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Nutritional Content, Phytochemical Composition, and Physicochemical Properties of Different Quinoa (Chenopodium quinoa Willd.) Seed Varieties

2025Artigo científico Acesso aberto
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.fosCiências Agrárias::Agricultura, Silvicultura e Pescas
datacite.subject.fosCiências Naturais::Outras Ciências Naturais
datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg12:Produção e Consumo Sustentáveis
dc.contributor.authorRaikos, Vassilios
dc.contributor.authorSampaio, Shirley de Lima
dc.contributor.authorHayes, Helen E.
dc.contributor.authorDuncan, Gary J.
dc.contributor.authorHenderson, Donna
dc.contributor.authorVaughan, Nicholas J.
dc.contributor.authorRussell, Wendy R.
dc.contributor.authorNeacsu, Madalina
dc.date.accessioned2026-02-11T16:30:15Z
dc.date.available2026-02-11T16:30:15Z
dc.date.issued2025
dc.description.abstractQuinoa (Chenopodium quinoa Willd.) is a pseudocereal with documented benefits for human health. The macronutrient composition and phytochemical content of the grain are known to vary depending on the variety and the growing location. In this context, three varieties of quinoa seeds from the United Kingdom (UK) and Brazil (BR) were analyzed for their nutritional value and phytochemical content. All three varieties had high protein content (Variety 1: 12.82% +/- 0.08%, Variety 2: 12.79% +/- 0.06%, Variety 3: 15.23% +/- 0.29%) and a balanced amino acid profile. The UK varieties (1 and 2) showed higher content (p < 0.001) of insoluble fiber (mean: 5.61%) compared with the BR variety (4.34%). ICP-MS analysis indicated that all varieties were rich in manganese, phosphorus, iron, zinc, copper, potassium, and magnesium. Of a total of 158 phytochemicals analyzed with targeted LC-MS/MS, ferulic acid, vanillic acid, kaempferol, and quercetin were detected in the highest quantities. Quinoa is a promising candidate crop to incorporate in the human diet and contributes toward dietary recommendations in terms of macronutrients and minerals. Varietal variations affect physical properties and seed suitability as a functional ingredient in food formulations. Diversification of the human diet is an essential step for promoting biodiversity and ensuring sustainability of food production.eng
dc.description.sponsorshipThe authors would like to thank Lynn Pirie and Jodie Park from the Rowett Institute Analytical Department for carrying out the proximate, amino acid, and ICP–MS analyses and the funders Scottish Governments Rural and Environment Science and Analytical Services Division (RESAS) and Ministério da Educação Coordenação de Aperfeiçoamento de Pessoal de Nível Superior Brazil (CAPES). This study was funded by the Scottish Governments Rural and Environment Science and Analytical Services Division (RESAS) as part of the Strategic Research Programme 2016–2022 and Ministerio da Educacao Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior–CAPES, Brazil. This study was also supported by the 2022–2027 RESAS Strategic Research Programme (projects RI-B1-01 and RI-B5-03). The publication of this article in OA mode was financially supported by HEAL-Link.
dc.identifier.citationVassilios, Raikos; Shirley de Lima, Sampaio; Hayes, Helen E.; Duncan, Gary J.; Henderson, Donna; Vaughan, Nicholas J.; Russell, Wendy R.; Neacsu, Madalina. (2025). Nutritional Content, Phytochemical Composition, and Physicochemical Properties of Different Quinoa (Chenopodium quinoa Willd.) Seed Varieties. Cereal Chemistry. ISSN 0009-0352. 103:1, p. 93-109
dc.identifier.doi10.1002/cche.70031
dc.identifier.issn0009-0352
dc.identifier.issn1943-3638
dc.identifier.urihttp://hdl.handle.net/10198/35720
dc.language.isoeng
dc.peerreviewedyes
dc.publisherWiley
dc.relation.ispartofCereal Chemistry
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectChenopodium quinoa Willd
dc.subjectDietary diversity
dc.subjectPhytochemicals
dc.subjectPlant-based nutrientes
dc.subjectSustainable crop
dc.titleNutritional Content, Phytochemical Composition, and Physicochemical Properties of Different Quinoa (Chenopodium quinoa Willd.) Seed Varietieseng
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage109
oaire.citation.issue1
oaire.citation.startPage93
oaire.citation.titleCereal Chemistry
oaire.citation.volume103
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameSampaio
person.givenNameShirley de Lima
person.identifier.orcid0000-0003-4783-7257
relation.isAuthorOfPublicationa91b1b85-8f25-4981-b47f-0efb6edf4102
relation.isAuthorOfPublication.latestForDiscoverya91b1b85-8f25-4981-b47f-0efb6edf4102

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