ECUADORIAN QUINOA (CHENOPODIUM QUINOA WILLD) FATTY ACIDS PROFILE

  • Altuna Jl Department of Research, Faculty of Agricultural Sciences, Natural Resources and the Environment, Bolıvar State University, Av. Ernesto Che Guevara s/n- Av. Gabriel Secaira, (CP 020150), Guaranda, Ecuador.
  • Silva M Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador.
  • Álvarez M Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador.
  • Quinteros Mf Department of Research, Faculty of Agricultural Sciences, Natural Resources and the Environment, Bolıvar State University, Av. Ernesto Che Guevara s/n- Av. Gabriel Secaira, (CP 020150), Guaranda, Ecuador.
  • Morales D Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador.
  • Carrillo W Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador. http://orcid.org/0000-0002-7609-2939

Abstract

Objective: The aim of this study was to determine the methyl esters fatty acids (FAMEs) profile of quinoa seeds (Chenopodium quinoa Willd) of a sample cultivated in Guaranda, Ecuador.

Methods: Quinoa oil was obtained from quinoa seeds using the Soxhlet method. FAMEs identification and quantification were carried out using the gas chromatography (GC) with a mass spectrometry (MS), using the database Library NIST14.L to identify the fatty acids present in quinoa oil.

Results: Quinoa oil from Ecuador was analyzed by GC-MS, to obtain four majoritarian fatty acids, palmitic acid (10.66%), oleic acid (24.70%), linoleic acid (62.47%), and linolenic acid (2.19%). Omega 6 was the most abundant fatty acid in quinoa oil. Quinoa oil has a good proportion of oleic acid and linoleic acid.

Conclusions: Quinoa seeds present a good proportion of fatty acids. These seeds can be used in the food industry for different purposes to enjoy their fatty acids composition. Regular consumption of quinoa can improve health.

Keywords: Quinoa, Chenopodium quinoa Willd, Fatty acids, Methyl esters fatty acids, lipids.

Author Biographies

Altuna Jl, Department of Research, Faculty of Agricultural Sciences, Natural Resources and the Environment, Bolıvar State University, Av. Ernesto Che Guevara s/n- Av. Gabriel Secaira, (CP 020150), Guaranda, Ecuador.
Department of Research
Silva M, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador.
FCIAL
Álvarez M, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador.
FCIAL
Quinteros Mf, Department of Research, Faculty of Agricultural Sciences, Natural Resources and the Environment, Bolıvar State University, Av. Ernesto Che Guevara s/n- Av. Gabriel Secaira, (CP 020150), Guaranda, Ecuador.
Department of Research
Morales D, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador.
FCIAL
Carrillo W, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador.
Facultad de Ciencia e Ingeniería en Aliementos

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Jl, A., S. M, M Álvarez, Q. Mf, M. D, and C. W. “ECUADORIAN QUINOA (CHENOPODIUM QUINOA WILLD) FATTY ACIDS PROFILE”. Asian Journal of Pharmaceutical and Clinical Research, Vol. 11, no. 11, Nov. 2018, pp. 209-11, doi:10.22159/ajpcr.2018.v11i11.24889.
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