Medicinal and nutritional characteristics of white quinoa (Chenopodium quinoa Willd.) seeds cultivated under semi-arid conditions of Iraq

Quinoa is a nutrient-dense and stress-tolerant crop gaining global attention, yet its bioactive compounds and functional qualities remain inadequately studied in many cultivation environments. Although rich in protein, essential amino acids and health-promoting phytochemicals, several varieties are still poorly characterised. Therefore, a research study was conducted at the University of Baghdad's College of Agricultural Engineering Sciences in 2024. This study aims to identify the phytochemical constituents of Quinoa seeds cultivated in the central region of Iraq. It further seeks to characterize key nutritional and medicinal components, including the amino acid profile, minerals, vitamins, saponins, phytic acid, and secondary bioactive compounds present in the methanolic extract of quinoa seeds. The proximate composition of quinoa seed flour showed a moisture content of 16.9%, protein 8.3%, lipids 5.04%, ash 3.1%, crude fiber 2.15%, and carbohydrates 64.51%. Additionally, raw quinoa seeds exhibited high and well-balanced levels of most essential amino acids (17 amino acids in total), with glutamic acid (2.74%), arginine (1.52%), leucine (1.96%), lysine (0.90%), and glycine (0.90%). These amino acids were also detected at concentrations of 1132, 460, 283, 220, 82.55, and 33.33 ppm, respectively. GC–MS analysis revealed the presence of several bioactive and medicinal compounds, with Curcumol (35.59%), linoleic acid (14.98%), vitamin E (7.07%), and 3,4,5-trimethoxycinnamic acid (5.56%) identified as the major constituents of quinoa seeds. Furthermore, quinoa seed flour contained appreciable amounts of vitamins, including vitamin C (1.55 mg/kg), vitamin B1 (0.08 mg/kg), vitamin B3 (0.12 mg/kg), vitamin B6 (10.12 mg/kg), vitamin B12 (1.10 mg/kg), and vitamin D3 (46,244 IU/kg), all of which contribute to its antioxidant potential. Quinoa seeds also possess certain therapeutic compounds such as phytic acid (1.1%) and saponins (3.4%). Overall, these findings provide valuable information supporting the nutritional, functional, and medicinal potential of quinoa for future food and feed processing applications.