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Journal articles on the topic 'Quinoa seeds'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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1

Shen, Yingbin, Liyou Zheng, Yao Peng, et al. "Physicochemical, Antioxidant and Anticancer Characteristics of Seed Oil from Three Chenopodium quinoa Genotypes." Molecules 27, no. 8 (2022): 2453. http://dx.doi.org/10.3390/molecules27082453.

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Chenopodium quinoa Willd. is recognized to be an excellent nutrient with high nutritional content. However, few genotypes of quinoa were analyzed, so we found a knowledge gap in the comparison of quinoa seeds of different genotypes. This study aims to compare the physicochemical, antioxidant, and anticancer properties of seed oil from three C. quinoa genotypes. Seeds of three genotypes (white, red, and black) were extracted with hexane and compared in this study. The oil yields of these quinoa seeds were 5.68–6.19% which contained predominantly polyunsaturated fatty acids (82.78–85.52%). The t

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2

Villa, Patricia Miranda, Natalia Cervilla, Romina Mufari, Antonella Bergesse, and Edgardo Calandri. "Making Nutritious Gluten-Free Foods from Quinoa Seeds and Its Flours." Proceedings 53, no. 1 (2020): 5. http://dx.doi.org/10.3390/proceedings2020053005.

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Celiac disease is affecting around 1% of the world population and an effective treatment needs to exclude gluten. Quinoa is a high-quality gluten-free protein, and starch-rich endosperm, like the cereals. Protein contents and theoretical Protein Digestibility Corrected Amino Acid Score (PDCAAS) were evaluated in quinoas from Northwest and Centre of Argentina. A batter-type gluten-free quinoa bread was developed, showing good volume, taste, nutritional quality and a good long-lasting texture. Malted quinoa seeds’ quality indicators rose until 48 h of germination; after that, an unpleasant taste

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3

Alsafi, Noufal H. J., and Bushra S. R. Zangana. "Effect of Using Raw and Treated Quinoa Seeds (Chenopodium Quinoa) in the Diet on the Productive Performance Characteristics of Broilers." NeuroQuantology 20, no. 4 (2022): 01–14. http://dx.doi.org/10.14704/nq.2022.20.4.nq22088.

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The experiment aimed to study the use of different proportions of raw and treated Chenopodium quinoa seeds by soaking in the diet in order to identify the effect on the productive performance characteristics of broilers of 42 days of age. A 336 sexed broilers (Ross 308) were distributed randomly at one-day old, with an average initial weight of 39 g/chick, divided into seven treatments, 48 chicks/treatment, each treatment included three replicates, 16 chicks/replicate (8 males and 8 females). The chicks were fed on the starter diet (1-14) days of age, the grower diet of (15-28) days of age, an

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4

Agarwal, Aparna, Rizwana, Abhishek Dutt Tripathi, Tarika Kumar, Kanti Prakash Sharma, and Sanjay Kumar Singh Patel. "Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds." Antioxidants 12, no. 7 (2023): 1413. http://dx.doi.org/10.3390/antiox12071413.

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Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional crops with excellent nutritional properties. Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual’s development and growth, whereas chia seeds contain high dietary fiber content, calories, lipids, minerals (calcium, magnesium, iron, phosphorus, and zinc), and vitamins (A and B complex). Chia seeds are also known for their presence of a high amount of omega-3 fatty acids. Both quinoa and chia seeds are gluten-free and provide medicinal propertie

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5

Jl, Altuna, Silva M, Álvarez M, Quinteros Mf, Morales D, and Carrillo W. "ECUADORIAN QUINOA (CHENOPODIUM QUINOA WILLD) FATTY ACIDS PROFILE." Asian Journal of Pharmaceutical and Clinical Research 11, no. 11 (2018): 209. http://dx.doi.org/10.22159/ajpcr.2018.v11i11.24889.

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Objective: The aim of this study was to determine the methyl esters fatty acids (FAMEs) profile of quinoa seeds (Chenopodium quinoa Willd) of a sample cultivated in Guaranda, Ecuador.Methods: Quinoa oil was obtained from quinoa seeds using the Soxhlet method. FAMEs identification and quantification were carried out using the gas chromatography (GC) with a mass spectrometry (MS), using the database Library NIST14.L to identify the fatty acids present in quinoa oil.Results: Quinoa oil from Ecuador was analyzed by GC-MS, to obtain four majoritarian fatty acids, palmitic acid (10.66%), oleic acid

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6

Rosa, Thaís D'Avila, Ivan Ricardo Carvalho, Vinícius Jardel Szareski, et al. "PHYSICAL CHARACTERISTICS OF PSEUDOCEREALS SEEDS." Revista Científica Rural 22, no. 2 (2020): 192–205. http://dx.doi.org/10.30945/rcr-v22i2.3223.

