Effects of accelerated aging on lipid oxidation in quinoa (Chenopodium quinoa)

Abstract

Quinoa (Chenopodium quinoa) is a pseudocereal that is gaining popularity as a health food based on its nutritional qualities. Compared to other cereal grains, quinoa contains higher amounts of fat, leading to it potential as an alternative oilseed crop. The objective of this study was to investigate the oxidative stability of lipids in processed quinoa. Ground quinoa was subjected to accelerated again for 30 days at 25, 35, 45, and 55 C. Three samples were removed from each temperature treatment every three days. Free fatty acids, conjugated diene hydroperoxides, and hexanal were used as indicators of lipid oxidation. Storage time and temperature had significant effects (p < .05) on all three parameters, while the interaction between storage time and temperature was not significant for conjugated diene hydroperoxides produced. The results from these tests suggests that quinoa lipids are stable for the period of time studied. This study provided some preliminary information on the oxidative stability of quinoa.