Investigation of Some Quinoa (Chenopodium Quinoa) Genotypes in Terms of Quality Criteria

Yıl 2020, Cilt: 10 Sayı: 2, 1396 - 1409, 01.06.2020

Ali Koç , Metin Durmuş Çetin

https://doi.org/10.21597/jist.631050

Cited By: 3

Öz

Quinoa is a rapidly growing plant in the world in the last 20 years. The main reasons for this are that the nutritional contents are important for human health and food benefits. In this study, some quality criterion contents (Moisture, protein, saponin, fat, vitamin C, vitamin B, amino acid, mineral substance) of 20 genotypes belonging to quinoa, which is considered as a new plant for our country, were examined. Protein content is between 12.07% -13.19%, saponin content is between 0.82-1.87%, fat content is between 5.7-6.3%, vitamin C content is between 4.62-10.3 (mg kg-1), changed.

Anahtar Kelimeler

Quinoa, Protein, Saponin, Nutrient content

Kaynakça

• AAFRD, 2005. Quinoa The Next Cinderella Crop for Alberta? Alberta Agriculture, Food and Rural Development. Retrieved on March 13, 2019 from: https://www1.agric. gov. ab. ca/$department/deptdocs. nsf/all/afu9961/$FILE/quinoa_final_report_june_05.pdf
• Abugoch JLE, 2009. Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties. Advances in Food and Nutrition Research. 2009;58:1-31. doi: 10.1016/S1043-4526(09)58001-1.
• Alvarez-Jubete L, Arendt EK, Gallagher E, 2009. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. International Journal of Food Sciences and Nutrition, 60(4), 240-257
• Alvarez Jubete L, Arend, EK, Gallagher E, 2010. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends Food Science Technology, 21, 106-113.
• Anonymous, 1980. ICC Standard No: 105/1. Method for the determinations of crude protein in cereals and cereal products for food and for Feed. Standard Methods of the International Association for Cereal Chemistry (ICC). Verlag Moritz Schafer. Detmold
• AOAC, 2005. Official methods of analysis of international. The association of official agricultural chemists. Suite 500 481 North frederick avenue Gaithersburg, Mary Land 20877-2417, USA.
• Balcı AB, Çetin MD, 2017. Kinoa’nın (Chenopodium quinoa Willd.) insan ve balık beslenmesindeki yeri. 2nd International Academic Research Congress (INES), 18-21 October, Alanya, 2256-2260. (in Turkish)
• Barakat MZ, El-Wahab, MFA, El-Sadr MM, 1955. Action of N-bromosuccinimide on ascorbic acid. Biochemistry Department, Faculty of Medicine, Abbassia, Cairo, Egypt. Analytical Chemistry 27:536-540.
• Bayram M, Pekacar S, Deliorman Orhan D D, 2018. Kinoa ve Sağlık Üzerine Etkileri Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi 2018; 7(2): 47 -57. (in Turkish)
• Bhargava A, Shukla S, Ohri D, 2007. Genetic variability and interrelationship among various morphological and quality traits in quinoa (Chenopodium quinoa Willd.). Field Crops Research, 101:104–116. doi: 10.1016/j.fcr.2006.10.001
• Bhargava A, Shukla S, Ohri D, 2006. Chenopodium quinoa-an Indian perspective. Industrial Crops and Products, 23, 73-87.
• Bilgiçli N, İbanoğlu Ş, 2015. Effect of pseudo cereal flours on some physical, chemical and sensory properties of bread. Journal of Food Science and Technology, 52: 7525-7529.
• Brady K, Ho CT, Rosen RT Sang, S, Karwe MV, 2007. Effects of processing on the nutraceutical profile of quinoa. Food Chemistry 100 (2007) 1209–1216. doi:10.1016/j.foodchem.2005.12.001
• Chaves ES, Santos EJ, Araujo RGO, Oliveira JV, Frescura VLA, Curtius AJ, 2010. Metals and phosphorus determination in vegetable seeds used in the production of biodiesel by ICP OES and ICP-MS. Microchemical Journal 96: 71–76. doi:10.1016/j.microc.2010.01.021.
• Doğan H, Karwe MV, 2003. Physicochemical properties of quinoa extrudates. Food Science and Technology International, 9(2), 101-114.
