Przejdź do głównego menu Przejdź do sekcji głównej Przejdź do stopki
ASPHC Baner

Tom 19 Nr 6 (2020)

Artykuły

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

DOI: https://doi.org/10.24326/asphc.2020.6.13
Przesłane: 21 marca 2019
Opublikowane: 2020-12-31

Abstrakt

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.

Bibliografia

  1. Aderibigbe, O.R., Ezekiel, O.O., Owolade, S.O., Korese, J.K., Sturm, B., Hensel, O. (2020). Exploring the potentials of underutilized grain amaranth (Amaranthus spp.) along the value chain for food and nutrition security: A review. Crit. Rev. Food Sci. Nutr., ahead-of-print, 1–14. DOI: 10.1080/10408398.2020.1825323
  2. Alvarez-Jubete, L., Arendt, E.K., Gallagher, E. (2010). Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends Food Sci. Technol., 21, 106–113. DOI: 10.1016/j.tifs.2009.10.014
  3. Amare, E., Mouquet-Rivier, C., Servant, A., Morel, G., Adish, A., Haki, G.D. (2015). Protein quality of amaranth grains cultivated in Ethiopia as affected by popping and fermentation. Food Nutr. Sci., 6, 38–48. DOI: 10.4236/fns.2015.61005
  4. Arendt, E.K., Zannini, E. (2013). Amaranth. In: Cereal grains for the food and beverage industries, Arendt, E.K., Zannini, E. (eds.). Woodhead Publishing Limited, Oxford, Philadelphia, 439–473.
  5. Barba de la Rosa, A.P., Fomsgaard, I.S., Laursen, B., Mortensen, A.G., Olvera-Martínez, L., Silva-Sánchez, C., Mendoza-Herrera, A., González-Castañeda, J., De León-Rodríguez, A. (2009). Amaranth (Amaranthus hypochondriacus) as an alternative crop for sustainable food production: phenolic acids and flavonoids with potential impact on its nutraceutical quality. J. Cereal Sci., 49, 117–21.
  6. Becker, R., Wheeler, E.L., Lorenz, K., Stafford, A.E., Grosjean, O.K., Betschart, A.A., Saunders, R.M. (1981). A compositional study of amaranth grain. J. Food Sci., 46(4), 1175–1180. DOI: 10.1111/j.1365-2621.1981.tb03018.x
  7. Berganza, B.E., Moran, A.W., Rodríguez, M.G., Coto, N.M., Santamaría, M., Bressani, R. (2003). Effect of variety and location on the total fat, fatty acids and squalene content of amaranth. Plant Foods Hum. Nutr., 58(3), 1–6.
  8. Bhat, A., Satpathy, G., Gupta, R.K. (2015). Evaluation of Nutraceutical properties of Amaranthus hypochondriacus L. grains and formulation of value added cookies. J. Pharmacogn. Phytochem., 3(5), 51–54.
  9. Biel, W., Jaskowska, I. (2010). Właściwości żywieniowe nasion szarłatu (Amaranthus cruentus) [Nutritional properties of amaranth seeds (Amaranthus cruentus)]. Folia Pomer. Univ. Technol. Stetin. Agric. Aliment. Pisc. Zootech., 281(16), 5–12.
  10. Bodroža-Solarov, M., Došenović, I., Filipčev, B. (2007). The effect of extruding of Amaranthus sp. grain and grits quality. In: Environmental, health and humanity issues in the Down Danubian Region, Mihailović, D., Miloradov, M.V. (eds.). World Scientific, Singapore, 159–163. DOI: 10.1142/9789812834409_0017.
  11. Bressani, R., Garcia, L. (1990). Protein fractions in amaranth grain. J. Agric. Food Chem. 38, 831–834. DOI: 10.1021/jf00095a010
  12. Briganti, S., Picardo, M. (2003). Antioxidant activity, lipid peroxidation and skin diseases. What’s new. J. Eur. Acad. Dermatol. Venereol., 6, 663–669. DOI: 10.1046/j.1468-3083.2003.00751.x
  13. Bruni R., Guerrini A., Scalia S., Romagnoli C., Sacchetti G. (2002). Rapid techniques for the extraction of vitamin E isomers from Amaranthus caudatus seeds: ultrasonic and supercritical fluid extraction. Phytochem. Anal. 13, 257–261. DOI: 10.1002/pca.651