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With the increase of the world population, we are looking for alternatives to supply the world's food demand. In view of this, and of the numerous benefits of the exploration of new crops as it happens with the pseudocereals, it becomes increasingly necessary studies on this subject, therefore, results that allow the implantation of these crops in the productive sector are of extreme relevance, with the purpose of facilitating its production, management and consequently its commercialization. The objective of this study was to evaluate the physical properties of amaranth and quinoa seeds. As r

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7

Hussein, Fatemah, A. S., Amany, M. Basuny, Hossam, E. Farghaly, and Fouad O. Fouad Abou-Zaid. "Quinoa (Chenopodium Quinoa Willd.) is a highly nutritious source of grains." World Scientific Research 12, no. 1 (2025): 46–53. https://doi.org/10.20448/wsr.v12i1.6792.

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The main objective of this paper is the chemical evaluation of quinoa seeds (Chenopodium quinoa wild). The chemical composition, mineral content, active compounds (polyphenols, flavonoids, and tocopherols), vitamins, amino acids, and fatty acids of quinoa seeds were estimated. The results indicate that quinoa seeds are rich in minerals, the most important of which are Ca and K. They are also rich in biologically active compounds that play an effective role as antioxidants, the most important of which are phenolic compounds (455 ppm), flavonoids (245 ppm), tocopherols (505 ppm), and finally vit

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8

Wang, Qianchao, Lan Yao, Qunying Li, et al. "Integrative Analysis of the Metabolome and Transcriptome Provides Insights into the Mechanisms of Flavonoid Biosynthesis in Quinoa Seeds at Different Developmental Stages." Metabolites 12, no. 10 (2022): 887. http://dx.doi.org/10.3390/metabo12100887.

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Quinoa (Chenopodium quinoa Willd.) is a crop with high nutritional and health benefits. Quinoa seeds are rich in flavonoid compounds; however, the mechanisms behind quinoa flavonoid biosynthesis remain unclear. We independently selected the high-generation quinoa strain ‘Dianli-3260′, and used its seeds at the filling, milk ripening, wax ripening, and mature stages for extensive targeted metabolome analysis combined with joint transcriptome analysis. The results showed that the molecular mechanism of flavonoid biosynthesis in quinoa seeds was mainly concentrated in two pathways: “flavonoid bio

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9

Park, Jin-Hwa, Yun-Jin Lee, Jeong-Gyu Lim, Ji-Hye Jeon, and Ki-Sun Yoon. "Effect of Quinoa (Chenopodium quinoa Willd.) Starch and Seeds on the Physicochemical and Textural and Sensory Properties of Chicken Meatballs during Frozen Storage." Foods 10, no. 7 (2021): 1601. http://dx.doi.org/10.3390/foods10071601.

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The effects of starch (corn and quinoa) and quinoa seeds on chicken meatballs’ physicochemical, textural, and sensory properties were investigated during frozen storage. The chicken meatballs were prepared with corn starch (CS), quinoa starch (QS), quinoa seeds (Q), and combinations of corn starch and quinoa seeds (CS-Q), and quinoa starch and quinoa seeds (QS-Q), which were subjected to five freeze–thaw (F-T) cycles of temperature fluctuation conditions during frozen storage. Regardless of the type used (CS or QS), adding starch resulted in fewer cooking, drip, and reheating losses in chicken

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10

Reguera, María, Carlos Manuel Conesa, Alejandro Gil-Gómez, et al. "The impact of different agroecological conditions on the nutritional composition of quinoa seeds." PeerJ 6 (March 14, 2018): e4442. http://dx.doi.org/10.7717/peerj.4442.

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Quinoa cultivation has been expanded around the world in the last decade and is considered an exceptional crop with the potential of contributing to food security worldwide. The exceptional nutritional value of quinoa seeds relies on their high protein content, their amino acid profile that includes a good balance of essential amino acids, the mineral composition and the presence of antioxidants and other important nutrients such as fiber or vitamins. Although several studies have pointed to the influence of different environmental stresses in certain nutritional components little attention ha

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11

Sokolovskaya, O., and L. Valevskaya. "STUDY OF SORPTION PROPERTIES OF QUINOA SEEDS." Grain Products and Mixed Fodder’s 22, no. 2 (2022): 4–8. http://dx.doi.org/10.15673/gpmf.v22i2.2441.

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The paper provides an analysis of the current state of the quinoa seed market in the world and the prospects for its production in Ukraine. The main producers of quinoa are Peru, Bolivia and Ecuador. Due to its rich chemical composition, quinoa seeds are rapidly gaining popularity. Ukrainian enterprises use quinoa grain for the production of various products and semi-finished products. Quinoa seeds are attracting increasing attention worldwide not only for their nutritional and functional properties, but also for their ability to grow in adverse climatic conditions. Increasing demand and risin

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12

Zhu, Nanqun, Shuqun Sheng, Shengmin Sang, et al. "Triterpene Saponins from Debittered Quinoa (Chenopodium quinoa) Seeds." Journal of Agricultural and Food Chemistry 50, no. 4 (2002): 865–67. http://dx.doi.org/10.1021/jf011002l.

