Evaluation of the antimicrobial and antioxidants potentialities of two Lebanese cultivars of Quinoa (Chenopodium Quinoa Willd.)

Abstract

Quinoa is a historical food crop that has provided vital sustenance to communities for thousands of years, and its consumption has lately expanded due to its potent antioxidant properties and noteworthy antibacterial activities. The present research investigation was carried out to assess the antibacterial properties of two varieties of quinoa as well as their antioxidant activities. The ethanolic extract of both cultivars (Q12 and Taticaca) displayed moderate inhibition potentials that fall within the range of recognized broad-spectrum antibiotics against S. epidermidis, S. aureus, and E. coli. The quinoa extracts were found to have minimum inhibitory (MIC) and bactericidal (MBC) doses ranging from 375 to 750 µg/mL. The synergistic effects of quinoa extracts and antibiotics were also explored, revealing moderate synergistic interactions. The strains' ultrastructure revealed abnormalities related to the protoplasm and cell wall following treatment with quinoa extracts. These antibacterial and antioxidant activities, as documented in this study, can provide insight into how the two Lebanese cultivars of Quinoa might be used for further hygiene and food product preservation applications.