Estimation of composition of quinoa (Chenopodium quinoa Willd.) grains by Near-Infrared Transmission spectroscopy

Abstract

a b s t r a c tThe aim of this study was to develop robust chemometric models for the routine determination of dietary constituents of quinoa (Chenopodium quinoa Willd.) using Near-Infrared Transmission (NIT) spectroscopy. Spectra of quinoa grains of 77 cultivars were acquired while dietary constituents were determined by reference methods. Spectra were subjected to multiplicative scatter correction (MSC) or extended multiplicative signal correction (EMSC), and were (or not) treated by Savitzky-Golay (SG) filters. Latent variables were extracted by partial least squares regression (PLSR) or canonical powered partial least squares (CPPLS) algorithms, and the accuracy and predictability of all modelling strategies were compared. Smoothing the spectra improved the accuracy of the models for fat (root mean square error of cross-validation, RMSECV: 0.319e0.327%), ashes (RMSECV: 0.224e0.230%), and particularly for protein (RMSECV: 0.518e0.564%) and carbohydrates (RMSECV: 0.542e0.559%), while enhancing the prediction performance, particularly, for fat (root mean square error of prediction, RMSEP: 0.248e 0.335%) and ashes (RMSEP: 0.137e0.191%). Although the highest predictability was achieved for ashes (SG-

Optimizing sterilization conditions and growth regulator effects on in vitro shoot regeneration through direct organogenesis in Chenopodium quinoa

“…There is some evidence demonstrating that this plant was domesticated over 5 000 years ago (Sosa Zuniga et al, 2017). The leaves and seeds of this plant are rich food sources of proteins, with a broad spectrum of amino acids, and various types of minerals and vitamins (Encina-Zelada et al, 2017). Recent data demonstrate that the seeds of quinoa consist of 14% proteins (Navarro-Lisboa et al, 2017), but the protein content can be increased to 20%, which has been reported for improved varieties (Giménez et al, 2016).…”

Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food

“…One of the crops that have attracted much attention in recent times is Chenopodium quinoa Willd (quinoa) (Navruz-Varli & Sanlier, 2016). This species, belongs to the Chenopodiaceae family, and has been cultivated for centuries in the Andean countries of Peru and Bolivia (Encina-Zelada et al, 2017); however, nowadays their cultivation has spread to several countries, such as Australia, Canada, China, England and others (Hu et al, 2017;Aziz, Akram, & Ashraf, 2018). This could happen because quinoa has a high resistance to abiotic stresses, since these plants have a great genetic variability that allows their adaptation and growth in the most adverse environmental conditions (Abderrahim et al, 2015;Navruz-Varli & Sanlier, 2016;Aziz et al, 2018;Li & Zhu, 2018).…”

“…Quinoa is known as pseudocereal because, although not belonging to the Gramineae family, it produces seeds that can be milled into flour and used as a cereal crop (Encina-Zelada et al, 2017;Vilcacundo & Hernández-Ledesma, 2017). Despite not being as widespread as wheat or rye, the interest in its consumption has grown progressively due to its attractive nutritional composition.…”

Ecuadorian Quinoa (Chenopodium Quinoa Willd) Fatty Acids Profile

“…They need to be included in the diet for this reason. The main saturated fatty acid is the palmitic acid with reported values ranging from 8.85%, 11.0%, and 9.0% [9][10][11].…”