Evaluation of nutritional compounds in new amaranth and quinoa cultivars

• Main Authors: 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
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013-06-01
• Series: Food Science and Technology
• Subjects: amaranth BRS Alegria; quinoa BRS Piabiru; fatty acids
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200019&lng=en&tlng=en

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.