Nutritional, antioxidant properties and polyphenol content of quinoa (chenopodium quinoa willd) cultivated in Iran
Keywords:
amino acid profile, antioxidant activity, polyphenol content, quinoa, trace element, vitaminAbstract
The quinoa is pseudocereal plant that has nutritional value. Recently, It was cultivated in iran because of water crisis. This study aimed to assess the physicochemical and antioxidant properties of quinoa cultivated in Iran for the first time. The macronutrients and energetic value, polyphenol, total phenol content and DPHH of quinoa were measured. Some B group vitamin, the free fatty acid profile was assessed by HPLC and GC-mass separately. The trace elements were also evaluated by ICP. The amounts of dry matter, protein, fat, ash, and available carbohydrates were, 90.33±0.89, 16.30±1.52, 6.09 ±0.30, 4.43±0.47, and 73.14±1.59 percent, respectively. The total bacterial count of quinoa was 5.22±0.23 (LOG10 CFU.g-1). Escherichia coli and sulphite-reducing clostridia were lower than 1.0 (LOG10 CFU.g-1). Salmonella was absent in all samples. According to the DPPH method, the IC50 of quinoa seed was approximately 6232.0 mg.L?1 compared to the equivalent Gallic acid as a standard (IC50: 184.15 ?g.mL?1). Also, the quinoa seed contained the highest level of niacin (0.881 mg/100g) among the vitamin B groups. The analysis of the amino acid profile revealed the highest contents of glutamic acid (1.230 g/100g) and lysine (3.08 g/100g). The concentrations of minerals including calcium, magnesium, and potassium were respectively (0.07, 0.086 and 0.35 g/100g). Quinoa is a valuable nutritional product that can provide health benefits to the human, mainly because of its linoleic acid content.
References
Abderrahim, F., Huanatico, E., Segura, R., Arribas, S., Gonzalez, M. C., & Condezo-Hoyos, L. (2015). Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano. Food chemistry, 183, 83-90.
Alvarez-Jubete, L., Arendt, E., & Gallagher, E. (2009). Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. International Journal of Food Sciences and Nutrition, 60(sup4), 240-257.
Alvarez-Jubete, L., Arendt, E., & Gallagher, E. (2010). Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends in Food Science & Technology, 21(2), 106-113.
Bazile, D., Pulvento, C., Verniau, A., Al-Nusairi, M. S., Ba, D., Breidy, J., . . . Otambekova, M. (2016). Worldwide evaluations of quinoa: preliminary results from post international year of quinoa FAO projects in nine countries. Frontiers in Plant Science, 7, 850.
Belton, P. S., & Taylor, J. R. (2002). Pseudocereals and less common cereals: grain properties and utilization potential: Springer Science & Business Media.
Bruin, A. d. (1964). Investigation of the food value of quinua and cañihua seed. Journal of Food Science, 29(6), 872-876.
Cardoso, R. V., Fernandes, Â., Heleno, S. A., Rodrigues, P., Gonzaléz-Paramás, A. M., Barros, L., & Ferreira, I. C. J. F. c. (2019). Physicochemical characterization and microbiology of wheat and rye flours. Food Chemistry, 280, 123-129.
Dini, A., Rastrelli, L., Saturnino, P., & Schettino, O. (1992). A compositional study of Chenopodium quinoa seeds. Food/Nahrung, 36(4), 400-404.
Eglezos, S. (2010). Microbiological quality of wheat grain and flour from two mills in Queensland, Australia. Journal of food protection, 73(8), 1533-1536.
Escudero, N., De Arellano, M., Luco, J., Giménez, M., & Mucciarelli, S. (2004). Comparison of the chemical composition and nutritional value of Amaranthus cruentus flour and its protein concentrate. Plant Foods for Human Nutrition, 59(1), 15-21.
Graf, B. L., Poulev, A., Kuhn, P., Grace, M. H., Lila, M. A., & Raskin, I. (2014). Quinoa seeds leach phytoecdysteroids and other compounds with anti-diabetic properties. Food chemistry, 163, 178-185.
H?d?rug?, D. I., Costescu, C. I., Corpa?, L., H?d?rug?, N. G., & Isengard, H.-D. (2016). Differentiation of rye and wheat flour as well as mixtures by using the kinetics of Karl Fischer water titration. Food chemistry, 195, 49-55.
Hariadi, Y., Marandon, K., Tian, Y., Jacobsen, S.-E., & Shabala, S. (2010). Ionic and osmotic relations in quinoa (Chenopodium quinoa Willd.) plants grown at various salinity levels. Journal of experimental botany, 62(1), 185-193.
