The quinoa variety influences the nutritional and antioxidant profile rather than the geographic factors
Davide Pedrali, L. Giupponi, Rocío De la Peña-Armada, María José Villanueva, Inmaculada Mateos‐Aparicio
Food Chemistry
Abstract
Quinoa (Chenopodium quinoa Willd.) is attracting worldwide attention due to its nutritional and biological properties. Nowadays, this pseudocereal is cultivated worldwide in different environmental conditions. This work evaluates the nutritional profile, polyphenol content and antioxidant capacity of five quinoa cultivars (Negra Collana, Chullpi Real, Salcedo Inia, Pasankalla and Kancolla) from Spain and from the Andean region, looking for the key factor of quinoa composition. Nutritional profile was similar for the same cultivar among the locations but, protein and iron contents were higher (p < 0.05) in Spanish seeds compared to the Andean ones. PCA and Pearson correlation coefficient reveal that the darkest quinoa cultivars, Negra and Pasankalla, had the best bioactive profile because the greater dietary fiber, polyphenol content, and antioxidant capacity (p < 0.05), regardless of origin zone. Concluding, the genetic variability seems to have a higher influence than the geographic factors on the nutritional and antioxidant composition of quinoa.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
quinoa has similar nutritional profile for the same cultivar regardless of geographic location
“Nutritional profile was similar for the same cultivar among the locations but, protein and iron contents were higher (p < 0.05) in Spanish seeds compared to the Andean ones.”
darkest quinoa cultivars (Negra and Pasankalla) have the best bioactive profile due to greater dietary fiber, polyphenol content, and antioxidant capacity
“PCA and Pearson correlation coefficient reveal that the darkest quinoa cultivars, Negra and Pasankalla, had the best bioactive profile because the greater dietary fiber, polyphenol content, and antiox...”
Spanish quinoa seeds have higher protein and iron contents than Andean quinoa seeds
“Nutritional profile was similar for the same cultivar among the locations but, protein and iron contents were higher (p < 0.05) in Spanish seeds compared to the Andean ones.”