Characterizacion of Quinoa Lipids

7/23/2019 Characterizacion of Quinoa Lipids

1/6

ELSEVIER

Food Chemistry51 (1994) 187-192

1994 Elsevier Science Limited

Printed in Great

Britain. All rights

reserved

0308-8146/94/ 7.00

C haracterization o f quinoa

Chenopodium qu in oa)

ipids

R . P r z y b y l s k i , a G . S . C h a u h a n b & N . A . M . E s k i n a

aDepartment of Foods Nutrition, University of Manitoba, Winnipeg Canada, R3T 2N2

bDepartment of Food Science Technology, University of Pantnagar, Pantnagar, India

(Received 3 December 1993; accepted 8 Feb ruary 1994)

Lipids isolated fro m qu inoa seed and seed fractions were characterized for lipid

classes and th eir fatty acid composition. Qu inoa seed lipids contain ed the largest

am ou nt o f neutral lipids am ong all the seed fractions analyzed. A very high con-

tent of free fatty acids was detected in whole quinoa seed and hulls, accounting

for 18.9 and 15.4% of tota l lipids, respectively. Triglycerides were the m ajor

fraction present and accounted for over 50% of the neutral lipids. Diglycerides

were present in whole seed and con tribute d 20% of the neutral lipid fraction. Of

the phospholipids examined, lysopho sphatidy i ethano lamine , was the most

abun dant a nd m ade up 45% of the tota l polar l ipids . Phosphat idyl choline was

the second largest phospholipid component and contributed 12% of whole seed

phospholipids. Considerable variation in phospholipids was evident between the

different fractions. Th e overall fatty acid composition of whole quin oa seeds,

however, was similar to t hat reported for oth er cereal grains, with linoleic, oleic

and palmitic acids as the ma jor acids present.

I N T R O D U C T I O N

Q u i n o a C h e n o p o d i u m q u i n o a ) , a n a t i v e g r a i n c r o p , h a s

b e e n c u l t i v a t e d f o r c e n t u r i e s i n t h e h i g h l a n d s o f S o u t h

A m e r i c a . I t i s a n a n n u a l b r o a d - l e a f e d h e r b w i t h w h i t e

o r p i n k s e e d s t h a t g r o w i n l a r g e s o r g h u m - l i k e c l u s t e r s

( T h e u r e r W o o d , 1 98 5) . T h e s e e d s o f q u i n o a a r e o n e o f

t h e r i c h e s t s o u r c e s o f p r o t e i n a m o n g g r a i n c r o p s , r a n g -

i n g o v e r 1 2 - 1 9 % ( R i s ic & G a l w e y , 1 98 4; G r o s s e t a l . ,

1 9 8 9 ; C h a u h a n

e t a L ,

1992) . The pro te in qua l i ty in

c o o k e d a n d l e a c h e d q u i n o a s e e d s h a s b e e n r e p o r t e d t o

b e e q u i v a l e n t t o t h a t i n m i l k ( G r o s s e t a l . , 1989) . In te re s t

i n q u i n o a a s a v a l u a b l e f o o d s o u r c e h a s b e e n r e n e w e d

o n o u r c o n t i n e n t i n r e c e n t y e a r s d u e t o i t s v e r s a t i l i t y

a n d l o w g r o w t h r e q u i r e m e n t s , i n c l u d i n g l o w r a i n f a l l ,

h i g h a l t i t u d e s , t h i n c o l d a i r , h o t s u n , s u b - f r e e z i n g t e m -

p e r a t u r e s a s w e l l a s p o o r s a n d y a l k a l i n e s o i l s ( R i s i c &

G a l w e y , 1 9 84 ). O n e o f t h e m a j o r s h o r t c o m i n g s is th e

p r e s e n c e o f s a p o n i n c o m p o n e n t s i n th e p e r i c a r p o f

q u i n o a s e e d s w h i c h c o n t r i b u t e t o b o t h b i t t e r n e s s a s

w e l l a s d e t e r g e n t a c t i o n i n w a t e r ( R e i c h e r t

e t a l . ,

1986).

A n a l y s e s o f q u i n o a s ee d f o r c o n t e n t o f m a j o r c o m -

p o n e n t s i n c l u d i n g p r o t e i n s , s u g a r s , m i n e r a l s , v i t a m i n s ,

a m i n o a c i d s , f a t a n d m a i n f a t t y a c i d s c o m p o s i t i o n w e r e

r e p o r t e d p r e v i o u s l y ( A t w e l l

e t a l . ,

1983; Gros s

e t a l . ,

1 9 8 9 ; C h a u h a n

e t a l . ,

1992; Ru a les & Na i r , 1993) . L i t t l e

i n f o r m a t i o n i s a v a i l a b l e , h o w e v e r , o n t h e l i p i d s i n

q u i n o a s e e d s . T h i s s t u d y r e p o r t s a d e t a i l e d a n a l y s i s o f

t h e l i p i d s c o m p o s i t i o n i n q u i n o a s e e d f r a c t i o n s .

187

M A T E R I A L S A N D M E T H O D S

Materials

Q u i n o a s e e d s

C h e n o p o d i u m q u i n o a

W i l l d . ) g r o w n i n

R o s s b u r n , M a n i t o b a w e r e p r o v id e d b y M r H . H r u b n i e k .

T h e s e e ds w e r e c l ea n e d , m i l l e d a n d s e p a r a t e d i n t o f r a c -

t i o n s i n c l u d i n g h u l l s , b r a n a n d f l o u r a s d e s c r i b e d p r e -

v i o u s ly ( C h a u h a n e t a l . 1992).

Methods

P r o x i m a t e a n a l y s e s o f q u i n o a s e e d s w e r e p e r f o r m e d

a c c o r d i n g t o A A C C m e t h o d s ( 19 8 8) , i n c l u d i n g m o i s t u r e

( A A C C m e t h o d 4 4 - 1 5 A ) , c r u d e p r o t e i n ( A A C C m e t h o d

4 6 -1 0 ), c r u d e f a t ( A A C C m e t h o d 3 0- 20 ) a n d c r u d e f i b er

( A A C C m e t h o d 3 2 - 1 0 ) ( C h a u h a n

e t a l . ,

1992).

