Genetic diversity and comparison of physicochemical and nutritional characteristics of six quinoa (Chenopodium quinoa willd.) genotypes cultivated in Chile

Food Science and Technology (Campinas)

Margarita Miranda²  Antonio Vega-gálvez²  Enrique Martinez¹  Jéssica López²  María José Rodríguez²  Karem Henríquez¹  Francisco Fuentes¹ 

[1] ,Universidad de La Serena Department of Food Engineering

关键词: quinoa;    antioxidant activity;    amino acids;    functional properties;    quinoa;    atividade antioxidante;    aminoácidos;    propriedades funcionais;   

DOI  :  10.1590/S0101-20612012005000114

来源: SciELO

【 摘 要 】

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 ºS), Cáhuil and Faro from the central region (34 ºS), and Regalona and Villarica from the southern region (39 ºS) are representative of high genetic differentiation among the pooled samples, in particular between Altiplano and the central-southern groups. A Common-Garden Assay at 30 ºS 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).

【 授权许可】

CC BY   
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