Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds
Open accessAbstract
Quinoa (Chenopodium quinoa Willd.) is a grain of great nutritional interest that gained international importance during the last decade. Before its consumption, this grain goes through many processes that can alter its nutritional value. Here we report the effect of processing (polishing and milling) and cooking (boiling and steaming) on the saponin content, mineral profile of 14 elements using Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES), protein content, and total phenolic compound. The polishing caused an average drop in the saponin content from 1.7% to 0.46% but induced important losses in mineral content (K, Mg, Ca, Zn, Co, Cu, Fe, Mn, and Ni), and phenolic compounds. However, the greatest nutritional degradation happened after milling due to the elimination of seed teguments and embryos, where over 50% of many minerals, 60% of protein content, and almost the totality of phenolic compounds, were lost. Cooking effect was less important than processing, but some significant losses were attested. Boiling caused a loss of up to 40% for some minerals like K, B, and Mo because of their hydrosolubility, and 88% of the polyphenols, while steaming allowed a better retention of those nutrients. Consuming polished quinoa instead of semolina and using steaming instead of boiling are trade-offs consumer needs to make to get optimal benefits from quinoa virtues.
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Saponins are present on the surface of quinoa grains in a thin layer of glucoside compounds and are toxic to health due to hemolytic activity.
“These saponins are present on the surface of grains in a thin layer of glucoside compounds, which is also toxic to health due to their hemolytic activity.”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [101]
Processing methods alter quinoa's nutritional composition and properties.
“Thus, the processing is required to remove the saponins; however, processing methods alter quinoa’s nutritional composition and properties [101].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [101]
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852 · see citing works
Global diets link environmental sustainability and human health
Tilman, D. G., & Clark, M. (2014) · Nature · doi:10.1038/nature13959 · Cited by 3,413 · see citing works
agricolae: Statistical Procedures for Agricultural Research
de Mendiburu, F. (2006) · doi:10.32614/cran.package.agricolae · Cited by 1,656 · see citing works
The threat of soil salinity: A European scale review
Daliakopoulos, I. N., Tsanis, I. K., Koutroulis, A., Kourgialas, N. N., Varouchakis, A. E., Karatzas, G. P., & Ritsema, C. J. (2016) · Science of The Total Environment · doi:10.1016/j.scitotenv.2016.08.177 · Cited by 828 · see citing works
Alvarez-Jubete, L., Wijngaard, H., Arendt, E. K., & Gallagher, E. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2009.07.032 · Cited by 736 · see citing works
Environmental impacts of changes to healthier diets in Europe
Tukker, A., Goldbohm, R. A., de Koning, A., Verheijden, M. W., Kleijn, R., Oliver, W., Domínguez, I. P., & Rueda‐Cantuche, J. M. (2011) · Ecological Economics · doi:10.1016/j.ecolecon.2011.05.001 · Cited by 358 · see citing works
Thiex, N. J., Manson, H., Anderson, S., Persson, J.-Å., Collaborators:, Anderson, S., Bogren, E., Bolek, G., Budde, D., Ellis, C., et al. (2002) · Journal of AOAC International · doi:10.1093/jaoac/85.2.309 · Cited by 309 · see citing works
Protein content and amino acids profile of pseudocereals
Mota, C., Santos, M., Mauro, R. D. A., Samman, N., Matos, A. S., Torres, D. P. M., & Castanheira, I. P. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.11.043 · Cited by 285 · see citing works
Nascimento, A. C., Mota, C., Coelho, I., Gueifão, S., Santos, M., Matos, A. S., Giménez, A., Lobo, M. O., Samman, N. C., & Castanheira, I. P. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.09.155 · Cited by 249 · see citing works
Miranda, M., Vega‐Gálvez, A., López, J., Parada, G. M., Sanders, M., Aranda, M., Uribe, E., & Scala, K. C. D. (2010) · Industrial Crops and Products · doi:10.1016/j.indcrop.2010.04.019 · Cited by 215 · see citing works
Seed Structure and Localization of Reserves inChenopodium quinoa
Prego, I. A. (1998) · Annals of Botany · doi:10.1006/anbo.1998.0704 · Cited by 214 · see citing works
Food Components in Fractions of Quinoa Seed.