Lipids extract ion

T h r e e s e p a r a t e p o r t i o n s o f q u i n o a s e e ds a n d s e e d f r ac -

t i o n s w e r e e a c h a n a l y z e d t w i c e f o r l i p i d s c o m p o s i t i o n .

Q u i n o a s e e d a n d s e e d f r a c t i o n s w e r e g r o u n d a n d

p a s s e d t h r o u g h a 7 5 0 / ~ m m e s h s i e v e a n d t h e n l i p i d w a s

e x t r a c t e d w i t h a h o t n - b u t a n o l s a t u r a t e d w i t h w a t e r in a

r a t i o o f 1 7 m l s o l v e n t t o 1 g o f e x t r a c t e d s e e d m a t e r i a l

( M o r r i s o n

e t a l . ,

1980) . Three 2 h ex t rac t ions were pe r -

f o r m e d o n a l l q u i n o a s e e d f r a c t i o n s i n r o u n d - b o t t o m

s c r e w - c a p t u b e s ( 5 0 m l ) i n a b o i l i n g w a t e r b a t h . A f t e r


2/6

188 R . P r z y b y l s k L G . S . C h a u h a n , N . A . M . E s k i n

e a c h e x t r a c t i o n , s a m p l e s w e r e c o o l e d w i t h c o l d w a t e r

a n d t h e s o l v e n t d e c a n t e d b y c e n t r i f u g a t i o n . T w o a d -

d i t i o n a l e x t r a c t i o n s w i t h c h l o r o f o r m - m e t h a n o l - w a t e r

( 1 : 2 : 0 . 8 , v / v /v ) w e r e p e r f o r m e d . T h e l a s t t w o e x t r a c t s

w e r e c o m b i n e d a n d 2 0 m l e a c h o f c h l o r o f o r m a n d

w a t e r a d d e d . T h e s e p a r a t e d c h l o r o f o r m l a y e r w a s c o m -

b i n e d w i t h t h e b u t a n o l e x t r a c t a n d c o n c e n t r a t e d i n a

t a r e d f l a s k u s i n g a r o t a r y e v a p o r a t o r u n d e r n i t r o g e n

b l a n k e t . T h e w e i g h t o f t h e f la s k w i t h d r i e d l i p i d s w a s

m e a s u r e d a n d t h e a m o u n t o f l ip i d s c a l c u l a te d . T h e d r i e d

r e s i d u e w a s t h e n d i s s o l v e d i n c h l o r o f o r m - i s o p r o p a n o l

( 2 : 1 , v / v ) and s t o r e d i n s c r ew - cap v i a l s i n t he f r eeze r a t

- 3 0 C u n t i l c h a r a c t e r i z e d .

t o a n e w c a r t r i d g e a n d s e p a r a t i o n w a s p e r f o r m e d a s

f o l lo w s : w a x e s w i t h 6 m l o f h e x a n e , t r i g ly c e r i d e s ( T G )

wi t h 12 ml o f 5% ( v / v ) e t hy l ace t a t e i n hexan e , d i g l yce ri des

( D G ) w i t h 6 m l o f 1 5 % ( v / v ) e t h y l a c e t a t e i n h e x a n e ,

a n d m o n o g l y c e r id e s ( M G ) w i t h c h l o r o f o r m - m e t h a n o l

( 2 : 1 , v / v ) . A l l f r a c t i o n s w e r e e v a p o r a t e d t o d r y n e s s a n d

d i s so l v e d in 0 . 5 m l o f c h l o r o f o r m - m e t h a n o l ( 2 : 1 , v / v ) a n d

t h e p u r i t y o f t h e s e f r a c t io n s c h e c k e d b y t h i n - la y e r c h r o -

m a t o g r a p h y w i t h f la m e i o n iz a t io n d e t e c t o r ( T L C - F I D ) o r

I a t r o s c a n . I n a d d i t i o n t o c h e c k i n g f o r p u r i t y , t h e se f r a c -

t i o n s w e r e a n a l y z e d f o r t h e i r f a t ty a c i d s c o m p o s i t i o n .

G a s c h r o m a t o g r a p h y

L I P I D S C H A R A C T E R I Z A T I O N

T h i n l a y er - f la m e i o n i z a t io n ( T L C - F I D )

I n t h e c a s e o f t h e t o t a l l i p id e x t r a c t s , t h r e e c o n s e c u t i v e

s o l v e n t d e v e l o p m e n t s w e r e p e r f o r m e d t o s e p a r a t e n e u t r a l

l i p i d s , g l y c o l i p i d s a n d p h o s p h o l i p i d s a s d e s c r i b e d e l s e -

w h e r e ( P r z y b y l s k i & E s k i n , 1 9 9 4) . N e u t r a l l i p id s w e r e

s e p a r a t e d o n c h r o m a r o d s w i t h a so l v e n t m i x t u r e o f

d i c h l o r o e t h a n e - - c h l o r o f o r m - a c e t o n e - a c e t i c a c i d ( 1 26 : 2 1 :

3 : 0 -5 , v / v / v /v ) . G a l a c t o l i p i d s w e r e d e v e l o p e d i n a c e t o n e -

wa t e r - ace t i c ac i d ( 70 : 1 .2 : 1 .5 , v / v / v ) . P o l a r l i p i ds wer e

s e p a r a te d i n a s o l v e n t m i x t u r e c o m p o s e d o f c h l o r o -

f o r m - m et ha no l - wa t e r - a ce t i c ac i d ( 67 : 29 : 2 .5 : 0 .3 , v / v /v /v ).

