Phenolic, apparent antioxidant and nutritional composition of quinoa ( Chenopodium quinoa Willd.) seeds
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Abstract Quinoa, a gluten‐free pseudocereal, has a nutrient and phytochemical profile which may benefit health. Our aim was to investigate the variability in the phenolic and apparent antioxidant content of different quinoa varieties to identify a variety with a high phytochemical content to use in a quinoa‐enriched bread. The results showed that free phenolics contributed most (50–83%) to total phenolic content compared with conjugated or bound forms. Apparent antioxidant activities measured by FRAP, ABTS+• and DPPH of free, conjugated and bound extracts were broadly similar, except for free antioxidants when determined by FRAP, which were higher. Phenolic content was positively correlated with FRAP and ABTS+• apparent antioxidant activity. Quinoa samples had a high protein content (13.5 g/100 g dry weight), with a well‐balanced amino acid profile. Incorporation of quinoa into baked products such as bread is proposed as a way to deliver this healthy whole‐grain cereal into the diet.
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Incorporating 20% quinoa flour in bread manufacture could deliver health benefits to consumers.
“Li et al. reported that incorporating 20% of quinoa flour in bread manufacture could deliver health benefits to consumers [129].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [129]
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Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds
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- Authors
- Li, L., Lietz, G., & Seal, C. J.
- Affiliations
- Newcastle University (GB)
- Corresponding author
- Seal, Chris J
- Venue
- International Journal of Food Science & Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 2021-01-23
- Volume
- 56
- Issue
- 7
- Pages
- 3245-3254
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W3118748744
- Cited by
- 69
- References
- 55
- Citations by year
- 2026: 6 · 2025: 19 · 2024: 22 · 2023: 7 · 2022: 11 · 2021: 4
- FWCI
- 6.56
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- International Journal of Food Science & Technology (publishedVersion, cc-by)
- Funders
- Vedecká Grantová Agentúra MŠVVaŠ SR a SAV
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- quinoa, phenolic compounds, antioxidant activity, quinoa varieties, free phenolics, bound phenolics, protein content, amino acid composition, gluten-free cereals, whole grains
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