• Elgün A, Ertugay Z, Certel M, Kotancılar HG, 2002. Tahıl ve Ürünlerinde Analitik Kalite Kontrolü ve Laboratuar Uygulama Klavuzu (3.Baskı) Atatürk Üniversitesi Yayın No: 867, Ziraat Fakültesi Yayın No:335, Ders Kitapları Serisi No:82 Erzurum s:245. (in Turkish)
• Enriquez N, Peltzer M, Raimundi A, Tosi V, Pollio ML, 2003. Characterization of wheat and quinoa flour in relation to their breadmaking quality. The Journal of the Argentine Chemical Society, 91(4-6):47–54
• Falandysz J, Frankowska A, Jarzyńska G, Dryżałowska A, Kojta AK, Zhang D. 2010. Survey on composition and bioconcentration potential of 12 metallic elements in King Bolete (Boletus edulis) mushroom that emerged at 11 spatially distant sites. Journal Environmental Science and Health, Part B, 46:231–246. doi: 10.1080/03601234.2011.540528
• Galwey NW, Leakey CLA, Price KR, Fenwick GR, 1990. Chemical composition and nutritional characteristics of quinoa (Chenopodium quinoa Willd.). Food Science & Nutrition, 42F; 245–261
• Güçlü Üstündağ O, Mazza G, 2007. Saponins: Properties, applications and processing. Crititical Reviews in Food Science and Nutrition, 47; 231–258.
• Hoseney RC, 1986. Principles of cereal science and technology. American Association of Cereal Chemists, Inc. St. Paul, 378 p, Minnesota
• James LEA, 2009. "Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties". Advances in Food and Nutrition Research, 58: 1-31 doi: 10.1016/S1043-4526(09)58001-1
• Jancurova M, Minarovicova L, Dandar A, 2009. Quinoa-a review. Czech Journal of Food Sciences, 27(2), 71-79.
• Kakabouki I, Bilalis D, Karkanis A, Zervas G, Tsiplakou E, Hela D, 2014. Effects of fertilization and tillage system on growth and crude protein content of quinoa (Chenopodium quinoa Willd.): An alternative forage crop. Emirates Journal Food and Agriculture, 26 (1): 18-24 doi: 10.9755/ejfa.v26i1.16831
• Karyotis T, Iliadis C, Noulas C, Mitsibonas T, 2003. Preliminary research on seed production and nutrient content for certain quinoa varieties in a saline–sodic soil. Journal of Agronomy Crop Science. 189, 402–408. doi: 10.1046/j.0931-2250.2003.00063.x
• Kealey, L. 2017. Quinoa — Opportunities and challenges in Australia. Rural Industries Research and Development Corporation. Retrieved on March 13, 2019 from: https:// www.rirdc.gov.au
• Kıvrak İ, 2015. Analytical methods applied to assess chemical composition, nutritional value and in vitro bioactivities of Terfezia olbiensis and Terfezia claveryi from Turkey. Food Analytical Methods, 8(5), 1279-1293. http://dx.doi.org/10.1007/s12161-014-0009-2.
• Koziol MJ, 1992. Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.). Journal of Food Composition Analysis, 5: 35–68.
• Kraujalis P, Venskutonis PR, Pukalskas A, Kazernavičiūtė R, 2013. Accelerated solvent extraction of lipids from Amaranthus spp. seeds and characterization of their composition. LWT-Food Science and Technology, 54(2), 528-534.
• Lindeboom N, 2005. Studies On The Characterization, Biosynthesis And Isolation Of Starch And Protein From Quinoa (Chenopodium quinoa willd.). (Doctoral dissertation). Department of Applied Microbiology and Food Science University of Saskatchewan Saskatoon. Canada.
• Martinez EA, 2015. Quinoa: nutritional aspects of the rice of the Incas. FAO & CIRAD. State of the Art Report of Quinoa in the World in 2013,by D. Bazile, D. Bertero & C. Nieto, eds. Rome. Chapter 3.4 p:278-285.
• Miranda M, Vega Galvez A, Quispe-Fuentes I, Rodriguez MJ Maureira H, Martinez EA, 2012. Nutritional aspects of six quinoa (Chenepodium quinoa willd.) ecotypes from there geogrophicd areas of Chile. Chilean Journal of Agricultural Research, 72(2), 175-181.