T h e a m o u n t o f e ac h l ip i d c o m p o n e n t w a s c a l c u la t e d

u s i n g a n i n d i v i d u a l c a l i b r a t i o n c u r v e f o r e a c h o f t h e

c o m p o u n d s a n a l y z e d ( P r z y b y l s k i & E s k i n , 1 9 9 1) .

S o l i d pha s e e x t r a c t i on

T h e m e t h o d s f o l lo w e d i n t h is p a p e r a r e t h o s e d e s c r i b e d

b y P r z y b y l s k i a n d E s k i n ( 1 9 9 4 ) . T h e e x t r a c t e d l i p i d s

w e r e s e p a r a t e d i n t o c l a s s e s u s i n g s o l i d p h a s e e x t r a c t i o n

( S P E ) w i t h a m i n o p r o p y l s i l i c a ( S e p - P a c k N H 2 ) . T o t a l

l i p i d s i n t h e a m o u n t o f 1 0 m g w e r e a p p l i e d t o t h e c a r t -

r i d g e i n c h l o r o f o r m o r c h l o r o f o r m - i s o p r o p a n o l ( 2 : 1

v / v ) a n d f r a c t i o n s e l u t e d a s f o l l o w s : n e u t r a l l i p i d s w i t h

8 m l o f c h l o r o f o r m - i s o p r o p a n o l ( 2 : 1 v /v ) , f r ee f a t ty

a c i d s w i t h 8 m l o f d i e t h y l e t h e r w i t h 2 % ( v / v ) o f a c e t i c

a c i d , a n d p o l a r l i p i d s w i t h 8 m l o f m e t h a n o l .

N e u t r a l l i p i d f r a c t i o n s w e r e e v a p o r a t e d t o d r y n e s s

u n d e r n i t ro g e n , w a s h e d t w ic e w it h 1 m l o f h e x a n e a n d

e v a p o r a t e d t o d r y n e s s a f t e r e a c h a d d i t i o n , t h e n d i s s o lv e d

i n I - 2 m l o f th i s s o lv e n t . T h e h e x a n e s o l u t i o n w a s a p p l i e d

F a t t y a c i d s f r o m f r a c t i o n s w e r e e s t e r i f i e d b y p l a c i n g

8 m l o f 1 0 % h y d r o c h l o r i c a c id i n m e t h a n o l i n s c re w -

c a p v i a l s u s in g 1 - 1 0 m g o f d r i e d l ip i d s a m p l e s . T h e

v i al s w e r e h e a t e d a t 6 0 C f o r 1 h , t h e n c o o l e d d o w n

a n d 3 m l o f p e t r o l e u m e t h e r w a s a d d e d f o l l o w e d b y

4 m l 2 0 % s o d i u m c h l o r i d e s o l u t i o n . T h e e x t r a c t i o n

w a s r e p e a t e d t h r e e t i m e s w i t h a n a d d i t i o n a l 3 m l o f

p e t r o l e u m e t h e r. T h e e x t ra c t s w e re c o m b i n e d a n d e v a p o -

r a t e d t o d r y n e s s a t r o o m t e m p e r a t u r e u s i n g a g e n t l e

s t r e a m o f n i t r o g e n t o p r e v e n t o x i d a t i o n ( P r z y b y l s k i a n d

E s k i n , 1 9 88 ). T h e d r i e d r e s i d u e w a s d i s s o l v e d in 1 0 0 -

500 / z l / - oc t ane and 0 - 5- 3- 0 ~ 1 i n j ec t ed i n t o t he gas

c h r o m a t o g r a p h , d e p e n d i n g o n t h e c o n c e n t r a t io n o f th e

l i p i d s . F a t t y a c i d s w e r e s e p a r a t e d o n a P e r k i n - E l m e r

9 5 0 0 g a s c h r o m a t o g r a p h w i t h a f l a m e i o n i z a t i o n d e t e c -

t o r . I n d i v i d u a l c o m p o n e n t s w e r e i d e n t i f i e d b y c o m -

p a r i s o n w i t h s t a n d a r d m i x t u r e s o f f a t ty a c i d m e t h y l

es t e rs . T he f used s i li ca cap i l l a r y co l um n 30 m 0 .25 mm

i .d . w i t h 0 . 2 5 / xm l a y e r o f D B - 2 2 5 p h a s e w a s u s e d

( J & W , R a n c h o C o r d o v a , C A ) . C o l u m n t e m p e r a t u r e

w a s p r o g r a m m e d f r o m 1 50 to 2 2 5 C a t a r a te o f 5 C

p e r m i n u t e . T h e l o w e r t e m p e r a t u r e w a s h e l d f o r 2 m i n

a n d t h e u p p e r t e m p e r a t u r e f o r 1 5 m i n . T h e i n j e c t o r a n d

d e t e c t o r t e m p e r a t u r e s w e r e b o t h h e l d a t 2 6 5 C . T h e

w e i g h t p e r c e n t a g e w a s c a l c u l a t e d b y a p p l y i n g m u l t i -

p l i c at i o n f a c t o r s d e r iv e d f r o m c a l i b r a t io n o f k n o w n

s t a n d a r d m i x t u r e s ( N u - C h e c k , E l y s i a n , M N ) .

R E S U L T S A N D D I S C U S S I O N

Q u i n o a s e e d c o m p o s i t io n

T h e o v e r a l l c o m p o s i t i o n o f q u i n o a s e e d fr a c t i o n s is

s u m m a r i z e d i n T a b l e 1 . W i t h t h e e x c e p t i o n o f li p id s ,

Table 1. Quino a seed fractions com posit ion ( + SD) a

Seed f ract ion Mois ture Crude protein Crude f ibre Total ash Crude fa t b Total fa t C

W ho le seed 12.6 _+ 0.04 13.7 _+ 0.1 2.2 _+ 0.04 2.8 _+ 0.02 6.8 +_ 0.02 7.6 _+ 0.1

H ul ls 11-3 _+ 0.1 13-3 _+ 0.1 5-6 _+ 0.0 8 8.4 _+ 0.1 3 5,7 _+ 0.0 2 5.7 _+ 0.1

Bra n 13.9 _+ 0.05 20.4 + 0- l 5-0 + 0-04 3-9 + 0.03 11.0 _+ 0.02 11-6 + 0- l

Fl ou r 15.6 __ 0.1 6.5 + 0-1 0-4 +_ 0.02 1-0 _+ 0.17 2.8 _+ 0.02 3.2 _+ 0.05

a D a t a f r o m C h a u h a n et al. (1992) except tota l fa t .

b Fat ext racted wi th die thyl e ther .

c Fat ext racted wi th wa ter sa turated n-bu tanol .


