The quinoa variety influences the nutritional and antioxidant profile rather than the geographic factors

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Pedrali, Davide and Giupponi, Luca and Jiménez de la Peña, Rocío Teresa and Villanueva Suárez, María José and Mateos-Aparicio Cediel, Inmaculada (2022) The quinoa variety influences the nutritional and antioxidant profile rather than the geographic factors. Food Chemistry . ISSN 0308-8146

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Official URL: https://doi.org/10.1016/j.foodchem.2022.133531



Abstract

Quinoa (Chenopodium quinoa Willd.) is attracting worldwide attention due to its nutritional and biological properties. Nowadays, this pseudocereal is cultivated worldwide in different environmental conditions. This work evaluates the nutritional profile, polyphenol content and antioxidant capacity of five quinoa cultivars (Negra, Chullpi, Salcedo, Pasankalla and Kancolla) from Spain and from the Andean region, looking for the key factor of quinoa composition. Nutritional profile was similar for the same cultivar among the locations but, protein and iron contents were higher (p< 0.05) in Spanish seeds compared to the Andean ones. PCA and Pearson correlation coefficient reveal that the darkest quinoa cultivars, Negra and Pasankalla, had the best bioactive profile because the major dietary fiber, polyphenol content, and antioxidant capacity that were found higher (p< 0.05), regardless of origin zone. Concluding, the genetic variability seems to have a higher influence than the geographic factors on the nutritional and antioxidant composition of quinoa.


Item Type:Article
Uncontrolled Keywords:quinoa; pseudocereal; dietary fiber; polyphenols; antioxidant
Subjects:Sciences > Chemistry
Sciences > Chemistry > Nutrition
Sciences > Chemistry > Analytic chemistry
Medical sciences > Pharmacy
Medical sciences > Pharmacy > Chemistry of food and nutrition
ID Code:74529
Deposited On:13 Sep 2022 08:06
Last Modified:14 Sep 2022 09:18

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