Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Nutritional value and the kaempferol and quercetin contents of quinoa (Chenopodium quinoa Willd.) from different regions

  • Lee, Min-Jung (Department of Traditional Dietary Life, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Sim, Ki Hyeon (Department of Traditional Dietary Life, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
  • Received : 2018.09.19
  • Accepted : 2018.10.21
  • Published : 2018.12.31
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Abstract

This study compared the nutritional value of quinoa cultivated in different regions, i.e., Peru (PQ), United States (UQ), and Korea (KQ), focusing on their proximate and nutrient compositions and functional components. Moisture, protein, lipid, and ash contents were highest in KQ, and the carbohydrate content was the highest in UQ. KQ had the highest amount of total amino acids, especially lysine. KQ had the lowest levels of Na but the highest levels of K, P, Fe, Mg, Zn, and Mn. The antioxidant compounds, quercetin and kaempferol were not detected in KQ, which consequently had the lowest total phenolic and total flavonoid contents (TPC and TFC, respectively). These values were comparatively higher in UQ. Meanwhile, PQ had the highest TPC and TFC values as well as kaempferol content, but lacking quercetin. These results demonstrate that the nutritional value of quinoa varies according to the region in which it is cultivated.

Keywords

Table 1. Proximate composition of quinoa cultivated in different regions

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Table 2. Amino acid content of quinoa cultivated in different regions

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Table 3. Mineral content of quinoa cultivated in different regions

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Table 4. Quercetin and kaempferol contents of quinoa cultivated in different regions

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Table 5. Total polyphenol and flavonoid contents of extracts from quinoa cultivated in different regions

SPGHB5_2018_v50n6_680_t0005.png 이미지

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