Chen Xuan, Zhang Yueyue, Cao Beier, Wei Xiaonan, Shen Zhenguo, Su Nana
College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China.
Food Chem X. 2023 Jul 24;19:100808. doi: 10.1016/j.fochx.2023.100808. eCollection 2023 Oct 30.
Quinoa ( Willd.) is an ancient crop with perfect nutritional composition and antioxidants substances. However, the current research on the nutritional quality of quinoa is limited to a small number of varieties or a single origin. In this study, we aimed at providing a detailed evaluation of abundant nutrients of quinoa seeds from thirty varieties with different color in different origins, including soluble protein, soluble sugar, amino acid, vitamin, fatty acid and saponin. Results showed that there were significant differences in the contents of γ-aminobutyric acid (6.67-78.67 mg/100 g DW) and vitamin C (11.675-105.135 mg/100 g DW) in quinoa seeds. Here, we scored thirty quinoa seeds using a weighted average score system first time and identified four varieties, black quinoa JQ-00145, red quinoa JQ-00125 and two white quinoa JQ-00005/JQ-00077, with superior nutritional quality and oxidation resistance. The results of this study will provide theoretical guidance for consumption of quinoa.
藜麦（藜麦属）是一种具有完美营养成分和抗氧化物质的古老作物。然而，目前对藜麦营养品质的研究仅限于少数品种或单一产地。在本研究中，我们旨在详细评估来自不同产地的30个不同颜色品种藜麦种子的丰富营养成分，包括可溶性蛋白质、可溶性糖、氨基酸、维生素、脂肪酸和皂苷。结果表明，藜麦种子中γ-氨基丁酸（6.67 - 78.67毫克/100克干重）和维生素C（11.675 - 105.135毫克/100克干重）的含量存在显著差异。在此，我们首次使用加权平均评分系统对30个藜麦种子进行评分，并鉴定出4个营养品质和抗氧化性优良的品种，即黑藜麦JQ - 00145、红藜麦JQ - 00125和两个白藜麦JQ - 00005/JQ - 00077。本研究结果将为藜麦的消费提供理论指导。
