Quinoa: Nutritional, functional, and antinutritional aspects

References

• Abugoch James, L. E (2009). Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional and functional properties. Adv. Food Nutr. Res. 58(cap.1):1–31.
   PubMedGoogle Scholar
• Almeida, S. G. and Sá, W. A. C. (2009). Amaranto (Amaranthus ssp) e quinoa (Chenopodium Quinoa) alimentos alternativos para doentes celíacos. Ensaios e Ciência: C. Biológicas Agrárias e da Saúde. XIII(1):77–92.
   Google Scholar
• Alvarez-Jubete, L., Arendt, E. K. and Gallagher, E. (2010a). Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends Food Sci. Technol. 21(2):106–113.
   Web of Science ®Google Scholar
• Alvarez-Jubete, L., Wijngaard, H., Arendt, E. K. and Gallagher, E. (2010b). Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa, buckwheat and wheat as affected by sprouting and baking. Food Chem. 119(2):770–778.
   Web of Science ®Google Scholar
• Alves, L. F., Rocha, M. S. and Gomes, C. C. F. (2008). Avaliação da qualidade proteica da Quinua Real (Chenopodium quinoa Willd) através de métodos biológicos. E-scientia. 1(1):16 pgs.
   Google Scholar
• Ando, H., Chen, Y., Tang, H., Shimizu, M., Watanabe, K. and Mitsunaga, T. (2002). Food components in fractions of quinoa seed. Food Sci. Technol. Res. 8(1):80–84.
   Web of Science ®Google Scholar
• Beninni, E. R. Y., Takahashi, H. W., Neves, C. S. V. J. and Fonseca, I. C. B. (2002). Teor de nitrato em alface cultivada em sistemas hidropônico e convencional. Hort. Brasileira. 20(2):183–186.
   Google Scholar
• Benevides, C. M. J., Souza, M. V., Souza, R. D. B. and Lopes, M. V. (2011). Fatores antinutricionais em alimentos: Revisão. Segurança Alimentar e Nutricional. 18(2):67–79.
   Google Scholar
• Berti, C., Riso, P., Monti, L. D. and Porrini, M. (2004). In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts. Eur. J. Nutr. 43(4):198–204.
   PubMed Web of Science ®Google Scholar
• Bhargava, A., Shukla, S. and Ohri, D. (2006). Chenopodium quinoa -- An Indian perspective. Ind. Crops Prod. 23(1):73–87.
   Web of Science ®Google Scholar
• Bicudo, M. O. P. (2010). Avaliação da Presença de Glúten em Produtos Panificados Para Celíacos -- Estudo de caso. Dissertação, Universidade Federal do Paraná, Curitiba, Brazil, 87 pp.
   Google Scholar
• Borges, J. T. S., Bonomo, R. C., Paula, C. D., Oliveira, L. C. and Cesário, M. C. (2010). Physicochemical and nutritional characteristics and uses of Quinoa (Chenopodium quinoa Willd.). Temas Agrários. 15(1):9–23.
   Google Scholar
• Borges, J. T. S., Ascheri, J. L. R., Ascheri, D. R., Nascimento, R. E. and Freitas, A. S. (2003). Propriedades de cozimento e caracterização físico-química de macarrão pré-cozido à base de farinha integral de quinoa (Chenopodium quinoa Willd.) e de farinha de arroz (Oryza sativa, L.) polido por extrusão termoplástica. Boletim do CEPPA. 21(2):303–322.
   Google Scholar
• Brady, K., Ho, C-T., Rosen, R. T., Sang, S. and Karwe, M. V. (2007). Effects of processing on the nutraceutical profile of quinoa. Food Chem. 100(3):1209–1216.
   Web of Science ®Google Scholar
• Brinegar, C., Sine, B. and Nwokocha, L. (1996). High-cysteine 2S seed storage proteins from quinoa (Chenopodium quinoa). J. Agric. Food Chem. 44(7):1621–1623.
   Web of Science ®Google Scholar
• Brinegar, C. and Goundan, S. (1993). Isolation and characterization of chenopodin, the 11S seed storage protein of quinoa (Chenopodium quinoa). J. Agric. Food Chem. 41(2):182–185.
   Web of Science ®Google Scholar
• Caperuto, L. C., Amaya-Farfan, J. and Camargo, C. R. O. (2001). Performance of quinoa (Chenopodium quinoa Willd.) flour in the manufacture of gluten-free spaghetti. J. Sci. Food Agri. 81(1):95–101.
   Web of Science ®Google Scholar
• Caperuto, L. C., Amaya-Farfan, J. and Camargo, C. R. O. (2001). Performance of quinoa (Chenopodium quinoa Willd.) flour in the manufacture of gluten-free spaghetti. J. Sci. Food Agri. 81(1):95–101.