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C h a r a c t e r i z a t i o n o f q u i n o a l i p i d s

189

Table 2 . Compos i t ion o f l ip id s in qu in oa ( + SD) a

Seed fract ion Neutra l Polar Free fa t ty

lipids lipids acids

Wh ole seed 55.9 + 0.6 25.2 + 0.3 18.9 + 0.2

Hulls 40.2 + 0-6 44.4 + 0.5 15.4 + 0.1

Bran 76.2 +0.7 12.7+0.1 11.1 +0.1

Flo ur 69.5 + 0.5 21.1 + 0.2 9.4 + 0.1

a Results are av erages o f six replications.

t h e s e d a t a w e r e t a k e n f r o m e a r l i e r w o r k i n t h e a u t h o r s '

l a b o r a to r y b y C h a u h a n e t a l . , (1992) . To ta l l ip ids were

e x t r a c t e d w i t h w a t e r s a t u r a t e d n - b u t a n o l ( W S B ) t o p r e -

v e n t e x t r a c t i o n o f p r o l a m i n s , w h i c h c a n i n t e r f e r e w i t h

l i pi d a n a ly s i s ( M o r r i s o n & C o v e n t r y , 1 9 8 5 ) . T h e a m o u n t

o f t o t a l l i p i d s w a s h i g h e r t h a n c r u d e l i p i d s e x t r a c t e d

w i t h d i e t h y l e t h e r u s i n g t h e S o x h l e t m e t h o d . T h i s d i f f er -

e n c e w a s a t t r i b u t e d t o t h e b e t t e r e x t r a c t i o n o f p o l a r

l ip i d s ( M o r r i s o n & C o v e n t r y , 1 9 8 5 ). S a l u n a n d K a l u g i n a

( 19 73 ) s h o w e d t h a t t h e t o t a l a m o u n t o f li p i d s i n m i ll e t

i n c r e a s e d f r o m 1 4 . 3 t o 1 7 - 5 % a f t e r e x t r a c t i o n w i t h

c h l o r o f o r m - m e t h a n o l a n d W S B , r e s p e c t i v e l y . T h e

h i g h e st a m o u n t o f li p id s w a s f o u n d i n q u i n o a b r a n a n d

whole s eed , account ing fo r 11 . 6 and 7 . 6%, re spec t ive ly .

T h e s e r e s u l t s a r e i n a g r e e m e n t w i t h s t u d i e s o n s o r g h u m

a n d o a t s w h e r e b r a n w a s a l s o s h o w n t o h a v e t h e

h i g h e s t l i p id c o n t e n t ( R u c k e n b a u e r , 1 97 3; R o o n e y ,

1 97 8; Y o u n g s , 1 97 8) . T h e c r u d e l i p i d c o n t e n t o f q u i n o a

w a s s i m i l a r t o t h a t f o u n d i n

A m a r a n t h u s c a u d a t u s , a

p l a n t c l o s e l y r e l a t e d t o q u i n o a ( S a u n d e r s & B e c k e r ,

1978; F e rnando & Bean , 1984) .

T o t a l l i p i d s c o m p o s i t i o n

T h e c o m p o s i t i o n o f q u i n o a l i p i d s i n w h o l e s ee d a n d i t s

m i l l i n g f r a c t i o n s i s s h o w n i n T a b l e 2 . I s o l a t e d l i p i d s

f r o m S P E w e r e c h e c k e d f o r p u r i t y u s i n g T L C - F I D

w h i c h c a n d e t e c t l i p i d le v e ls a s l o w a s 0 . 2 ~ g o f c o m -

p o u n d s ( P r z y b y l s k i & E s k i n , 1 9 94 ). P r o o f o f i d e n t i t y

w a s c o n f i r m e d b y t h e a d d i t i o n o f i n d i v i d u a l h ig h p u r i t y

s t a n d a r d s t o s a m p l e s . N e u t r a l l i p i d s a c c o u n t e d f o r

4 0 . 2 -7 6 - 2 % o f t h e t o t a l l i p i d s in t h e s e e d f r a c t i o n s

f o l l o w e d b y 1 2 . 7 -4 4 . 4 % f o r t h e p o l a r l i p i ds . F r e e f a t t y

a c i d s ( F F A ) w e r e h i g h i n a l l q u i n o a s e e d f r a c t i o n s

r a n g i n g f r o m 9 . 4 % i n t h e f l o u r t o 1 8 - 9 % i n w h o l e

q u i n o a s e e d . I n w h e a t t h e s e c o m p o u n d s w e r e p r e s e n t

f r o m 1 -0 to 1 1.0 % , w h i l e in g e r m i n a t i n g b a r l e y e m b r y o

f r o m 2 . 8 t o 8 . 4 % ( H o l m e r

e t a l . ,

1 97 3) a n d i n o a t s f r o m

2-8 to 5 . 9% (Young s , 1978) . Rye an d t r i t i ca le f lours

a l s o c o n t a i n e d h i g h e r a m o u n t s o f F F A w h i c h r a n g e d

o v e r 4 - 8 - 1 3 - 8 % a n d 3 . 6 - 1 6 - 7 % , r e s p e c t i v e l y ( C h u n g &

Tsen, 1974).

