Amaranth Seeds Research Articles

Palmer Amaranth (Amaranthus palmeri) Growth and Seed Production When in Competition with Peanut and Other Crops in North Carolina

Palmer amaranth (Amaranthus palmeri S. Wats.) is a highly competitive weed that can be difficult to manage in many cropping systems. Research to date has not quantified the growth and development of A. palmeri in a manner that allows direct comparisons across cropping systems. Research was conducted to compare the growth, development, and seed production of A. palmeri when competing with corn (Zea mays L.), cotton (Gossypium hirsutum L.), peanut (Arachis hypogaea L.), and soybean [Glycine max (L.) Merr.] when emerging with crops or emerging three weeks after crops emerge. Regardless of when A. palmeri emerged, seed production was greatest and similar in cotton and peanut and exceeded that of corn and soybean; seed production in soybean exceeded that of corn. However, seed production was approximately 10-fold greater when A. palmeri emerged with crops compared with emergence three weeks later. These results illustrate the importance of controlling weeds during the first three weeks of the season relative to contributions of A. palmeri to the weed seed bank and is the first report comparing seed production in presence of these crops in a manner allowing a statistical comparison of seed production and highlighting the importance of crop sequence for seed bank management.

Healthy foods for human consumption produced with amaranth, chia and quinoa seeds and precooked soybean

The purpose of this report is to improve and make higher benefits on human diet through the consumption of seeds having high nutritional values. Different combinations of amaranth, chia and quinoa seeds and precooked soybean were used to elaborate a new sweet food. Mixed seeds (flour) and soybean whit peanut, sugar or stevia, glucose, hydrogenated oil and natural essence were prepared and tasted by people of both sex and age range from 1 to 78 years old. Previously nutritional composition was analyzed in the different samples. Sweet foods samples were given to persons to evaluate the acceptance and preference of them compared with two market candies of similar composition. The association analysis was performed using t-test and Analysis of Variance (ANOVA) with Bonferroni´s multiple comparisons for quantitative variables and chi square test for qualitative variables. From all the samples having a standard protein content (more than 10% each), have a higher acceptance those composed by amaranth, chia and quinoa, including more acceptance by women. The same result was obtained respect the preference. The production for human consumption of this new sweet food would imply a better use of vegetable proteins as a complement of the diet animal proteins and improve the health preventive advantages.

FAT AND TOCOPHEROL CONTENT IN THE SEEDS OF RED AMARANTH IN CONDITIONS OF DIVERSIFIED FERTILIZATION WITH MACROELEMENTS

The aim of the study was to determine the content of fat and tocopherols in the seeds of Polish cultivars of red amaranth (Amaranthus cruentus L.) – Rawa and Aztek – under the influence of varied macroelement fertilization in the environmental conditions of the Zamość region of south-eastern Poland. In a three-year field experiment (2013–2015) set up in a randomized split-plot design, red amaranth was grown as a test plant at wide row spacing, on good wheat complex soil, in south-eastern Poland (N – 50º71', E – 23º04'). The field experiment had three variables: the weather in the years of research; four combinations of NPK application and two cultivars of the test plant – Rawa and Aztek. The research showed that the factor that most influenced the content of crude fat in the amaranth seeds was the cultivar, followed by the combination of NPK fertilization. The amount of α-tocopherol and total tocopherol depended significantly on the genetic factor and the fertilization combination, while the amount of β-tocopherol was determined more by fertilization than by the cultivar. The content of γ-tocopherol and δ-tocopherol was dependent only on the cultivar.

Quality of wheat breads enriched with flour from germinated amaranth seeds.

Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyzed. A high amount of germinated amaranth flour decreased Vmax and increased tf, obtaining breads with low Vsp and darkness crust. A firmed and chewy crumb, although with a more aerated structure (high area occupied by alveoli) was obtained. The GA25 bread presented the softer crumb. The elastic modulus-E1 of crumb increased and the relaxation time-T1 decreased with higher amounts of amaranth flour, suggesting the formation of a more structured crumb; mainly in the case of non-germinated amaranth flour. Wheat flour resisted the inclusion of 25% of germinated amaranth seeds (GA25) without substantial changes in bread quality.

