Assessing the Fatty Acid, Carotenoid, and Tocopherol Compositions of Amaranth and Quinoa Seeds Grown in Ontario and Their Overall Contribution to Nutritional Quality

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• 作者：Yao Tang ; Xihong Li ; Peter X. Chen ; Bing Zhang ; Ronghua Liu ; Marta Hernandez ; Jamie Draves ; Massimo F. Marcone ; Rong Tsao
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：February 10, 2016
• 年：2016
• 卷：64
• 期：5
• 页码：1103-1110
• 全文大小：320K
• ISSN：1520-5118

文摘

Various fatty acids, tocopherols, carotenoids, and their respective antioxidant contributions in 7 amaranth seed and 11 quinoa seed samples along with a new evaluation method are reported. The lipid yield was 6.98–7.22% in amaranth seeds and 6.03–6.74% in quinoa seeds, with unsaturated fatty acids (UFAs) being the predominant fatty acids, 71.58–72.44% in amaranth seeds and 81.44–84.49% in quinoa seeds, respectively. Carotenoids, mainly lutein and zeaxanthin, are confirmed for the first time in amaranth seeds, while β-carotene is reported first in quinoa seeds. The predominant tocopherols in amaranth seeds are δ- and α-tocopherol, whereas γ- and α-tocopherol are the primary tocopherols in quinoa seeds. UFAs, carotenoids, and tocopherols showed good correlation with antioxidant activity. All of the amaranth seeds demonstrated lower overall lipophilic quality than quinoa seeds, with the AS1 and QS10 cultivars providing the highest scores for amaranth and quinoa seeds, respectively. Results from this study will contribute to developing quinoa seeds and related functional foods with increased benefits.