Chenopodium quinoa is a salt tolerant plant species of high nutritional value with potential to act as an extractive species under marine integrated multi-trophic aquaculture (IMTA). This study aimed to assess the growth performance and antioxidant content and activity of C. quinoa cultivated in saline hydroponics under contrasting nitrogen concentrations mimicking different aquaculture effluents described in literature. Seedlings were cultivated under greenhouse conditions in a modified Hoagland solution with a salinity of 20 g l⁻¹ artificial sea salt and four nitrogen concentrations: 20 mg l⁻¹ (N20); 40 mg l⁻¹ (N40); 100 mg l⁻¹ (N100) and 200 mg l⁻¹ (N200). After 4 weeks, leaf chlorophyll content and biomass gain were determined. Total flavonoids, total phenols and contents of elements were analyzed in C. quinoa leaves and shoot tips. Antioxidant capacity was quantified using oxygen radical absorbance capacity assay (ORAC). In treatments N100 and N200, C. quinoa presented higher biomass gain and lower antioxidant content and activity in its leaves and shoot tips. In contrast, in treatment N20 higher antioxidant content and activity were recorded, revealing the existence of stress inducing conditions during the experimental period. Shoot tips of these plants contained higher nitrogen and mineral contents than leaves. This approach may set the stage to develop a sustainable methodology to modulate the secondary metabolism of C. quinoa and enhance its value as functional food when cultured using marine aquaponics in IMTA systems.

藜藜是一种具有高营养价值的耐盐植物物种，具有作为海洋综合多营养水产养殖 (IMTA) 下的提取物种的潜力。本研究旨在评估在模拟文献中描述的不同水产养殖废水的对比氮浓度下，在盐水水培中种植的藜麦的生长性能和抗氧化剂含量和活性。在温室条件下，在盐度为 20 克^-1人造海盐和四种氮浓度的改良 Hoagland 溶液中培育幼苗：20 毫克升^-1 (N2O)；40 mg l ^-1 (N40)；100 mg l ^-1 (N100) 和 200 mg l ^-1(N200)。4 周后，测定叶片叶绿素含量和生物量增益。对藜麦叶片和茎尖的总黄酮、总酚和元素含量进行了分析。使用氧自由基吸收能力测定（ORAC）量化抗氧化能力。在 N100 和 N200 处理中，C. quinoa表现出更高的生物量增益和更低的叶片和茎尖中的抗氧化剂含量和活性。相比之下，在 N20 处理中记录到更高的抗氧化剂含量和活性，揭示了实验期间存在应激诱导条件。这些植物的茎尖含有比叶子更高的氮和矿物质含量。这种方法可以为开发一种可持续的方法来调节次生代谢奠定基础。C. quinoa并在 IMTA 系统中使用海洋鱼菜共生系统进行培养时提高其作为功能性食品的价值。