Amaranth seed varieties. A chemometric approach

Journal of Food Measurement and Characterization

Volumn 7, Issue 4, 2013, Pages 199-206

  Aguilar, Elba G ^a   Peiretti, Edmundo G ^b   Uñates, María A ^a   Marchevsky, Eduardo J ^c   Escudero, Nora L ^a   Camiña, José Manuel ^d,e  

^a UNIVERSIDAD NACIONAL DE SAN LUIS   (Argentina)

^b DEPARTAMENTO DE QUÍMICA   (Argentina)

^c Chemistry Institute of San Luis INQUISAL   (Argentina)

^d Institute for Earth and Environmental Sciences of la Pampa   (Argentina)

^e UNIVERSIDAD NACIONAL DE LA PAMPA   (Argentina)

Author keywords

Advanced lines; Amaranthus; Chemometric; Fatty acids; New varieties, amino acids

Indexed keywords

ADVANCED LINES; AMARANTHUS; CHEMOMETRIC APPROACH; CHEMOMETRICES; COMPONENT ANALYSIS; FATTY ACID PROFILES; NUTRITIONAL QUALITIES; PARTIAL LEAST SQUARE (PLS);

AMINO ACIDS; CLUSTER ANALYSIS; DATA HANDLING; DISCRIMINANT ANALYSIS; FATTY ACIDS; LEAST SQUARES APPROXIMATIONS; LINOLEIC ACID; LIPIDS; PROTEINS; UNSATURATED FATTY ACIDS; VALUE ENGINEERING;

PRINCIPAL COMPONENT ANALYSIS;

EID: 84886791968     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-013-9156-1     Document Type: Article

References (33)

