Lipid oxidation in quinoa (Chenopodium quinoa) as determined through accelerated aging

Abstract

Quinoa (Chenopodium quinoa) is a pseudocereal that is gaining popularity as a health food based on its nutritional qualities. Compared to other cereal grains, quinoa contains higher amounts of fat, leading to its potential as an alternative oilseed crop. The objective of this study was to investigate the oxidative stability of lipids in processed quinoa. Ground quinoa was subjected to accelerated aging for 30 days at 25, 35, 45, and 55OC. Three samples were removed from each temperature treatment every three days. Free fatty acids, conjugated diene hydroperoxides, and hexanal were used as indicators of lipid oxidation. Storage time and temperature had significant effects (p 0.05) on all three parameters, while the interaction between storage time and temperature was not significant for conjugated diene hydroperoxides produced. The results from these tests suggest that quinoa lipids are stable for the period of time studied. With vitamin E as a naturally antioxidant occurring abundantly in quinoa, the potential for quinoa to be a new oilseed could be enhanced.