Galindo-Luján, RocíoPont Villanueva, LauraSanz Nebot, María VictoriaBenavente Moreno, Fernando J. (Julián)2020-11-202021-09-282020-09-280308-8146https://hdl.handle.net/2445/172184Quinoa (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.9 p.application/pdfengcc-by-nc-nd (c) Elsevier B.V., 2020http://creativecommons.org/licenses/by-nc-nd/3.0/esProteïnesCereals (Aliment)Química dels alimentsProteinsGrain (feed)Food compositioninfo:eu-repo/semantics/article7045352020-11-20info:eu-repo/semantics/openAccess