Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds

Quinoa, amaranth, and chia flours have considerable amounts of protein, starch, dietary fiber, lipids, minerals, vitamins, and bioactive components, which provide in them exceptional properties for human nutrition. The aim of this research was the physical-chemical characterization of quinoa, amaran...

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Autores: Torres Vargas, Olga Lucía, García Salcedo, Angela Janet, Ariza Calderón, Hernando
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2018
País:Colombia
Institución:Universidad Nacional de Colombia
Repositorio:Repositorio UN
Idioma:español
OAI Identifier:oai:repositorio.unal.edu.co:unal/68102
Acceso en línea:https://repositorio.unal.edu.co/handle/unal/68102
http://bdigital.unal.edu.co/69135/
Access Level:acceso abierto
Palabra clave:55 Ciencias de la tierra / Earth sciences and geology
63 Agricultura y tecnologías relacionadas / Agriculture
Almidón
alternativas proteícas
análisis funcional
caracterización estructural
componentes bioactivos.
Bioactive components
functional analysis
protein alternatives
starch
structural characterization
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oai_identifier_str oai:repositorio.unal.edu.co:unal/68102
network_acronym_str CO
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repository_id_str
dc.title.none.fl_str_mv Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds
title Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds
spellingShingle Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds
Torres Vargas, Olga Lucía
55 Ciencias de la tierra / Earth sciences and geology
63 Agricultura y tecnologías relacionadas / Agriculture
Almidón
alternativas proteícas
análisis funcional
caracterización estructural
componentes bioactivos.
Bioactive components
functional analysis
protein alternatives
starch
structural characterization
title_short Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds
title_full Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds
title_fullStr Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds
title_full_unstemmed Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds
title_sort Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds
dc.creator.none.fl_str_mv Torres Vargas, Olga Lucía
García Salcedo, Angela Janet
Ariza Calderón, Hernando
author Torres Vargas, Olga Lucía
author_facet Torres Vargas, Olga Lucía
García Salcedo, Angela Janet
Ariza Calderón, Hernando
author_role author
author2 García Salcedo, Angela Janet
Ariza Calderón, Hernando
author2_role author
author
dc.subject.none.fl_str_mv 55 Ciencias de la tierra / Earth sciences and geology
63 Agricultura y tecnologías relacionadas / Agriculture
Almidón
alternativas proteícas
análisis funcional
caracterización estructural
componentes bioactivos.
Bioactive components
functional analysis
protein alternatives
starch
structural characterization
topic 55 Ciencias de la tierra / Earth sciences and geology
63 Agricultura y tecnologías relacionadas / Agriculture
Almidón
alternativas proteícas
análisis funcional
caracterización estructural
componentes bioactivos.
Bioactive components
functional analysis
protein alternatives
starch
structural characterization
description Quinoa, amaranth, and chia flours have considerable amounts of protein, starch, dietary fiber, lipids, minerals, vitamins, and bioactive components, which provide in them exceptional properties for human nutrition. The aim of this research was the physical-chemical characterization of quinoa, amaranth, and chia flours and seeds through proximal, optical, functional, thermal, and structural analyses. From the results obtained during the proximal analysis, considerable proportions were determined of protein and fiber for the three flours, with the highest values in chia flour at 28.56% and 39.8%, respectively. These results were corroborated by optical microscopy analysis performed on longitudinal cuts in the three types of seeds. Thermal parameters indicated that the three flours presented irreversible thermal degradation processes and glass transition change for amaranth and chia flours at temperatures above 100ºC. Structural characterization of the flours via FTIR have allowed detecting differences in protein and lipid characteristic absorption bands. Diffraction patterns of type A starch were identified for quinoa and amaranth flours, while the chia flour had two crystalline peaks corresponding to calcium and magnesium. Scanning electron microscopy images showed starch aggregates in the quinoa flour, a complex structure composed of spherical proteins that surround the starches in amaranth flour and fibrous structures and spherical proteins in chia flour.
publishDate 2018
dc.date.none.fl_str_mv 2018-04-01
2019-07-03T05:51:20Z
2019-07-03T05:51:20Z
dc.type.none.fl_str_mv Artículo de revista
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
http://purl.org/coar/version/c_970fb48d4fbd8a85
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format article
status_str publishedVersion
dc.identifier.none.fl_str_mv ISSN: 2323-0118
https://repositorio.unal.edu.co/handle/unal/68102
http://bdigital.unal.edu.co/69135/
identifier_str_mv ISSN: 2323-0118
url https://repositorio.unal.edu.co/handle/unal/68102
http://bdigital.unal.edu.co/69135/
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/63666
Universidad Nacional de Colombia Revistas electrónicas UN Acta Agronómica
Acta Agronómica
