Recent research led by María Zoleica Simón Solá from the Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV, CONICET-UNT) has unveiled promising results in the cultivation of quinoa microgreens using UV-B radiation to enhance their nutritional and functional properties. Published in the scientific journal ‘Lilloa’, this study explores the potential of quinoa seedlings as a source of phenolic compounds, which are known for their antioxidant properties and potential applications in cosmetics and functional foods.
The study focused on two different ages of quinoa seedlings, exposing them to varying doses of UV-B radiation. The findings indicated that the younger seedlings exhibited a remarkable response to short UV-B exposure, resulting in an increase in both soluble and insoluble phenols without any signs of oxidative damage. This enhancement in phenolic content was associated with a higher antioxidant capacity and an intermediate sun protection factor, making these extracts suitable candidates for natural sunscreen formulations.
“The results showed that the youngest seedlings responded better to short UV-B doses,” said Simón Solá, emphasizing the significance of age in the plant’s response to UV exposure. The research suggests that quinoa, traditionally grown in the Andes, could be cultivated in controlled environments to optimize the production of these beneficial compounds.
The commercial implications of this research are substantial. As the demand for natural ingredients in personal care products and health foods continues to rise, quinoa microgreens enriched with phenolic compounds could carve out a niche market. Companies in the cosmetics sector could leverage these findings to develop innovative, eco-friendly sunscreen products, while the food industry might explore functional food applications that promote health benefits.
Furthermore, this research aligns with current trends in sustainable agriculture and bioprocessing, offering a pathway for energy sector stakeholders to invest in green technologies that support the cultivation of such crops. By optimizing the growing conditions and extraction processes, there is potential for creating a robust supply chain for phenolic-rich extracts.
In summary, the study led by Simón Solá not only highlights the nutritional benefits of quinoa microgreens but also opens doors for commercial opportunities in natural cosmetics and health foods. As the industry moves towards more sustainable and health-focused products, these findings could serve as a catalyst for innovation within the energy and agricultural sectors, promoting the use of renewable resources and environmentally friendly practices.