   Web of Science ®Google Scholar
• Chauhan, G. S., Eskin, N. A. M. and Tkachuk, R. (1992). Nutrients and antinutrients in quinoa seed. Cereal Chem. 69(1):85–88.
   Web of Science ®Google Scholar
• Comai, S., Bertazzo, A., Bailoni, L., Zancato, M., Costa, C. V. L. and Allegri, G. (2007). The content of proteic and nonproteic (free and protein-bound) tryptophan in quinoa and cereal flours. Food Chem. 100(4):1350–1355.
   Web of Science ®Google Scholar
• Cozolino, M. F. (2009). Biodisponibilidade de Nutrientes. 3ª Ed. Manole, Barueri, SP, Brazil, 1172 pp.
   Google Scholar
• Dini, I., Schettino, O., Simioli, T. and Dini, A. (2001). Studies on the constituents of Chenopodium quinoa seeds: Isolation and characterization of new triterpene saponins. J. Agric. Food Chem. 49(2):741–746.
   PubMed Web of Science ®Google Scholar
• Dini, A., Rastrelli, L., Saturnino, P. and Schettino, O. (1992). A compositional study of Chenopodium quinoa seeds. Mol. Nutr. Food Res. Die Nahrung. 36(4):400–404.
   Google Scholar
• Farro, P. C. A. (2008). Desenvolvimento de filmes biodegradáveis a partir de derivados do grão de quinoa (Chenopodium quinoa Willdenow) da variedade “Real.” Thesis, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, Brazil, 303 pp.
   Google Scholar
• González, J. A., Roldán, A., Gallardo, M., Escudero, T. and Prado, F. E. (1989). Quantitative determinations of chemical compounds with nutritional value from inca crops: Chenopodium quinoa (“quinoa”). Plant Foods Hum. Nutr. 39(4):331–337.
   PubMed Web of Science ®Google Scholar
• Gorinstein, S., Lojek, A., Cîz, M., Pawelzik, E., Delgado-Licon, E., Medina, O. J., Moreno, M., Salas, I. A. and Goshev, I. (2008). Comparison of composition and antioxidant capacity of some cereals and pseudocereals. Int. J. Food Sci. Technol. 43(4):629–637.
   Web of Science ®Google Scholar
• Hirose, Y., Fujita, T., Ishii, T. and Ueno, N. (2010). Antioxidative properties and flavonoid composition of Chenopodium quinoa seeds cultivated in Japan. Food Chem. 119(4):1300–1306.
   Web of Science ®Google Scholar
• Jacobsen, S-E., Mujica, A. and Ortiz, R. (2003). La importância de los cultivos andinos. Fermentum. 13(36):14–24.
   Google Scholar
• Jahaniaval, F., Kakuda, Y. and Marcone, M. F. (2000). Fatty acid and triacylglycerol compositions of seed oils of the five Amaranthus accessions and their comparison to other oils. J. Am. Oil Chem. Soc. 77(8):847–852.
   Web of Science ®Google Scholar
• Jancurová, M., Minarovičová, L. and Dandár, A. (2009). Quinoa: A review. Czech J. Food Sci. 27(2):71–79.
   Web of Science ®Google Scholar
• Khattab, R. Y. and Arntfield, S. D. (2009). Nutritional quality of legume seeds as affected by some physical treatments. 2. Antinutritional factors. LWT Food Sci. Technol. 42(6):1113–1118.
   Web of Science ®Google Scholar
• Konishi, Y., Hirano, S., Tsuboi, H. and Wada, M. (2004). Distribution of minerals in quinoa (Chenopodium quinoa Willd.) seeds. Biosci. Biotechnol. Biochem. 68(1):231–234.
   PubMed Web of Science ®Google Scholar
• Koziol, M. J. (1992). Chemical composition and nutritional evaluation of Quinoa (Chenopodium quinoa Willd.). J. Food Composition Anal. 5(1):35–68.
   Google Scholar
• Koziol, M. J. (1991). Afrosimetric estimation of threshold saponin concentration for bitterness in quinoa (Chenopodium quinoa Willd). J. Sci. Food Agri. 54(2):211–219.
   Web of Science ®Google Scholar
• Koziol, M. J. (1990). Composición química. In: Quinua Hacia su Cultivo Comercial, Chap. VIII, pp. 137–159. Wahli, C. Ed., Quito, Latinreco SA, Brazil.
   Google Scholar
• Lindeboom, N. (2005). Studies on the Characterization, Biosynthesis and Isolation of Starch and Protein from Quinoa (Chenopodium quinoa Willd.). Thesis, Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, 152 pp.
   Google Scholar
• Lopes, C. O., Dessimoni, G. V., Da Silva, M. C., Vieira, G. and Pinto, N. A. V. D. (2009). Aproveitamento, composição nutricional e antinutricional da farinha de quinoa (Chenoipodium quinoa). Alimentos e Nutrição. 20(4):669–675.