Torres Vargas, Olga Lucía and García Salcedo, Angela Janet and Ariza Calderón, Hernando (2018) Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds. Acta Agronómica, 67 (2). pp. 215-222. ISSN 2323-0118
dc.rights.none.fl_str_mv Derechos reservados - Universidad Nacional de Colombia
Atribución-NoComercial 4.0 Internacional
http://creativecommons.org/licenses/by-nc/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Derechos reservados - Universidad Nacional de Colombia
Atribución-NoComercial 4.0 Internacional
http://creativecommons.org/licenses/by-nc/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Universidad Nacional de Colombia - Sede Palmira
publisher.none.fl_str_mv Universidad Nacional de Colombia - Sede Palmira
dc.source.none.fl_str_mv reponame:Repositorio UN
instname:Universidad Nacional de Colombia
instacron:Universidad Nacional de Colombia
instname_str Universidad Nacional de Colombia
instacron_str Universidad Nacional de Colombia
institution Universidad Nacional de Colombia
reponame_str Repositorio UN
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spelling Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seedsTorres Vargas, Olga LucíaGarcía Salcedo, Angela JanetAriza Calderón, Hernando55 Ciencias de la tierra / Earth sciences and geology63 Agricultura y tecnologías relacionadas / AgricultureAlmidónalternativas proteícasanálisis funcionalcaracterización estructuralcomponentes bioactivos.Bioactive componentsfunctional analysisprotein alternativesstarchstructural characterizationQuinoa, amaranth, and chia flours have considerable amounts of protein, starch, dietary fiber, lipids, minerals, vitamins, and bioactive components, which provide in them exceptional properties for human nutrition. The aim of this research was the physical-chemical characterization of quinoa, amaranth, and chia flours and seeds through proximal, optical, functional, thermal, and structural analyses. From the results obtained during the proximal analysis, considerable proportions were determined of protein and fiber for the three flours, with the highest values in chia flour at 28.56% and 39.8%, respectively. These results were corroborated by optical microscopy analysis performed on longitudinal cuts in the three types of seeds. Thermal parameters indicated that the three flours presented irreversible thermal degradation processes and glass transition change for amaranth and chia flours at temperatures above 100ºC. Structural characterization of the flours via FTIR have allowed detecting differences in protein and lipid characteristic absorption bands. Diffraction patterns of type A starch were identified for quinoa and amaranth flours, while the chia flour had two crystalline peaks corresponding to calcium and magnesium. Scanning electron microscopy images showed starch aggregates in the quinoa flour, a complex structure composed of spherical proteins that surround the starches in amaranth flour and fibrous structures and spherical proteins in chia flour.Las harinas de quinua, amaranto y la chía tienen proporciones considerables de proteína, almidón, fibra dietética, lípidos, minerales, vitaminas y componentes bioactivos, lo que les confiere propiedades excepcionales para la nutrición humana. El objetivo de esta investigación fue la caracterización fisicoquímica de las harinas y semillas de quinua, amaranto y chía mediante la realización de un análisis proximal, óptico, funcional, térmico y estructural. A partir de los resultados obtenidos en el análisis proximal, se determinaron proporciones considerables de proteína y fibra para las tres harinas, siendo mayor en harina de chía con valores de 28,56% y 39,8%, respectivamente. Estos resultados fueron corroborados por el análisis de microscopía óptica realizada a cortes longitudinales en las tres semillas. Los parámetros térmicos, indicaron que las tres harinas presentaron un proceso de degradación térmica no reversible y un cambio de transición vítrea para la harina de amaranto y chía a temperaturas superiores a 100ºC. La caracterización estructural de las harinas por FTIR, permitió identificar diferencias en las bandas de absorción características de proteínas y lípidos. Patrones de difracción de almidón tipo A, para las harinas de quínoa y amaranto fueron identificados, mientras que la harina de chía presentó dos picos cristalinos correspondientes a calcio y magnesio. Las imágenes SEM permitieron observar agregados de almidones en la harina de quínoa, una estructura compleja compuesta por proteínas esféricas que rodea los almidones en harina de amaranto y estructuras fibrosas y proteínas esféricas en harina de chía.Universidad Nacional de Colombia - Sede Palmira2019-07-03T05:51:20Z2019-07-03T05:51:20Z2018-04-01Artículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTapplication/pdfapplication/pdfISSN: 2323-0118https://repositorio.unal.edu.co/handle/unal/68102http://bdigital.unal.edu.co/69135/spahttps://revistas.unal.edu.co/index.php/acta_agronomica/article/view/63666Universidad Nacional de Colombia Revistas electrónicas UN Acta AgronómicaActa AgronómicaTorres Vargas, Olga Lucía and García Salcedo, Angela Janet and Ariza Calderón, Hernando (2018) Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds. Acta Agronómica, 67 (2). pp. 215-222. ISSN 2323-0118Derechos reservados - Universidad Nacional de ColombiaAtribución-NoComercial 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccessreponame:Repositorio UNinstname:Universidad Nacional de Colombiainstacron:Universidad Nacional de Colombia2024-05-26T04:08:50Z
score 15,812455

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