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An Insight Into Saponins From Quinoa (Chenopodium quinoa Willd): A Review [PDF]
Molecules, 2020 Saponins are an important group found in Chenopodium quinoa. They represent an obstacle for the use of quinoa as food for humans and animal feeds because of their bitter taste and toxic effects, which necessitates their elimination. Several saponins elimination methods have been examined to leach the saponins from the quinoa seeds; the wet technique ...
Khadija El Hazzam +2 more
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Characterization of quinoa (Chenopodium quinoa) lipids
Food Chemistry, 1994Abstract Lipids isolated from quinoa seed and seed fractions were characterized for lipid classes and their fatty acid composition. Quinoa seed lipids contained the largest amount of neutral lipids among all the seed fractions analyzed. A very high content of free fatty acids was detected in whole quinoa seed and hulls, accounting for 18·9 and 15·4 ...
R PRZYBYLSKI, G CHAUHAN, N ESKIN
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Ecdysteroids of Quinoa Seeds ( Chenopodium quinoa Willd.)
Journal of Agricultural and Food Chemistry, 2001Quinoa (Chenopodium quinoa) is a hardy and nutritious Latin American pseudo-cereal. Studies on the seeds led to the isolation of five ecdysteroids using column chromatography. Their structures were determined as ecdysterone, makisterone A, 24-epi-makisterone A, 24(28)-dehydromakisterone A, and 20,26-dihydroxyecdysone by spectroscopic methods.
N, Zhu +6 more
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Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.)
Food Chemistry, 2016Quinoa (Chenopodium quinoa Willd.) is an ancient crop which can play an important role for worldwide food security. The current review aimed at evaluating existing compositional data which were compiled according to international standards. A limited number of data were found that met the dataset quality criteria.
Verena Nowak +2 more
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Quinoa (Chenopodium quinoa Willd.) Breeding
2019Quinoa is native to the Andean Region, with recognized nutritional value and the ability to thrive in marginal agricultural environments. It is a very important alternative crop to face the negative environmental changes that are reducing yield and quality, and causing food insecurity during recent decades.
Luz Rayda Gomez-Pando +2 more
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Seed weight determination in quinoa (Chenopodium quinoa Willd.)
Journal of Agronomy and Crop Science, 2021AbstractExpansion into areas outside their centres of origin requires knowledge of quinoa's physiology and its response to the environment concerning the determination of seed yield and its numerical components to facilitate crop management and breeding.
María B. Gómez +2 more
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Diseases of Quinoa (Chenopodium quinoa)
Food Reviews International, 2003Downy mildew caused by Peronospora farinosais the most damaging disease of quinoa (Chenopodium quinoa), an ancient Andean grain crop. The disease has been reported from all areas of quinoa cultivation. In the Andean highlands, it is considered endemic. Despite the disease's wide dissemination and significant effect on quinoa crop production, little is ...
Danielsen, Solveig +2 more
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Cultivation of Quinoa (Chenopodium quinoa) in Desert Ecoregion
2020Field experiments with the Andean grain crop, quinoa (keen-waa) were tested in three localities of United Arab Emirates at two, three and five sowing densities in 2016–2017. Four quinoa genotypes were utilized (two selected quinoa lines: ICBA-Q3 and ICBA-Q5; and two introduced quinoa genotypes: Titicaca and Amarilla Sacaca).
Juan Pablo Rodriguez +4 more
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New Oleanane Saponins in Chenopodium quinoa
Journal of Agricultural and Food Chemistry, 2001Six triterpenoid saponins were isolated from the seeds of Chenopodium quinoa (Chenopodiaceae). Their structures were as follows: phytolaccagenic acid 3-O-[alpha-L-arabinopyranosyl-(1' '-->3')-beta-D-glucuronopyranosyl]-28-O-beta-D-glucopyranoside (1); spergulagenic acid 3-O-[beta-D-glucopyranosyl-(1-->2)-beta-D-glucopyranosyl-(1-->3)-alpha-L ...
DINI, IRENE +3 more
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Physicochemical characterization of quinoa (Chenopodium quinoa) flour and isolated starch
Food Chemistry, 2019This work studies the physicochemical properties of quinoa flour and isolated starch. Starch in the seed forms clusters rich in amylopectin that are immersed in a matrix with spherical and polygonal shapes in the submicron scale. The isolated quinoa starch is rich in Sulphur and Magnesium. The quinoa flour has a higher content of protein, carbohydrates
Brenda, Contreras-Jiménez +2 more
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