Effect of variety and location on the total fat, fatty acids and squalene content of amaranth

Berganza, Blanca E.; Moran, Alvaro W.; Rodríguez, Guillermo; Coto, Nelsón M.; Santamaría, Mario; Bressani, Ricardo

doi:10.1023/b:qual.0000041143.24454.0a

Cited by 58 publications

(47 citation statements)

References 5 publications

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“…However, the level of poly-unsaturated α-linolenic acid was influenced by "species" of amaranth. According to Berganza (2003), differences in the composition of grain (fatty acids, oil) were not statistically significant for genotype or location. Variation in fatty acid composition was agronomically related (p < 0.05).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of fatty acid composition among selected amaranth grains grown in two consecutive years

et al. 2013

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The oil of amaranth grain (Amaranthus spp.) is a rich source of poly-unsaturated fatty acids. In this study, we tested 10 amaranth samples representing two species (Amaranthus cruentus and Amaranthus hypochondriacus) in two consecutive years (2010, 2011). Grain oils were analysed by gas chromatography for their fatty acids profile. In 2010, oil content ranged from 6.4-8.2% for A. cruentus and 6.3-7.9% for A. hypochondriacus. In 2011, the level was 7.1-8.2% and 6.6-8.7% for A. cruentus and A. hypochondriacus, respectively. Linoleic, palmitic, and oleic acids were dominant fatty acids in all of the oil samples. The essential linoleic acid level was 33.3-38.7% (A. cruentus) and 31.7-47.5% (A. hypochondriacus) in 2010 and 34.6-39.9% (A. cruentus) and 34-44.5% (A. hypochondriacus) in 2011. The minority fatty acids, i.e. stearic, α-linolenic, and arachidic acids were also observed. Eicosenoic and behenic acids were present in the grain in trace amounts. Statistical evaluation showed a significant effect of year and species of amaranth on the levels of certain fatty acids. There was a strong positive correlation between oil content and oleic acid, and a negative correlation between oleic acid and either of the other two fatty acids, linoleic and α-linolenic ones.

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Section: Discussionmentioning

confidence: 99%

Evaluation of fatty acid composition among selected amaranth grains grown in two consecutive years

et al. 2013

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“…There are particularly high concentrations of calcium (250 mg/100g) and iron (15 mg/100 g)-10 and 4 times higher, respectively, than those found in wheat [1][2][3][4][5]. Polyphenolic compounds, such as phenolic acids and flavonoids, have been characterized in amaranth grains [6].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (<i>Amaranthus hypochondriacus</i> L.) Flour Using Response Surface Methodology

Milán-Carrillo¹,

Montoya-Rodríguez²,

Gutiérrez‐Dorado³

et al. 2012

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The objective of this research was to determine the best combination of extrusion process variables for the production of a high antioxidant extruded amaranth flour (EAF) suitable to elaborate a nutraceutical beverage. Extrusion operation conditions were obtained from a factorial combination of process variables: Extrusion temperature (ET, 70˚C -130˚C) and screw speed (SS, 100 -220 rpm). Response surface methodology was employed as optimization technique; both the numeric and graphical methods were applied to obtain maximum values for response variables [Antioxidant capacity (AoxC) and water solubility index (WSI)]. The best combination of extrusion process variables was: Extrusion temperature (ET) = 130˚C/Screw speed (SS) = 124 rpm. The raw amaranth flour (RAF) and optimized extruded amaranth flour (EAF) had an antioxidant activity of 3475 and 3903 µmol Trolox equivalents/100 g sample (dw), respectively. A 200 mL portion of the beverage prepared with 22 g of optimized EAF contained 3.16 g proteins, 1.09 g lipids, 17.39 g carbohydrates and 92 kcal. This portion covers 25.3% and 16.9% of the daily protein requirements for children 1-3 and 4 -8 years old, respectively. A 200 mL portion of the beverage from optimized EAF contributes with 15.5% -25.5% of the recommended daily intake for antioxidants, respectively. The nutraceutical beverage was evaluated with an average acceptability of 8.4 (level of satisfaction between "I like it" and "I like it extremely") and could be used for health promotion and disease prevention as an alternative to beverages with low nutritional/nutraceutical value.

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“…Amaranth lipids have a rich spectrum of fatty acids, of which linoleic acid is the most important (Berganza et al, 2003;Ješko and Čertík, 2008). Squalene, which is a cholesterol precursor, may constitute up to 8% of amaranth oil (Lyon and Becker, 1987;Ayorinde et al, 1989;Becker, 1989;Berganza et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

“…Squalene, which is a cholesterol precursor, may constitute up to 8% of amaranth oil (Lyon and Becker, 1987;Ayorinde et al, 1989;Becker, 1989;Berganza et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Characterization of phenotypic and nutritional properties ofvaluable Amaranthus cruentus L. mutants

Hricová¹,

Fejér²,

Libiakova³

et al. 2016

Turk J Agric For

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IntroductionPlants, and particularly the horticulture section, are used by people for food, either as edible products or for culinary ingredients, and for medicinal use or ornamental and aesthetic purposes. They are genetically a very diverse group and play a major role in modern society end economy. Fruits and vegetables are important components of traditional food, but are also central to healthy diets of modern urban populations (

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Effect of variety and location on the total fat, fatty acids and squalene content of amaranth

Cited by 58 publications

References 5 publications

Evaluation of fatty acid composition among selected amaranth grains grown in two consecutive years

Evaluation of fatty acid composition among selected amaranth grains grown in two consecutive years

Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (<i>Amaranthus hypochondriacus</i> L.) Flour Using Response Surface Methodology

Characterization of phenotypic and nutritional properties ofvaluable Amaranthus cruentus L. mutants

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Effect of variety and location on the total fat, fatty acids and squalene content of amaranth

Cited by 58 publications

References 5 publications

Evaluation of fatty acid composition among selected amaranth grains grown in two consecutive years

Evaluation of fatty acid composition among selected amaranth grains grown in two consecutive years

Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (&lt;i&gt;Amaranthus hypochondriacus&lt;/i&gt; L.) Flour Using Response Surface Methodology

Characterization of phenotypic and nutritional properties ofvaluable Amaranthus cruentus L. mutants

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Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (<i>Amaranthus hypochondriacus</i> L.) Flour Using Response Surface Methodology