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Characterisation of fatty acid, carotenoid, tocopherol/tocotrienol compositions and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes.

Food chemistry - 1 May 2015

Tang Yao, Li Xihong, Chen Peter X, Zhang Bing, Hernandez Marta, Zhang Hua, Marcone Massimo F, Liu Ronghua, Tsao Rong

Abstract excerpt

Composition of fatty acids, tocopherols, tocotrienols, and carotenoids, and their contribution to antioxidant activities were investigated in seeds of three coloured quinoa cultivars (white, red and black). The major components and individual compounds were significantly different, and their concentrations were higher in darker seeds (p < 0.05). The oil yield was 6.58-7.17% which contained predominantly...

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PMID: 25529712
DOI: 10.1016/j.foodchem.2014.11.040

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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