Estudo da composição química da semente da quinoa Chenopodium quinoa

• Main Author: Passos, Thaís Souza
• Publication Date: 2020
• Other Authors: Câmara, Arlene da, Marques, Bruna Lorena Meneses, Lira, Keith Hellen Dias da Silva, Sousa Júnior, Francisco Canindé de, Assis, Cristiane Fernandes de
• Format: Article
• Language: por
• Source: Repositório Institucional da UFRN
• dARK ID: ark:/41046/00130000215p2
• Download full: https://repositorio.ufrn.br/handle/123456789/63898
• topic: Semente de Quinoa; Chenopodium Quinoa Willdenow; Composição centesimal; Atividade antioxidante; Fenólicos totais

Chenopodium quinoa Wild, quinoa has been considered an important crop species due to its high biological value proteins and bioavailable essential amino acids, unsaturated lipids, dietary fibers, complex carbohydrates and other beneficial bioactive compounds, such as polyphenolic compounds. The objective of this work was to determine the chemical composition of the quinoa seed, kindly provided by the company Plantus S / A, to quantify the main minerals present, to determine the most suitable condition for theextraction of the phenolic compounds, to quantify them and to evaluate the antioxidant activity. The analyzes of moisture, ash, lipids, crude fiber, proteins and carbohydrates were performed using the AOCS method. The determination of minerals used optical emission spectrometry with plasma (ICP / OES). The analysis of total phenolics was performed using the Folin -Ciocalteu method. The antioxidant activity by DPPH was determined according to the method proposed by Brand-Willians. The moisture content of the quinoa seed was 12.78 ± 0.031, higher when compared to flaxseed, but the amount of ash (1.925g ± 0.014) was lower than the same seed. The lipid content was 10.740% ± 1.6 showing the richness of fatty acids in the seed. The crude fiber found was 7, 633% ± 1.0, with a value lower than that contained in flaxseed (35.5%) and that of sesame seed (11.9%) due to the method used. The protein value was 13, 125% ± 1, 4, presenting itself as the second most prevalent component, and due to this quantity, the quinoa seed attracts the attention of researchers, mainly because it has a balance and efficiency similar to milk protein. The value of carbohydrates determined was approximately 53.34% ± 1.94, which were higher than the amount of carbohydrates present in flaxseed and sesame seeds. The analysis of the minerals showed calcium and phosphorus as the predominant minerals 100 and 31 mg.g-1, respectively. The amount of phenolic compounds in the seed was 1.41 mg of gallic acid.g-1. The IC50 value determined by the DPPH method was 0.02 mg / g, showing the high antioxidant capacity of the seed. Therefore, there are studies on the quinoa grain, however the seed is little explored. This work shows that the seed has a high content of proteins, lipids and phenolic compounds, being relevant for the food area