N e u t r a l p i d s

F u r t h e r a n a l y s i s o f t h e n e u t r a l l i p i d s in q u i n o a s e e d

f r a c t i o n s i s s u m m a r i z e d i n T a b l e 3 w h i c h s h o w s t r i g l y -

c e r i d es a s t h e m a j o r c o m p o n e n t p r e s e n t f o l l o w e d b y

d i g l y c er i d e s . T G c o n t r i b u t e d 7 1 . 7 a n d 8 7 . 2% o f th e

t o t a l n e u t r a l l i p i d s i n q u i n o a h u l l s a n d f l o u r , r e s p e c -

t i v e l y . N e u t r a l l i p i d s a r e p r e d o m i n a n t i n c e r e a l s , a n d

h a v e b e e n r e p o r t e d t o b e a r o u n d 9 0 % i n m e m b e r s o f

t h e A m a r a n t h s f a m i l y ( O p u t e , 1 97 9) . I n c o m p a r i s o n ,

D G a c c o u n t e d f o r 2 0 .5 a n d 2 2 . 0 % o f t h e t o t a l n e u t r a l

l i p i d s i n w h o l e q u i n o a s e e d a n d h u l l s . M u c h l o w e r

l e ve ls o f D G o f a r o u n d 3 . 0 - 1 2 .1 % w e r e r e p o r t e d i n

w h e a t ( S k a r s a u n e

e t a l . ,

1970a, b) , 1-6-4.8% in mil le t

( N e c h a e v & S a n d i e r , 1 9 7 5 ) a n d 8 . 6 - 1 0 . 8 % i n r y e

( C h u n g & T s e n , 1 9 7 4) . M o n o g l y c e r i d e s in q u i n o a

r a n g e d o v e r 1 . 6 - 3 . 1 % c o m p a r e d t o 6 . 3 - 7 . 0 % i n r y e

( C h u n g & T s e n , 1 9 7 4 ) . T h e f r a c t i o n r e f e r r e d t o a s

w a x e s w a s n o t p u r e b e c a u s e i t c o n t a i n e d e s t e r i f i e d

s t e r o ls ( E S ) ( P r z y b y l s k i & E s k i n , 1 99 4 ). N o d a t a h a v e

b e e n p u b l i s h e d a b o u t s t e r o l e s t e r s c o n t e n t i n g r a i n s

o f t h e A m a r a n t h s f a m i l y , w h i l e i n c e r e a l g r a i n s t h e s e

c o m p o u n d s c a n b e p r e s e n t u p t o 8 % o f t o t a l li p id s

(Morr i son , 1984) .

P o l a r i i p i d s

T h e p o l a r l i p i d s w e r e s e p a r a t e d i n t o n i n e c o m p o n e n t s

b y T L C a n d q u a n t i f i e d b y F I D ( T a b l e 4 ) . I d e n t i f i c a t i o n

o f t h e s e c o m p o u n d s w a s c o n f i r m e d b y a d d i t i o n o f

k n o w n s t a n d a r d s t o a u t h e n t i c s a m p l e s . T h e m a j o r

p h o s p h o l i p i d s i n w h o l e q u i n o a s e e d s a n d h u l l s a r e

l y s o p h o s p h a t i d y l e t h a n o l a m i n e ( L P E ) , p h o s p h a t i d y l

e t h a n o l a m i n e ( P E ) , p h o s p h a t i d y l i n o s i t o l ( P I ) , p h o s -

p h a t i d y l c h o l i n e ( P C ) , p h o s p h a t i d y l s e r i n e ( P S ) a n d

l y s o p h o s p h a t i d y l c h o l in e ( L P C ) . P C a n d L P E w e r e t h e

m a i n p h o s p h o l i p i d s i n q u i n o a b r a n a n d f l o u r , a l t h o u g h

t h e c o n t r i b u t i o n s o f P E , P I a n d P S w e r e s t il l s i g n i f ic a n t

a m o n g t h e p h o s p h o l i p i d s i d e n t i f i e d . T h e c o n t e n t o f

L P E w a s u n u s u a l l y h i g h i n q u i n o a s e e ds a n d f r a c t i o n s .

T h e a m o u n t o f p h o s p h o l i p i d s e x tr a c t ed f r o m c e re a l

g r a i n s i s h i g h l y d e p e n d e n t o n t h e s o l v e n t a n d m e t h o d

o f e x t r a c t i o n u s e d w i t h q u a n t i f i c a t i o n a f f e c t e d b y t y p e

o f d e t e ct i o n m e t h o d ( M o r r i s o n & C o v e n t r y , 1 98 5;

Table 3 . Comp os i t ion o f n eutra l l ip id s o f qu in oa

(% _+

SD) a

S eed f ract ion T r ig lycer ides 1 , 2 -D ig l yc e r i de s 1 , 3 - Dig lyce r ide s Monoglyce rides Waxes b

W hole seed 73.7 + 0-6 13.2 + 0.2 7.3 + 0.1 3.1 + 0-1 2-7 + 0.1

Hu lls 71.7 + 0-5 11-3 + 0.2 10.7 + 0.1 4.7 + 0-1 2.2 + 0.1

Bran 82.1 + 0-1 8-4 + 0.1 4.6 + 0-1 1.8 + 0-1 3-2 + 0.1

Flo ur 87.2 + 0.5 6-3 + 0.1 3.7 + 0.1 1.6 + 0.1 1.1 + 0.1

a Results are av erages o f six replications.

bWaxes contain ed esterified sterols.