Calcium Enriched Nutrimix Flour Supplement for Lactating Mothers: Optimized by Response Surface Methodology (RSM)

Calcium deficiency in lactating mothers has been a widespread concern and a serious threat to the health of infants and mothers, therefore the present study has been designed to develop, Calcium-rich Nutrimix flour for lactating mothers; optimized by the response surface methodology (RSM) to supplement one-third calcium needs of lactating mother as per RDA. A Randomized Box-Behnken experimental design has been conducted to determine the optimum formulation of Nutrimix Flour. Forty-six sets of experiments were conducted to arrive at the optimized values of flour. The mixing ratio is formulated from a variety of ingredients as Finger Millet (37.5 g), Semolina (11.25 g), Green Gram (27.5 g), Amaranth Seeds (8.75 g), and Gingley Seeds (15 g) respectively. The nutrient content of the optimized flour was calcium (398.2±0.89 mg), Iron (4.8±0.14 mg), Moisture (7.7±0.2%), Protein (16.4±0.99%), Carbohydrates (65.6±0.22 g), Energy Value (389.29±1.24 Kcal), and Crude fat (2.04±0.30%). The functional properties of the optimized flour were swelling capacity 16.2±0.21%, Water absorption capacity (40.4±0.44%), Oil absorption capacity (36±0.9%), Emulsion Activity (42.7±0.3%), Emulsion stability (47.6±0.4%), and Bulk density (762±1.5 Kg/m³). The formulated Nutrimix flour is rich in calcium, protein contents and it was used to prepare various ready-to-cook food recipes for lactating mothers.

Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds.

A sound fundamental knowledge of the seed and flour characteristics of pseudocereals is crucial to be able to promote their industrial use. As a first step towards a more efficient and successful application, this study focuses on the seed characteristics, chemical composition and technological properties of commercially available pseudocereals (amaranth, quinoa, buckwheat). The levels of starch, fat, dietary fiber and minerals were comparable for amaranth and quinoa seeds but the protein content is higher in amaranth. Due to the high amount of starch, buckwheat seeds are characterised by the lowest amounts of fat, dietary fibre and minerals. Its protein content ranged between that of amaranth and quinoa. Buckwheat seeds were larger but easily reduced in size. The lipid fraction of the pseudocereals mostly contained unsaturated fatty acids, with the highest prevalence of linoleic and oleic acid. Palmitic acid is the most abundant unsaturated fatty acid. Moreover, high levels of P, K and Mg were found in these pseudocereals. The highest phenolic content was found in buckwheat. Amaranth WMF (wholemeal flour) had a high swelling power but low shear stability. The pasting profile strongly varied among the different quinoa WMFs. Buckwheat WMFs showed high shear stability and rate of retrogradation.

Effect of the consumption of amaranth seeds and their sprouts on alterations of lipids and glucose metabolism in mice

SummaryAmaranth (Amaranthus hypochondriacus) is appreciated for its nutritional and functional quality. This study evaluated the effects of consuming amaranth seeds and their sprouts on the metabolic markers in ICR male mice. Ungerminated amaranth seeds (A) and one‐day (G1) and three‐day (G3) germinated amaranth sprouts were dried and milled. The mice groups (n = 10) were fed standard (N) or hypercaloric (H) diets and 1 g A, G1 or G3/kg body weight for 28 days. The total cholesterol (TC), high‐ and low‐density lipoprotein (HDL and LDL), atherogenic index (AI), triglyceride (TG) and glucose levels were determined in blood samples. Germination increased the dietary fibre, phenolic and flavonoid concentration and decreased ash and squalene concentration. A, G1 or G3 consumption also decreased body weight, TC, LDL, AI and glucose levels in H group mice. Thus, amaranth seed or sprout consumption could be beneficial for people with altered lipid metabolism.

Prospects of using amaranth as a functional ingredient in bakery products

The paper describes the development of bakery products enriched with amaranth, dry demineralized whey and fine powders obtained from eggshells and vegetables (beets and carrots). The possibility of partial (in amount of 15%) wheat flour replacement with amaranth seeds or amaranth flour is studied. Before grinding into flour, the amaranth seeds were soaked until their shell was softened. After that, the seeds were mechanically ground. It was noted that the accelerated mechanical treatment of amaranth seeds intensified dough preparation process and reduced its duration. The obtained bakery products were evaluated on sensory and physico-chemical characteristics. It was found that the developed bakery products satisfy 14…15% from daily requirements in proteins, β-carotene and calcium, and can be recommended as food products of functional purpose in child, dietary and gerontological nutrition.

