Global Advanced Research Journal of Food Science and Technology (GARJFST) ISSN: 2315-5098 December 2014 Vol. 3(4), pp 044-053.
Copyright © 2014 Global Advanced Research Journals
Original Research Articles
Effect of processing on the content of fatty acids, tocopherols and sterols in the oils of quinoa (Chenopodium quinoa Willd), lupine (Lupinus mutabilis Sweet), amaranth (Amaranthus caudatus L.) and sangorache is (Amaranthus quitensis L.)
E. Villacrés1, G. Pástor1,2, MB. Quelal1/, I. Zambrano3, SH. Morales3
1/ Departamento de Nutrición y Calidad. Instituto Nacional Autónomo de Investigaciones Agropecuarias, lNlAP, Fax: 3007134, e-mail: elena.villacres @ iniap.gob.ec, Quito, Ecuador
2/ Escuela de Ingeniería Agroindustrial. Universidad Nacional de Chimborazo. firstname.lastname@example.org, Riobamba, Ecuador
3/ Empresa “La Fabril”, email@example.com, Manta, Ecuador Accepted 25 November 2013
The aim of this study was to evaluate the effect of processing on the yiel of oil extraction from quinoa grain, lupine, amaranth and sangorache and profile of fatty acids, tocopherols and sterols from oils. Lupine presented a higher yield (19%) in oil extraction, in relation to sangorache (3,7%), quinoa (3,5 %) and amaranth (3%). The fatty acid profile revealed a low content of saturated and a higher content of unsaturated, especially linoleic acid (C18: 2), with an average of 54 % in quinoa oil and 46 % for sangorache. Oleic acid (C18: 1) predominated in lupine oil (48 %), with a lower content in amaranth oil (31%), sangorache oil (26%) and quinoa oil (24 %). Tocopherols of the form "ɣ" and "α" excelled in amaranth oil, INIAP-Alegría variety in raw state with 1138,95 ppm and lupine oil, INIAP-451 variety with 946,50 ppm, while phytosterols presented in greater proportion in the quinoa oils, lNlAP-Tunkahuan and lNlAP-Pata de Venado varieties with 199,0 mg/100 g oil. The main sterols were campesterol, stigmasterol, β -sitosterol, and D-5 avenasterol, which appeared in all the oils analyzed. These results suggest that Andean grains are sources of oils to meet specific health needs.
Keywords: Fatty acids, Tocopherols and Sterols, Oils of Quinoa
- Villacrés XE on Google Scholar
- Villacrés XE on Pubmed
- Pástor Quelal MB on Google Scholar
- Pástor Quelal MB on Pubmed
- Zambrano Morales SH on Google Scholar
- Zambrano Morales SH on Pubmed