Quinoa leaf as a nutritional alternative

Abstract Chenopodium quinoa is an herbaceous plant that possesses green polymorphic leaves. They are traditionally consumed in America and are considered nutritive vegetables. Most vegetables are considered valuable sources of micronutrients, such as mineral, vitamins, carbohydrates and dietetic fib...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Vazquez-Luna,Alma, Pimentel Cortés,Vanessa, Fuentes Carmona,Francisco, Díaz-Sobac,Rafael
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2019
Materias:	Nutrient profile phytochemicals quinoa leaf
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202019000200137
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:scielo:S0718-16202019000200137
record_format	dspace
spelling	oai:scielo:S0718-162020190002001372019-10-07Quinoa leaf as a nutritional alternativeVazquez-Luna,AlmaPimentel Cortés,VanessaFuentes Carmona,FranciscoDíaz-Sobac,Rafael Nutrient profile phytochemicals quinoa leaf Abstract Chenopodium quinoa is an herbaceous plant that possesses green polymorphic leaves. They are traditionally consumed in America and are considered nutritive vegetables. Most vegetables are considered valuable sources of micronutrients, such as mineral, vitamins, carbohydrates and dietetic fiber; however, because they are poor in proteins, they are considered to have no energetic value. The consumption of vegetables generates a satiety sensation and favors the reduction of total calories consumed. Quinoa leaves can be consumed raw when they are ripe or steam cooked; they retain most of their vitamins and minerals. The FAO considers quinoa to be the “perfect food”, and it is not only used in common diets, but it is also suitable for the unique diets of those that are vegetarian or high-performance athletes as well as those with celiac disease and diabetes. The objective of this work was to determine the nutritional value of quinoa leaves. For every test, dried and powdered quinoa leaves were used, and the following parameters were determined: total polyphenols, total flavonoids, proteins, carbohydrates, reducing sugars, water content, ash content, and raw fiber, and the flavonoids were determined by HPLC. The results obtained for the polyphenols were 131.8 ± 10.3 mg 100 g−1 and 62.07 ± 5.1 mg 100 g−1 for flavonoids, and the main compounds were gallic acid, kaempferol and catechin. The content of proteins was 11.8 ± 0.6%, the carbohydrates was 18.3 ± 0.9, the reducing sugars were 3.2 ± 0.27%, the water content was 2.8 ± 0.9%, the ash content was 1.4 ± 0.14%, and the raw fiber content was 43.7 ± 3.9%. Based on the nutritional profile and the content of polyphenols and total flavonoids, quinoa leaves can be considered an alternative for human consumption because they offer interesting potential in nutrients and antioxidant capacity, which is a dietary requirement.info:eu-repo/semantics/openAccessPontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería ForestalCiencia e investigación agraria v.46 n.2 20192019-08-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202019000200137en10.7764/rcia.v46i2.2098
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Nutrient profile phytochemicals quinoa leaf
spellingShingle	Nutrient profile phytochemicals quinoa leaf Vazquez-Luna,Alma Pimentel Cortés,Vanessa Fuentes Carmona,Francisco Díaz-Sobac,Rafael Quinoa leaf as a nutritional alternative
description	Abstract Chenopodium quinoa is an herbaceous plant that possesses green polymorphic leaves. They are traditionally consumed in America and are considered nutritive vegetables. Most vegetables are considered valuable sources of micronutrients, such as mineral, vitamins, carbohydrates and dietetic fiber; however, because they are poor in proteins, they are considered to have no energetic value. The consumption of vegetables generates a satiety sensation and favors the reduction of total calories consumed. Quinoa leaves can be consumed raw when they are ripe or steam cooked; they retain most of their vitamins and minerals. The FAO considers quinoa to be the “perfect food”, and it is not only used in common diets, but it is also suitable for the unique diets of those that are vegetarian or high-performance athletes as well as those with celiac disease and diabetes. The objective of this work was to determine the nutritional value of quinoa leaves. For every test, dried and powdered quinoa leaves were used, and the following parameters were determined: total polyphenols, total flavonoids, proteins, carbohydrates, reducing sugars, water content, ash content, and raw fiber, and the flavonoids were determined by HPLC. The results obtained for the polyphenols were 131.8 ± 10.3 mg 100 g−1 and 62.07 ± 5.1 mg 100 g−1 for flavonoids, and the main compounds were gallic acid, kaempferol and catechin. The content of proteins was 11.8 ± 0.6%, the carbohydrates was 18.3 ± 0.9, the reducing sugars were 3.2 ± 0.27%, the water content was 2.8 ± 0.9%, the ash content was 1.4 ± 0.14%, and the raw fiber content was 43.7 ± 3.9%. Based on the nutritional profile and the content of polyphenols and total flavonoids, quinoa leaves can be considered an alternative for human consumption because they offer interesting potential in nutrients and antioxidant capacity, which is a dietary requirement.
author	Vazquez-Luna,Alma Pimentel Cortés,Vanessa Fuentes Carmona,Francisco Díaz-Sobac,Rafael
author_facet	Vazquez-Luna,Alma Pimentel Cortés,Vanessa Fuentes Carmona,Francisco Díaz-Sobac,Rafael
author_sort	Vazquez-Luna,Alma
title	Quinoa leaf as a nutritional alternative
title_short	Quinoa leaf as a nutritional alternative
title_full	Quinoa leaf as a nutritional alternative
title_fullStr	Quinoa leaf as a nutritional alternative
title_full_unstemmed	Quinoa leaf as a nutritional alternative
title_sort	quinoa leaf as a nutritional alternative
publisher	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
publishDate	2019
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202019000200137
work_keys_str_mv	AT vazquezlunaalma quinoaleafasanutritionalalternative AT pimentelcortesvanessa quinoaleafasanutritionalalternative AT fuentescarmonafrancisco quinoaleafasanutritionalalternative AT diazsobacrafael quinoaleafasanutritionalalternative
_version_	1714202187127586816

Quinoa leaf as a nutritional alternative

Ejemplares similares