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13

Dumanoğlu, Zeynep, and Hakan Geren. "Glutensiz Bazı Bitkilere (Amarantus mantegazzianus, Chenopodium quinoa Willd., Eragrostis tef [Zucc]Trotter, Salvia hispanica L.) Ait Tohum Özelliklerinin Belirlenmesi Üzerine Bir Araştırma." Turkish Journal of Agriculture - Food Science and Technology 8, no. 8 (2020): 1650–55. http://dx.doi.org/10.24925/turjaf.v8i8.1650-1655.3394.

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To meet the nutritional requirements required for human and animal nutrition due to climatic changes, research on determination of rich in nutrients and quality, products with high resistance to adverse environmental conditions and their possibilities for growing and reproduction are carried out. This research was carried out between 2018-2019. As a material, seeds belonging to the amaranth (Amarantus mantegazzianus), chia (Salvia hispanica L.), quinoa (Chenopodium quinoa) and teff (Eragrostis tef [Zucc] Trotter) plants were studied. Some characteristics of these seeds were determined such as

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14

Reale, Anna, Maria Cristina Messia, Cataldo Pulvento, Antonella Lavini, Stefania Nazzaro, and Tiziana Di Renzo. "Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy." Foods 12, no. 9 (2023): 1866. http://dx.doi.org/10.3390/foods12091866.

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Quinoa and amaranth are of special interest since they are increasingly used for the development of new bakery products with enhanced nutritional value. The aim of the study was to evaluate the agronomic, microbiological, and nutritional characteristics of quinoa and amaranth seeds grown in Southern Italy. For this reason, quinoa Titicaca and three amaranth accessions (5, 12, and 14) were cultivated in different experimental fields in the Campania Region and analyzed for the cultivation aspects, chemical composition, and microbiological quality of the seeds. All seeds showed a good adaptabilit

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15

Eshraa, Maha, Fikrat El Sahn, and Samar Aborhyem. "Potential hepato-protective effect of Salvia hispanica (chia) and Chenopodium quinoa (quinoa) in diabetic male albino rats." International Journal of Public Health Science (IJPHS) 13, no. 3 (2024): 1325. http://dx.doi.org/10.11591/ijphs.v13i3.23628.

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Chia and quinoa seeds are novel sources of bioactive compounds that may improve lipid profile, blood glucose homeostasis, and body weight in diabetic rats. This work aims to study the effect of different percentages of chia and quinoa consumption, alone or in a mixture, compared to Metformin drug on regulating lipid profile, blood glucose level, and weight of male diabetic rats. The consumption of quinoa and chia seeds showed a significant decline in fasting blood glucose (FBG), fasting insulin level, Hemoglobin A1C (HbA1c), and Homeostatic Model Assessment for Insulin (HOMA-IR), while the bes

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16

Eshraa, Maha, Fikrat El Sahn, and Samar Aborhyem. "Potential hepato-protective effect of Salvia hispanica (chia) and Chenopodium quinoa (quinoa) in diabetic male albino rats." International Journal of Public Health Science 13, no. 3 (2025): 1325~1333. https://doi.org/10.11591/ijphs.v13i3.23628.

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Chia and quinoa seeds are novel sources of bioactive compounds that may improve lipid profile, blood glucose homeostasis, and body weight in diabetic rats. This work aims to study the effect of different percentages of chia and quinoa consumption, alone or in a mixture, compared to Metformin drug on regulating lipid profile, blood glucose level, and weight of male diabetic rats. The consumption of quinoa and chia seeds showed a significant decline in fasting blood glucose (FBG), fasting insulin level, Hemoglobin A1C (HbA1c), and Homeostatic Model Assessment for Insulin (HOMA-IR), while the bes

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17

Yang, Jindan, Yiyun Wang, Jiayi Sun, et al. "Metabolome and Transcriptome Association Analysis Reveals Mechanism of Synthesis of Nutrient Composition in Quinoa (Chenopodium quinoa Willd.) Seeds." Foods 13, no. 9 (2024): 1325. http://dx.doi.org/10.3390/foods13091325.

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Quinoa (Chenopodium quinoa Willd.) seeds are rich in nutrition, superior to other grains, and have a high market value. However, the biosynthesis mechanisms of protein, starch, and lipid in quinoa grain are still unclear. The objective of this study was to ascertain the nutritional constituents of white, yellow, red, and black quinoa seeds and to employ a multi-omics approach to analyze the synthesis mechanisms of these nutrients. The findings are intended to furnish a theoretical foundation and technical support for the biological breeding of quinoa in China. In this study, the nutritional an

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18

Carranza-Concha, José, Sofia G. Chairez-Huerta, Cristina S. Contreras-Martínez, and Eva García-Martínez. "CHARACTERIZATION OF NUTRITIONAL AND ANTIOXIDANT PROPERTIES OF QUINOA SEEDS (Chenopodium quinoa WILLD.)." Revista Fitotecnia Mexicana 44, no. 3 (2021): 357. http://dx.doi.org/10.35196/rfm.2021.3.357.

