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Critical Reviews in Food Science and Nutrition Volume 64, 2024 - Issue 13
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Biological functions of active ingredients in quinoa bran: Advance and prospective

Feiyan YangNational Research Center of Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, National Research Center of Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, China
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Tianyi GuoNational Research Center of Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, National Research Center of Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, China
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Yaping ZhouNational Research Center of Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, National Research Center of Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, China
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Shuai HanNational Research Center of Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, National Research Center of Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, China
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Shuguo SunNational Research Center of Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, National Research Center of Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-7968-2494
ORCID Icon &
Feijun LuoNational Research Center of Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, National Research Center of Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-7489-544X
ORCID Icon
Pages 4101-4115 | Published online: 31 Oct 2022
 
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ABSTRACT:

Quinoa is known to be a rich source of nutrients and bioactive components. Quinoa bran, used mainly as animal feed in processing by-products, is also a potential source of bioactive ingredients being conducive to human health. The importance of nutrition and function of quinoa seed has been discussed in many studies, but the bioactive properties of quinoa bran often are overlooked. This review systemically summarized the progress in bioactive components, extraction, and functional investigations of quinoa bran. It suggests that chemically assisted electronic fractionation could be used to extract albumin from quinoa bran. Ultrasound-assisted extraction method is a very useful method for extracting phenolic acids, triterpene saponins, and flavonoids from quinoa bran. Based on in vitro and in vivo studies for biological activities, quinoa bran extract exhibits a wide range of beneficial properties, including anti-oxidant, anti-diabetes, anti-inflammation, anti-bacterial and anti-cancer functions. However, human experiments and action mechanisms need to investigate. Further exploring quinoa bran will promote its applications in functional foods, pharmaceuticals, and poultry feed in the future.

Graphical Abstract

Acknowledgements

The project was financially supported by the Key R&D Program of Hunan Province of China (Research on key technology of standardized production of traditional cereal snack food and creation of new products, S2021GCZDYF0144), the Program for Science & Technology Innovation Platform of Hunan Province (2019TP1029), Natural Science Foundation of Hunan Province, China (Grant No.2019JJ50984), the Graduate Innovative Research Project of Hunan province and Central South University of Forestry and Technology (No. CX20200699, No. CX20201018, No. CX2018B457) and Innovation Fund for Postgraduates of Hunan Province (20183010).

Authors contributions

All authors agreed with the final version of the manuscript.

Disclosure statement

No potential conflict of interest was reported by the authors.

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