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

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Pedrali, Davide and Giupponi, Luca and Peña Armada, Rocío De La and Villanueva Suárez, María José and Mateos Aparicio, Inmaculada (2022) The quinoa variety influences the nutritional and antioxidant profile rather than the geographic factors. Food Chemistry, 402 . p. 133531. 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 Collana, Chullpi Real, Salcedo Inia, 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 greater dietary fiber, polyphenol content, and antioxidant capacity (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
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CRUE-CSIC (Acuerdos Transformativos 2022)

Uncontrolled Keywords:Quinoa; Pseudocereal; Dietary fiber; Polyphenols; Antioxidant
Subjects:Medical sciences > Pharmacy > Dietetics and nutrition
ID Code:74729
Deposited On:26 Sep 2022 07:49
Last Modified:26 Sep 2022 10:20

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