Aims: Quinoa (Chenopodium quinoa) is an ancient crop known for its high nutritive potential. The goal of the present work is to study the nutritional composition, identify some antinutritional factors and antioxidant compounds, and evaluate their antioxidant activity in four advanced lines of quinoa seeds obtained in experimental plots. Methodology: For this purpose, proteins, total lipids, fiber, moisture, ash and carbohydrates, as well as fatty acid composition and mineral content, were determined in whole meal flours of these advanced lines. The presence of trypsin inhibitors, saponins, nitrates, oxalates and phytate was also evaluated, as well as total phenols and antioxidant activity. Results: These new quinoa varieties have good nutritional properties, with high protein content in comparison to cereals. In this work, the analysis of proximate and mineral profile of quinoa showed that this pseudocereal has a similar profile but significantly higher than rice, a traditional cereal. Quinoa is a rich source of magnesium, iron, manganese, copper and molybdenum, which are elements that are deficient in almost all gluten-free cereals. The tests performed on the evaluated antinutrient compounds resulted within the acceptable values for human consumption. The seed extract showed a total phenol content between 43.42 ± 1.35 and 25.82 ± 1.47 mg of gallic acid equivalent/100 g dry weight (P= .05). The antioxidant activities were estimated by DPPH, β carotene and nitric oxide scavenging activity. The results of the methanolic extract were, in average, 88.95 for %DPPH, 26.56 for %β carotene, and varied between 85.82 ± 8.32 to 22.20 ± 1.80 for %NO (P= .05). Conclusion: Therefore, it can be concluded that the new quinoa lines obtained in the central-west region of Argentina, which present agronomic advantages, are safe for human consumption and beneficial due to the content of nutrients and bioactive compounds that exert protection against many diseases.

The goal of the present work is to study the chemical composition, antioxidant activity and biological value of the protein of an advance line Amaranthus cruentus L. seed flour (ACRU), compared with the same flour subjected to thermal treatment (90 ºC, 1 h). Regarding the proximal chemical composition, the protein and lipid contents stand out, reaching values of 19.59 g % and 7.47 g %, reflecting an increase of 17% and 50% in the treated sample, respectively. A significant increase (p<0.05) is observed in the ash content, as well as in the content of the main elements of nutritional interest, of the treated samples. The anti-nutrients values are within the acceptable limits in all samples, and present an adequate content of total phenols, with an antioxidant activity highlighted by its free-radical scavenging capacity. In the biological tests, the Net Protein Utilization (NPU) presents lower values for the treated samples, the True Digestibility (tD) does not show significant differences, and the Biological Value (BV) turns out to be lower in the treated sample (p<0.05). A significant hypotriglyceridemic effect is observed. The applied thermal treatment, even though increases the nutrients concentration and the total phenols, according to the biological tests, it decreases the protein quality. These are aspects that should be contemplated in the food technology to optimize the nutritional quality of this amaranth.