   Google Scholar
• Lopez-Rubio, A., Flanagan, B. M., Gilbert, E. P. and Gidley, M. J. (2008). A novel approach for calculating starch crystallinity and its correlation with double helix content: A combined XRD and NMR study. Biopolymers. 89(9):761–768.
   PubMed Web of Science ®Google Scholar
• Lorenz, K. (1990). Quinoa (Chenopodium quinoa) starch -- Physico-chemical properties and functional characteristics. Starch. 42(3):81–86.
   Web of Science ®Google Scholar
• Mahan, L.K. and Escott-Stump, S. Krause,   (2010). Alimentos, Nutrição e Dietoterapia, 12th Ed. Elsevier, Rio de Janeiro, Brazil, 1351 pp.
   Google Scholar
• Mastebroek, H. D., Limburg, H., Gilles. T. and Marvin, H. J. P. (2000). Occurrence of sapogenins in leaves and seeds of quinoa (Chenopodium quinoa Willd.). J. Sci. Food Agri. 80(1):152–156.
   Web of Science ®Google Scholar
• Miranda, M., Vega-Gálvez, A., Uribe, E., López, J., Marínez, E., Rodríguez, M. J., Quispe, I. and Scala, K. D. (2011). Physico-chemical analysis, antioxidant capacity and vitamins of six ecotypes of chilean quinoa (Chenopodium quinoa Willd.). 11th International Congress on Engineering and Food. Procedia Food Sci. 1:1439–1446.
   Google Scholar
• Mujica, A., Jacobsen, S-E., Izquierdo, J. and Marathee, J. O. (2001). Quinua (Chenopodium quinoa Willd.) ancestral cultivo andino, alimento del presente y futuro. Organización de las Naciones Unidas para la Agricultura y la Alimentacion, Santiago, Chile. Available from http://www.rlc.fao.org/es/agricultura/produ/cdrom/contenido/libro03/home03.htm. Accessed on August 24, 2014.
   Google Scholar
• Ng, S., Anderson, A., Coker, J. and Ondrus, M. (2007). Characterization of lipid oxidation products in quinoa (Chenopodium quinoa). Food Chem. 101(1):185–192.
   Web of Science ®Google Scholar
• Nsimba, R. Y., Kikuzaki, H. and Konishi, Y. (2008). Antioxidant activity of various extracts and fractions of Chenopodium quinoa and Amaranthus spp. seeds. Food Chem. 106(2):760–766.
   Web of Science ®Google Scholar
• Núcleo de Estudos e Pesquisa em Alimentos (NEPA). (2011). Tabela Brasileira de Composição de Alimento-TACO, 4th Ed. NEPA-UNICAMP, Campinas, Brazil, 161 pp.
   Google Scholar
• Ogungbenle, N. H. (2003). Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour. Int. J. Food Sci. Nutr. 54(2):153–158.
   PubMed Web of Science ®Google Scholar
• Oliveira, A. C., Reis, S. M. P. M., Carvalho, E. M., Pimenta, F. M. V., Rios, K. R., Paiva, K. C., Sousa, L. M., Almeida, M. and Arruda, S. F. (2003). Adições crescentes de ácido fitico à dieta não interferiram na digestibilidade da caseína e no ganho de peso em ratos. Revista de Nutrição. 16(2):211–217.
   Google Scholar
• Park, I. M., Ibáñez, A. M. and Shoemaker, C. F. (2007). Rice starch molecular size and its relationship with amylose content. Starch. 59(2):69–77.
   Web of Science ®Google Scholar
• Pasko, P., Barton, H., Zagrodzki, P., Gorinstein, S., Folta, M. and Zachwieja, Z. (2009). Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth. Food Chem. 115(3):994–998.
   Web of Science ®Google Scholar
• Praznik, W., Mundigler, N., Kogler, A., Pelzl, B. and Huber, A. (1999). Molecular background of technological properties of selected starches. Starch. 51(6):197–211.
   Web of Science ®Google Scholar
• Qian, J. and Kuhn, M. (1999). Characterization of Amaranthus cruentus and Chenopodium quinoa starch. Starch. 51(4):116–120.
   Web of Science ®Google Scholar
• Repo-Carrasco-Valencia, R. A. M. and Serna, L. A. (2011). Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components. Ciência e Tecnologia de Alimentos. 31(1):225–230.
   Web of Science ®Google Scholar
• Repo-Carrasco, R., Espinoza, C. and Jacobsen, S-E. (2003). Nutritional value and use of the Andean crops quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule). Food Rev. Int. 19(1–2):179–189.
   Web of Science ®Google Scholar
• Rocha, J. E. S. (2008). Seleção de genótipos de quinoa com características agronômicas e estabilidade de rendimento no planalto central. [Dissertação]. Brasília: Faculdade de Agronomia e Medicina Veterinária, Universidade de Brasília, 115 pgs.