Jacobsen, S.-E. (2003). The worldwide potential for quinoa (Chenopodium quinoa Willd.). Food reviews international, 19(1-2), 167-177.
James, L. E. A. (2009). Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties. Advances in food and nutrition research, 58, 1-31.
Konishi, Y. (2002). Nutritional characteristics of pseudocereal amaranth and quinoa: alternative foodstuff for patients with food allergy. J. Jpn. Soc. Nutr. Food Sci., 55, 299-302.
Kozio?, M. (1992). Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.). Journal of food composition and analysis, 5(1), 35-68.
Lin, M., Han, P., Li, Y., Wang, W., Lai, D., & Zhou, L. (2019). Quinoa Secondary Metabolites and Their Biological Activities or Functions. Molecules, 24(13), 2512.
Mariotti, F., Tomé, D., & Mirand, P. P. (2008). Converting nitrogen into protein—beyond 6.25 and Jones' factors. Critical reviews in food science and nutrition, 48(2), 177-184.
Marmouzi, I., El Madani, N., Charrouf, Z., Cherrah, Y., & Faouzi, M. E. A. (2015). Proximate analysis, fatty acids and mineral composition of processed Moroccan Chenopodium quinoa Willd. and antioxidant properties according to the polarity. Phytothérapie, 13(2), 110-117.
Nanduri, K. R., Hirich, A., Salehi, M., Saadat, S., & Jacobsen, S. E. (2019). Quinoa: A New Crop for Harsh Environments. In Sabkha Ecosystems (pp. 301-333): Springer.
Navruz-Varli, S., & Sanlier, N. (2016). Nutritional and health benefits of quinoa (Chenopodium quinoa Willd.). Journal of Cereal Science, 69, 371-376.
Negewo, B. D. (2012). Renewable energy desalination: an emerging solution to close the water gap in the Middle East and North Africa: World Bank Publications.
Nsimba, R. Y., Kikuzaki, H., & Konishi, Y. (2008). Antioxidant activity of various extracts and fractions of Chenopodium quinoa and Amaranthus spp. seeds. Food chemistry, 106(2), 760-766.
Ogungbenle, H. (2003). Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour. International journal of food sciences and nutrition, 54(2), 153-158.
Pa?ko, P., Barto?, H., Zagrodzki, P., Gorinstein, S., Fo?ta, M., & Zachwieja, Z. (2009). Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth. Food Chemistry, 115(3), 994-998.
Repo-Carrasco, R., Espinoza, C., & Jacobsen, S.-E. (2003). Nutritional value and use of the Andean crops quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule). Food reviews international, 19(1-2), 179-189.
Ruales, J., & Nair, B. (1994). Properties of starch and dietary fibre in raw and processed quinoa (Chenopodium quinoa, Willd) seeds. Plant Foods for Human Nutrition, 45(3), 223-246.
Ruales, J., & Nair, B. M. (1993). Content of fat, vitamins and minerals in quinoa (Chenopodium quinoa, Willd) seeds. Food Chemistry, 48(2), 131-136.
Sezgin, A. C., & Sanlier, N. (2019). A New Generation Plant For The Conventional Cuisine: Quinoa (Chenopodium Quinoa Willd.). Trends in Food Science & Technology.
Simopoulos, A. P. (2006). Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic variation: nutritional implications for chronic diseases. Biomedicine & pharmacotherapy, 60(9), 502-507.
Souza, J. M. L. d., Álvares, V. d. S., Leite, F. M. N., Reis, F. S., & Felisberto, F. Á. V. (2008). Physicochemical characteristics of flours deriving of cassava varieties used in the Vale do Juruá, Acre. Acta Amazonica, 38(4), 761-766.
Tang, Y., Li, X., Chen, P. X., Zhang, B., Hernandez, M., Zhang, H., . . . Tsao, R. (2015). Characterisation of fatty acid, carotenoid, tocopherol/tocotrienol compositions and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes. Food chemistry, 174, 502-508.
Tang, Y., Zhang, B., Li, X., Chen, P. X., Zhang, H., Liu, R., & Tsao, R. (2016). Bound phenolics of quinoa seeds released by acid, alkaline, and enzymatic treatments and their antioxidant and ?-glucosidase and pancreatic lipase inhibitory effects. Journal of agricultural and food chemistry, 64(8), 1712-1719.