4/6

1 9 0 R . P r z y b y l s k i , G . S . C h a u h a n , N . A . M . E s k i n

Table 4 . Comp osi t i ons o f po lar li p ids i so la ted from quinoa ( SD ) ~

C o m p o u n d b W h o l e s e e d H u l l b B r a n b F l o u r b

P A 1 - 1 0 -1 0 . 6 0 . 0 3 0 . 5 0 . 0 2 0 - 4 0 . 0 2

P S 4 - 0 0 .1 3 . 1 0 . ~ 3 . 9 0 . 0 4 2 . 7 0 - ~

P E 1 8 - 5 0 . 2 1 9 . 8 0 - 1 1 3 . 4 0 .1 8 . 3 0 . ~

P I 1 0 . 5 0 - 1 9 . 6 0 . 1 5 . 8 0 . ~ 1 2 . 8 0 - 1

L P E 4 3 . 2 0 - 2 4 3 . 3 0 . 2 2 2 - 3 0 . 2 1 6 . 6 0 . 1

P C 1 2 - 3 0 . 1 1 5 . 6 0 - 1 4 8 . 3 0 . 1 4 9 . 0 0 . 1

L P C 3 . 6 0 . 1 2 . 9 0 - 1 4 . 2 0 . 1 3 - 4 0 . 1

M G D G 1 . 6 0 . 0 3 1 . 2 0 - 0 1 0 - 4 0 . 0 1 2 . 7 0 . 0 4

D G D G 2 . 8 0 - ~ 1 . 9 0. 0 2 0 . 9 0 . 0 2 3 - 9 0 .0 5

O t h er s c 3 . 2 0 . 1 2 . 6 0 . 1 0 . 4 0 . 0 2 0 . 2 0 . 0 1

o R e s u l t s a r e a v e r a g e s o f s i x r e p l i c a ti o n s .

b P o l a r l i p i d s : P A , p h o s p h a t i d i c a c i d ; P S , p h o s p h a t i d y l s e r in e ; P E , p h o s p h a t i d y l e t h a n o l a m i n e ; P I , p h o s p h a t i d y l in o s i t o l ; L P E ,

l y s o p h o s p h a t i d y l e t h a n o l a m i n e ; P C , p h o s p h a t i d y l c h o l in e ; L P C , l y s o p h o s p h a t i d y l ch o l in e ; M G D G , m o n o g a l a c t o s y l d ig l y c e ri d e ;

D G D G , d i g a l a c to s y l d i g ly c e r id e .

c C o m p o n e n t s n o i d e n t if i e d .

G e i s s , 1 9 8 7) . P h o s p h o l i p i d s a r e g e n e r a l l y d e t e c t e d a f t e r

s e p a r a t i o n o n T L C b y c h a r r i n g , a n d t h e i n t e n s i ty o f t h e

c h a r r e d s p o t is d i f fe r e n t b e t w e e n P C a n d L P C a n d b e -

t w e en P E a n d L P E . C o n s e q u e n t l y , th e a m o u n t o f L P C

a n d o f L P E is o f t e n u n d e r e s t i m a t e d ( O s a g i e & K a t e s ,

1 9 84 ). U s i n g F I D a n d c a l i b r a t i o n f o r e a c h c o m p o n e n t

s e p a r a t e l y , a h i g h e r a c c u r a c y w a s a c h i e v e d b y t h e d i r e c t

m e a s u r e m e n t o f t h e s e c o m p o n e n t s ( P r z y b y l s k i & E s k i n ,

1 99 1) . H i g h l e v el s o f L P C a n d L P E , 4 2 a n d 2 1 %

r e s p e c t i v e l y , h a v e b e e n r e p o r t e d i n m i l l e t ( O s a g i e &

K a t e s , 1 9 8 4) , w h i l e d e l a R o c h e et al . ( 1 9 7 3 ) r e p o r t e d

1 4 % L P E i n w h e a t w i t h v e r y lo w l e v e ls o f L P C . T h e

p r e d o m i n a n c e o f P C , 4 9% , a m o n g t h e p h o s p h o l i p i d s o f

q u i n o a f l o u r w a s s i m i l a r to t h a t f o u n d i n ry e f lo u r

( C h u n g & T s e n , 1 9 7 4 ). O p u t e ( 1 9 7 9 ) r e p o r t e d t h r e e

p h o s p h o l i p i d s in A m a r a n t h u s s e ed s , n a m e l y P E , P C

a n d P I w h i c h a c c o u n t e d f o r 1 3 .3 , 1 6 .3 a n d 8 . 2% o f t h e

t o t a l p h o s p h o l i p i d s p r e s e n t , r e s p e c t iv e l y . T h e s e v a l u e s

w e r e f a i r l y c l o s e t o t h e l e v e ls r e p o r t e d i n t h i s s t u d y f o r

q u i n o a s e e d s ( T a b l e 4 ). T h e c o n t e n t o f M G D G a n d

D G D G w e r e i n t h e r a n g e 0 . 5 - 2 . 7 % a n d 0 - 9 - 3 . 9 % ,

r e s p e c ti v e ly . S i m i l a r r a n g e s o f t h e s e c o m p o u n d s w e r e

f o u n d i n s e ed s o f A m a r a n t h s ( O p u t e , 1 9 79 ). A d d i t i o n a l

c o m p o n e n t s w e r e o b s e r v e d o n g a l a c t o l ip i d s c h r o m a t o -

Table 5 . Fatty ac ids composi t i on o f l i p id ex trac t and major li p id c lasses o f quinoa ( )a

A c i d L i p i d s e x t r a c t s N e u t r a l l i p i d s

W S D b H u l l B r a n F i r . c

P o l a r l i p i d s F r e e f a t t y a c i d s

W S D H u l l B r a n F l r . W S D H u l l B r a n F l r . W s d H u l l B r a n F i r .

