Effect of processing on the content of fatty acids, tocopherols and sterols in the oils of quinoa, lupine, amaranth and sangorache

Abstract

The aim of this study was to evaluate the effect of processing on the yiel of oil extraction from quinoa grain,
lupine, amaranth and sangorache and profile of fatty acids, to copherols and sterols from oils.
Lupine presented a higher yield (19%) in oil extraction, in relation to sangorache (3,7%), quinoa (3,5 %) and
amaranth (3%). The fatty acid profile revealed a low content of saturated and a higher content of
unsaturated, especially linoleic acid (C18: 2), with an average of 54 % in quinoa oil and 46 % for
sangorache. Oleic acid (C18: 1) predominated in lupine oil (48 %), with a lower content in amaranth oil
(31%), sangorache oil (26%) and quinoa oil (24 %) . Tocopherols of the form " ɣ" and "α" excelled in
amaranth oil, INIAP-Alegría variety in raw state with 1138,95 ppm and lupine oil, INIAP-451 variety with
946,50 ppm, while phytosterols presented in greater proportion in the quinoa oils, lNlAP-Tunkahuan and
lNlAP-Pata de Venado varieties with 199,0 mg/100 g oil. The main sterols were campesterol, stigmasterol, β
-sitosterol, and D-5 avenasterol, which appeared in all the oils analyzed. These results suggest that Andean
grains are sources of oils to meet specific health needs.