Characterization of lipid oxidation products in quinoa (Chenopodium quinoa)

Ng, Su-Chuen; Anderson, Alfred K.; Coker, J. Kelly; Ondrus, Martin

doi:10.1016/j.foodchem.2006.01.016

Cited by 89 publications

(53 citation statements)

References 19 publications

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“…However, the fatty acids are highly •, Control (cookies not substituted); ■, quinoa cookies substituted for 7.5% of wheat flour; ▲, quinoa cookies substituted for 15% of wheat flour. stable due to the presence of vitamin E, which acts as an antioxidant (Carrasco et al, 2003;Ng et al, 2007). The antioxidant activity against the lipids in quinoa was high compared with wheat (Asao and Watanabe, 2010).…”

Section: Discussionmentioning

confidence: 99%

Amino Acid Composition, Oxidative Stability, and Consumer Acceptance of Cookies Made with Quinoa Flour

Watanabe

Kawanishi-Asaoka

Myojin

et al. 2014

FSTR

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Quinoa has strong antioxidant activity and a high amino acid score compared to common cereals such as rice and wheat. Therefore, cookies containing quinoa flour as a substitute for wheat flour were used to investigate the effects of quinoa on the oxidative stability and nutritional quality of the cookies. The antioxidant capacity of the cookies was increased by the addition of quinoa flour. As a result, the peroxide value of cookies containing quinoa was lower than that of cookies without quinoa after storage at room temperature. Additionally, quinoa substitution resulted in increased lysine content in the cookies. In sensory evaluation, the quinoa cookies were acceptable to the panelists.Quinoa is a functional and nutritious substitute for wheat flour.Keywords: quinoa, cookie, oxidative stability, POV, amino acid score IntroductionQuinoa (Chenopodium quinoa Willd) is a pseudocereal native to the South American Andes. The grain is appreciated for its contribution to good nutrition. It contains a large proportion of high-quality protein because its lysine content is several times that of common cereals, resulting in a high amino acid score (Watanabe et al., 2003). Also, it has a high content of minerals, such as calcium, magnesium, iron and potassium, compared with other cereals (Galvez et al., 2010). In recent years, the functional properties of food have been of increasing interest, and the functional properties of quinoa, such as its suppressive effect on increased blood pressure (Ogawa et al., 2001), serum and liver cholesterol-lowering effects (Takao et al., 2005), antioxidant activity and allergenicity (Asao and Watanabe, 2010), have been investigated.Oxidation of oils and fats contained in food during storage produces a complex mixture of volatiles that significantly affect the sensory properties of food, resulting in reduced nutritional quality, as well as harmful effects on human health. Quinoa flour can be used as a substitute for wheat flour in the production of food. Pasta and bread made with quinoa flour have been reported (Caperuto et al., 2001;Stikic et al., 2012). Quinoa has strong antioxidant activity and a high amino acid score in comparison with wheat (Watanabe et al., 2003;Asao and Watanabe, 2010). It is proposed that the addition of quinoa flour may raise the antioxidant capacity and amino acid score in substituted food. However, the effects of quinoa on the oxidative stability and nutritional quality of foodhave not yet been reported. AbbreviationsTE; trolox equivalents, SD; standard deviation, DPPH; 1,1-diphenyl-2-picrylhydrazine, POV; peroxide value, ORAC; oxygen radical absorbance capacity K. Watanabe et al. 688 In this study, cookies containing few ingredients yet high in oils and fats were made with quinoa flour to investigate its suppressive effect on the oxidation of oils and fats in food during storage, and the improvement in nutritional quality with the addition of quinoa flour. Materials and MethodsMaterials Quinoa, foxtail (Setaria italica L.), rice (Oryza sativa L.), Japanese...

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Section: Discussionmentioning

confidence: 99%

Amino Acid Composition, Oxidative Stability, and Consumer Acceptance of Cookies Made with Quinoa Flour

Watanabe

Kawanishi-Asaoka

Myojin

et al. 2014

FSTR

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“…), a Chenopodiaceae originating from the Andes, is distinguished as being a cereal with high-quality protein and absence of gluten (Spehar and Santos, 2002). It has high levels of essential fatty acids, with good oxidative stability and, therefore, the potential to be used as an alternative culture in oil production (Ng et al, 2007). While quinoa is not used in the diet of most people, it is currently used as a substitute for wheat flour in the production of bread for celiac consumers, with substitutions in small amounts having shown a positive effect on the quality of the breads (Park et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Quinoa and flaxseed: potential ingredients in the production of bread with functional quality

Calderelli

Benassi

Visentainer

et al. 2010

Braz. arch. biol. technol.

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“…Quinoa flour (mixed with corn, wheat and barley are used to produce quinoafortified foods) to fight malnutrition among children in Peru and Bolivia (Popenoe et al 1989). Moreover, seeds contain a high quality edible vegetable oil, similar in the fatty acid composition to soybean oil (Przybylski et al 1994;Ng et al 2007;Wood et al 1993). C. quinoa is rich in antioxidants (Yawadio Nsimba et al 2008;Ruales and Nair 1993b;Koziol 1992;Alvistur et al 1953), contains flavonol glycosides (de Simone et al 1990;Zhu et al 2001b), phenolics (Renard et al 1999;Ruales and Nair 1993b), tannins (Ruales and Nair 1993b), betaines (Dini et al 2006), terpenoids (Koziol 1993), and ecdysteroids (Zhu et al 2001a;Dini et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Biological activities and chemistry of saponins from Chenopodium quinoa Willd.

Kuljanabhagavad

Wink

2009

Phytochem Rev

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Chenopodium quinoa Willd. is a valuable food source which has gained importance in many countries of the world. The plant contains various bitter-tasting saponins which present an important antinutritional factor. Various triterpene saponins have been reported in C. quinoa including both monodesmosidic and bidesmosidic triterpene saponins of oleanolic acid, hederagenin, phytolaccagenic acid, and serjanic acid as the major aglycones and other aglycones as 3b-hydroxy-23-oxo-olean-12-en-28-oic acid, 3b-hydroxy-27-oxo-olean-12-en-28-oic acid, and 3b, 23a, 30b-trihydroxy-olean-12-en-28-oic acid. A tridesmosidic saponin of hederagenin has also been reported. Here we review the occurrence, analysis, chemical structures, and biological activity of triterpene saponins of C. quinoa. In particular, the mode of action of the mono-and bidesmosidic triterpene saponins and aglycones are discussed.

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Characterization of lipid oxidation products in quinoa (Chenopodium quinoa)

Cited by 89 publications

References 19 publications

Amino Acid Composition, Oxidative Stability, and Consumer Acceptance of Cookies Made with Quinoa Flour

Amino Acid Composition, Oxidative Stability, and Consumer Acceptance of Cookies Made with Quinoa Flour

Quinoa and flaxseed: potential ingredients in the production of bread with functional quality

Biological activities and chemistry of saponins from Chenopodium quinoa Willd.

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