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| Format: | Artículo científico |
| Sprache: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012
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| Online-Zugang: | https://www.redalyc.org/articulo.oa?id=395940114029 |
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Inhaltsangabe:
- Genetic diversity and comparison of physicochemical and nutritional characteristics of six quinoa (Chenopodium quinoa willd.) genotypes cultivated in Chile Margarita MIRANDA Antonio VEGA-GÁLVEZ Enrique MARTINEZ Jéssica LÓPEZ María José RODRÍGUEZ Karem HENRÍQUEZ Francisco FUENTES Agrociencias Quinoa amino acids antioxidant activity functional properties The present study was focused on the analysis of agronomical, nutritional, physicochemical, and antioxidant properties of six genetically different quinoa (Chenopodium quinoa Willd) genotypes cultivated in three distinctive geographical zones of Chile. Ancovinto and Cancosa genotypes from the northern Altiplano (19 °S), Cáhuil and Faro from the central region (34 °S), and Regalona and Villarica from the southern region (39 °S) are representative of high genetic differentiation among the pooled samples, in particular between Altiplano and the centralsouthern groups. A Common-Garden Assay at 30 °S showed significant differences among seed origins in all morphometric parameters and also in yields. Altiplano genotypes had larger panicule length but no seed production. A significant influence of the different quinoa genotypes on chemical composition and functional properties was also observed. Protein concentration ranged from 11.13 to 16.18 g.100 g–1 d.m., while total dietary fiber content ranged from 8.07-12.08 g.100 g–1 d.m., and both were the highest in Villarrica ecotype. An adequate balance of essential amino acids was also observed. Sucrose was the predominant sugar in all genotypes. Antioxidant activity was high in all genotypes, and it was highest in Faro genotype (79.58% inhibition). 2012 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940114029 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.32