Characterization of quinoa (Chenopodium quinoa willd.) genotypes for nutritional quality and antioxidant potential

Abstract

Quinoa, a potential food crop, known as mother grain has exceptional nutritional quality traits and wider agro-climatic adaptability. Quinoa emerged as a resistant grain crop for biodiversity, sustainability, and consumption in the present scenario of climate change as well as an alternative to cereal and pulses. It is not widely cultivated in India and is confined to the Himalayan region. Nutritional constituents, antinutritional factors and antioxidant potential of thirteen quinoa genotypes (two indigenous and eleven exotic) of Himalayan origin successfully grown under agro-climatic conditions of Punjab were evaluated. The average values of crude protein, albumin and globulin, glutenin and prolamin, total soluble sugars, starch content and total lipids in quinoa genotypes were found to be 18.37%, 59.19%, 30.52%, 4.37%, 39.36 mg/g, 35.82% and 11.2%, respectively. Saponins, the major antinutrient in quinoa that cause bitterness, ranged from 5.80 mg/g (EC507747) to 9.26 mg/g (EC507744). Indigenous quinoa genotype 1C411825 (dark colour) had higher antioxidant potential due to higher free radical scavenging activity (DPPH), ferric reducing antioxidant power (FRAP), reducing power, total phenols along with a medium range of flavonols, and anthocyanin. High-yielding genotype EC507747 (exotic) had higher protein content, medium starch content, high lipid content, low saponin, and had higher antioxidant potential.