   Google Scholar
• Ruales, J. and Nair, B. M. (1993a). Content of fat, vitamins and minerals in quinoa (Chenopodium quinoa, Willd) seeds. Food Chem. 48(2):131–136.
   Web of Science ®Google Scholar
• Ruales, J. and Nair, B. M. (1993b). Saponins, phytic acid, tannis and protease inhibitors in quinoa (Chenopodium quinoa Willd) seeds. Food Chem. 48(2):137–143.
   Web of Science ®Google Scholar
• Rütte, S., von. Usos,   (1990). In: Quinua hacia su Cultivo Comercial, Chap. IX, pp. 161–168. Wahli, C. Ed., Quito, Latinreco SA.
   Google Scholar
• Ryan, E., Galvin, K., O'Connor, T. P. and Maguire, A. R. (2007). Phytosterol, squalene, tocopherol content and fatty acid profile of selected seeds, grains, and legumes. Plant Foods Hum. Nutr. 62(3):85–91.
   PubMed Web of Science ®Google Scholar
• Santos, M. A. T. (2006). Efeito do cozimento sobre alguns fatores antinutricionais em folhas de brocou, couve-flor e couve. Ciência e Agrotecnologia. 30(2):294–301.
   Google Scholar
• Souza, L. A. C., Spehar, C. R. and Santos, R. L. B. (2004). Análise de imagem para determinação do teor de saponina em quinoa. Pesquisa Agropecuária Brasileira. 39(4):397–401.
   Google Scholar
• Spehar, C. R. (2007). Quinoa: Alternativa Para a Diversificação Agrícola e Alimentar, Planaltina, DF, Ed., Técnico, Embrapa Cerrados, Brasil, 103 pp.
   Google Scholar
• Spehar, C. R. (2006). Adaptação da Quinoa (Chenopodium quinoa Willd.) para incrementar a diversidade agrícola e alimentar no Brasil. Cadernos de Ciência & Tecnologia. 23(1):41–62.
   Google Scholar
• Spehar, C. R. and Santos, R. L. B. (2002). Quinoa ‘BRS Piabiru’: Alternativa para diversificar os sistemas de produção de grãos. Pesquisa Agropecuária Brasileira. 37(6):889–893.
   Web of Science ®Google Scholar
• Tang, H., Watanabe, K. and Mitsunaga, T. (2002). Characterization of storage starches from quinoa, barley and adzuki seeds. Carbohydr. Polymers. 49(1):13–22.
   Web of Science ®Google Scholar
• Tari, T. A., Annapure, U. S., Singhal, R. S. and Kulkarni, P. R. (2003). Starch-based spherical aggregates: Screening of small granule sized starches for entrapment of a model flavouring compound, vanillin. Carbohydr. Polymers. 53(1):45–51.
   Web of Science ®Google Scholar
• United States Department of Agriculture (USDA) – Agricultural Research Service. (2011). National Nutrient Database for Standard Reference, Release 27. Nutrient Data Laboratory. Available from: http://www.nal.usda.gov/fnic/foodcomp/search. Aceessed 15 August 2014.
   Google Scholar
• Vega-Gálvez, A. V., Miranda, M., Vergara, J., Uribe, E., Puente, L. and Martínez, E. A. (2010). Nutrition facts and functional potential of quinoa (Chenopodium quinoa Willd.), an ancient Andean grain: A review. J. Sci. Food Agri. 90:2541–2547.
   PubMed Web of Science ®Google Scholar
• World Health Organization. (2007). Protein and Amino Acid Requirements in Human Nutrition: Report of a Joint WHO/FAO/UNU Expert Consultation, WHO Technical Report Series, 935, WHO, Geneva, Switzerland, 265 pp.
   Google Scholar
• Wright, K. H., Pike, O. A., Fairbanks, D. J. and Huber, C. S. (2002). Composition of atriplex hortensis, sweet and bitter Chenopodium quinoa seeds. J. Food Sci. 67(4):1383–1385.
   Web of Science ®Google Scholar
• Zhu, N., Sheng, S., Sang, S., Jhoo, S., Bai, S., Karwe, M., Rosen, R. T. and Ho, C-T. (2002). Triterpene saponins from debittered quinoa (Chenopodium quinoa) seeds. J. Agric. Food Chem. 50(4):865–867.
   PubMed Web of Science ®Google Scholar
• Zhu, N., Sheng, S., Li, D., Lavoie, E. J., Karwe, M. V., Rosen, R. T., Ho, C-T. (2001). Antioxidative flavonoid glycosides from quinoa seeds (Chenopodium Quinoa). J. Food Lipids. 8(1):37–44.
   Web of Science ®Google Scholar