Ando, H., Chen, Y., Hanjun, T. A. N. G., Shimizu, M., Watanabe, K., & Mitsunaga, T. (2002) · Food Science and Technology Research · doi:10.3136/fstr.8.80 · Cited by 205 · see citing works
Bazile, D., Pulvento, C., Verniau, A., Al-Nusairi, M. S., Ba, D., Breidy, J., Hassan, L., Mohammed, M. I., Mambetov, O., Отамбекова, М., et al. (2016) · Frontiers in Plant Science · doi:10.3389/fpls.2016.00850 · Cited by 195 · see citing works
An Insight into Saponins from Quinoa (Chenopodium quinoa Willd): A Review
Hazzam, K. E., Hafsa, J., Sobeh, M., Mhada, M., Taourirte, M., Kacimi, K. E., & Yasri, A. (2020) · Molecules · doi:10.3390/molecules25051059 · Cited by 170 · see citing works
Self-citationDini, I., Tenore, G. C., & Dini, A. (2009) · LWT · doi:10.1016/j.lwt.2009.09.010 · Cited by 165 · see citing works
del Hierro, J. N., Herrera, T., García‐Risco, M. R., Fornari, T., Reglero, G., & Martín, D. (2018) · Food Research International · doi:10.1016/j.foodres.2018.04.058 · Cited by 163 · see citing works
Nickel, J., Spanier, L. P., Botelho, F. T., Gularte, M. A., & Helbig, E. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.04.031 · Cited by 155 · see citing works
Composition of Atriplex hortensis , Sweet and Bitter Chenopodium quinoa Seeds
Wright, K., Pike, O. A., Fairbanks, D. J., & Huber, C. S. (2002) · Journal of Food Science · doi:10.1111/j.1365-2621.2002.tb10294.x · Cited by 154 · see citing works
Koziol, M. J. (1991) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740540206 · Cited by 143 · see citing works
Mineral Composition of Organically Grown Wheat Genotypes: Contribution to Daily Minerals Intake
Hussain, A., Larsson, H., Kuktaite, R., & Johansson, E. (2010) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph7093442 · Cited by 138 · see citing works
Review: dietary phenolic compounds, health benefits and bioaccessibility.
Gutiérrez‐Grijalva, E. P., Ambriz-Pére, D. L., Leyva‐López, N., et al. (2016) · PubMed · Cited by 135 · see citing works
Distribution of Minerals in Quinoa (Chenopodium quinoaWilld.) Seeds
Konishi, Y., Hirano, S., TSUBOI, H., & Wada, M. (2004) · Bioscience Biotechnology and Biochemistry · doi:10.1271/bbb.68.231 · Cited by 129 · see citing works
Nitrogen‐to‐Protein Conversion Factors for Some Cereal Products in Japan
Fujihara, S., Sasaki, H., Aoyagi, Y., et al. (2008) · Journal of Food Science · doi:10.1111/j.1750-3841.2008.00665.x · Cited by 123 · see citing works
Handbook of Dietary Phytochemicals
(2020) · doi:10.1007/978-981-13-1745-3 · Cited by 118 · see citing works
Gastrointestinal Effects of Eating Quinoa (Chenopodium quinoa Willd.) in Celiac Patients
Zevallos, V. F., Herencia, I. L., Chang, F., Donnelly, S., Ellis, J. H., & Ciclitira, P. J. (2014) · American Journal of Gastroenterology · doi:10.1038/ajg.2013.431 · Cited by 117 · see citing works
Präger, A., Münz, S., Nkebiwe, P. M., Mast, B., & Graeff‐Hönninger, S. (2018) · Agronomy · doi:10.3390/agronomy8100197 · Cited by 98 · see citing works
Effect of milling, pasta making and cooking on minerals in durum wheat
Cubadda, F., Aureli, F., Raggi, A., & Carcea, M. (2008) · Journal of Cereal Science · doi:10.1016/j.jcs.2008.07.008 · Cited by 93 · see citing works
Effects of Quinoa (Chenopodium quinoa Willd.) Consumption on Markers of CVD Risk
Li, L., Lietz, G., Bal, W., Watson, A., Morfey, B., & Seal, C. J. (2018) · Nutrients · doi:10.3390/nu10060777 · Cited by 89 · see citing works
Cultivation of quinoa (Chenopodium quinoa) under temperate climatic conditions in Denmark
Jacobsen, S., Jørgensen, I., & Stølen, O. (1994) · The Journal of Agricultural Science · doi:10.1017/s0021859600065783 · Cited by 85 · see citing works
Ruales, J., de Grijalva, Y., López-Jaramillo, P. A., & Nair, B. M. (2002) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637480220132157 · Cited by 85 · see citing works
Han, Y., Chi, J., Zhang, M., Zhang, R., Fan, S., Dong, L., Huang, F., & Liu, L. (2019) · LWT · doi:10.1016/j.lwt.2019.108381 · Cited by 83 · see citing works
Han, Y., Chi, J., Zhang, M., Zhang, R., Fan, S., Huang, F., Xue, K., & Liu, L. (2019) · Bioscience Biotechnology and Biochemistry · doi:10.1080/09168451.2019.1638756 · Cited by 76 · see citing works