Vega?Gálvez, A., Miranda, M., Vergara, J., Uribe, E., Puente, L., & Martínez, E. A. (2010). Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review. Journal of the Science of Food and Agriculture, 90(15), 2541-2547.
Verdier, F. (2011). MENA regional water outlook part II desalination using renewable Energy task 1–desalination potential. Fichtner Stuttgart.
Wang, S., Opassathavorn, A., & Zhu, F. (2015). Influence of Quinoa Flour on Quality Characteristics of Cookie, Bread and C hinese Steamed Bread. Journal of Texture Studies, 46(4), 281-292.
Wright, K., Pike, O., Fairbanks, D., & Huber, C. (2002). Composition of Atriplex hortensis, sweet and bitter Chenopodium quinoa seeds. Journal of Food Science, 67(4), 1383-1385.
Alvarez-Jubete, L., Arendt, E., & Gallagher, E. (2009). Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. International Journal of Food Sciences and Nutrition, 60(sup4), 240-257.
Alvarez-Jubete, L., Arendt, E., & Gallagher, E. (2010). Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends in Food Science & Technology, 21(2), 106-113.
Bazile, D., Pulvento, C., Verniau, A., Al-Nusairi, M. S., Ba, D., Breidy, J., . . . Otambekova, M. (2016). Worldwide evaluations of quinoa: preliminary results from post international year of quinoa FAO projects in nine countries. Frontiers in Plant Science, 7, 850.
Belton, P. S., & Taylor, J. R. (2002). Pseudocereals and less common cereals: grain properties and utilization potential: Springer Science & Business Media.
Bruin, A. d. (1964). Investigation of the food value of quinua and cañihua seed. Journal of Food Science, 29(6), 872-876.
Cardoso, R. V., Fernandes, Â., Heleno, S. A., Rodrigues, P., Gonzaléz-Paramás, A. M., Barros, L., & Ferreira, I. C. J. F. c. (2019). Physicochemical characterization and microbiology of wheat and rye flours. Food Chemistry, 280, 123-129.
Dini, A., Rastrelli, L., Saturnino, P., & Schettino, O. (1992). A compositional study of Chenopodium quinoa seeds. Food/Nahrung, 36(4), 400-404.
Eglezos, S. (2010). Microbiological quality of wheat grain and flour from two mills in Queensland, Australia. Journal of food protection, 73(8), 1533-1536.
Escudero, N., De Arellano, M., Luco, J., Giménez, M., & Mucciarelli, S. (2004). Comparison of the chemical composition and nutritional value of Amaranthus cruentus flour and its protein concentrate. Plant Foods for Human Nutrition, 59(1), 15-21.
Graf, B. L., Poulev, A., Kuhn, P., Grace, M. H., Lila, M. A., & Raskin, I. (2014). Quinoa seeds leach phytoecdysteroids and other compounds with anti-diabetic properties. Food chemistry, 163, 178-185.
H?d?rug?, D. I., Costescu, C. I., Corpa?, L., H?d?rug?, N. G., & Isengard, H.-D. (2016). Differentiation of rye and wheat flour as well as mixtures by using the kinetics of Karl Fischer water titration. Food chemistry, 195, 49-55.
Hariadi, Y., Marandon, K., Tian, Y., Jacobsen, S.-E., & Shabala, S. (2010). Ionic and osmotic relations in quinoa (Chenopodium quinoa Willd.) plants grown at various salinity levels. Journal of experimental botany, 62(1), 185-193.
Jacobsen, S.-E. (2003). The worldwide potential for quinoa (Chenopodium quinoa Willd.). Food reviews international, 19(1-2), 167-177.
James, L. E. A. (2009). Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties. Advances in food and nutrition research, 58, 1-31.
Konishi, Y. (2002). Nutritional characteristics of pseudocereal amaranth and quinoa: alternative foodstuff for patients with food allergy. J. Jpn. Soc. Nutr. Food Sci., 55, 299-302.
Kozio?, M. (1992). Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.). Journal of food composition and analysis, 5(1), 35-68.
Lin, M., Han, P., Li, Y., Wang, W., Lai, D., & Zhou, L. (2019). Quinoa Secondary Metabolites and Their Biological Activities or Functions. Molecules, 24(13), 2512.
Mariotti, F., Tomé, D., & Mirand, P. P. (2008). Converting nitrogen into protein—beyond 6.25 and Jones' factors. Critical reviews in food science and nutrition, 48(2), 177-184.
