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| Natura: | Artículo científico |
| Lingua: | en |
| Pubblicazione: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Accesso online: | https://www.redalyc.org/articulo.oa?id=395940116019 |
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Sommario:
- Evaluation of nutritional compounds in new amaranth and quinoa cultivars Sylvio Vicentin PALOMBINI Thiago CLAUS Swami Arêa MARUYAMA Aline Kirie GOHARA Aloisio Henrique Pereira SOUZA Nilson Evelázio de SOUZA Jesuí Vergílio VISENTAINER Sandra Terezinha Marques GOMES Makoto MATSUSHITA Agrociencias fatty acids quinoa BRS Piabiru Amaranth BRS Alegria This study evaluated the fatty acid quantification, proximate and amino acid compositions, antioxidant activity, total phenoliccompounds, vitamin E, and mineral contents of new amaranth (BRS Alegria) and quinoa (BRS Piabiru) cultivars which wereproduced in order to adapt these pseudocereals to the climatic conditions of central-western Brazil. They showed superiorlevels of protein and total lipids in comparison to their native counterparts. The lipid profile of the amaranth BRS Alegria wasrevealed to be better than those of other native cultivars. Quinoa BRS Piabiru presented a higher antioxidant capacity andphenolic content than the studied amaranth cultivar, but lower contents of tocopherols. All of the obtained results confirmthat these new grains possess an overall amount of nutritional compounds that is better than those reported for many nativecounterparts of the studied samples. The employed analytical methods in this work contributed to a better understanding ofthe quinoa BRS Piabiru and amaranth BRS Alegria chemical compositions. Therefore, the diversity and quantity of all of thestudied compounds in the samples denote the considerable importance of these grains for food science research area. 2013 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940116019 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.2 Vol.33