Essential and non-essential/toxic elements in rice available in the Portuguese and Spanish markets
Pinto, E., Almeida, A. A., & Ferreira, I. M. P. L. V. O. (2016) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2016.02.008 · Cited by 70 · see citing works
Evaluation of the protein quality of quinoa
Mahoney, A. W., Lopez, J. G., & Hendricks, D. G. (1975) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60198a035 · Cited by 66 · see citing works
Phenolic Compounds in Plant Foods: Chemistry and Health Benefits
Naczk, M., & Shahidi, F. (2003) · Preventive Nutrition and Food Science · doi:10.3746/jfn.2003.8.2.200 · Cited by 56 · see citing works
Variation of Seed Mineral Concentrations in Seven Quinoa Cultivars Grown in Two Agroecological Sites
Prado, F. E., Fernández-Turiel, J. L., Tsarouchi, M., Psaras, G. K., & González, J. A. (2014) · Cereal Chemistry · doi:10.1094/cchem-08-13-0157-r · Cited by 42 · see citing works
Oleszek, M., & Oleszek, W. A. (2019) · Springer eBooks · doi:10.1007/978-981-13-1745-3_34-1 · Cited by 42 · see citing works
Benlhabib, O., Boujartani, N., Maughan, P. J., et al. (2016) · Frontiers in Plant Science · doi:10.3389/fpls.2016.01222 · Cited by 39 · see citing works
Hostettmann, K., & Marston, A. (2005) · Elsevier eBooks · doi:10.1016/b0-12-369397-7/00548-3 · Cited by 37 · see citing works
Shi, D., Moura, M. A. F. E., Ren, Y., Stone, A. K., Ai, Y., & Nickerson, M. T. (2019) · Food Research International · doi:10.1016/j.foodres.2019.108799 · Cited by 36 · see citing works
Extraction kinetics of saponins from quinoa seed (Chenopodium quinoa Willd)
Irigoyen, R. M. T., & Giner, S. A. (2018) · International Journal of Food Studies · doi:10.7455/ijfs/7.2.2018.a7 · Cited by 17 · see citing works
Elbar, O. H. A. (2018) · Annals of Agricultural Science Cairo · doi:10.1016/j.aoas.2018.05.002 · Cited by 16 · see citing works
Extraction kinetics of saponins from quinoa seed (Chenopodium quinoa Willd)
Irigoyen, R. M. T., & Giner, S. A. (2018) · International Journal of Food Studies · doi:10.7455/ijfs.v7i2.531 · Cited by 3 · see citing works
Flagged first, then by citations
Research works printed but not linked: 1
- [38]Hostettmann K. Marston A. Saponins Cambridge University Press Cambridge, UK 2005
Cited by
Sorted by citations
Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds
Agarwal, A., Rizwana, Tripathi, A. D., Kumar, T., Sharma, K. P., & Patel, S. K. S. (2023) · Antioxidants · doi:10.3390/antiox12071413 · Cited by 135 · see citing works
Sharma, S., Kataria, A., & Singh, B. (2022) · LWT · doi:10.1016/j.lwt.2022.113256 · Cited by 123 · see citing works
Botany, Nutritional Value, Phytochemical Composition and Biological Activities of Quinoa
Hussain, M. I., Farooq, M., Syed, Q. A., Ishaq, A., Al-Ghamdi, A. A., & Hatamleh, A. A. (2021) · Plants · doi:10.3390/plants10112258 · Cited by 96 · see citing works
Li, L., Lietz, G., & Seal, C. J. (2021) · International Journal of Food Science & Technology · doi:10.1111/ijfs.14962 · Cited by 69 · see citing works
- Authors
- Mhada, M., Metougui, M. L., El Hazzam, K., El Kacimi, K., & Yasri, A.
- Affiliations
- Université Mohammed VI Polytechnique (MA)
- Laboratory of Natural Resources Valorization, AgroBioSciences, Mohammed VI Polytechnic University, Benguerir 43150, Morocco
- Industrial Executive Operations Division, Gantour Industrial Site, Act 4 Community Gantour, OCP, Youssoufia 46303, Morocco
- Corresponding author
- Mhada, Manal
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2020-05-20
- Volume
- 9
- Issue
- 5
- Pages
- 660
- ISSN
- 2304-8158 (ISSN-L)
- PMC
- PMC7278802
- OpenAlex
- W3026562474
- Cited by
- 84
- References
- 44
- Citations by year
- 2026: 14 · 2025: 14 · 2024: 15 · 2023: 12 · 2022: 16 · 2021: 13
- FWCI
- 6.65
- Type
- journal article
- Language
- en
- Open access
- gold
- dx.doi.org
- Licence
- Locations
- Foods (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Phytase and its Applications
- Keywords
- quinoa, saponins, mineral content, total phenolic compounds, polishing, milling, cooking, steaming, boiling, nutrient retention, protein content
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
