Biomolecules with Antioxidant Capacity from the Seeds and Sprouts of 20 Varieties of Chenopodium quinoa Willd. (Quinoa)

Enciso-Roca, Edwin; Aguilar-Felices, Enrique Javier; Tinco-Jayo, Johnny Aldo; Arroyo-Acevedo, Jorge Luis; Herrera-Calderon, Oscar

doi:10.3390/plants10112417

Cited by 17 publications

(5 citation statements)

References 29 publications

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“…It also contains B vitamins like folate (B9), niacin (B3), and riboflavin (B2) [15]. Furthermore, research indicates that quinoa may be a good source of antioxidants such as flavonoids and phenolic compounds, which can help to protect against oxidative damage [16][17][18][19]. Overall, research suggests that quinoa is an excellent source of nutritive components, with significant amounts of essential fats, proteins, and micronutrients with potential health benefits, while being gluten-free [13,20].…”

Section: Introductionmentioning

confidence: 99%

Nutritional and Functional Properties of Quinoa (Chenopodium quinoa Willd.) Chimborazo Ecotype: Insights into Chemical Composition

Arguello-Hernández,

Samaniego,

Leguizamo

et al. 2024

Agriculture

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Quinoa is known for its high nutritional value and adaptability; however, there is a lack of data about the chemical composition of quinoa produced in Ecuador, especially the Chimborazo ecotype. Our research aims to evaluate the nutritional components of Chimborazo quinoa. This knowledge (chemical composition) can help to improve cultivation and farmers’ understanding. Samples were collected from 49 plots at four altitude ranges (3000–3200; 3201–3300; 3301–3400; 3401–3533) m.a.s.l. Each sample of 2 kg quinoa was cleaned, dried (32 °C/15 h), and stored at −20 °C before analyzing water activity, proximate composition, mineral content, antioxidant activity, and functional compounds. The data were analyzed using ANOVA and mean comparison, Pearson correlation, and principal component analysis. The Chimborazo ecotype shows protein content comparable to or exceeding other global quinoa cultivars. Statistical analysis revealed that altitude had a minimal influence on quinoa’s chemical composition, resulting in overlapping altitude-based clusters. Complex relationships between quinoa variables were identified, which varied with altitude. These findings suggest that cultivation of high-quality quinoa across a range of altitudes is feasible without compromising its intrinsic quality. Moreover, the extensive and diverse results from our study provide a solid foundation for further plant breeding and the development of specialized quinoa varieties.

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Section: Introductionmentioning

confidence: 99%

Nutritional and Functional Properties of Quinoa (Chenopodium quinoa Willd.) Chimborazo Ecotype: Insights into Chemical Composition

Arguello-Hernández,

Samaniego,

Leguizamo

et al. 2024

Agriculture

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“…The polyphenolic compounds responsible for antioxidant capacity are secondary metabolites present in plants, which are formed during their development and under stress conditions; these include simple phenols, phenolic acids, coumarins, flavonoids, stilbenes, hydrolyzable and condensed tannins, lignans, and lignins [69,70]. Furthermore, these polyphenols could be altered during germination, increasing their content and antioxidant capacity [71]. The correlation analysis (Figure 5) showed a significant negative association between protein content and lightness values (r = −0.91); this inverse relationship agrees with pre-…”

Section: Antioxidant Capacitymentioning

confidence: 99%

Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru

Ramos-Pacheco,

Choque-Quispe,

Ligarda-Samanez

et al. 2024

Foods

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Germination is an effective strategy to improve the nutritional and functional quality of Andean grains such as quinoa (Chenopodium quinoa Willd.); it helps reduce anti-nutritional components and enhance the digestibility and sensory aspects of the germinated. This work aimed to evaluate the effect of germination (0, 24, 48, and 72 h) on the physicochemical properties, content of bioactive compounds, and antioxidant capacity of three varieties of quinoa: white, red, and black high Andean from Peru. Color, nutritional composition, mineral content, phenolic compounds, flavonoids, and antioxidant activity were analyzed. Additionally, infrared spectra were obtained to elucidate structural changes during germination. The results showed color variations and significant increases (p < 0.05) in proteins, fiber, minerals, phenolic compounds, flavonoids, and antioxidant capacity after 72 h of germination, attributed to the activation of enzymatic pathways. In contrast, the infrared spectra showed a decrease in the intensity of functional groups –CH–, –CH2–, C–OH, –OH, and C–N. Correlation analysis showed that flavonoids mainly contributed to antioxidant activity (r = 0.612). Germination represents a promising alternative to develop functional ingredients from germinated quinoa flour with improved nutritional and functional attributes.

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“…The reaction was stopped at 4 min and the absorbances were read at 593 nm. Each test was carried out in triplicate [42].…”

Section: Evaluation Of the Antioxidant Activity Of The Eo Of P Acutif...mentioning

confidence: 99%

Volatile Components, Antioxidant and Phytotoxic Activity of the Essential Oil of Piper acutifolium Ruiz & Pav. from Peru

et al. 2023

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Piper acutifolium Ruiz & Pav is known as “matico” and belongs to the Piperaceae family, and in Peru it is traditionally used as an infusion or decoction to ameliorate wound healings or ulcers. In this study, the aim was to investigate the volatile components, the antioxidant profile, and the phytotoxic activity of the essential oil (EO) of P. acutifolium from Peru. To identify the phytoconstituents, the EO was injected into a Gas Chromatography-Mass Spectrometry (GC-MS) to obtain the chemical profile of the volatile components, followed by the antioxidant activity carried out by the reaction with three organic radicals (2,2-diphenyl-1-picrylhydrazyl (DPPH); 2,2′-azinobis-(3-ethylbenzothiazoline)-6- sulfonic acid (ABTS); ferric reducing/antioxidant power (FRAP)). Finally, the phytotoxic capabilities of the EO were tested on two model plants, Lactuca sativa seeds and Allium cepa bulbs. As a result, the analysis identified α-phellandrene as its main volatile chemical at 38.18%, followed by β-myrcene (29.48%) and β-phellandrene (21.88%). Regarding the antioxidant profile, the half inhibitory concentration (IC50) in DPPH was 160.12 ± 0.30 µg/mL, for ABTS it was 138.10 ± 0.06 µg/mL and finally in FRAP it was 450.10 ± 0.05 µg/mL. The phytotoxic activity demonstrated that the EO had high activity at 5% and 10% against L. sativa seed germination, the inhibition of root length, and hypocotyl length. Additionally, in A. cepa bulbs, the inhibition root length was obtained at 10%, both comparable to glyphosate, which was used as a positive control. The molecular docking on 5-enolpyruvylshikimate-3-phosphate synthase (EPSPS) revealed that α-phellandrene had −5.8 kcal/mol, being near to glyphosate at −6.3 kcal/mol. The conclusion shows that the EO of P. acutifolium presented antioxidant and phytotoxic activity and might be useful as a bioherbicide in the future.

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Biomolecules with Antioxidant Capacity from the Seeds and Sprouts of 20 Varieties of Chenopodium quinoa Willd. (Quinoa)

Cited by 17 publications

References 29 publications

Nutritional and Functional Properties of Quinoa (Chenopodium quinoa Willd.) Chimborazo Ecotype: Insights into Chemical Composition

Nutritional and Functional Properties of Quinoa (Chenopodium quinoa Willd.) Chimborazo Ecotype: Insights into Chemical Composition

Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru

Volatile Components, Antioxidant and Phytotoxic Activity of the Essential Oil of Piper acutifolium Ruiz & Pav. from Peru

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