Marmouzi, I., El Madani, N., Charrouf, Z., Cherrah, Y., & Faouzi, M. E. A. (2015). Proximate analysis, fatty acids and mineral composition of processed Moroccan Chenopodium quinoa Willd. and antioxidant properties according to the polarity. Phytothérapie, 13(2), 110-117.
Nanduri, K. R., Hirich, A., Salehi, M., Saadat, S., & Jacobsen, S. E. (2019). Quinoa: A New Crop for Harsh Environments. In Sabkha Ecosystems (pp. 301-333): Springer.
Navruz-Varli, S., & Sanlier, N. (2016). Nutritional and health benefits of quinoa (Chenopodium quinoa Willd.). Journal of Cereal Science, 69, 371-376.
Negewo, B. D. (2012). Renewable energy desalination: an emerging solution to close the water gap in the Middle East and North Africa: World Bank Publications.
Nsimba, R. Y., Kikuzaki, H., & Konishi, Y. (2008). Antioxidant activity of various extracts and fractions of Chenopodium quinoa and Amaranthus spp. seeds. Food chemistry, 106(2), 760-766.
Ogungbenle, H. (2003). Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour. International journal of food sciences and nutrition, 54(2), 153-158.
Pa?ko, P., Barto?, H., Zagrodzki, P., Gorinstein, S., Fo?ta, M., & Zachwieja, Z. (2009). Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth. Food Chemistry, 115(3), 994-998.
Repo-Carrasco, R., Espinoza, C., & Jacobsen, S.-E. (2003). Nutritional value and use of the Andean crops quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule). Food reviews international, 19(1-2), 179-189.
Ruales, J., & Nair, B. (1994). Properties of starch and dietary fibre in raw and processed quinoa (Chenopodium quinoa, Willd) seeds. Plant Foods for Human Nutrition, 45(3), 223-246.
Ruales, J., & Nair, B. M. (1993). Content of fat, vitamins and minerals in quinoa (Chenopodium quinoa, Willd) seeds. Food Chemistry, 48(2), 131-136.
Sezgin, A. C., & Sanlier, N. (2019). A New Generation Plant For The Conventional Cuisine: Quinoa (Chenopodium Quinoa Willd.). Trends in Food Science & Technology.
Simopoulos, A. P. (2006). Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic variation: nutritional implications for chronic diseases. Biomedicine & pharmacotherapy, 60(9), 502-507.
Souza, J. M. L. d., Álvares, V. d. S., Leite, F. M. N., Reis, F. S., & Felisberto, F. Á. V. (2008). Physicochemical characteristics of flours deriving of cassava varieties used in the Vale do Juruá, Acre. Acta Amazonica, 38(4), 761-766.
Tang, Y., Li, X., Chen, P. X., Zhang, B., Hernandez, M., Zhang, H., . . . Tsao, R. (2015). Characterisation of fatty acid, carotenoid, tocopherol/tocotrienol compositions and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes. Food chemistry, 174, 502-508.
Tang, Y., Zhang, B., Li, X., Chen, P. X., Zhang, H., Liu, R., & Tsao, R. (2016). Bound phenolics of quinoa seeds released by acid, alkaline, and enzymatic treatments and their antioxidant and ?-glucosidase and pancreatic lipase inhibitory effects. Journal of agricultural and food chemistry, 64(8), 1712-1719.
Vega?Gálvez, A., Miranda, M., Vergara, J., Uribe, E., Puente, L., & Martínez, E. A. (2010). Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review. Journal of the Science of Food and Agriculture, 90(15), 2541-2547.
Verdier, F. (2011). MENA regional water outlook part II desalination using renewable Energy task 1–desalination potential. Fichtner Stuttgart.
Wang, S., Opassathavorn, A., & Zhu, F. (2015). Influence of Quinoa Flour on Quality Characteristics of Cookie, Bread and C hinese Steamed Bread. Journal of Texture Studies, 46(4), 281-292.
Wright, K., Pike, O., Fairbanks, D., & Huber, C. (2002). Composition of Atriplex hortensis, sweet and bitter Chenopodium quinoa seeds. Journal of Food Science, 67(4), 1383-1385.
Downloads
Published
2021-05-25
How to Cite
Sekhavatizadeh, S. S., Hosseinzadeh, S. ., & Mohebbi, G. (2021). Nutritional, antioxidant properties and polyphenol content of quinoa (chenopodium quinoa willd) cultivated in Iran. Future of Food: Journal on Food, Agriculture and Society, 9(2). Retrieved from https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/336
Issue
Section
Research Articles