  14. Burgos, V.E., Armada, M. (2015). Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus). Food Sci. Technol., 35(3), 531–538. DOI: 10.1590/1678-457X.6767
  15. Caselato-Sousa, V.M., Amaya-Farfán, J. (2012). State of knowledge on amaranth grain: A comprehensive review. J. Food Sci., 77, 93–104. DOI:10.1111/j.1750-3841.2012.02645.x
  16. Costea, M., Weaver, S.E., Tardif, F.J. (2004). The biology of Canadian weeds. 130. Amaranthus retroflexus L., A. powellii S. Watson and A. hybridus L. Can. J. Plant Sci., 84, 631–668.
  17. Czerwiński, J., Bartnikowska, E., Leontowicz, H., Lange, E., Leontowicz, M., Katrich, E., Trakhtenberg, S., Gorinstein, S. (2004). Oat (Avena sativa L.) and amaranth (Amaranthus hypochondriacus) meals positively affect plasma lipid profile in rats fed cholesterol-containing diets. J. Nutr. Biochem., 15(10), 622–629. DOI: 10.1016/j.jnutbio.2004.06.002
  18. Dodok, L., Modhir, A.A., Buchtová, V., Halásová, G., Poláček, I. (1997). Importance and utilization of amaranth in food industry. Part 2. Composition of amino acids and fatty acids. Mol. Nutr. Food Res., 41(2), 108–110. DOI: 10.1002/food.19970410211
  19. Escudero, N.L., De Arellano, M.L., Luco, J.M., Giménez, M.S., Mucciarelli, S.I. (2004). Comparison of the chemical composition and nutritonal value of Amaranth cruentus flour and its protein concentrate. Plants Foods Hum. Nutr., 59(1), 15–21. DOI:10.1007/s11130-004-0033-3
  20. Escudero, N.L., Zirulnik, F., Gomez, N.N., Mucciarelli, S.I., Gimenez, M.S. (2006). Influence of a protein concentrate from Amaranthus cruentus seeds on lipid metabolism. Exp. Biol. Med., 231(1), 50–59. DOI: 10.1177/153537020623100106
  21. Eshete, M.A., Asfaw, Z., Kelbessa, E. (2016). A review on taxonomic and use diversity of the family Amaranthaceae in Ethiopia. J. Med. Plants Stud., 4(2), 185–194.
  22. Espitia, E. (1992). Amaranth germoplasm developpment and agronomie studies in Mexico. Food Rev. Int., 8(1), 71–86. DOI: 10.1080/87559129209540930
  23. Espitia R.E., Mapes Sánchez, C., Escobedo Lopez, D., de la O Olán, M., Rivas, V.P., Martínez, T.G., Cortés Espinoza, L., Hernández Casillas, J.M. (2010). Conservacion y Uso de los Recursos Geneticos de Amaranto en México. Cinvestaf, D.F., Mexico City, Mexico, pp. 204.
  24. Ferreira, T.A., Areas, J.A.G. (2010). Calcium bioavailability of raw and extruded amaranth grains. Cienc. Tecnol. Aliment., 30, 532–538. DOI: 10.1590/S0101-20612010000200037
  25. Gamel, T.H., Linssen, J.P., Mesallam, A.S., Damir, A.A., Shekib, L.A. (2006). Seed treatments affect functional and antinutritional properties of amaranth flours. J. Sci. Food Agric., 86, 1095–1102. DOI: 10.1002/jsfa.2463
  26. Gontarczyk, M. (1996). Szarłat uprawny – Amaranthus spp. In: Nowe rośliny uprawne na cele spożywcze, przemysłowe i jako odnawialne źródła energii [New crops for food, industrial and renewable energy sources], Nalborczyk, E. (eds.). Wyd. SGGW, Warszawa, 21–43.
  27. Grajeta, H. (1997). Wartość odżywcza i wykorzystanie szarłatu [Nutritional value and use of amaranth]. Bromatol. Chem. Toksykol., 30(1), 17–23.
  28. Grobelnik-Mlakar, S., Turbinek, M., Jakop, M., Bavec, M. (2010). Grain amaranth as an alternative and perspective crop in temperate climate. J. Geography, 5(1), 135–145.
  29. He, H.P., Cai, Y., Sun, M., Corke, H. (2002). Extraction and purification of squalene from Amaranthus grain. J. Agric. Food Chem., 50(2), 368–372. DOI: 10.1021/jf010918p
