Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa ( Chenopodium quinoa), kañiwa ( Chenopodium pallidicaule) and kiwicha ( Amaranthus caudatus)

• Published in: Food chemistry Vol. 120; no. 1; pp. 128 - 133
• Main Authors: Repo-Carrasco-Valencia, Ritva, Hellström, Jarkko K., Pihlava, Juha-Matti, Mattila, Pirjo H.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.05.2010; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Amaranthus caudatus; Andes region; Betalains; bioactive properties; Biological and medical sciences; Cereal and baking product industries; Chenopodium pallidicaule; Chenopodium quinoa; Flavonoids; food analysis; food composition; Food industries; functional foods; Fundamental and applied biological sciences. Psychology; grains; highlands; indigenous species; Phenolic acids; phenolic compounds; phytochemicals; Andes region; Flavonoids; Betalains; Chenopodium pallidicaule; Amaranthus caudatus; Phenolic acids; Chenopodium quinoa; Quinoa; Phenolic acid; Amaranthaceae; Flavonoid; Chenopodiaceae; Polyphenol; Betalain; Pseudocereals; Dicotyledones; Angiospermae; Phenols; Cereal; Spermatophyta
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2009.09.087

The amount of phenolic acids, flavonoids and betalains in Andean indigenous grains, quinoa ( Chenopodium quinoa), kañiwa ( Chenopodium pallidicaule) and kiwicha ( Amaranthus caudatus), was determined. The total amount of phenolic acids varied from 16.8 to 59.7 mg/100 g and the proportion of soluble phenolic acids varied from 7% to 61%. The phenolic acid content in Andean crops was low compared with common cereals like wheat and rye, but was similar to levels found in oat, barley, corn and rice. The flavonoid content of quinoa and kañiwa was exceptionally high, varying from 36.2 to 144.3 mg/100 g. Kiwicha did not contain quantifiable amounts of these compounds. Only one variety of kiwicha contained low amounts of betalains. These compounds were not detected in kañiwa or quinoa. Our study demonstrates that Andean indigenous crops have excellent potential as sources of health-promoting bioactive compounds such as flavonoids.