The cultivation of quinoa (Chenopodium quinoa Willd.) has increased in recent years as food rich in nutritional and nutraceutical properties, naturally gluten-free, source of protein and essential amino acids, micronutrients and antioxidants, suitable for celiac and vegetarian/vegan diets. The quinoa plant resistance to various environmental stresses allows its cultivation in extreme environments but could affect its nutritional quality (1). The aim of this research was to characterize the content of antioxidant substances and total antioxidant capacity in the first Italian variety of quinoa called "quipu", in particular on raw, cooked and fermented seeds. It was also analyzed how saline stress (NaCl 100, 200, 300mM) in the presence or absence of biostimulant microorganisms (endophytic bacteria from seeds or Chlorella sp. microalgae), can influence the germination and the concentration of antioxidant substances in seeds and sprouts. Results indicated that the concentration of bioactive molecules did not change after cooking the seed, while it increased after fermentation. After salt stress a general dose-dependent increase of antioxidant molecules (polyphenols, flavonoids, chlorophylls, carotenoids, anthocyanins) and activity (determined by FRAP, Ferric Reducing Antioxidant Power, and DPPH, 2,2-diphenyl-1-picrylhydrazyl assays) was observed. Salt stress in the presence of biostimulant agents had different effects on the growth of quinoa seedlings and on their content of antioxidant molecules. In conclusion, natural treatments such as the fermentation or the use of specific biostimulants under saline stress conditions, can improve plant growth and increase the concentration of bioactive molecules and antioxidant activity. These results may be the basis for future research on the cultivation of quinoa in marginal lands and on the use of quinoa extracts to formulate food supplements with antioxidant properties.
Nutraceutical properties of Chenopodium quinoa seeds and sprouts under different experimental conditions: response to saline stress and biostimulant agents
Giorgetti L;Bellani L;Longo V;Chiellini C
2023
Abstract
The cultivation of quinoa (Chenopodium quinoa Willd.) has increased in recent years as food rich in nutritional and nutraceutical properties, naturally gluten-free, source of protein and essential amino acids, micronutrients and antioxidants, suitable for celiac and vegetarian/vegan diets. The quinoa plant resistance to various environmental stresses allows its cultivation in extreme environments but could affect its nutritional quality (1). The aim of this research was to characterize the content of antioxidant substances and total antioxidant capacity in the first Italian variety of quinoa called "quipu", in particular on raw, cooked and fermented seeds. It was also analyzed how saline stress (NaCl 100, 200, 300mM) in the presence or absence of biostimulant microorganisms (endophytic bacteria from seeds or Chlorella sp. microalgae), can influence the germination and the concentration of antioxidant substances in seeds and sprouts. Results indicated that the concentration of bioactive molecules did not change after cooking the seed, while it increased after fermentation. After salt stress a general dose-dependent increase of antioxidant molecules (polyphenols, flavonoids, chlorophylls, carotenoids, anthocyanins) and activity (determined by FRAP, Ferric Reducing Antioxidant Power, and DPPH, 2,2-diphenyl-1-picrylhydrazyl assays) was observed. Salt stress in the presence of biostimulant agents had different effects on the growth of quinoa seedlings and on their content of antioxidant molecules. In conclusion, natural treatments such as the fermentation or the use of specific biostimulants under saline stress conditions, can improve plant growth and increase the concentration of bioactive molecules and antioxidant activity. These results may be the basis for future research on the cultivation of quinoa in marginal lands and on the use of quinoa extracts to formulate food supplements with antioxidant properties.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