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Interest in the cultivation of quinoa pseudo-cereal (Chenopodium quinoa Willd.) has increased in recent years due to its nutritional value, as well as its antioxidant capacity and phytochemical content. The chemical composition of quinoa seeds and their bioactive compounds can differ between varieties. In this study, the nutritional composition, antioxidant properties and total phenolic content of Yellow quinoa seeds cultivated in Mexico were evaluated. The results were compared with four commercial quinoa varieties from Peru: Yellow, Black, Red and Peruvian Yellow. The chemical composition of

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19

Al-Safi, Noufal Hameed Jasim, and Bushra Saadi Rasool Zangana. "Effect of using raw and treated quinoa seeds (Chenopodium quinoa) in the diets on some microbial, physical and chemical properties of broiler carcass." Journal of Kerbala for Agricultural Sciences 9, no. 2 (2022): 46–66. http://dx.doi.org/10.59658/jkas.v9i2.961.

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The experiment aimed to study the use of different proportions of raw and treated Chenopodium quinoa seeds by soaking in the diet in order to identify the effect in the physical and chemical traits of meat and the numbers of bacteria in the duodenum of 42 days of age. A 336 sexed broilers (Ross 308) were distributed randomly at one day old, with an average initial weight of 39 g/chick, divided into seven treatments, 48 chicks/treatment, each treatment included three replicates, 16 chicks/replicate (8 males and 8 females). The chicks were fed on the starter diet (1-14) days of age, the grower

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20

ZHU, NANQUN, SHUQUN SHENG, DAJIE LI, et al. "ANTIOXIDATIVE FLAVONOID GLYCOSIDES FROM QUINOA SEEDS (CHENOPODIUM QUINOA WILLD)." Journal of Food Lipids 8, no. 1 (2001): 37–44. http://dx.doi.org/10.1111/j.1745-4522.2001.tb00182.x.

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21

Daraz, Omer. "DEVELOPMENT OF QUINOA (CHENOPODIUM QUINOA) SUPPLEMENTED COOKIES." Agricultural Sciences Journal 2, no. 1 (2021): 56–66. http://dx.doi.org/10.56520/asj.002.01.040.

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Quinoa (Chenopodium quinoa) a pseudo cereal belongs to family “Chenopodiaceae” containing a good quantity of essential micronutrients especially calcium, phosphorus, iron, zinc etc. along with basic nutrients. Quinoa seeds are not true grains and not considered as fruit so they are considered as pseudo-cereal as well as pseudo oil seeds. The reason behind the calling pseudo oil seed is that quinoa has well and balance quantity and quality of fats and proteins. The present study was designed to develop quinoa supplemented cookies by using quinoa flour to overcome the threat of malnutrition. For

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22

Daraz, Omer. "DEVELOPMENT OF QUINOA (CHENOPODIUM QUINOA) SUPPLEMENTED COOKIES." Agricultural Sciences Journal 2, no. 1 (2021): 56–66. http://dx.doi.org/10.56520/asj.v2i1.40.

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Quinoa (Chenopodium quinoa) a pseudo cereal belongs to family “Chenopodiaceae” containing a good quantity of essential micronutrients especially calcium, phosphorus, iron, zinc etc. along with basic nutrients. Quinoa seeds are not true grains and not considered as fruit so they are considered as pseudo-cereal as well as pseudo oil seeds. The reason behind the calling pseudo oil seed is that quinoa has well and balance quantity and quality of fats and proteins. The present study was designed to develop quinoa supplemented cookies by using quinoa flour to overcome the threat of malnutrition. For

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23

Temel, Süleyman. "Determination of Mineral Content of Seeds Belonging to Different Quinoa Varieties and their Evaluation for Daily Mineral Requirements of Laying Hens." Alinteri Journal of Agriculture Sciences 36, no. 1 (2021): 234–41. http://dx.doi.org/10.47059/alinteri/v36i1/ajas21034.

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No study has been conducted to determine the mineral content of seeds belonging to different quinoa varieties under the conditions of Turkey. In addition, there is no study on whether quinoa seeds that containing high amounts of minerals can be utilized for mineral needs of laying hens in particular. In this study, which was carried out under Erzurum irrigated conditions, it was aimed to determine the mineral content of seeds belonging to nine quinoa varieties and whether they can appropriately utilize for meeting mineral requirements (as recommended by NRC) of laying hens. Significant differe

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24

Guardianelli, Luciano Martín, María Victoria Salinas, Carla Brites, and María Cecilia Puppo. "Germination of White and Red Quinoa Seeds: Improvement of Nutritional and Functional Quality of Flours." Foods 11, no. 20 (2022): 3272. http://dx.doi.org/10.3390/foods11203272.

