CHARACTERIZATION OF NUTRITIONAL AND ANTIOXIDANT PROPERTIES OF QUINOA SEEDS (Chenopodium quinoa WILLD.)

Abstract

Interest in the cultivation of quinoa pseudo-cereal (Chenopodium quinoa Willd.) has increased in recent years due to its nutritional value, as well as its antioxidant capacity and phytochemical content. The chemical composition of quinoa seeds and their bioactive compounds can differ between varieties. In this study, the nutritional composition, antioxidant properties and total phenolic content of Yellow quinoa seeds cultivated in Mexico were evaluated. The results were compared with four commercial quinoa varieties from Peru: Yellow, Black, Red and Peruvian Yellow. The chemical composition of seeds in this study varied as a function of germplasm and growing conditions. In general, samples were characterized by their high carbohydrate content, followed by protein, lipids and fiber. The Yellow quinoa grown in Mexico stood out for its high phenolic content, as well as for its antioxidant activity, probably influenced by the presence of saponins.