C 12 :0 0.1 0.1 0.1 0.1

C1 3:0 0 .2 0 .1 0 .1 0 .1

C 1 4 : 0 0 . 2 0 . 5 0 . 2 0 . 3

C 15 :0 0.1 0.1 0.1 0. t

C1 6: 0 9 .6 11 .2 9-9 10-4

C1 6:1 0 .1 0 .2 0 .1 0 .2

C1 6:2 0 .3 0 .1 0 .1 0 .2

C1 7:0 0 .1 0 .1 0 .1 0-1

C 1 8 : 0 0 - 6 0 . 9 0 . 5 0 . 5

C1 8:1 21-1 20 .2 20 .3 19 .4

C1 8:2 56"0 53 .6 56 .9 57 .3

C1 8:3 6-7 7-3 7 .6 6 .9

C2 0:0 0 .4 0 .6 0-3 0-3

C2 0:1 1.2 1.3 1.1 1-0

C2 0:2 0-3 0 .4 0 .1 0-2

C2 1:0 0-2 0-2 0-1 0- i

C2 2:0 0-7 0 .8 0 .5 0 .6

C2 2:1 1-3 1-3 1-2 1-2

C ~ : 2 0 . 3 0 . 5 0 . 2 0 -2

C ~ : 0 ~ 3 0 .3 0 .3 0 .7

C2 4:1 0 .2 0 .2 0 .2 0 .2

CS D d 2.1 1.9 2-0 1.8

0 .1 0 .1 0 .1 0 .1 N D ND N D N D ND 0 .1 0 .1 0 .1

0-2 0.3 0-2 0-3 0.6 0.5 0.8 0.1 0-6 0-2 N D 0.4

0-3 0.6 0-3 0.3 0.2 0.5 0.4 0.6 0.4 0-5 0.7 1.3

0-1 0.2 0-1 0.1 0.3 0.6 0.2 0.2 0.1 0-3 0.2 0-8

8-3 10.1 8-9 9.1 15.7 1 5 .3 15.5 12.5 11.7 12.0 12.6 12- 9

0.1 0.1 0-2 0.1 1.1 0.4 0.4 0.2 0.2 0.3 0.2 0.3

0-1 0.1 0-1 0.1 0.2 N D 0.1 0.2 0.5 0-4 0.2 0.7

0.1 0.1 0.1 0.1 0-1 0-1 0.1 0-1 N D 0.1 0.1 0-2

0.7 1.1 0.6 0.8 1.0 0.9 0.8 1-2 1.4 1.8 1.9 3.5

22.4 21.5 21.2 20.0 16.0 16.9 15.0 26.1 20-3 22.1 20.2 18.5

55.9 53 -1 56.4 56-3 57.2 56-8 58.1 53.2 52.2 50-7 52-0 49.4

6.7 7-5 7.3 7-7 4-9 5-8 5.7 3.5 6.9 6.4 7-5 5.8

0.4 0.6 0.4 0-5 0.1 0.2 0.6 0-1 0-5 0.4 0.3 0.4

1.3 1.4 1.2 1-3 0.3 0.3 0.4 0.5 1-4 1-3 1-3 1.1

0-2 0-2 0.2 0-3 0-2 0-2 N D 0-2 0-5 0.2 0.2 0-3

0.2 0-1 0.2 0.2 0.1 N D N D 0-1 0-2 0-2 0-1 0-1

0.6 0-7 0.5 0-5 0-6 0-5 0-8 0-3 0.6 0.7 0.6 0.7

1.4 1-5 1.1 1-4 0.3 0.2 0.4 0.3 1-5 1.3 1-2 1.1

0-2 0-1 0 .2 0 .4 N D N D N D N D 0 .2 0 .1 0 .1 0 .1

0-4 0-2 0.2 0-2 0.8 0-6 0-6 0-4 0.4 0.5 0.4 0.9

0-3 0-4 0.2 0.2 0.3 0.2 0-1 0.2 0.4 0.4 0.1 1.4

1.6 2-0 1.8 2-4 2.3 2.2 2.0 2.1 2.6 2-0 2.0 1-9

~ A v e r a g e v a l u e s f o r t w o s a m p l e s r u n i n d u p l i c a t e .

b W h o l e q u i n o a s e e d.

c Q u i n o a f l o u r .

d A v e r a g e c o e f f ic i e n t o f s t a n d a r d d e v i a t i o n c a l c u l a t e d f o r a l l a n a l y z e d f a t t y a c i d s .


5/6

C h a r h c t e r i za t i o n o f q u in o a l i p i d s

Table 6. Fatty acid composition of l ipid extract and major l ipid c lasses of quinoa ( )0

191

Acid Tr ig lycer ides D ig lycer ides Mono g lycer ides

W S D b H u l l B ran F i r . c W S D H u l l B ran F i r .

W SD Hul l Bran Fir.

W ax es

W S D H u l l B ran F i r .