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Quinoa is an Andean grain, classified as pseudocereal and the exploitation of its nutritional profile is of great interest for the cereal-based industry. The germination of quinoa seeds (white and red royal) was tested at 20 °C for different times (0, 18, 24 and 48 h) to select the best conditions for improving the nutritional quality of their flours. Changes in proximal composition, total phenolic compounds, antioxidant activity, mineral content, unsaturated fatty acids and essential amino acids profiles of germinated quinoa seeds were determined. In addition, changes in structure and thermal

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25

Teneva, O. T., Zh Y. Petkova, M. J. Angelova-Romova, and G. A. Antova. "Comparative study on chemical and lipid composition of two varieties of quinoa seeds (Chenopodium quinoa L.)." Bulgarian Chemical Communications 56, no. D2 (2024): 55–59. http://dx.doi.org/10.34049/bcc.56.d.s2p35.

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The seeds of two varieties of quinoa (Chenopodium quinoa L.), white and black, were analysed for their chemical composition and a detailed study of their lipids was carried out as well. The chemical composition of the seeds was as follows: protein content - 15.7% and 14.5%, lipids - 5.9% and 6.6%, carbohydrates - 65.6% and 64.6%, starch - 40.2% for both varieties, water soluble sugars - 7.2% and 5.5%, and minerals - 2.4% and 2.3%, respectively. The oil content was about 6.0%, but high amounts of biologically active compounds in the seed oils of black quinoa were noted (tocopherols - 1102 mg/kg

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26

Vergara, Rafael, Ivan Ricardo Carvalho, Gizele Ingrid Gadotti, et al. "CANONICAL CORRELATION AND AGRONOMIC PERFORMANCE OF QUINOA (CHENOPODIUM QUINOA WILLD)." Revista Brasileira de Agropecuária Sustentável 11, no. 1 (2021): 252–58. http://dx.doi.org/10.21206/rbas.v11i1.12051.

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- This work was aimed at evidencing the agronomic performance and linear and canonical associations of Quinoa crop grown Rio Grande do Sul state. The trials were carried out in the municipality of Pelotas - Rio Grande do Sul, Brazil. The experimental design was randomized blocks, with three Quinoa genotypes, being them Altiplano, Salcedo and BRS Piabiru, arranged in four replicates. The morphological differentiation of quinoa genotypes occurs through the number of teeth expressed by leaves. Quinoa seed yield is based on the joint action of mass of one thousand seeds, number of seeds per inflor

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27

Vilche, C., M. Gely, and E. Santalla. "Physical Properties of Quinoa Seeds." Biosystems Engineering 86, no. 1 (2003): 59–65. http://dx.doi.org/10.1016/s1537-5110(03)00114-4.

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Mariod, Abdalbasit Adam, and Suzy Munir Salama. "The Efficacy of Processing Strategies on the Gastroprotective Potentiality of Chenopodium quinoa Seeds." Scientific World Journal 2020 (May 28, 2020): 1–16. http://dx.doi.org/10.1155/2020/6326452.

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The current study has been conducted to evaluate the effect of different processing techniques on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity and the gastroprotective potential of Chenopodium quinoa red seeds in acute gastric injury induced by absolute ethanol in rats. Seven groups of female Sprague Dawley rats were assigned to normal and absolute ethanol (absolute EtOH) groups, given distilled water, reference control omeprazole (OMP, 20 mg/kg), pressure-cooked quinoa seeds (QP, 200 mg/kg), first stage-germinated quinoa seeds (QG, 200 mg/kg), Lactobacillus plantarum bacteria-

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Lidório, Henrique Fernando, José Cardoso Sobrinho, Janine Farias Menegaes, et al. "Aqueous Extracts of Plants on the Physiological and Sanitary Quality of Chenopodium Quinoa Seeds as an Alternative to Conventional Seed Treatment." Journal of Agricultural Studies 8, no. 2 (2020): 237. http://dx.doi.org/10.5296/jas.v8i2.15848.

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This work evaluated the effect of aqueous plant extracts from chrysanthemum (Dendranthema grandiflora Tzvelev), cinnamon (Melia azedarach L.) and clove (Syzygium aromaticum L.) in the physiological and sanitary quality of germinating Chenopodium quinoa Willd (quinoa) seeds, as an alternative to seed treatment. The experiment was carried out under laboratory conditions in the year 2018. The experimental design was completely randomized in a 2×10 factorial scheme (two lots of quinoa seeds × ten doses of concentrated plant extracts), with four replicates each. The quinoa seeds were exposed to the

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30

Kalač, P., and J. Moudrý. "Composition and nutritinal value of quinoa (Chenopodium quinoa) – a review." Czech Journal of Food Sciences 18, No. 3 (2000): 115–19. http://dx.doi.org/10.17221/8322-cjfs.