New insights into grain hydrogels with reinforced textural properties: design of low-calorie jelly desserts technology

Traditionally jelly desserts are sweet, calorie products which are appreciated due to their pleasant texture and a variety of taste. Sweet jelly desserts based on natural polysaccharides contain up to 20 % sucrose. Excessive consumption of sugar leads to various diseases. Number of studies is aimed at the partial or complete replacement of sugar with sweeteners in confectionery industry. The aim of this investigation is to design of low-calorie jelly desserts technology with non-starch polysaccharides, sweeteners and with addition of cereal flour. Commercial samples of following food hydrocolloids were used for preparation of food gels: konjac glucomannan, xanthan gum (Danisco, France); iota carrageenan (Sarda Starch Pvd. Ltd. India); locust bean gum from Ceratonia siliqua seeds (Sigma-Aldrich Co. LLC, USA). Fructose, Steviliya-E, sorbite, maltose syrup, honey were used as sweeteners. Flour from flax and amaranth seeds was used for improving texture properties and nutritional value of jelly desserts with sweeteners.

Allergie aux graines : revue de la littérature

IntroductionSeeds are increasingly being used in modern diets for their health benefits. However, they are mainly responsible for IgE-mediated food allergies. MethodA review of the literature concerning sesame, sunflower, pumpkin, flax, poppy, amaranth, chia, hemp, millet, buckwheat, nigella and quinoa seeds was carried out. ResultsThe description of seed allergies in the literature is limited to sporadic cases reported worldwide. Only sesame was the most studied. In Israel, sesame allergy is the 2nd most common allergen responsible for food allergy in children and the 3rd in Saudi Arabia. The French Allergo-Vigilance Network reports cases of anaphylaxis, grade 2 and 3 according to Ring and Messmer's classification, in children and adults for sunflower, pumpkin, flax, amaranth, millet, buckwheat and quinoa seeds. Sesame and sunflower oils have been implicated in some reactions. Some seeds show crossreactivity with other allergens that need to be checked for during the allergological assessment. Specific IgE is all available except for amaranth, chia and hemp seeds. ConclusionAllergic reactions to seeds are severe because the proteins involved are storage proteins and LTPs. The only seeds with mandatory declaration on industrial product labels are sesame seeds. Clinicians need to be aware of these emerging food allergies and should systematically look for them in allergological exploration.

Yield and quality of Amaranthus hypochondriacus grain amaranth under drought and salinity at various phenological stages in southern Italy

Several studies have shown that grain amaranth (Amaranthus spp.) is tolerant to abiotic stresses such as drought and salinity. Irrigation applied only during sensitive growth stages can stabilize yield and improve water use efficiency. Given the increasing frequency of salinity and drought stress in European countries and the scarcity of information on grain amaranth responses to combined salt and drought stress, an open field trial was carried out in Italy in order to evaluate the response of one accession of Amaranthus hypochondriacus to various irrigation strategies. Grain amaranth yield components were not negatively affected either by different irrigation volumes or by irrigation time. Some differences in seed yield were caused by water quality; salinity significantly reduced seed yield. The combined effect of irrigation time and irrigation volume significantly influenced seed yield. The quality of amaranth seeds was preserved; no significant differences due to simple or combined stresses were found during the three-year field experiment. The overall results from this study suggest that A. hypochondriacus can be cultivated in a more sustainable way compared to other protein crops, thus reducing water use and using saline water. It could be introduced to marginal European environments where traditional crops cannot be cultivated. © 2021 Society of Chemical Industry.

Design of a combined microextraction and back-extraction technique for the analysis of mycotoxins in amaranth seeds

