Amaranth seed varieties. A chemometric approach

Aguilar, Elba Graciela; Peiretti, Edmundo G.; Uñates, María Angelina; Marchevsky, Eduardo Jorge; Escudero, Nora Lilian; Camiña, José Manuel

doi:10.1007/s11694-013-9156-1

Cited by 17 publications

(16 citation statements)

References 21 publications

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“…Almost similar values for swelling capacity (2.48 ml/g) in amaranth grain and water holding capacity of amaranth grains was higher 125%. [15] The data in Table 2 depicted that moisture content of amaranth was 10.33 per cent which is in close agreement to the values (10.5%) and Mburu et al 2011 (10.2%) [16] and reported higher moisture values (12.01 and 12.73%, respectively) than obtained in present study [17].…”

Section: Discussionsupporting

confidence: 91%

Characterization and Nutritive Values of Amaranth Seeds

Singh

Punia

2020

CJAST

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Backgrounds: Amaranthus have small lenticular seeds with a curved embryo that surrounds a starchy perisperm and with a seed coat whose color varies among black, brown, yellow and cream-white the present investigation was carried out to analyze the physico-chemical properties and nutritional composition of amaranth. Methodology: Amaranth grains were procured from the Medicinal Aromatic and Underutilized Plant Section, Department of Genetics and Plant Breeding, College of Agriculture, CCS Haryana Agricultural University, Hisar. Amaranth flour was assessed for its physico-chemical properties and nutrient composition. Results: Results on physico-chemical properties revealed that bulk density of amaranth flour was 6.06 g/ml, water absorption capacity 9.40 ml/g and fat absorption capacity 58.16%. Swelling capacity of amaranth was 2.54 ml/g. The results of proximate composition revealed that amaranth flour had 10.33% moisture. 14.29% protein, 5.80% fat, 2.84% ash and 4.91% crude fibre. Albumin, globulin, prolamin and glutelin fractions of amaranth were 9.82, 9.50, 1.42 and 1.28 per cent, respectively. The total, soluble and insoluble dietary fibre content of amaranth was 27.34, 9.40 and 17.95%, respectively. Calcium, zinc, iron and potassium contents were 272.03 mg/100 g, 5.81 mg/100 g, 13.76 mg/100 g and 329.87 mg/100 g, respectively. Conclusion: It can be concluded from the results of present investigation that amaranth is very good source of protein (14.87%), crude fibre (4.91%), ash (2.84%), dietary fibre (27.34%) and minerals specially calcium (272.03 mg/100 g), iron (13.76 mg/100 g) and potassium (329.87 mg/100 g). Amaranth, a pseudo cereal rich in nutrients can be utilized in preparation of traditional products.

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Section: Discussionsupporting

confidence: 91%

Characterization and Nutritive Values of Amaranth Seeds

Singh

Punia

2020

CJAST

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“…These features make amaranth an important crop that can be utilized in regions where conventional crops cannot grow. Nowadays, amaranth is cultivated in many parts of the world, including South America, Africa, India, China, and the USA (Aguilar and others ).…”

Section: Introductionmentioning

confidence: 99%

Identification of Bioactive Peptide Sequences from Amaranth (Amaranthus hypochondriacus) Seed Proteins and Their Potential Role in the Prevention of Chronic Diseases

Montoya-Rodríguez

Gómez-Favela²,

Reyes-Moreno³

et al. 2015

Comp Rev Food Sci Food Safe

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Amaranth (Amaranthus hypochondriacus) is a pseudocereal with higher protein concentration than most cereal grains. Enzymatic hydrolysis and food processing could produce biopeptides from amaranth proteins; however, there is limited information about the bioactivity of peptides from amaranth proteins. The objective of this comprehensive review was to determine bioactive peptide sequences in amaranth proteins that may prevent cardiovascular disease, cancer, and diabetes. Amaranth proteins, reported in UniProt database, were evaluated for potential bioactive peptide using BIOPEP database. The 15 main proteins present in amaranth seed are 11S globulin, 7S globulin, α-amylase inhibitor, trypsin inhibitor, antimicrobial proteins, nonspecific lipid-transfer-protein-1, superoxide dismutase, ring-zinc finger protein, prosystemin, amaranth albumin 1, glucose-1-phosphate adenyltransferase, glucosyltransferase, polyamine oxidase, granule-bound starch synthase 1, and acetolactate synthase. All proteins showed high occurrence frequencies of angiotensin-converting enzyme-inhibitor peptides (A = 0.161 to 0.362), as well as of dipeptidyl peptidase IV inhibitor (A = 0.003 to 0.087). Other proteins showed antioxidative (A = 0.012 to 0.063) and glucose uptake-stimulating activity (A = 0.023 to 0.042), and also antithrombotic (A = 0.002 to 0.031) and anticancer sequences (A = 0.001 to 0.042). The results of this study support the concept that amaranth grain could be part of a "healthy" diet and thereby prevent chronic human diseases.

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“…Moreover, the elemental analysis was performed in a number of foods from France including amaranth (Noël et al 2012). From the point of view of chemometrics, the classification of several varieties of amaranth seeds was carried out based on elemental analysis (Aguilar et al 2011) and amino acid profile (Aguilar et al 2013b).…”

Section: Introductionmentioning

confidence: 99%

Elemental Analysis of Amaranth, Chia, Sesame, Linen, and Quinoa Seeds by ICP-OES: Assessment of Classification by Chemometrics

2015

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In this work, 26 elements (Ag, Sr, Ti, V, and Zn) were analyzed by inductively coupled plasma optical emission spectroscopy (ICP-OES) in seed samples: amaranth, chia, sesame, linen, and quinoa. Elemental analysis showed the presence of toxic elements (As, Cd, and Pb), as well as high mineral content (Fe, Na, P, K, and Mg): The concentrations of toxic elements were below the permissible limits by the WHO. Chemometrics was performed by cluster analysis (CA), principal component analysis (PCA), and partial least squares discriminant analysis (PLS-DA). In all cases, a correct classification of each type of seed was obtained. The combination of elemental analysis (major, minor, and toxic elements) and chemometrics was useful to determine nutritional quality in the studied seeds, as well as to classify them according to the botanical origin. For that, this method can be useful for the analysis of raw material as quality control in food factories and government control labs.

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Amaranth seed varieties. A chemometric approach

Cited by 17 publications

References 21 publications

Characterization and Nutritive Values of Amaranth Seeds

Characterization and Nutritive Values of Amaranth Seeds

Identification of Bioactive Peptide Sequences from Amaranth (Amaranthus hypochondriacus) Seed Proteins and Their Potential Role in the Prevention of Chronic Diseases

Elemental Analysis of Amaranth, Chia, Sesame, Linen, and Quinoa Seeds by ICP-OES: Assessment of Classification by Chemometrics

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