  30. Jahanival, F., Kakuda, Y., Marcone, M.F. (2000). Fatty acid and triacylglycerol compositions of seed oils of five amaranthus accessions and their comparison to other oils. J. Am. Oil Chem. Soc., 77(8), 847–852.
  31. Januszewska-Jóźwiak, K., Synowiecki, J. (2008). Charakterystyka i przydatność składników szarłatu w biotechnologii żywności [Characteristics and suitability of amaranth components in food biotechnology]. Biotechnologia, 3(82), 89–102.
  32. Joshi, B.D., Rana, R.S. (1991). Grain amaranths. The Future Food Crop. National Bureau of Plant Genetic Resources, New Delhi, India, 1–152.
  33. Kachiguma, N.A., Mwase, W., Maliro, M., Damaliphetsa, A. (2015). Chemical and mineral composition of amaranth (Amaranthus L.) species collected from central Malawi. J. Food Res. 4(4), 92–102. DOI: 10.5539/jfr.v4n4p92
  34. Kanensi, O.J., Ochola, S., Gikonyo, N.K., Makokha, A. (2011). Optimization of the period of steeping and germination for amaranth grain. J. Agric. Food. Tech., 1(6), 101–105.
  35. Kaźmierczak, A., Bolesławska, I., Przysławski, J. (2011). Szarłat – jego wykorzystanie w profilaktyce i leczeniu wybranych chorób cywilizacyjnych. Now. Lek., 80(3), 192–198.
  36. Kłoczko, I. (2008). Amarantus – wartości odżywcze i funkcjonalne oraz możliwości jego wykorzystania w profilaktyce żywieniowej [Amaranthus – nutritional and functional values and the possibility of its use in nutritional prophylaxis]. Przegl. Piek. Cukiern., 2, 37–39.
  37. Kubelková, P., Jalč, D., Homolka, P., Čermák, B. (2013). Effect of dietary supplementation with treated amaranth seeds on fermentation parameters in an artificial rumen. Czech J. Anim. Sci., 58(4), 159–166. DOI: 10.17221/6710-CJAS
  38. Lehmann, J.W., Putnam D.H., Qureshi A.A. (1994). Vitamin-E isomers in grain amaranths (Amaranthus spp). Lipids, 29, 177–181.
  39. Mlakar, S.G., Turinek, M., Jakop, M., Bavec, M., Bavec, F. (2009). Nutrition value and use of grain amaranth: potential future application in bread making. Agricultura, 6, 43–53. http://www.agricultura-online.com/portal/
  40. Montoya-Rodríguez, A., Gómez-Favela, M.A., Reyes-Moreno, C., Milán-Carrillo, J., González de Mejía, E. (2015). Identification of bioactive peptide sequences from amaranth (Amaranthus hypochondriacus) seed proteins and their potential role in the prevention of chronic diseases. Compr. Rev. Food Sci. Food Safety, 14, 139–158. DOI: 10.1111/1541-4337.12125
  41. Nalborczyk, E. (1995). Biologia amarantusa oraz perspektywy jego uprawy i wykorzystania w Polsce [Amaranth biology and prospects for its cultivation and use in Poland]. In: Amaranthus – nowe rośliny uprawne [New arable crops – Amaranthus], Nalborczyk, E. (ed.). Wyd. SGGW, Warszawa, 8–28.
  42. Nalborczyk, E. (1999). Rośliny alternatywne rolnictwa XXI wieku i perspektywy ich wykorzystania [Alternative plants of 21st century agriculture and prospects for their use]. Zesz. Probl. Post. Nauk Rol., 468, 17–30.
  43. Nasirpour-Tabrizi, P., Azadmard-Damirchi, S., Hesari, J., Piravi-Vanak, Z. (2020). Amaranth seed oil composition. IntechOpen, Open access peer-reviewed chapter. DOI: 10.5772/intechopen.91381
  44. Palombini, S., Claus, T., Maruyama, S., Gohara, A., Souza, A., De Souza, N., Visentainer, J., Gomes, S., Matsushita, M. (2013). Evaluation of nutritional compounds in new amaranth and quinoa cultivars. Food Sci. Technol., 33(2), 339–344. DOI: 10.1590/S0101-20612013005000051
  45. Paśko, P., Bednarczyk, M. (2007). Szarłat (Amaranthus sp.) – możliwości wykorzystania w medycynie [Amaranthus sp.: its possible application in medicine]. Bromatol. Chem. Toksykol., 40(2), 217–222.
