Quinoa (Chenopodium quinoa Willd.) has been nutritionally highlighted when compared to other grains. In recent years the research on this pseudocereal has increased. In this work, six quinoa samples were studied: three from Peru, one from Brazil and two commercial samples. The samples were physically and physicochemically characterized, including macro- and micronutrient analysis, phenolic compounds content and antioxidant activity. Black, red and white samples showed as main difference the size, weight, ashes and dietary fibre content. Black samples were the smallest and lightest and had the lowest starch content but presented the highest levels of ashes and dietary fibre. The protein content (16.9 %) in the white Brazilian variety was higher than the others. Red and black samples had the highest levels of most minerals analysed. The antioxidant capacity measured by the DPPH method was higher for black and red samples in comparison with the white ones. However, the white Brazilian variety showed a significantly higher antioxidant capacity measured by the ABTS assay. With regard to the phenolic content, a difference was found between the samples which ranged from 55.5 to 95.5 g GAE 100 g−1. The colour of the grain was found as not related to a higher content of phenolic compounds. Because their compositions are generally similar to light-coloured grains, and in some parameters such as dietary fibre and content of some micronutrients are superior, the grains of dark-coloured quinoa varieties (RPP, BCP) would have to be explored to develop foods that take advantage of this colour diversity.

The presence of chemical contaminants in agricultural products is a continued food-safety challenge in Peru. This country has robust agriculture potential, but its output of fruits and vegetables is severely impacted by massive mining activities, as well as poor farming practices, including the use of polluted irrigation water, misuse of pesticides, and inadequate postharvest conditions. This review examines the current scientific knowledge on the levels of pesticide residues, heavy metals, and mycotoxins on crops produced in Peru. The available data shows that several crop varieties are contaminated with these classes of chemical contaminants, and at levels that exceed the national and international permissible limits. The abundance of chemical contaminants in produce indicates a relevant food-safety issue, which increases the risks of chronic human diseases, like cancer—a leading cause of death in Peru. Finally, this review presents recommendations to address these contamination problems in produce grown in the Andean country.

Desde algunas décadas se viene discutiendo el origen peruano del pisco, así como su calidad superior. Sin embargo, según nuestro conocimiento, no existe ningún estudio que reporte la representación social de los peruanos por el pisco. En ese contexto, el presente artículo tuvo por objetivo estudiar la representación mental del pisco por consumidores en el sur del Perú, específicamente del departamento de Arequipa y Moquegua. Para tal fin, 152 consumidores habituales de pisco, procedentes de ambas regiones respondieron la siguiente pregunta libre: “¿cuáles son las primeras cuatro palabras que le vienen a la mente cuando piensa en pisco?”. Las palabras mencionadas por los participantes fueron lematizadas y agrupadas semánticamente. En seguida, se calculó la frecuencia y orden de cada palabra. Finalmente, se graficó el orden y la frecuencia para analizar la representación social estructuradamente. Los resultados mostraron que el núcleo central de la representación fue conformado por los términos “elegancia”, “quemante”, “uva”, “precio”, “presentación” y “color”. Estas palabras pueden servirles a los productores y comercializadores de pisco al momento de desarrollar sus productos y sus estrategias de mercadeo.

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