1. S. Kaur, N. Singh, J. C. Rana, Amaranthus hypochondriacus and Amaranthus caudatus germplasm: characteristics of plants, grain and flours. Food Chem. 123, 1227-1234 (2010).
2. A. Duarte Correa, L. Jokl, R. Carlsson, Chemical constituents, in vitro protein digestibility and presence of antinutritional substance in amaranth grains. Arch. Latinoam. Nutr. 36, 319-326 (1986).
3. S. Mendonça, P. H. Saldiva, J. C. Robison, J. A. G. Arêas, Amaranth protein presents cholesterol-lowering effect. Food Chem. 116, 738-742 (2009).
4. F. Conforti, A. Giancarlo, A. Statti, M. R. Loizzo, A. Gianni, B. Sacchetti, F. Poli, F. Menichini, In vitro antioxidant effect and inhibition of a alpha-amylase of two varieties of Amaranthus caudatus seeds. Biol. Pharm. Bull. 28, 1098-1102 (2005).
5. P. Pasko, H. Barton, P. Zagrodzki, S. Gorinstein, M. Fołta, S. Zachwieja, Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth. Food Chem. 115, 994-998 (2009).
6. H. Zeashan, G. Amresh, S. Singh, C. V. Rao, Hepatoprotective activity of Amaranthus spinosus in experimental animals. Food Chem. Toxicol. 46, 3417-3421 (2008).
7. J. Petr, I. Michalik, H. Tlaskalova, I. Capouchova, O. Famera, D. Urminska, L. Tuckova, H. Knoblochova, Extension of the spectra of plant products for the diet in celiac disease. Czech J. Food Sci. 21, 59-70 (2003).
8. L. B. López, L. M. Dyner, S. M. Vidueiros, A. Pallaro, M. E. Valencia, Gliadins determination in food elaborated with amaranth, quínoa and/or chía. Rev. Child Nutr. 37, 80-86 (2010).
9. D. L. Massart, B. G. M. Vandeginste, L. M. C. Buydens, S. De Jong, P. J. Lewi, J. Smeyers-Verbeke, Handbook of Chemometrics and Qualimetrics, vol. A (Elsevier, Amsterdam, 1997), pp. 366-368.
10. C. Mongay Fernandez, Quimiometría (Publicaciones Universidad de Valencia, Valencia, 2005), pp. 247-280.
11. E. G. Aguilar, M. A. Cantarelli, E. J. Marchevsky, N. L. Escudero, J. M. Camiña, Multi-elemental analysis and classification of amaranth seeds according to their botanical origin. J. Agric. Food Chem. 59, 9059-9064 (2011).
12. G. L. Monferrer, S. M. Azcárate, M. A. Cantarelli, I. G. Funes, J. M. Camiña, Chemometric characterization of sunflower seeds. J. Food Sci. 77, C1018-C1022 (2012).
13. C. A. Moldes, J. M. Camiña, S. M. Tsaic, R. Antunes de Azevedo, Physiological effects of glyphosate over amino acid profile in conventional and transgenic soybean (Glycine max). Pestic. Biochem. Physiol. 102, 134-141 (2012).
14. AOAC Official Methods of Analysis of the AOAC, 17th edn. (Association of Official Analytical Chemists, Arlington, 1995).
15. L. Prosky, N. G. Asp, T. F. Schweizer, J. W. De Vries, I. Furda, Determination of insoluble, soluble and total dietary fiber in foods and food products. J. Assoc. Off. Anal. Chem. 71, 1017-1023 (1988).
16. L. Prosky, N. G. Asp, T. F. Schweizer, J. W. De Vries, I. Furda, Determination of insoluble and soluble dietary fiber in foods and food products. J. Assoc. Off. Anal. Chem. 75, 360-367 (1992).
17. D. Stanbie, R. W. Brownsey, M. Crettaz, R. M. Denton, Acute effects in vivo of anti-insulin activities serum on rates of fatty acids synthesis and activities of acetyl-coenzyme A carboxylase and pyruvate dehydrogenase in liver and epididymal adipose tissue of fed rats. Biochem. J. 160, 413-416 (1976).
18. IRAM 5651, Aceites y grasas vegetales y animales. Determinación de ácidos grasos por cromatografía en fase gaseosa de sus ésteres metílicos (Instituto Argentino de Normalización y Certificación, Buenos Aires, 1997). http://www. iram. org. ar. Accessed April 2012.
19. G. W. Snedecor, W. G. Cochran, Statistical Methods, 7th edn. (Iowa State University Press, Ames, 1980).
20. R. Bressani, Amaranth, in Encyclopedia of Food Sciences and Nutrition, 2nd edn., ed. by B. Caballero (Academic Press, Oxford, 2003), pp. 166-173.
21. E. A. Tosi, E. Ré, H. Lucero, R. Masciarell, Dietary fiber obtained from amaranth (Amaranthus cruentus) grain by differential milling. Food Chem. 73, 441-443 (2001).
22. B. Menegassi, A. M. R. Pilosof, J. A. G. Arêas, Comparison of properties of native and extruded amaranth (Amaranthus cruentus L.-BRS Alegria) flour. LWT Food Sci. Technol. 44, 1915-1921 (2011).
23. L. Picolli da Silva, M. L. Santorio Ciocca, Total, insoluble and soluble dietary fiber values measured by enzymatic-gravimetric method in cereal grains. J. Food Compos. Anal. 18, 113-120 (2005).
24. G. E. de Almeida Costa, K. da Silva Queiroz-Monici, S. M. Pissini Machado Reis, A. C. de Oliveira, Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chem. 94, 327-330 (2006).
25. J. M. Lattimer, M. D. Haub, Effects of dietary fiber and its components on metabolic health. Nutrients 2, 1266-1289 (2010).
26. A. Erkkilä, V. D. F. de Mello, U. Risérus, D. E. Laaksonen, Dietary fatty acids and cardiovascular disease: an epidemiological approach. Prog. Lipid Res. 47, 172-187 (2008).
27. D. M. Martirosyan, L. A. Miroshnichenko, S. N. Kulakova, A. V. Pogojeva, V. I. Zoloedov, Amaranth oil application for coronary heart disease and hypertension. Lipids Health Dis. 6, 1-12 (2007).
28. F. Jahaniaval, Y. Kakuda, M. F. Marcone, Fatty acid and triacylglycerol compositions of seed oils of five Amaranthus accessions and their comparison to other oils. J. Am. Oil Chem. Soc. 77, 847-852 (2000).
29. Fats and Oils in Human Nutrition. Report of a Joint FAO/OMS Expert Consultation No. 57 (FAO/OMS, Roma, 1994).
30. B. Delplanque, F. Mendy, B. Le Roy, E. Fenart, P. Boulos, N. Combe, A. F. Thaminy, F. Syeda, A. Ruelland, Oleic, linoleic and alpha-linolenic acids from combined vegetable oils: where are the limits for beneficial effects on lipemia in humans? Atheroscler. Suppl. 3, 97 (2002).
31. T. A. El-Adawy, K. M. Taha, Characteristics and composition of different seed oils and flours. Food Chem. 74, 47-54 (2001).
32. WHO/FAO/UNUProtein and Amino acid Requirements in Human Nutrition. Report of a Joint WHO/FAO/UNU Expert Consultation, Series 935 (World Health Organization, Geneva, 2007).
33. A. O. Fasuyi, Bio-nutritional evaluations of three tropical leaf vegetables (Telfairia occidentalis, Amaranthus cruentus and Talinum triengulare) as sole dietary protein sources in rat assay. Food Chem. 103, 757-765 (2007).