  46. Pedersen, B., Knudsen, K.E., Eggum, B.O. (1990). The nutritive value of amaranth grain (Amaranthus caudatus). 3. Energy and fibre of raw and processed grain. Plant Foods Hum. Nutr., 40(1), 61–71. DOI: 10.1007/BF02193780
  47. Piecyk, M., Worobiej, E., Rębiś, M., Rębiś, Ż. (2009). Zawartość i charakterystyka składników odżywczych w produktach z szarłatu [Content and characteristics of nutrients in amaranth products]. Bromatol. Chem. Toksykol., 42(2), 147–153.
  48. Piesiewicz, H. (2009). Amarantus – manna XXI wieku [Amaranth – manna of the 21st century]. Przegl. Piek. Cukiern., 4, 12–15.
  49. Piesiewicz, H., Ambroziak, Z. (1995). Amaranthus – aspekty żywieniowe [Amaranthus – nutritional aspects]. Przegl. Piek. Cukiern., 6, 32–33.
  50. Písaříková, B., Zralý, Z., Kráčmar, S.,, Trčková, M., Herzig, I. (2005). Nutritional value of amaranth (genus Amaranthus L.) grain in diets for broiler chickens. Czech J. Anim. Sci., 50, 568–573.
  51. Plate, A.Y.A., Areas, J.A.G. (2002). Cholesterol-lowering effect of extruded amaranth (Amaranthus caudatus L.) in hypercholesterolemic rabbits. Food Chem., 76(1), 1–6. DOI: 10.1016%2FS0308-8146(01)00238-2
  52. Prokopowicz, D. (2001). Właściwości zdrowotne szarłatu (Amaranthus cruentus) [Health properties of amaranth (Amaranthus cruentus)]. Med. Wet., 57(8), 559–561.
  53. Putnam, D.H. (1991). Grain amaranth – an alternative specialy crop of North America. Univ. of Minnesota, St. Paul, 108.
  54. Ratusz, K., Wirkowska, M. (2006). Charakterystyka nasion i lipidów amarantusa [Characterization of amaranth’s seeds and lipids]. Oilseed Crops, 27, 243–250.
  55. Rosa, R., Zaniewicz-Bajkowska, A., Kosterna, E., Franczuk, J. (2012). Phacelia and amaranth catch crops in sweet corn cultivation. Part I. Corn yields. Acta Sci. Pol. Hortorum Cultus, 11(1), 145–159.
  56. Rutkowska, J. (2006). Amaranthus – roślina przyjazna człowiekowi [Amaranthus – a plant friendly to man]. Przegl. Piek. Cukiern., 1, 6–10.
  57. Sabeena-Farvin, K.H., Anandan, R., Hari Senthil Kurnar, S., Shiny, K.S., Sankar, T.V., Thakappan, T.K. (2004). Effect of squalene on tissue defense system in isoproterenol-induced myocardial iniarction in rats. Pharmacol. Res., 50(3), 231–236. DOI: 10.1016/j.phrs.2004.03.004
  58. Saunders, R.M., Becker, R. (1984). Amaranthus: a potential food and feed resource. Adv. Cereal Techn., 6, 357–396.
  59. Schnetzler, K.A., Breene, W.M. (1994). Food uses and amaranth product research a comprehensive review. In: Amaranth, biology, chemistry and technology, Paredes-Lopez, O. (ed.). CRC Press, Boca Raton., 155–184.
  60. Skwaryło-Bednarz, B. (2008). Ocena właściwości biologicznych gleby pod uprawą szarłatu (Amaranthus cruentus L.) [Evaluation of biological properties of soil under cultivation of amaranth (Amaranthus cruentus L.)]. Acta Agrophys., 12(2), 527–534.
  61. Skwaryło-Bednarz, B. (2010). Zawartość tłuszczu oraz tokoferoli w nasionach krajowych odmian szarłatu (Amaranthus cruentus L.) w warunkach zróżnicowanego nawożenia makroelementami [Content of fat and tocopherols in seeds of Polish varieties of Amaranthus cruentus L. in conditions of diversified fertilization with macroelements]. Acta Agrophys., 15(2), 178, 409–415.
  62. Skwaryło-Bednarz, B. (2012). Assessment of content of fat and tocopherols in seeds of amaranthus in relation to diversified fertilization with macroelements. Ecol. Chem. Eng. S, 19(2), 273–279. DOI:10.2478/v10216-011-0021-z
