Comprehensive Characterization of Raw and Processed Quinoa from Conventional and Organic Farming by Label-Free Shotgun Proteomics

• DOI: 10.1021/acs.jafc.4c08623
• Publication Date: 2025-01-17T06:36:47Z
• Authors: Rocío Galindo-Luján; Laura Pont; Zoran Minic; Maxim V. Berezovski; Fredy Quispe; Victoria Sanz-Nebot; Fernando Benavente
• Keywords: Shotgun; Shotgun proteomics; Characterization

Quinoa is widely recognized for its exceptional nutritional properties, particularly complete protein content. This study, the first time, investigates effects of processing methods (boiling and extrusion) farming conditions (conventional organic) on proteomic profile. Following a label-free shotgun proteomics approach, total 1796 proteins were identified quantified across all quinoa samples. Regarding processing, both boiling extrusion produced extracts with lower content, number decreasing from 1695 in raw to 957 processed quinoa. Boiling led reduction diversity expression, while extrusion, which involves high temperatures pressures, specifically decreased abundance molecular mass proteins. Concerning cultivation practices, organic was associated broader diversity, especially related translation (28 vs 5%), conventional showed higher catalytic enzymatic (67 46%). These findings highlight distinct changes induced by different conditions, offering valuable insights manage quinoa's nutritional, bioactive, functional properties various production practices.