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Literature data on proteins, lipids, starch, minerals, vitamins and saponins contents and composition and their distribution within whole quinoa seeds, hulls, bran and flour are reviewed. An information on effects of quinoa processing on nutritional value and food applications is also given.

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Raghdan H., Mohsin, Risala H. Allami, and Raghad S. Mouhamad. "X-ray fluorescence technique for studying mineral nutrients of Quinoa seed cultivated in Iraq." Bionatura 4, no. 4 (2019): 966–71. http://dx.doi.org/10.21931/rb/2019.04.04.4.

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Quinoa (Chenopodium quinoa Wild) is a plant that recently has been successfully grown in Iraq, providing seeds rich in nutrients and bioactive compounds. The distribution of metal composition and amino acid value in the quinoa seed was determined using the X-Ray Fluorescence technique. The present study aimed at the characterization of chemical composition, nutritional value, and amino acid profiles of quinoa seed cultivated in Iraq. Moisture, ash, gross fat, gross protein, gross fiber and carbohydrate contents concerning quinoa seeds were ranged from 9.45 ± 0.22 %, 2.13 ± 0.045 %, 6.4 ± 0.043

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32

Mu, Hongyan, Sophia Xue, Qingrui Sun, et al. "Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application." Foods 12, no. 10 (2023): 2087. http://dx.doi.org/10.3390/foods12102087.

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Quinoa (Chenopodium quinoa Wild.) is a pseudo-grain that belongs to the amaranth family and has gained attention due to its exceptional nutritional properties. Compared to other grains, quinoa has a higher protein content, a more balanced amino acid profile, unique starch features, higher levels of dietary fiber, and a variety of phytochemicals. In this review, the physicochemical and functional properties of the major nutritional components in quinoa are summarized and compared to those of other grains. Our review also highlights the technological approaches used to improve the quality of qui

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Talat mostafa Yousef, Abeer, عفاف هانم محمود مصطفى رمضان, نانيس يوسف المتولي, and ياسمينا محمد ربيع سلطان. "Effect of Quinoa Seeds (Chenopodium quinoa Willd.) on Hyperlipidemic Rats." مجلة بحوث التربية النوعية 2025, no. 89 (2025): 131–54. https://doi.org/10.21608/mbse.2025.336105.1548.

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Xiong, Haojun, Cheng Li, Mujeeba Fida, Mengyuan Yu, Xiangyu Tao, and Yaling Bi. "Laboratory Safety Evaluation and Weed Control Potential of Pre- and Post-Emergence Herbicides for Quinoa." Sustainability 16, no. 11 (2024): 4444. http://dx.doi.org/10.3390/su16114444.

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In this study, we aimed to identify suitable herbicides for quinoa fields in Anhui Province and explore the value of their potential application in order to achieve the sustainable weed management of the crop and tackle the global issue of unregistered herbicides in quinoa fields. Employing a pre-emergence seed soaking method, we evaluated the effects of different herbicides, such as anilofos, prometryn, pendimethalin, and atrazine on the germination inhibition rate of quinoa seeds, as well as their impacts on the growth indicators of quinoa seedlings. Our findings show that, while these herbi

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Strenske, Andressa, Edmar Soares de Vasconcelos, Vanessa Aline Egewarth, Neusa Francisca Michelon Herzog, and Marlene De Matos Malavasi. "Responses of quinoa (Chenopodium quinoa Willd.) seeds stored under different germination temperatures." Acta Scientiarum. Agronomy 39, no. 1 (2017): 83. http://dx.doi.org/10.4025/actasciagron.v39i1.30989.

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In this experiment, we assessed the germination and vigor of quinoa seeds packed in paper bags and stored at room temperature for 36, 85, 119, 146, 177 and 270 days. The seeds were harvested under experimental conditions in Marechal Candido Rondon, Paraná, during the 2012/13 growing seasons. Four replicates of 100 seeds each were established for each storage time, and the seeds were evaluated, on paper, based on the BOD under the following experimental temperature conditions: alternating temperatures of 20 and 30°C and a constant temperature of 25°C. The seeds from both treatments were subject

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Троценко, В. І., А. В. Мельник, and Н. В. Троценко. "Study of basic characteristics of quinoa seeds." Bulletin of Sumy National Agrarian University. The series: Agronomy and Biology 39, no. 1 (2020): 71–77. http://dx.doi.org/10.32782/agrobio.2020.1.9.

