2026-04-17T15:59:16Zhttps://recercat.cat/oai/request

oai:recercat.cat:2445/1721842025-12-04T19:34:16Zcom_2072_1057col_2072_478813col_2072_478913col_2072_478917

Classification of quinoa varieties based on protein fingerprinting by capillary electrophoresis with ultraviolet absorption diode array detection and advanced chemometrics Galindo-Luján, Rocío Pont Villanueva, Laura Sanz Nebot, María Victoria Benavente Moreno, Fernando J. (Julián) Proteïnes Cereals (Aliment) Química dels aliments Proteins Grain (feed) Food composition Quinoa (Chenopodium quinoa Willd.) is an andean grain with exceptional nutritional properties that has been progressively introduced in western countries as a protein-rich super food with a broad amino acid spectrum. Quinoa is consumed as whole grain, but it is also milled to produce high-value flour, which is susceptible to adulteration. Therefore, there is a growing interest in developing novel analytical methods to get further information about quinoa at the chemical level. In this study, we developed a rapid and simple capillary electrophoresis-ultraviolet absorption diode array detection (CE-UV-DAD) method to obtain characteristic multiwavelength electrophoretic profiles of soluble protein extracts from different quinoa grain varieties. Then, advanced chemometric methods (i.e. multivariate curve resolution alternating least squares, MCR-ALS, followed by principal component analysis, PCA, and partial least squares discriminant analysis, PLS-DA) were applied to deconvolute the components present in the electropherograms and classify the quinoa varieties according to their differential protein composition. 2020-11-20T09:14:39Z 2021-09-28T05:10:18Z 2020-09-28 2020-11-20T09:14:39Z info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion 0308-8146 https://hdl.handle.net/2445/172184 704535 eng Versió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2020.128207 Food Chemistry, 2020, vol. 341, p. 128207 https://doi.org/10.1016/j.foodchem.2020.128207 cc-by-nc-nd (c) Elsevier B.V., 2020 http://creativecommons.org/licenses/by-nc-nd/3.0/es info:eu-repo/semantics/openAccess 9 p. application/pdf Elsevier B.V. Articles publicats en revistes (Enginyeria Química i Química Analítica)