days. The consumption of 12.5% quinoa biscuit and 25% quinoa biscuit showed a decline in blood glycosylated hemoglobin and glucose and an elevation in insulin levels compared with the positive control diabetic rat group. Discussion and Conclusion. It is encouraging to replace wheat flour with quinoa flour in biscuit manufacturing owing to positive effects on both the technological properties and sensory evaluation of biscuits. The increase of quinoa flour up to 25% had favorable nutritional values and hypoglycemic effects.
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8
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Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour. Antioxidants (Basel) 2021; 11:antiox11010033. [PMID: 35052536 PMCID: PMC8773021 DOI: 10.3390/antiox11010033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/21/2021] [Accepted: 12/22/2021] [Indexed: 02/07/2023] Open
Abstract
Quinoa is a trend and a promising functional food ingredient. Following previous research into the impact of incorporating quinoa flour on the polyphenol content and antioxidant activity of bread, this study aimed to bridge an existing gap about the qualitative and quantitative polyphenolic profiles of such bread. The UPLC-MS/MS analysis showed that quinoa bread, made with 25% quinoa flour of a black variety, presented more compounds than refined-wheat bread, and levels were remarkably higher in many cases. Consequently, the quinoa bread presented clearly improved polyphenolic content than the wheat bread (12.8-fold higher considering the sum of extractable and hydrolyzable polyphenols), as supported by greater antioxidant activity (around 3-fold). The predominant compounds in the extractable fraction of quinoa bread were p-hydroxybenzoic acid and quercetin (50- and 64-fold higher than in wheat bread, respectively) and rutin (not detected in wheat bread), while ferulic and sinapic acids were the most abundant compounds in the hydrolyzable fraction (7.6- and 13-fold higher than in wheat bread, respectively). The bread-making impact was estimated, and a different behavior for phenolic acids and flavonoids was observed. Extractable phenolic acids were the compounds that decreased the most; only 2 of 12 compounds were enhanced (p-hydroxybenozoic and rosmarinic acid with increments of 64% and 435%, respectively). Flavonoids were generally less affected, and their concentrations considerably rose after the bread-making process (7 of the 13 compounds were enhanced in the extractable fraction) with especially noticeably increases in some cases; e.g., apigenin (876%), kaempferol (1304%), luteolin (580%) and quercetin (4762%). Increments in some extractable flavonoids might be explained as a consequence of the release of the corresponding hydrolyzable forms. The present study provides new information on the suitability of quinoa-containing bread as a suitable vehicle to enhance polyphenols intake and, hence, the antioxidant activity in daily diets.
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Otterbach SL, Khoury H, Rupasinghe T, Mendis H, Kwan KH, Lui V, Natera SHA, Klaiber I, Allen NM, Jarvis DE, Tester M, Roessner U, Schmöckel SM. Characterization of epidermal bladder cells in Chenopodium quinoa. PLANT, CELL & ENVIRONMENT 2021; 44:3606-3622. [PMID: 34510479 DOI: 10.1111/pce.14181] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 08/01/2021] [Accepted: 08/23/2021] [Indexed: 06/13/2023]
Abstract
Chenopodium quinoa (quinoa) is considered a superfood with its favourable nutrient composition and being gluten free. Quinoa has high tolerance to abiotic stresses, such as salinity, water deficit (drought) and cold. The tolerance mechanisms are yet to be elucidated. Quinoa has epidermal bladder cells (EBCs) that densely cover the shoot surface, particularly the younger parts of the plant. Here, we report on the EBC's primary and secondary metabolomes, as well as the lipidome in control conditions and in response to abiotic stresses. EBCs were isolated from plants after cold, heat, high-light, water deficit and salt treatments. We used untargeted gas chromatography-mass spectrometry (GC-MS) to analyse metabolites and untargeted and targeted liquid chromatography-MS (LC-MS) for lipids and secondary metabolite analyses. We identified 64 primary metabolites, including sugars, organic acids and amino acids, 19 secondary metabolites, including phenolic compounds, betanin and saponins and 240 lipids categorized in five groups including glycerolipids and phospholipids. We found only few changes in the metabolic composition of EBCs in response to abiotic stresses; these were metabolites related with heat, cold and high-light treatments but not salt stress. Na+ concentrations were low in EBCs with all treatments and approximately two orders of magnitude lower than K+ concentrations.