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Quinoa crop is considered as a source of healthy nutrition due to its energy and nutritional value. The nutritional parameters of quinoa seeds exceed the characteristics of traditional cereals. The high protein content distinguishes quinoa seeds from other plant food. Quinoa contains all the important amino acids, it is rich in minerals and vitamins. The special chemical composition of grain can ensure the production of gluten-free food products. Quinoa due to its unique chemical composition and lack of gluten, can be used as a valuable raw material for the creation of specialized (gluten-free

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Derkacheva, N. P., L. A. Novikova, S. V. Nedomolkina, A. A. Derkanosova, G. N. Egorova, and E. E. Kurchaeva. "Quinoa as a biologically active additive in food: chemical composition, properties and prospects of use." Proceedings of the Voronezh State University of Engineering Technologies 86, no. 3 (2024): 152–57. https://doi.org/10.20914/2310-1202-2024-3-152-157.

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Quinoa (Chenopodium album) is an annual plant of the Amaranth family, rich in nutrients, used as a biologically active additive in food products. This unpretentious plant contains vitamins A, C, group B, minerals (calcium, iron, magnesium) and antioxidants (flavonoids and phenolic compounds) that support the immune system, improve digestion and have anti-inflammatory properties. Quinoa seeds contain more protein and complex carbohydrates than leaves, which makes them an excellent source of nutrition for maintaining muscle mass and normalizing the digestive tract. Sprouted quinoa seeds increase

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Patiballa, Mounika, Usha Ravindra, Benherlal P. S., et al. "Effect of Soaking and Germination on Antinutritional Factors of Quinoa (Chenopodium quinoa)." International Journal of Plant & Soil Science 36, no. 1 (2024): 120–30. http://dx.doi.org/10.9734/ijpss/2024/v36i14337.

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Quinoa is a nutritional powerhouse, packed with protein, fiber, vitamins and minerals. However, it also contains certain compounds that impact nutrient availability. To address this, processing methods like soaking and germination have emerged as effective traditional treatments. They not only enhance the nutritional and bioactive potential but also diminish the anti-nutritional components in these grains, elevating their overall quality. This study examines the effect of soaking and germination treatments on anti-nutritional characteristics of quinoa. The result shows that an increase in germ

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Zhou, Xueyong, Huan Guo, Lihong Zhang, et al. "Crude Saponins from Chenopodium quinoa Willd. Reduce Fusarium Wilt Infection in Tomato Seedlings." Horticulturae 9, no. 12 (2023): 1340. http://dx.doi.org/10.3390/horticulturae9121340.

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Quinoa saponins are pentacyclic triterpene compounds composed of one triterpenoid glycoside and two different sugar chains. Previous studies have showed that natural quinoa saponins showed little or no antifungal activity, and there are few reports about their antifungal effects in recent decades. Fusarium wilt caused by Fusarium oxysporum f. sp. lycopersici (FOL) is the most serious for tomatoes in the field and under greenhouse conditions. The main objective of this study was to investigate the effectiveness of different concentrations and application modes of crude saponins from quinoa bran

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Bruno, Maria C., and William T. Whitehead. "Chenopodium Cultivation and Formative Period Agriculture at Chiripa, Bolivia." Latin American Antiquity 14, no. 3 (2003): 339–55. http://dx.doi.org/10.2307/3557565.

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AbstractThe emergence of agriculture during the Formative period in the southern Lake Titicaca Basin played a crucial role in the development of the region’s first complex societies. Our study of Chenopodium seeds from the site of Chiripa, Bolivia, sheds light on some of the small-scale processes contributing to the development of agricultural systems between 1500 B.C. and A.D. 100. Using a combination of scanning electron and light microscopy, we identified the crop/weed complex of the domesticate, quinoa (C. quinoa Willd.), and its weedy relative, quinoa negra (C. quinoa var. melanospermum H

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Rodrigues, D. B., L. V. M. Tunes, F. A. Villela, et al. "Production Potential and Quality of Chenopodium quinoa Willd. Seed Cultivated in Different Seeding Seasons." Journal of Agricultural Science 11, no. 1 (2018): 251. http://dx.doi.org/10.5539/jas.v11n1p251.

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Quinoa (Chenopodium quinoa Willd.) is an annual plant belonging to subfamily Chenopodiaceae containing such granite importance, being considered a pseudocereal. For the quinoa to gain widespread attention, to the point of achieving large scale cultivation in Brazil it is necessary for the studies to advance specially in regards to quality of produced seeds. The main aim of this work was to evaluate potential of quinoa seed&rsquo;s production cultivated in different seasons, as well as quality of seeds produced on primary and secondary stalks of quinoa plants from BRS Piabiru, produced in t

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Granado-Rodríguez, Sara, Susana Vilariño-Rodríguez, Isaac Maestro-Gaitán, et al. "Genotype-Dependent Variation of Nutritional Quality-Related Traits in Quinoa Seeds." Plants 10, no. 10 (2021): 2128. http://dx.doi.org/10.3390/plants10102128.

