A Diminutive Review on "Quinoa Seed's Nutrient Content, Biological Active Compounds and Potential Food Applications
Quinoa Seeds' Nutrient Content, Bioactive Compounds
DOI:
https://doi.org/10.54393/df.v6i2.170Keywords:
Quinoa, Nutrients, Bioactive Compounds, Potential Food ApplicationsAbstract
Cereals are regarded as a vital component of the human diet. They supply roughly half of the world's energy. Quinoa (Chenopodium quinoa Wild) is a very nutritious plant that has been dubbed "one of the grains of the 21st century" due to its nutritional and functional qualities as well as its ability to withstand harsh weather conditions. It has gained widespread recognition as a superfood due to its significant nutritional and physiological benefits. The current review offers a brief introduction to the nutrients, mineral makeup, amino acids, polyphenols, and bioactive ingredients of quinoa. It is revealed that quinoa contains a wealth of essential components, including vitamins, minerals and amino acids, which directly contribute to its remarkable nutritional value. Its antioxidant properties and unique composition of physiologically active chemicals, such as polyphenols and other compounds, increase its potential as a functional meal. The conclusion of this review is to provide a useful understanding of the potential nutritional and health benefits of quinoa as well as its potential culinary usage. Furthermore, fermented quinoa has a high biological and nutritional value that may be utilized to create a variety of functional food products that are highly palatable to consumers and have positive health effects.
References
Baldeón EO, Sánchez-Pizarro A, Repo-Carrasco-Valencia R, Barat JM, Grau R, Cadenillas-Martínez AI et al. Nutritional Value And Chemical Composition of Quinoa Leaves (Chenopodium Quinoa Wild.) at Different Phenological Stages. Manglar. 2023 Oct; 20(4): 379-87. doi: 10.57188/manglar.2023.044.
Saeed MS, Saeed A, Iqbal M, Adnan M. Nutritional Benefits of Quinoa—A Review. Indian Journal of Pure and Applied Biosciences. 2020; 8(6): 624-7. doi: 10.18782/2582-2845.8493.
Castro‐Alba V, Lazarte CE, Perez‐Rea D, Carlsson NG, Almgren A, Bergenståhl B et al. Fermentation of Pseudocereals Quinoa, Canihua, and Amaranth to Improve Mineral Accessibility Through Degradation of Phytate. Journal of the Science of Food and Agriculture. 2019 Aug; 99(11): 5239-48. doi: 10.1002/jsfa.9793.
Afzal I, Haq MZ, Ahmed S, Hirich A, Bazile D. Challenges and Perspectives for Integrating Quinoa into the Agri-Food System. Plants. 2023 Sep; 12(19): 3361. doi: 10.3390/plants12193361.
Brito ID, Chantelle L, Magnani M, Cordeiro AM. Nutritional, Therapeutic, and Technological Perspectives of Quinoa (Chenopodium Quinoa Willd.): A Review. Journal of Food Processing and Preservation. 2022 May; 46(5): e16601. doi: 10.1111/jfpp.16601.
Shah S, Khan Y, Yan H. The Phytochemical, Pharmacological, and Medicinal Evaluation of Quinoa (Chenopodium Quinoa Willd.). Pakistan Journal of Weed Science Research. 2022 Apr; 28(2): 141-62. doi: 10.28941/pjwsr.v28i2.1049.
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 Oct; 10(11): 2258. doi: 10.3390/plants10112258.
Karthika G and Govintharaj P. Breeding Climate-Resilience Crops for Future Agriculture. In Climate Change and Crop Stress. 2022 Jan: 1-32. doi: 10.1016/B978-0-12-816091-6.00009-2.
Abdelshafy AM, El‐Naggar EA, Kenawi MN. Moringa Leaves for Improving the Health Benefits of Quinoa Fermented by Probiotics. Food Bioengineering. 2022 Dec; 1(3-4): 264-75. doi: 10.1002/fbe2.12035.
Bastidas EG, Roura R, Rizzolo DA, Massanés T, Gomis R. Quinoa (Chenopodium Quinoa Willd), from Nutritional Value to Potential Health Benefits: An Integrative Review. Journal of Nutrition and Food Sciences. 2016 Mar; 6(3).
Pathan S and Siddiqui RA. Nutritional Composition and Bioactive Components in Quinoa (Chenopodium Quinoa Willd.) Greens: A Review. Nutrients. 2022 Jan; 14(3): 558. doi: 10.3390/nu14030558.
