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2020-09-28

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cc-by-nc-nd (c) Elsevier B.V., 2020
Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/172184

Classification of quinoa varieties based on protein fingerprinting by capillary electrophoresis with ultraviolet absorption diode array detection and advanced chemometrics

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Recurs relacionat

https://doi.org/10.1016/j.foodchem.2020.128207

Resum

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.

Matèries

Proteïnes, Cereals (Aliment), Química dels aliments

Matèries (anglès)

Proteins, Grain (feed), Food composition

Citació

Col·leccions

Articles publicats en revistes (Enginyeria Química i Química Analítica)
Articles publicats en revistes (Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB))

Citació

GALINDO-LUJÁN, Rocío, et al. Classification of quinoa varieties based on protein fingerprinting by capillary electrophoresis with ultraviolet absorption diode array detection and advanced chemometrics. Food Chemistry. 2020. Vol. 341, num. 128207. ISSN 0308-8146. [consulted: 17 of August of 2026]. Available at: https://hdl.handle.net/2445/172184

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