Escolar Documentos
Profissional Documentos
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Hitomi ANDO,1 Yi-Chun CHEN,2 Hanjun TANG,2 Mayumi SHIMIZU,2 Katsumi WATANABE2* and Toshio MITSUNAGA2
1
Kyoto Bunkyo Junior College, Kyoto 611-0041 Japan
2
Department of Food and Nutrition, Faculty of Agriculture, Kinki University, Nara 631-0052 Japan
Whole quinoa grain was separated into bran and milled grain, and the milled grain into perisperm and embryo.
The proximate composition of the milled grain was similar to that of whole grain. The protein and lipid content of the
embryo was 57% of total protein and 49% of total lipid, respectively. Mineral analysis showed that the quinoa grain
was rich in K, Mg, Ca, P and Fe. The perisperm contained large oval starch aggregates 2030 m in diameter and
polygonal granules around 1 m in diameter. Differential scanning calorimetry data indicated a gelatinization tem-
perature of 54.0 to 71.0C and enthalpy of 11.0 J/g starch. The water-soluble protein and NaCl-soluble protein frac-
tions composed 28.736.2% and 28.932.9% of total protein in each fraction. Unsaturated fatty acid accounted for
87.287.8% of total fatty acid. Phytate, a trypsin inhibitor activity and lipoxygenase activity in the embryo were high-
est. The saponin content of the bran was 86% of total saponin.
Keywords: quinoa seed, proximate composition, mineral, starch, protein, lipid, antinutrients
Fig. 1. Scanning electron microscopy of quinoa grains and starches. A, whole grain; B, milled grain; C, perisperm; D, cross section of perisperm; E, starch
aggregate; F, starch granule.
Lipid analysis The lipid in the quinoa fraction was ex- with 10% methanolic HCl and subjected to gas-liquid chroma-
tracted with chloroform/methanol/water according to the proce- tography (Shirasaka et al., 1998).
dure of Bligh and Dyer (1959). The lipid was transmethylated
82 H. ANDO et al.
The mineral content of the various quinoa fractions is summa- the starch granules is summarized in Table 3. Quinoa starch ex-
rized in Table 2. The proportions of each mineral content in hibited the A X-ray diffaction pattern (Fig. 3) which is common
perisperm and embryo against that in whole grain were approxi- to most cereal starches (Atwell et al., 1983, Tang et al., 2000,
mately the same. In general, quinoa appeared to be a good source Zheng et al., 1998). DSC analysis (Fig. 4) indicated a gelatiniza-
of minerals and to have a good composition; for example, the tion temperature range of 54.071.0C and enthalpy of 11.0 J/g
calcium-phosphorus ratio (1 : 0.73.9) was better than that of starch. These values were similar to those of several cereal
cereals (1 : 7.854.0) (Kagawa, 2001). starches obtained using a similar DSC method (Tang et al.,
Characterization of starch Figure 1D shows a cross sec- 1998).
tion of the quinoa perisperm, in which starch granules are packed Distribution of each protein Table 4 shows the distribu-
densely among starch aggregates (2030 m in diameter) (Fig. tion of each protein by solubility in the fraction. The water-solu-
1E). All quinoa starch granules prepared by the alkali method ble protein and NaCl-soluble protein fractions composed 28.7
were polygonal in shape (Fig. 1F) with a diameter of 0.082.0 36.2% and 28.932.9% of total protein in each fraction. The dis-
m. The shape was similar to that of rice starch, but the particle tribution of each protein showed the same tendency in each frac-
size was less than that of rice (0.53.9 m), wheat (0.739.2 tion. The distribution of quinoa fractions differs from that of
m), barley (1.039.2 m) and corn (1.07.7 m) (Tang et al., wheat (Ando et al., 2002) and barley (Ando et al., 1996) grains.
1998). Their small size suggests that the starch granules could Fatty acid composition of lipid The fatty acid composition
have applications in other industries (Fig. 2). Characterization of of the lipid in each fraction is shown in Table 5. The main satu-
rated fatty acid was palmitic acid, which accounted for around
10% of total fatty acids in each fraction. Unsaturated fatty acids
were oleic acid (19.729.5%), linoleic acid (49.056.4%) and
linolenic acid (8.711.7%), which constituted 87.287.8% of
total fatty acids. The composition of quinoa oil is similar to that
of soybean oil. The embryo is potentially a valuable source of oil.
Other components The levels of antinutrients such as
phytate, saponin and trypsin inhibitor activity, and lipoxygenase
activity are listed in Table 6. Phytate and trypsin inhibitor activity
in the embryo were highest. The embryo contained 60% of the
total phytate and 89% of the total trypsin inhibitor activity in
whole grain. The embryo also contained 62% of total lipoxygen-
ase activity. Quinoa flour has a smell similar to soybean, and
which limits the appeal of quinoa as a foodstuff. The flour from
the milled grain has a stronger smell than the flour from the
perisperm. Due to the distribution of lipoxygenase activity, the
smell is likely attributable to oxidize and decompose unsaturated
fatty acids. Saponin content in the bran was highest, accounting
for 86% of the total saponin in whole grain.
Fig. 3. X-ray diffraction pattern of quinoa starch. In quinoa grain fractions, the pericarp (bran) contained lots of
Table 6. Phytate phosphate and total saponin content, and trypsin inhibitor and lipoxygenase activities of quinoa grain fractions.
Whole grain Milled grain Bran Perisperm Embryo
Phytate phosphate (mg/mg%) 163.24.3 (100) 171.33.2 (95) 92.53.5 (5) 76.23.1 (35) 231.75.1 (60)
Total saponin (mg/mg%) 263.29.0 (100) 39.51.8 (14) 2704.212.3 (86) 15.60.2 (3) 95.31.9 (11)
Trypsin inhibitor activity (units/g) 68.91.9 (100) 72.51.5 (99) 5.70.7 (1) 7.90.5 (10) 162.53.2 (89)
Lipoxygenase activity (units/g) 50.90.9 (100) 55.81.1 (100) 0.0 (0) 30.10.7 (38) 95.31.5 (62)
All values are the meanSD of three separate measurements.
The number in parentheses represents the proportion (%) of the content in each fraction against the content in whole grain.
dietary fiber, minerals and saponin, compared to the other frac- Lorenz, K. (1990). Quinoa (Chenopodium quinoa) starchPhysico-
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the embryo may be an excellent source of protein and lipid. The Mastebroek H.D., Limburg, H., Gilles, I. and Maroim, H.J. (2000).
main component of the perisperm was starch, which had smaller Occurrence of sapogenins in leaves and seeds of quinoa (Chenopo-
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a lot of protein, lipid, dietary fiber, and minerals but few undesir- protein distribution profile in wheat grain. J. Nutr. Sci. Vitaminol.,
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Mitsunaga, T. (1979). Isolation and characterization of trypsin inhibi-
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