C12 :0 0 .1 0 -1 0 .1 0 .1 N D 0 .3 N D 0 .1 N D 0 .2 N D 0-1

C1 3: 0 0.3 0-4 0.1 0.1 0.6 1.4 0.2 0.3 0.1 0.1 0.2 N D

C1 4: 0 0.2 0.3 0.3 0.2 0.5 0.8 0.2 0.5 0-3 1-5 0.2 0.7

C 15 :0 0-1 0.1 0.1 0.6 0-5 0.5 0.3 0.8 0.2 0.4 N D 0.1

C1 6:0 8.3 8.6 9-0 7.8 8.7 11.8 9.8 11.6 4.9 10.9 6.0 8.4

C1 6:1 0.2 0.2 0-2 0.2 0.2 0.4 0.1 0.4 0.4 0.4 0.2 0.3

C1 6: 2 0.1 0.1 0.1 0.1 0.2 N D 0.1 N D 0-1 0.1 0.1 0.1

C 17 :0 0.1 0-1 0.1 0-1 0.2 0.3 N D 0-2 0.1 0.3 N D 0.1

C 18 :0 0-6 0-7 0.6 0-7 0.7 1.7 0.7 1-2 0.9 2.8 0.8 1.4

C 1 8 :1 2 3 .0 2 2 .6 2 2 . 1 2 3 -9 2 3 .9 2 3 -9 2 2 .2 3 0 -9 2 2 . 1 1 8 . 1 1 8 . 2 1 8 . 5

C18 :2 54-8 54 .7 55 .0 55 .0 55 .6 47 .5 57 .1 47 .1 59 .6 53 .0 62 -7 58 .7

C1 8: 3 6.8 7-7 7.4 6.6 4.4 4.9 4.9 3-8 8.5 8.8 9.1 8.3

C 20 :0 0.6 0.4 0.4 0.4 0.4 0.9 0.4 0.3 0.2 0.3 0.2 0-4

C 20 :1 1.4 1.4 1.3 1.4 1.3 1.4 1.3 1-1 0.7 0.8 0.7 0.6

C2 0:2 0.2 0.2 0.2 0.2 0.2 0.2 if3 N D 0.2 0-3 0.3 N D

C 21 :0 0.2 0.1 0.2 0.2 0.2 0.2 0.2 0-2 0.2 0.1 0.1 0-1

C 22 :0 0.6 0.4 0-5 0.4 0.6 1.0 0.6 0.3 0.4 0.2 0.3 0-4

C 22 :1 1.6 1.3 1.4 1.2 1.2 1-3 1,1 0-9 0.5 0.6 0.4 0.6

C2 2: 2 0.3 0.1 0.4 0.2 0-2 0.2 0.1 N D 0.2 0-2 0.1 0.2

C2 4: 0 0.3 0.3 0.3 0.3 0-3 0.9 0.3 0.3 0.3 1-1 0.3 0-8

C2 4:1 0.2 0.2 0.2 0.3 0.1 0-4 0.1 N D 0.1 0.1 0.1 0-2

C SD a 2-1 1.9 2.2 2.0 1.8 2-7 1.9 2.4 2.6 2.8 3.2 2.1

0 .3 0 -2 N D N D

0.9 0-7 0.3 0.3

1.2 0.9 0.3 0.3

0.3 0.2 0.1 0.1

5.2 5.0 3.0 3-0

0.4 0.2 0-5 0.4

0.4 0.3 0-1 0.2

0-2 0.1 0-2 0.2

1-5 1.6 2-3 0.9

1 2 -3 1 4 . 1 3 1 -7 0 .9

11.4 10-8 6.3 4.9

0.5 0.4 0.5 0.4

0.4 0.6 0.3 0.2

0-3 0.9 0-5 N D

0.4 0.2 0.2 0-6

0 .1 N D ND 0 .1

0.7 0-6 0.2 0-2

0-2 0.1 0-2 0.1

1.2 0-7 0.4 1-0

6 2 .1 6 2 - 2 5 8 . 8 8 2 . 5

0-2 0.2 0-1 N D

2-8 2.6 2-5 3.0

Average values fo r two samples run in dup l icate .

bWhole qu inoa seed .

c Quin oa f lour .

dAvera ge coeff icient o f s tandard dev iat ion calcu lated fo r a l l analyzed fa t ty acids .

g r a m s b u t w e r e n o t i d e n t if i e d d u e t o t h e l a c k o f a p p r o -

p r i a te s t a n d a r d s . T h e c o n t r i b u t io n o f m o n o g a l a c t o s y l

d i g l yc e r i d e s ( M G D G ) a n d d i g a l a c t o s y l d i g ly c e r i d e s

( D G D G ) w a s r e l a t i v e l y l o w i n c o m p a r i s o n t o t h e

v a l u e s o b s e r v e d i n m i l l e t a n d w h e a t : 1 1- 7 a n d 1 5 .4 % ;

5 .4 a n d 1 7 -6 % , r e s p e c t i v e l y ( L i n

e t a l . ,

1 9 7 4 ; O sag ie &

K ates , 1 9 8 4 ) .

F a t t y a c i d s

F a t t y a c i d a n a l y s i s o f t h e d i f f e r e n t li p i d f r a c t i o n s i n

q u i n o a a r e s u m m a r i z e d i n T a b l e s 5 a n d 6 . L i n o l e i c a c i d

( C 1 8 :2 ) a c c o u n t e d f o r o v e r 5 0 % o f t h e f a t t y a c i d s i n a ll

f r a c t i o n s w i t h t h e e x c e p t i o n o f t h e w a x e s . O l e i c a c i d

( C 1 8 : 1 ) w a s n e x t h i g h e s t f o l lo w e d b y p a l m i t i c a c i d

( C 1 6 : 0 ) . T h e c o n t r i b u t i o n o f l i n ol e n ic a c i d ( C 1 8 : 3 )

w a s r e l a t i v e l y h i g h i n q u i n o a l i p id s , o v e r 6 % ; t h i s s ti ll

f u r t h e r i n d i c a t e s t h e e x c e l l e n t n u t r i t i o n a l q u a l i t y o f t h i s

g r a i n . T h e f a t t y a c i d s c o m p o s i t i o n i s s i m i l a r t o t h e

r e s u lt s p u b l i s h e d b y R u a l e s a n d B a b o o ( 1 9 9 3) . T h e

f a t t y a c i d c o m p o s i t i o n o f q u i n o a l i pi d s is s i m i l a r to

t h a t r e p o r t e d f o r w h e a t ( M o r r i s o n , 1 98 4) , b a r l e y

( S k a r s a u n e e t a l . , 1 9 7 2 ) , r y e ( S i l a n t e v a & S n e g i r e v a ,

1 9 6 9 ) a n d t r i t i c a l e ( L o r e n z & M a g a , 1 9 7 5 ) . Q u i n o a

p h o s p h o l i p i d s w e r e h i g h in C 1 6 : 0 a s s h o w n p r e v i o u s l y

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O s a g i e & K a t e s , 1 9 84 ). O f p a r t i c u l a r i n t e r e s t i s t h e

p r e s e n c e o f l i n ol e n ic a c i d ( C 1 8 : 3 ) w h i c h w a s a t m u c h

h i g h e r l e v el s t h a n f o u n d i n o t h e r c e r e a l s ( M o r r i s o n ,

1 9 8 4 ) . T h e m a j o r f a t t y a c i d i n t h e w a x f r a c t i o n w a s

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