• NIFS, 2012. Exploration on the feasibility of A Dutch quinoa chain “Quinoa, the most nutrient-dense ‘grain ' in the world”, Fautapo, La Paz, Bolivia. A report for Nuffield international Farming Scholars. Retrieved on March 13, 2019 from: https://nuffieldinternational.org/live/Report/NL/2012/rens-kuijten+&cd=19&hl=tr&ct=clnk&gl=tr
• Park HS, Morita N, 2004. Changes of bound lipids and composition of fatty acids in germination of quinoa seeds. Food Science and Technology Research, 10(3), 303-306.
• Prego I, Maldonado S, Otegui M, 1998. Seed structure and localization of reserves in Chenopodium quinoa. Annals of Botany, 82, 481-488.
• Ranhotra GS, Gelroth JA, Glaser BK, Larenz KJ, Johnson D, 1993. Composition and protein quality of quinoa. Cereal Chemistry, 70, 303–305.
• Reichert RD, Tatarynovich JT, Tyler RT, 1986. Abrasive Dehulling of Quinoa (Chenopodium quinoa) Effect on Saponin Content as Determined by an Adapted Hemolytic Assay. Cereal Chemistry, 63(6): 471-475.
• Repo Carrasco Valencia R, Serno LA, 2011. Quinoa (Chenepodium quinoa Willd.) as a source of dietary fiber and other functional components. Ciencia e Tecnologia de Alimentos, 31(1), 225-230.
• Repo Carrasco Valência RAM, Espinoza C, Jacobsen SE, 2003. Nutritional value and use of the Andean crops quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule). Food Reviews International, V. 19, p. 179-189
• Ruales J, Nair BM, 1993. Content of fat, vitamins and minerals in quinoa (Chenopodium quinoa, Willd) seeds. Food Chemistry, 48(2), 131-136
• Ruales J, Nair BM, 1992. Nutritional quality of the protein in quinoa (Chenopodium quinoa Willd) seeds. Plant Foods for Human Nutrition, 42, 1–12.
• Schoenlechner R, Siebendhandl S, Berghofer E, 2008. Pseudocereals, gluten-free cereal products. In E. K. Arendt & Bello D. F. (Eds.), Food science and technology international series, (pp.161-189).
• Tan M, 2019. Macro and micromineral contents of different quinoa (Chenopodium quinoa Willd.) varieties used as forage by cattle. Turkish Journal of Agriculture Forestry 43: doi:10.3906/tar-1904-10 (in press).
• USDA, 2019. United States Department of Agriculture. Agricultural Research Service, Food Products Database. Retrieved on April 15, 2019 from: https://ndb.nal.usda.gov/ndb/foods/show/45210122?fgcd=&manu=&format=&count=&max=25&offset=&sort=default&order=asc&qlookup=WHITE+QUINOA%2C+UPC%3A+041224721487&ds=&qt=&qp=&qa=&qn=&q=&ing=.
• Yazar A, İncekaya Ç, Sezen MS, Tekin S, 2015. Quinoa experimentation and production in Turkey. FAO & CIRAD. State of the Art Report of Quinoa in the World in 2013,by D. Bazile, D. Bertero & C. Nieto, eds. Rome. Chapter: 6.1.4 p:466-477
• Vega-Gálvez, A, Miranda M, Vergara J, Uribe E, Puente L, Martínez EA, 2010. Nutrition facts and functional potential of quinoa (Chenopodium quinoa Willd.), an ancient Andean grain: a review. Journal of the Science of Food and Agriculture, 90(15), 2541-2547.
• Vega Gálvez A, Miranda M, Vergara J, Uribe E, Puente L, Martinez EA, 2010. Nutrition facts and functional potential of quinoa (Chenopodium quinoa Willd.). An ancient Andean grain. A review. Journal of the Science of Food and Agriculture 90:2541-2547. Doi: 10.1002/jsfa.4158
• Wright KH, Huber KC, Fairbanks DJ, Huber CS, 2002. Isolation and characterization of Atriplex hortensis and sweet Chenopodium quinoa starches. Cereal Chemistry. 79 (5), 715– 719
• Zurita Silva A, Fuentes F, Zamora P, Jacobsen SE, Schwember A, 2014. Breeding quinoa (Chenopodium quinoa Willd.): potential and perspectives. Moleculer Breeding, 34; 13–30. doi: 10.1007/s11032-014-0023-5
• Xu LN, Guo S, Zhang SW, 2019. Effects of solid-state fermentation on the nutritional components and antioxidant properties from quinoa. Emirates Journal of Food and Agriculture. 2019. 31(1): 39-45. doi: 10.9755/ejfa.2019.v31.i1.1898.