A methodology was optimized for the determination of the mycotoxins deoxynivalenol and zearalenone in Amaranthus-based samples. The extraction/preconcentration procedure consisted of an in-phase liquid-liquid microextraction based on the solidification of a floating organic drop followed by a double solvent-assisted back-extraction combined with liquid chromatography-tandem mass spectrometry (DLLME-SFO-SBE). The solvent assisted back-extraction enabled the direct injection of deoxynivalenol (DON) and zearalenone (ZEA) in the ultra-high performance liquid chromatography-tandem mass spectrometry system configured with an electrospray source operated in a positive polarity mode (UHPLC-ESI+-MS/MS). Parameters affecting the efficiency of the back-extraction procedure were evaluated and optimized, including the nature of the back-extractant volume and the agitation effect. Detection and quantification limits were in the range of 0.07−0.73 μg kg−1 and 0.22−0.91 μg kg−1. Acceptable extraction recoveries between 80.35 and 100.05 % and enrichment factors between 16 and 20-fold, with relative standard deviations < 10.12 %, were obtained. The method was successfully applied to the analysis of different types of Amaranthus samples. Concentration levels of deoxynivalenol from 10.62–76.86 μg kg-1 and zearalenone from 9.18–89.29 μg kg−1, were detected in seeds, flours, and the burst of Amaranthus. The proposed methodology is an easy, sensitive, and accurate analytical approach to determine deoxynivalenol and zearalenone in the mentioned food samples.

Microbiological Profile, Incidence, and Behavior of Salmonella on Seeds Traded in Mexican Markets

Consumption of seeds has increased in recent years due to their high nutrient content. However, Salmonella outbreaks associated with the consumption of low-water-activity food items have also increased, although these food items do not support microbial growth. The main goal of this study was to quantify microbial indicators and to determine the prevalence and content of Salmonella in chia, amaranth, and sesame seeds obtained from Mexican retail outlets. In addition, the behavior of this pathogen on seeds was evaluated. One hundred samples of each product (chia, amaranth, and sesame seeds) were collected from Queretaro City markets. Aerobic plate count, coliforms, and Escherichia coli bacteria were quantified, and the presence and number of Salmonella pathogens were also determined. Chia, amaranth, and sesame seeds (1 kg each) were inoculated with a cocktail of five Salmonella strains (∼6 log CFU mL-1) and stored at ambient temperature, and then populations of Salmonella were quantified. The median aerobic plate count contents in chia, amaranth, and sesame seeds were 2.1, 2.4, and 3.8 log CFU g-1, respectively, and the content of coliforms on the seeds ranged from 0.48 to 0.56 log most probable number (MPN) per g. E. coli was present at low concentrations in the three types of seeds. Salmonella was detected in chia (31%), amaranth (15%), and sesame (12%) seeds, and the population ranged from 0.48 to 0.56 log MPN g-1. Salmonella levels decreased through 240 days of storage, showing inactivation rates of 0.017, 0.011, and 0.016 log CFU h-1 in chia, amaranth, and sesame seeds, respectively. The high prevalence of Salmonella in the seeds highlights potential risks for consumers, particularly given that seeds are generally consumed without treatments guaranteeing pathogen inactivation.

Kinetičko modelovanje superkritične ekstrakcije ulja semena amaranta

Amaranth seeds contain oil with important nutritional properties, in particular, because of the presence of essential fatty acids, high content of minerals, vitamins, lysine and squalene. In this study, the kinetics of the supercritical fluid extraction of oil from three amaranth seed varieties has been investigated. The average oil content in amaranth seed was 58.2 g/kg, ranging from 54.6 to 61.1 g/kg depends on varieties, while squalene content ranged from 3.3 to 3.8 g/kg with an average content of 3.5 g/kg dry seed. Five empirical kinetic equations were successfully applied for kinetic modeling of extraction. As indicated by the appropriate statistical "goodness of fit" tests (such as the sum of squared errors, the coefficient of determination and the average absolute relative deviation), empirical models show good agreement with experimental data. The mathematical modeling of a process is beneficial to predict the process conduct and furthermore extend the procedures from laboratory to industrial scales.

