Amaranth Seed Varieties. A Chemometric Approach

E. G. AGUILAR; E. PEIRETTI; M.A. UÑATES; E.J. MARCHEVSKY; N. L. ESCUDERO; J.M. CAMIÑA

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION

SPRINGER

Lugar: New York; Año: 2013 p. 199 - 206

2193-4126

Abstract In thiswork, the amino acid and fatty acid profiles were determined in two advanced lines of amaranth seeds: Amaranthus hypochondriacus 9 Amaranthus cruentus AH17a and Amaranthus cruentus AcG6/17a; as well as in two new varieties: Amaranthus cruentus var. Candil and Amaranthus hypochondriacus var. Dorado. The following contents were found: protein (18.76?26.00 %), dietary fiber (15.91?17.80 %) and total lipids (10.62?11.44 %), high concentrations of unsaturated fatty acids (77.80?82 %of total lipids), linoleic acid (41.94?55.50 %of total lipids) and lysine (47.3?68.6 mg g-1 of protein) were also found. Based on these composition data, chemometric tools were used to classify these new varieties and lines by unsupervised methods? principal component analysis and cluster analysis; as well as by supervised methods?sequential discriminant analysis (DA) and partial least squares DA. It was possible to correctly classify all varieties and lines using 11 variables. In conclusion, it was found that newvarieties and advanced lines ofamaranth show proper nutritional quality,which reveals the potential of this genus as agro-food. Also, a complete chemometric assessment allowed us to distinguish between these new varieties and lines. Keywords Amaranthus Advanced lines New varieties, amino acids Fatty acids Chemometric