Evaluation of nutritional compounds in new amaranth and quinoa cultivars

• Autor(a) principal: Palombini,Sylvio Vicentin
• Data de Publicação: 2013
• Outros Autores: Claus,Thiago, Maruyama,Swami Arêa, Gohara,Aline Kirie, Souza,Aloisio Henrique Pereira, Souza,Nilson Evelázio de, Visentainer,Jesuí Vergílio, Gomes,Sandra Terezinha Marques, Matsushita,Makoto
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200019
• topic: amaranth BRS Alegria; quinoa BRS Piabiru; fatty acids

This study evaluated the fatty acid quantification, proximate and amino acid compositions, antioxidant activity, total phenolic compounds, vitamin E, and mineral contents of new amaranth (BRS Alegria) and quinoa (BRS Piabiru) cultivars which were produced in order to adapt these pseudocereals to the climatic conditions of central-western Brazil. They showed superior levels of protein and total lipids in comparison to their native counterparts. The lipid profile of the amaranth BRS Alegria was revealed to be better than those of other native cultivars. Quinoa BRS Piabiru presented a higher antioxidant capacity and phenolic content than the studied amaranth cultivar, but lower contents of tocopherols. All of the obtained results confirm that these new grains possess an overall amount of nutritional compounds that is better than those reported for many native counterparts of the studied samples. The employed analytical methods in this work contributed to a better understanding of the quinoa BRS Piabiru and amaranth BRS Alegria chemical compositions. Therefore, the diversity and quantity of all of the studied compounds in the samples denote the considerable importance of these grains for food science research area.