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Affiliation(s)
- Sophie L Otterbach
- Department Physiology of Yield Stability, Institute Crop Science, Faculty of Agriculture, University of Hohenheim, Stuttgart, Germany
| | - Holly Khoury
- School of BioSciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Thusitha Rupasinghe
- School of BioSciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Himasha Mendis
- School of BioSciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Kim H Kwan
- Metabolomics Australia, The University of Melbourne, Parkville, Victoria, Australia
| | - Veronica Lui
- Metabolomics Australia, The University of Melbourne, Parkville, Victoria, Australia
| | - Siria H A Natera
- Metabolomics Australia, The University of Melbourne, Parkville, Victoria, Australia
| | - Iris Klaiber
- Core Facility Hohenheim (640). Mass Spectrometry Unit, University of Hohenheim, Stuttgart, Germany
| | - Nathaniel M Allen
- Department Physiology of Yield Stability, Institute Crop Science, Faculty of Agriculture, University of Hohenheim, Stuttgart, Germany
| | - David E Jarvis
- Department of Plant and Wildlife Sciences, College of Life Sciences, Brigham Young University, Provo, Utah, USA
| | - Mark Tester
- Center for Desert Agriculture, Biological and Environmental Sciences and Engineering Division, King Abdullah University of Science and Technology, Thuwal, Saudi Arabia
| | - Ute Roessner
- School of BioSciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Sandra M Schmöckel
- Department Physiology of Yield Stability, Institute Crop Science, Faculty of Agriculture, University of Hohenheim, Stuttgart, Germany
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Hussain MI, Farooq M, Syed QA, Ishaq A, Al-Ghamdi AA, Hatamleh AA. Botany, Nutritional Value, Phytochemical Composition and Biological Activities of Quinoa. PLANTS 2021; 10:plants10112258. [PMID: 34834624 PMCID: PMC8624085 DOI: 10.3390/plants10112258] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 10/11/2021] [Accepted: 10/11/2021] [Indexed: 01/26/2023]
Abstract
Quinoa is a climate-resilient food grain crop that has gained significant importance in the last few years due to its nutritional composition, phytochemical properties and associated health benefits. Quinoa grain is enriched in amino acids, fiber, minerals, phenolics, saponins, phytosterols and vitamins. Quinoa possesses different human-health promoting biological substances and nutraceutical molecules. This review synthesizes and summarizes recent findings regarding the nutrition and phytochemical properties of quinoa grains and discusses the associated biological mechanisms. Quinoa grains and grain-based supplements are useful in treating different biological disorders of the human body. Quinoa is being promoted as an exceptionally healthy food and a gluten-free super grain. Quinoa could be used as a biomedicine due to the presence of functional compounds that may help to prevent various chronic diseases. Future research needs to explore the nutraceutical and pharmaceutical aspects of quinoa that might help to control different chronic diseases and to promote human health.
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Affiliation(s)
- M. Iftikhar Hussain
- Department of Plant Biology & Soil Science, Universidad de Vigo, As Lagoas, Marcosende, s/n, 36310 Vigo, Spain
- CITACA, Agri-Food Research and Transfer Cluster, Campus da Auga, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence:
| | - Muhammad Farooq
- Department of Plant Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khoudh 123, Oman;
| | - Qamar Abbas Syed
- National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home Sciences University of Agriculture, Faisalabad 38000, Pakistan;
| | - Anum Ishaq
- School of Food and Agricultural Sciences, University of Management & Technology, Johar Town, Lahore 54770, Pakistan;
| | - Abdullah Ahmed Al-Ghamdi
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia; (A.A.A.-G.); (A.A.H.)
| | - Ashraf A. Hatamleh
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia; (A.A.A.-G.); (A.A.H.)
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11
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González-Calderón AK, García-Flores NA, Elizondo-Rodríguez AS, Zavala-López M, García-Lara S, Ponce-García N, Escalante-Aburto A. Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals. Foods 2021; 10:2271. [PMID: 34681320 PMCID: PMC8534914 DOI: 10.3390/foods10102271] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 09/02/2021] [Accepted: 09/02/2021] [Indexed: 11/24/2022] Open
Abstract
Quick meals available in markets are popular among consumers. Generally, these products are not recognized as functional foods owing to nutrient-poor composition. In this study, energy snack bars were developed with different formulations, using puffed quinoa, amaranth, cacao liquor, and coconut oil, and the effects of the addition of commercial vegetal mixtures (VM) on nutritional and functional properties were assessed. VM addition showed significant effects on the protein, lipid, and fiber contents, phenolic compounds (PHC) content, and antioxidant activity of the snacks. The control snack showed higher levels of free and bound PHC. The oxygen radical absorbance capacity (ORAC) analyses recorded highest values of free PHC (9392.7 μmol TE/100 g dry weight) in PC65 (concentrate based on a combination of vegetal proteins), whereas the highest bound PHC levels of 47,087 and 46,531 μmol TE/100 g dry weight were observed in PC65 and the control snacks, respectively. Sensorial attributes assessment provided a high score on the hedonic scale, wherein panelists detected no differences among the samples. Altogether, the selection of non-conventional ingredients with high antioxidant activities emerged as a successful strategy to produce sensory acceptable meals.