ГИДРОТЕРМАЛЬНЫЙ НАНОКРЕМНЕЗЕМ КАК СТИМУЛЯТОР РОСТА И РАЗВИТИЯ РАСТЕНИЙ ОДНОЛЕТНИХ ВИДОВКЛЕВЕРА И АМАРАНТА

The article considers the results of application of scientific-research practical technique on new pre-treatment of seeds of plants of annual types of clover and amaranth of fodder with growth stimulator hydrothermal nanosilicon (GNA) in combination with sulfur-containing mineral water. Earlier, numerous tests showed the effectiveness of the use of GNA to increase the yield and growth rate of agricultural plants: amaranth, zucchini, onions, spring wheat, sugar beets, etc. Silica nanoparticles increase the growth rate of microorganisms, including pathogenic ones, which allows reducing the time for diagnosing antibiotic resistance of pathogen microbes. Hydrothermal nanosilicon has high biochemical activity, high penetration rate into plant seeds, high sorption capacity due to silica particle size and their surface area up to 500 cm2/g. There are no toxic substances in the prepared working solution of the plant growth stimulator, which makes the proposed pre-treatment more environmentally friendly and bioavailable for seeds, in particular, to endosperm and intensify the germination process. The essence of the studied procedure was that the seeds of clover and amaranth were soaked in a 0,005% solution of hydrothermal nanosilicon dissolved with sulfur-containing mineral water during exposure for 30-40 minutes before sowing, as a result of which the efficiency of the stimulator was increased, the possibilities of hydrothermal nanosilicon were expanded, which made it possible to reduce the costs of pre-treatment of seeds. The obtained data make it possible to conclude that nanosilicon of hydrothermal origin in combination with hydrogen sulfide mineral water is a stimulator of plant development at the germination stage and can be used to reduce labour intensity and costs for pre-treatment of seeds, increase efficiency and expand the field of application in the technology of production of biomass of clover and amaranth in field-agro-production of North Ossetia.

Amaranth bran powder is a promising raw material for the confectionery industry

The research is devoted to the creation of a new raw material - a product of processing amaranth seeds of the species Amaranthus L. (variety “Krepysh”, selection of FNTSO). Developed amaranth bran powder, which is a waste product in the production of oil from seeds. The bran contains 19.6% proteins, including water-soluble ones; 17.9% dietary fiber; 46.9% highly dextrinated starch; 1.01% of macro- and microelements, including deficient selenium. The selenium content in the studied batches of amaranth bran is 0.053 mg% per 100 g of dry weight, which allows us to meet the average daily human need for selenium by 70%. The new technology includes infrared processing, bran cooling and fine grinding. Infrared processing allows targeted action on protein and carbohydrate complexes, increasing the biological value of amaranth bran powder, imparting increased moisture absorption properties to the product, and maintaining high quality indicators. Amaranth bran powder was stored at a temperature of 18 ± 2⁰С, relative air humidity 75 ± 1⁰С, in the presence of photocatalytic air purifiers “Tiokraft M-400”. A new product - amaranth bran powder is recommended for use in the production of sugar and flour confectionery products

Growth, Oxalate and Vitamin C Content of Red Amaranth (Amaranthus tricolor L.) Treated with Salicylic Acid

Red amaranth (Amaranthus tricolor L.) contains phytochemicals that are important for human health, however it also contains oxalate that may cause uric acid problem in human health. This experiment was carried out to evaluate the effect of salicylic acid (SA) on growth, oxalate, chlorophyll, and vitamin C contents in red amaranth. Red amaranth seeds were germinated in a plastic pot containing a mixture of top soil and organic fertilizer. Three week-old seedlings were applied with SA of 0 M (control), 10-8, 10-6, 10-4 or 10-2 M. Five replicates were prepared for each treatment. Growth parameters observed were plant height, fresh weight, and dry weight of plant. The Ca-oxalate crystals density was determined by observing stem section under the microscope. Chlorophyll and oxalic acid content were determined by spectrophotometer method, whereas vitamin C content was determined by titration method. The results showed that plant height and root length were tend to decline by SA application, however SA of 10-6 M significantly increased chlorophyll, carotenoid and vitamin C content. All concentrations of SA applied were able to reduce oxalic acid content and Ca-oxalate crystal’s density in stem. It can be inferred that application of SA generally enhances nutrient quality of red amaranth.