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Exploiting the relationship between the nutritional properties of seeds and the genetic background constitutes an essential analysis, which contributes to broadening our knowledge regarding the control of the nutritional quality of seeds or any other edible plant structure. This is an important aspect when aiming at improving the nutritional characteristics of crops, including those of Chenopodium quinoa Willd. (quinoa), which has the potential to contribute to food security worldwide. Previous works have already described changes in the nutritional properties of quinoa seeds due to the influe

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Sen, Amit, Gunjan Sharma, Nalini Tomer, Sahaya Shibu B., and Sarmad Moin. "Isolation, purification, and characterization of bioactive peptide from Chenopodium quinoa seeds: therapeutic and functional insights." Journal of Applied Pharmaceutical Research 12, no. 6 (2024): 184–91. https://doi.org/10.69857/joapr.v12i6.835.

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Background: Chenopodium quinoa is a nutrient-dense pseudocereal packed with proteins, vital amino acids, and bioactive substances that may have medicinal uses. These include antioxidant, anti-inflammatory, anti-cancer, and antibacterial properties. Notably, quinoa proteins and peptides show multifunctional bioactivities such as immunological regulation, cancer cell death, and microbial suppression. This study aimed to separate, purify, and describe the bioactive proteins found in quinoa seeds, emphasizing their potential applications as medicines. Methodology: Quinoa seeds underwent protein ex

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Belguet, Assia, Radia Bouchareb, Mohamed Djoudi, and Ali Guendouz. "Agro-nutritionnel Characterisation of Quinoa (Chenopodium quinoa, Willd.)." Journal of Agronomy, Technology and Engineering Management (JATEM) 7, no. 1 (2024): 1043–53. http://dx.doi.org/10.55817/ytvl5757.

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Quinoa (Chenopodium quinoa Willd.) originated in the Andean region of South America; is a dicotyledonous species for seeds and, therefore, is not known as a cereal grain and is a pseudograin, which is introduced nowadays as a new crop in the world. Quinoa is an annual herbaceous plant belongs to Amaranthaceae family, but formerly placed in Chenopodiaceae family. It’s well adapted to a wide range of climatic conditions and has significant potential for increased production as a new crop in the Mediterranean region and in other parts of the world, including northern Europe, North America, Asia,

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Flívia, Fernandes de Jesus Souza, Emanuela Almeida de Souza Julia, Oliveira Silva Souza Nara, Roberto Spehar Carlos, and Fernandes de Jesus Thais. "Standardizing germination tests for quinoa seeds." African Journal of Agricultural Research 12, no. 3 (2017): 155–60. http://dx.doi.org/10.5897/ajar2016.11820.

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Zhu, Nanqun, Hiroe Kikuzaki, Bret C. Vastano, et al. "Ecdysteroids of Quinoa Seeds (Chenopodium quinoaWilld.)." Journal of Agricultural and Food Chemistry 49, no. 5 (2001): 2576–78. http://dx.doi.org/10.1021/jf0014462.

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Gautam, Laxmi, and Shyam Govind Singh. "Seasonal variation occurrence of Mycoflora in Quinoa (Chenopodium quinoa Willd.) Seeds." International Journal of Agricultural Invention 7, no. 2 (2022): 167–70. https://doi.org/10.46492/ijai/2022.7.2.8.

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The seasonal occurrence of fungi were varied in different seasons. Seasonal variation affect growth and yield a crop, primarily by changing its phenological development process. The fungi bring about the chemical changes in seed, increase respiration rate of seed after contamination. Seed quality play an important role in establishment of health crop stands. The aim of the study was investigate the mycoflora associated with quinoa (Chenopodium quinoa Willd.) seeds collected from different seasons (winter, summer and rainy). Quinoa seeds collected from 5 different places (Agra, Mathura, Noida,

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Melini, Valentina, and Francesca Melini. "Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds." Foods 10, no. 2 (2021): 351. http://dx.doi.org/10.3390/foods10020351.

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Quinoa (Chenopodium quinoa Willd.) has recently received increasing interest from both scientists and consumers due to its suitability in gluten-free diets, its sustainability, and its claimed superfood qualities. The aim of this paper is to systematically review up-to-date studies on quinoa functional components and anti-nutritional factors, in order to define a baseline for food scientists approaching the investigation of quinoa phytochemicals and providing evidence for the identification of healthier sustainable foods. State of the art evaluations of phytochemical contents in quinoa seeds w

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TAKAO, Tetsuya, Nakamichi WATANABE, Kana YUHARA, et al. "Hypocholesterolemic Effect of Protein Isolated from Quinoa (Chenopodium quinoa Willd.) Seeds." Food Science and Technology Research 11, no. 2 (2005): 161–67. http://dx.doi.org/10.3136/fstr.11.161.

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Carciochi, Ramiro Ariel, Guillermo Daniel Manrique, and Krasimir Dimitrov. "Optimization of antioxidant phenolic compounds extraction from quinoa (Chenopodium quinoa) seeds." Journal of Food Science and Technology 52, no. 7 (2014): 4396–404. http://dx.doi.org/10.1007/s13197-014-1514-4.

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