Fotschki B, Juśkiewicz J, Jurgoński A, Amarowicz R, Opyd P, Bez J et al. Protein-Rich Flours from Quinoa and Buckwheat Favourably Affect The Growth Parameters, Intestinal Microbial Activity and Plasma Lipid Profile of Rats. Nutrients. 2020 Sep; 12(9): 2781. doi: 10.3390/nu12092781.
Miranda M, Vega-Gálvez A, Martinez E, López J, Rodríguez MJ, Henríquez K et al. Genetic Diversity and Comparison of Physicochemical and Nutritional Characteristics of Six Quinoa (Chenopodium Quinoa Willd.) Genotypes Cultivated in Chile. Food Science and Technology. 2012; 32: 835-43. doi: 10.1590/S0101-20612012005000114.
Zhang S, Ma X, Wang Z, Zhang P, Li Z. Production of Transgenic Cattle Expressing Lysine-Rich Polypeptide in Milk by Somatic Cell Nuclear Transfer. Transgenic Research. 2019 Aug; 28(3): 317-25. doi: 10.1007/s11248-019-00124-7.
Saeed MK, Zahra N, Saeed A, Babar L, Malik M, Shehbaz M et al. Isolation and Quantification of Anthocyanins from Red Cabbage (Brassica Oleracea L.) and Its Potential Uses as Antioxidant in Natural Food. ACTA Pharmaceutica Sciencia. 2024; 62(4): 907-919. doi: 10.23893/1307-2080.APS6259.
Touil L, Rami R, Aydi SS, Amara DG, Messaoudi M, Sawicka B et al. Nutritional Potential, Phytochemical Analysis, and Biological Activities of Quinoa (Chenopodium Quinoa Willd.) Seeds from Arid Zone Culture. Italian Journal of Food Science. 2024 Jul; 36(3): 164. doi: 10.15586/ijfs.v36i3.2533.
Melini F and Melini V. Phenolic Compounds in Novel Foods: Insights into White and Pigmented Quinoa. European Food Research and Technology. 2022 Dec; 248(12): 2955-68. doi: 10.1007/s00217-022-04103-x.
Zhu X, Yang G, Shen Y, Niu L, Peng Y, Chen H et al. Physicochemical Properties and Biological Activities of Quinoa Polysaccharides. Molecules. 2024 Apr; 29(7): 1576. doi: 10.3390/molecules29071576.
Velásquez-Barreto FF, Miñano HA, Alvarez-Ramirez J, Bello-Pérez LA. Structural, Functional, and Chemical Properties of Small Starch Granules: Andean Quinoa and Kiwicha. Food Hydrocolloids. 2021 Nov; 120: 106883. doi: 10.1016/j.foodhyd.2021.106883.
Saoudi MM, Bouajila J, Rahmani R, Alouani K. Phytochemical Composition, Antioxidant, Antiacetylcholinesterase, and Cytotoxic Activities of Rumex crispus L. International Journal of Analytical Chemistry. 2021; 2021(1): 6675436. doi: 10.1155/2021/6675436.
Rahimi E and Bagheri M. Chemical, Antioxidant, Total Phenolic and Flavonoid Components and Antimicrobial Effects of Different Species of Quinoa Seeds. Egyptian Journal of Veterinary Sciences. 2020 Apr; 51(1): 43-54. doi: 10.21608/ejvs.2019.17122.1098.
Hernández-Ledesma B. Quinoa (Chenopodium Quinoa Willd.) as Source of Bioactive Compounds: A Review. Bioactive Compounds in Health and Disease-Online ISSN: 2574-0334; Print ISSN: 2769-2426. 2019 Mar; 2(3): 27-47. doi: 10.31989/bchd.v2i3.556.
Sánchez-García J, Asensio-Grau A, García-Hernández J, Heredia A, Andrés A. Nutritional and Antioxidant Changes in Lentils and Quinoa Through Fungal Solid-State Fermentation with Pleurotus Ostreatus. Bioresources and Bioprocessing. 2022 May; 9(1): 51. doi: 10.1186/s40643-022-00542-2.
Balakrishnan G and Schneider RG. The Role of Amaranth, Quinoa, and Millets for The Development of Healthy, Sustainable Food Products—A Concise Review. Foods. 2022 Aug; 11(16): 2442. doi: 10.3390/foods11162442.
Abdelshafy AM, Rashwan AK, Osman AI. Potential Food Applications and Biological Activities of Fermented Quinoa: A Review. Trends in Food Science and Technology. 2024 Feb; 144: 104339. doi: 10.1016/j.tifs.2024.104339.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences)
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open-access journal and all the published articles / items are distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. For comments