THE AMARANTH SEEDS AS A SOURCE OF NUTRIENTS AND BIOACTIVE SUBSTANCES IN HUMAN DIET

Amaranth is one of the oldest arable crop in the world. It was brought to Europe around the 17th century, but as an ornamental plant. It was not until the 1970s, after thorough examination of the chemical composition of amaranth seeds, that in effect of which the nutritional value of this plant was rediscovered and recognized. Since then, there has been increased interest in amaranth as a ‘plant with a future’. A great deal of scientific research has been carried out, leading to recognition of its nutritional, ecological, agricultural and health-promoting values (especially for the prevention and treatment of diseases of the cardiovascular, nervous and digestive systems). Among cultivated amaranths species Amaranthus caudatus, Amaranthus cruentus and Amaranthus hypochondriacus have the highest nutritional value. However, differences in the nutrient content are also noticeable between these species. One of the attributes of this plant is the high content of highly digestible complete protein and the presence of all essential amino acids in the seeds. The seeds also contain large amounts of gluten-free starch with a small grain diameter, fibre, vitamins and minerals. Furthermore, they have a high fat content compared to cereal grains. Amaranth oil consists mainly of unsaturated fatty acids (oleic, linoleic and linolenic). Some of the unsaturated fatty acids, such as linolenic acid, are exogenous fatty acids, essential for the human body. Valuable components of the fatty acid fraction include squalene, tocopherols and tocotrienols. These compounds are particularly valuable due to their antioxidant properties.

PHYSICAL CHARACTERISTICS OF PSEUDOCEREALS SEEDS

With the increase of the world population, we are looking for alternatives to supply the world's food demand. In view of this, and of the numerous benefits of the exploration of new crops as it happens with the pseudocereals, it becomes increasingly necessary studies on this subject, therefore, results that allow the implantation of these crops in the productive sector are of extreme relevance, with the purpose of facilitating its production, management and consequently its commercialization. The objective of this study was to evaluate the physical properties of amaranth and quinoa seeds. As results for the water content of 13.1% and 12.5% of amaranth and quinoa, the porosity results were, respectively, 35.5 and 39.7% and the slope angle of 25° amaranth and 28,26° quinoa. The length, width and thickness were 0.825 mm, 1.287 mm and 1.389 mm for amaranth seeds and 2.025 mm, 2.04 mm, 1.06 mm for quinoa. Sphericity was 93% for amaranth seed and 52% for quinoa. When the electrical property was evaluated, the permissivity values were 3.26 in amaranth and 3.10 in quinoa. The specific mass and weight of one thousand amaranth seeds were 804.7 kg m-³ and 0.78 g and for quinoa seeds of 720.7 kg m-³ and 3.01 g.

PURIFICACIÓN Y CARACTERIZACIÓN DE INHIBIDORES DE PAPAÍNA PROVENIENTES DE SEMILLAS DE AMARANTO (Amaranthus caudatus) Y FRIJOL (Phaseolus vulgaris)

Los inhibidores de proteasas vegetales con frecuencia son proteínas de baja masa molar, presentes en tejidos de almacenamiento y aéreos de las plantas. Su expresión se induce en respuesta al daño por insectos y microorganismos patógenos y el contenido de estos inhibidores puede ser alto en órganos de cereales y leguminosas. Bajo la premisa de que la combinación de técnicas de purificación de proteínas de baja y alta resolución permite incrementar la actividad específica de inhibidores de proteasas presentes en tejidos vegetales, el objetivo de este estudio fue aislar, purificar y caracterizar bioquímicamente inhibidores de papaína a partir de semillas de amaranto (Amaranthus caudatus) y frijol (Phaseolus vulgaris). El diseño experimental fue completamente al azar para seleccionar las técnicas de baja resolución que incrementan significativamente (p≤0.05) el grado de purificación de los extractos tratados. En todos los estudios se hicieron tres repeticiones y las mediciones se realizaron por triplicado. A partir de harinas de semillas de amaranto y frijol se obtuvieron extractos proteicos crudos que después se ultrafiltraron en membranas de 10 kDa. Las fracciones de baja masa molar se purificaron por cromatografía de afinidad en papaína-glioxil-sepharosa 6B-CL. El extracto crudo de amaranto presentó actividad inhibidora de 1.177 ± 0.067 mU·mL-1 y el de frijol 1.556 ± 0.542 mU·mL-1. Los extractos con purificación parcial de amaranto y frijol se purificaron por cromatografía de afinidad en papaína-glioxil-sepharosa 6B-CL, hasta 137.5 y 79.1 veces, respectivamente. La masa molar estimada fue 7.50 kDa para el inhibidor de amaranto y 8.20 kDa para el de frijol. El inhibidor de amaranto mostró inhibición competitiva con Ki de 0.872 µM, mientras que la del frijol fue no competitiva y con Ki de 0.058 µM. Esto evidencia la presencia de inhibidores de cisteíno proteasas en las semillas de amaranto y frijol.