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Affiliation(s)
- Ana Karen González-Calderón
- Department of Nutrition, Universidad de Monterrey, Av. Ignacio Morones Prieto 4500 Pte, San Pedro Garza García 66238, Mexico; (A.K.G.-C.); (N.A.G.-F.); (A.S.E.-R.)
| | - Natalia Alejandra García-Flores
- Department of Nutrition, Universidad de Monterrey, Av. Ignacio Morones Prieto 4500 Pte, San Pedro Garza García 66238, Mexico; (A.K.G.-C.); (N.A.G.-F.); (A.S.E.-R.)
| | - Ana Sofía Elizondo-Rodríguez
- Department of Nutrition, Universidad de Monterrey, Av. Ignacio Morones Prieto 4500 Pte, San Pedro Garza García 66238, Mexico; (A.K.G.-C.); (N.A.G.-F.); (A.S.E.-R.)
| | - Mariana Zavala-López
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Mexico; (M.Z.-L.); (S.G.-L.)
| | - Silverio García-Lara
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Mexico; (M.Z.-L.); (S.G.-L.)
| | - Néstor Ponce-García
- Faculty of Agricultural Sciences, UAEMex, Campus Universitario ‘El Cerrillo’, El Cerrillo, Piedras Blancas s/n, Toluca 50200, Mexico
| | - Anayansi Escalante-Aburto
- Department of Nutrition, Universidad de Monterrey, Av. Ignacio Morones Prieto 4500 Pte, San Pedro Garza García 66238, Mexico; (A.K.G.-C.); (N.A.G.-F.); (A.S.E.-R.)
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Mexico; (M.Z.-L.); (S.G.-L.)
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Modelling and Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Black Quinoa by Response Surface Methodology. Molecules 2021; 26:molecules26123616. [PMID: 34204777 PMCID: PMC8231643 DOI: 10.3390/molecules26123616] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 06/07/2021] [Accepted: 06/08/2021] [Indexed: 12/22/2022] Open
Abstract
Phenolic compounds are currently the most investigated class of functional components in quinoa. However, great variability in their content emerged, because of differences in sample intrinsic and extrinsic characteristics; processing-induced factors; as well as extraction procedures applied. This study aimed to optimize phenolic compound extraction conditions in black quinoa seeds by Response Surface Methodology. An ultrasound-assisted extraction was performed with two different mixtures; and the effect of time; temperature; and sample-to-solvent ratio on total phenolic content (TPC) was investigated. Data were fitted to a second-order polynomial model. Multiple regression analysis and analysis of variance were used to determine the fitness of the model and optimal conditions for TPC. Three-dimensional surface plots were generated from the mathematical models. TPC at optimal conditions was 280.25 ± 3.94 mg of Gallic Acid Equivalent (GAE) 100 g−1 dm upon extraction with aqueous methanol/acetone, and 236.37 ± 5.26 mg GAE 100 g−1 dm with aqueous ethanol mixture. The phenolic profile of extracts obtained at optimal conditions was also investigated by HPLC. The two extracting procedures did not show different specificities for phenolic compounds but differed in the extraction yield.
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Melini V, Melini F. Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds. Foods 2021; 10:351. [PMID: 33562277 PMCID: PMC7915320 DOI: 10.3390/foods10020351] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/08/2021] [Accepted: 01/20/2021] [Indexed: 12/15/2022] Open
Abstract
Quinoa (Chenopodium quinoa Willd.) has recently received increasing interest from both scientists and consumers due to its suitability in gluten-free diets, its sustainability, and its claimed superfood qualities. The aim of this paper is to systematically review up-to-date studies on quinoa functional components and anti-nutritional factors, in order to define a baseline for food scientists approaching the investigation of quinoa phytochemicals and providing evidence for the identification of healthier sustainable foods. State of the art evaluations of phytochemical contents in quinoa seeds were obtained. It emerged that phenolic compounds are the most investigated functional components, and spectrophotometric methods have been mostly applied, despite the fact that they do not provide information about single components. Saponins are the most studied among anti-nutritional factors. Betalains, tannins, and phytoecdysteroids have been poorly explored. Information on factors affecting the phytochemical content at harvesting, such as quinoa ecotypes, crop geographical location and growing conditions, are not always available. A comprehensive characterization, encompassing several classes of functional components and anti-nutritional factors, is mainly available for quinoa varieties from South America. However, defining a standard of quality for quinoa seeds is still challenging and requires a harmonization of the analytical approaches, among others.
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Affiliation(s)
- Valentina Melini
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, I-00178 Rome, Italy;
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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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