  63. Skwaryło-Bednarz, B., Brodowska, M.S., Brodowski, R. (2011). Evaluating the influence of varied NPK fertilization on yielding and microelements contents at amaranth (Amaranthus cruentus L.) depending on its cultivar and plant spacing. Acta Sci. Pol. Hortorum Cultus, 10(4), 245–261.
  64. Skwaryło-Bednarz, B., Krzepiłko, A. (2008). Zróżnicowane nawożenie NPK w szerokorzędowej uprawie szarłatu (Amaranthus cruentus L.) a całkowita zdolność antyoksydacyjna liści oraz gleby pod tą rośliną [Diversified fertilization with NPK in wide-row cultivation of Amaranthus cruentus L. and total antioxidant capability of leaves and soil under amaranthus]. Acta Agroph., 12(1), 173–181.
  65. Skwaryło-Bednarz, B., Nalborczyk, E. (2006). Uprawa i wykorzystanie amaranthusa [Cultivation and use of amaranthus]. Wieś Jutra, 4(93), 52–55.
  66. Stallknecht, G.F., Schulz-Schaeffer, J.R. (1993). Amaranth Rediscovered. 2nd Nat. Symp. New Crops 1991. Idianapolis, New York, 211–218.
  67. Soriano-García, M., Arias-Olguín, I.I., Carrillo Montes, J.P., Rosas Ramírez, D.G., Mendoza Figueroa, J.S., Valverde, E.F., Valladares-Rodríguez, M.R. (2018). Nutritional functional value and therapeutic utilization of amaranth. J. Anal. Pharm. Res., 7(5), 596‒600. DOI: 10.15406/japlr.2018.07.00288
  68. Sujak, A., Dziewulska-Hunek, A. (2010). Minerale and fatty acids of amaranth seeds subjected to pre-sowing electromagnetical stimulation. Int. Agrophys., 24, 375–379.
  69. Suresh, S., Chung, J.W., Cho, G.T., Sung, J.S., Park, J.H., Gwag, J.G., Baek, H.J. (2014). Analysis of molecular genetic diversity and population structure in Amaranthus germplasm using SSR markers. Plant Biosyst. Int. J. Deal. Asp. Plant Biol., 148, 635–644. DOI: 10.1080/11263504.2013.788095
  70. Urosevic, M.I., Pauka, I.H., Tichy, A., Stojanac, N., Ratajac, R. (2015). Effect of different proportions of popped amaranth grain (Amaranthus cruentus) as an iron supplement in piglet diets on selected blood indicators. Acta. Vet. Brno, 84, 277–287. DOI: 10.2754/avb201584030277
  71. USDA (2019). National Nutrient Database for Standard Reference, FoodData Central (usda.gov).
  72. Valcárcel-Yamani, B., Silva Lannes, S.C. (2012). Applications of quinoa (Chenopodium quinoa Wild) and amaranth (Amaranthus spp.) and their influence in the nutritional value of cereal based foods. Food Publ. Health, 2(5), 267–269. DOI: 10.5923/j.fph.20120206.12
  73. Venskutonis, P.R., Kraujalis, P. (2013). Nutritional components of amaranth seeds and vegetables: A Review on composition, properties and uses. Compr. Rev. Food Sci. Food Safety, 12, 381–412. DOI: 10.1111/1541-4337.12021
  74. Wolska, P., Ceglińska, A., Drabarczyk vel Grabarczyk, E. (2011). Wpływ dodatku mąki i płatków z szarłatu na jakość chleba pszennego [The impact of the addition of flour and petals from amaranth on the quality of wheat bread]. Acta Agrophys., 17(1), 219–228.
  75. Wołosik, K., Knaś, M., Zalewska, A., Niczyporuk, M., Przystupa, A.W. (2013). The importance and perspective of plant-based squalene in cosmetology. J. Cosmetol. Sci., 64, 19–65.
  76. Wołosik, K., Markowska, A. (2019). Amaranthus cruentus taxonomy, botanical description, and review of its seed chemical composition. Natural Product Communications, 14(5), 1–10. DOI: 10.1177/1934578X19844141
  77. Yokota, T. (1997). Squalene – treasure of the dreep. Yokota Health Institute, Tokyo, Japan, pp. 172.

Downloads

Download data is not yet available.

Inne teksty tego samego autora

1 2 > >> 

Podobne artykuły

<< < 30 31 32 33 34 35 36 37 38 > >> 

Możesz również Rozpocznij zaawansowane wyszukiwanie podobieństw dla tego artykułu.