ECUADORIAN QUINOA (CHENOPODIUM QUINOA WILLD) FATTY ACIDS PROFILE

Author:

Jl Altuna,M Silva,M Álvarez,Mf Quinteros,D Morales,W CarrilloORCID

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.

Publisher

Innovare Academic Sciences Pvt Ltd

Subject

Pharmacology (medical),Pharmaceutical Science,Pharmacology

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