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[The oil, fatty acid and squalene content of varieties of raw and processed amaranth grain].
Arch Latinoam Nutr. 2009 Mar; 59(1):82-7.AL

Abstract

The oil, fatty acid and squalene content of varieties of raw and processed grain amaranth. Six amaranth grain varieties were processed to yield a nixtamalized flour, one cooked in water, one expanded, a malted one and a laminate samples after a thermic treatment. The chemical values of the raw samples contained from 14.5% to 15.1% protein, 5.9 to 6.7% ether extract and from 2.3% to 3.2% ash on a dry weight basis. The flours from the different processes yield products with a fat content which varied from 6.4% to 7.0% for the 6 varieties. The flours coming from dry heat processing contained higher oil levels than those flours coming from wet processes. The oil from only 3 varieties and from 4 processes were analyzed from its fatty acid composition. The oil contained on the average 17.85% of C16:0, 68.1% of stearic, olic and linoleic acids, 3.86% of C18:3, 5.1% of C20:0 and small amounts of C20:1 and C22:0. The squalene content in the oil of the processed flours varied from 7.0 to 9.6 g/100 g for the raw flour, 8.1 -12.6 g/100 g for the flour from wet cooking in water, 9.0 -12.7g/ 100 g for the flour from the nixtamalization process, 10.1-12.8g/ 100 g for the expanded grain flour, 9.0 to 11.2 g/100 g for the malted flour and 6.0-9.5 g/100 g for the laminated grain flour. The squalene averages per process showed statistical significant differences.

Authors+Show Affiliations

Centro de Ciencia y Tecnología de Alimentos, Instituto de Investigaciones, Universidad del Valle de Guatemala, Guatemala.No affiliation info available

Pub Type(s)

English Abstract
Journal Article
Research Support, Non-U.S. Gov't

Language

spa

PubMed ID

19480349

Citation

Rodas, Brenda, and Ricardo Bressani. "[The Oil, Fatty Acid and Squalene Content of Varieties of Raw and Processed Amaranth Grain]." Archivos Latinoamericanos De Nutricion, vol. 59, no. 1, 2009, pp. 82-7.
Rodas B, Bressani R. [The oil, fatty acid and squalene content of varieties of raw and processed amaranth grain]. Arch Latinoam Nutr. 2009;59(1):82-7.
Rodas, B., & Bressani, R. (2009). [The oil, fatty acid and squalene content of varieties of raw and processed amaranth grain]. Archivos Latinoamericanos De Nutricion, 59(1), 82-7.
Rodas B, Bressani R. [The Oil, Fatty Acid and Squalene Content of Varieties of Raw and Processed Amaranth Grain]. Arch Latinoam Nutr. 2009;59(1):82-7. PubMed PMID: 19480349.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - [The oil, fatty acid and squalene content of varieties of raw and processed amaranth grain]. AU - Rodas,Brenda, AU - Bressani,Ricardo, PY - 2009/6/2/entrez PY - 2009/6/2/pubmed PY - 2009/11/17/medline SP - 82 EP - 7 JF - Archivos latinoamericanos de nutricion JO - Arch Latinoam Nutr VL - 59 IS - 1 N2 - The oil, fatty acid and squalene content of varieties of raw and processed grain amaranth. Six amaranth grain varieties were processed to yield a nixtamalized flour, one cooked in water, one expanded, a malted one and a laminate samples after a thermic treatment. The chemical values of the raw samples contained from 14.5% to 15.1% protein, 5.9 to 6.7% ether extract and from 2.3% to 3.2% ash on a dry weight basis. The flours from the different processes yield products with a fat content which varied from 6.4% to 7.0% for the 6 varieties. The flours coming from dry heat processing contained higher oil levels than those flours coming from wet processes. The oil from only 3 varieties and from 4 processes were analyzed from its fatty acid composition. The oil contained on the average 17.85% of C16:0, 68.1% of stearic, olic and linoleic acids, 3.86% of C18:3, 5.1% of C20:0 and small amounts of C20:1 and C22:0. The squalene content in the oil of the processed flours varied from 7.0 to 9.6 g/100 g for the raw flour, 8.1 -12.6 g/100 g for the flour from wet cooking in water, 9.0 -12.7g/ 100 g for the flour from the nixtamalization process, 10.1-12.8g/ 100 g for the expanded grain flour, 9.0 to 11.2 g/100 g for the malted flour and 6.0-9.5 g/100 g for the laminated grain flour. The squalene averages per process showed statistical significant differences. SN - 0004-0622 UR - https://www.unboundmedicine.com/medline/citation/19480349/[The_oil_fatty_acid_and_squalene_content_of_varieties_of_raw_and_processed_amaranth_grain]_ L2 - https://antibodies.cancer.gov/detail/CPTC-GRB2-1 DB - PRIME DP - Unbound Medicine ER -