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Phenolic compounds in novel foods: insights into white and pigmented quinoa

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Abstract

Quinoa (Chenopodium quinoa Willd.) is included in the European catalogue of novel foods. Indigenous to the Andes in South America, a global expansion of its cultivation has occurred worldwide over the last decades. At physiological maturity, quinoa grains display several colours. However, after desaponification, seeds assume three main commercial colours: white, red, and black. This work aimed to investigate if differences occur in the phytochemical content and profile of pigmented quinoa ecotypes compared to white ones, with a focus on phenolic compounds. It emerged that a higher amount of data on phenolic compounds is available for white genotypes, and pigmented quinoa has been poorly studied. Some studies showed that coloured varieties are significantly richer in phenolic compounds than white ones. However, available data are not conclusive. Harmonization and optimization of sample preparation are urgent to obtain reliable data which enable to compare the contribution of different quinoa genotypes to phenolic dietary intake.

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    Francesca Melini & Valentina Melini

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Melini, F., Melini, V. Phenolic compounds in novel foods: insights into white and pigmented quinoa. Eur Food Res Technol 248, 2955–2968 (2022). https://doi.org/10.1007/s00217-022-04103-x

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