Food Chemistry 101 (2007) 185–192
The oxidative stability of lipids in processed quinoa was investigated in this study. Ground quinoa was subjected to accelerated aging
for 30 days at 25, 35, 45, and 55 C. Three samples were removed from each temperature treatment every 3 days. Free fatty acids, conjugated
diene hydroperoxides, and hexanal were used as indicators of lipid oxidation. Storage time and temperature had significant
effects (p 6 0.05) on all three parameters, while the interaction between storage time and temperature was not significant for conjugated
diene hydroperoxides produced. The results from these tests suggest that quinoa lipids are stable for the period of time studied. With
vitamin E as a naturally antioxidant occurring abundantly in quinoa, the potential for quinoa to be a new oilseed could be enhanced.
This study provided some preliminary information on the oxidative stability of quinoa.
2006 Elsevier Ltd. All rights reserved.