Characterization of lipid oxidation products in quinoa ( Chenopodium quinoa)

The oxidative stability of lipids in processed quinoa was investigated in this study. Ground quinoa was subjected to accelerated aging for 30 days at 25, 35, 45, and 55 °C. Three samples were removed from each temperature treatment every 3 days. Free fatty acids, conjugated diene hydroperoxides, and...

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Bibliographic Details
Published in:Food chemistry 2007, Vol.101 (1), p.185-192
Main Authors: Ng, Su-Chuen, Anderson, Alfred, Coker, Janice, Ondrus, Martin
Format: Article
Language:English
Subjects:
ambient temperature
antioxidants
Chenopodium quinoa
Conjugated diene hydroperoxides
duration
flour
food composition
Free fatty acids
Hexanal
hydroperoxides
Lipid oxidation
lipid peroxidation
lipids
oxidative stability
Quinoa ( Chenopodium quinoa)
quinoa flour
small grains
vitamin E
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Summary:The oxidative stability of lipids in processed quinoa was investigated in this study. Ground quinoa was subjected to accelerated aging for 30 days at 25, 35, 45, and 55 °C. Three samples were removed from each temperature treatment every 3 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. This study provided some preliminary information on the oxidative stability of quinoa.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2006.01.016