Analyzing Quinoa Seeds: LC–MS/MS and GC–MS/MS Approaches for Identifying a Nutrient-Rich Functional Food in Alzheimer's and Diabetes Care

Abstract

Quinoa is a versatile, nutrient-dense, gluten-free pseudocereal, increasingly recognized for its potential health benefits, particularly in managing diabetes mellitus and Alzheimer's disease—two conditions with growing links. Recent research on 14 quinoa genotypes explored fatty oil composition and bioactive potential of quinoa extracts. Linoleic acid was predominant fatty acid (46.60%–56.33%), whereas alanine was the most concentrated amino acid across all active extracts (192.4887–1578.0355 nmol/mL). French Vanilla hexane extract exhibited the strongest α-glucosidase inhibition (75.71%), with Santa Ana hexane extract showing the highest α-amylase inhibition (28.58%). Additionally, Titicaca hexane extract displayed notable acetylcholinesterase inhibition (22.22%), and Moqu Arochilla methanol extract had the most potent butyrylcholinesterase inhibition (47.20%). Antioxidant assays revealed that Salcedo and French Vanilla extracts had exceptional 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, with positive correlations found between total phenolic content and antioxidant activity (DPPH, β-carotene, FRAP). These findings emphasize quinoa's potential as a functional food, offering significant benefits for disease management.