Mashua (Tropaeolum tuberosum), an underutilized Andean tuber, has gained increasing scientific interest due to its exceptional nutritional composition and high bioactive phytochemical content. This narrative review synthesizes evidence from 68 peer-reviewed studies published up to August 2025, obtained through searches in Scopus and Web of Science, examining its macro- and micronutrient profile, richness in starch, proteins, and vitamin C, and diverse bioactive compounds, including glucosinolates, anthocyanins, and flavonoids. These metabolites exhibit strong antioxidant, anti-inflammatory, anticancer, and cardioprotective activities, with the highest concentrations being observed in purple and black morphotypes. Recent studies demonstrated that incorporating mashua into bakery, extruded, and fermented food formulations enhanced nutritional value and oxidative stability. Overall, mashua represents a promising natural ingredient for functional foods and nutritional applications. Further research is required to optimize processing conditions, improve the stability and bioavailability of its active compounds, and validate its health-promoting effects.

Ebook do V SICITAL - Simpósio de Ciência e Tecnologia de Alimentos - Produção de alimentos na era digital: soluções tecnológicas para o futuro (978-65-272-2553-9) - Optimización De La Extracción De Polifenoles Totales De Kañiwa (Chenopodium Pallidicaule) Mediante Diseño De Mezclas Simplex Lattice

Kañiwa (Chenopodium pallidicaule Aellen) is an Andean pseudocereal rich in protein and phenolic compounds, whose bioactive potential under controlled germination remains unexplored through simultaneous metabolite optimization. Germination conditions of kañiwa cv. Cupi were optimized using a Central Composite Design (CCD) and the Derringer–Suich desirability function, with time (24–96 h) and temperature (18–30 °C) as independent variables, and γ-aminobutyric acid (GABA), total soluble phenolic compounds (TSPC), ORAC, FRAP, and protein content as responses. Five second-order polynomial models yielded adjusted R² values of 0.703–0.880 with non-significant lack of fit (p > 0.050). Germination time was the dominant factor for GABA, TSPC, ORAC, and FRAP, while temperature exerted the predominant negative quadratic effect on protein content. Optimal conditions (96 h, 24 °C; D = 0.845) produced experimental increases of 1710.30% in GABA (26.12 mg GABA·100 g⁻¹), 117.10% in TSPC (926.9 mg GAE·100 g⁻¹), 261.40% in ORAC (51,756.0 µmol TE·100 g⁻¹), 244.10% in FRAP (1971.2 µmol TE·100 g⁻¹), and 42.34% in protein (16.05%) relative to ungerminated seeds. The GABA value constitutes the first report of this non-protein amino acid in germinated kañiwa under optimized conditions. Complementary analyses demonstrated that optimized germination markedly increased total reducing sugars and free glucose while decreasing amylolytic and glucoamylase activities and increasing lipase activity, confirming the extensive mobilization of carbohydrate reserves and the metabolic reprogramming associated with the germination process. These findings position kañiwa as a high-value functional ingredient for the Andean food industry.