Protein and Amino Acids Profile of Andean Cereals from North of Argentina

Abstract publicado no livro de Abstracts “10th International Food Data Conference – Joining nutrition, agriculture and food safety through food composition”, Nº 22.

Quinoa (Chenopodium Quinoa) amaranth (Amaranthus caudatus) and corn purple (Zea mays L.) are crops with large genetic variability adapted to diverse habitats agro-climatic and edaphic conditions. Few Food Composition Databanks include data on their amino acid profile (AAP). The aim of work was characterized AAP of Quinoa, Amaranth and Corn purple consumed in the North of Argentina and originated from Jujuy Province and Salta and compare with rice as the most consumed gluten free cereal in Europe. Study was framed by EuroFIR quality criteria to guarantee comparability of results that enter in Argentine, LATINFOODS Food Composition Data and EuroFIR e-search platform. Samples in triplicate were collected from local market of Salta and Jujuy. Rice was collected from most representative Portuguese rice producers. Protein quantification was carried out by Kjeldahl method (AOAC920.87). Amino acids (AA) were analyzed by UPLC system equipped with diode array detector (260 nm), using pre-column derivatization preceded by acid hydrolysis (6N HCl) in microwave system. The method was used for determination of aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, arginine, methionine and cysteine. Total Protein content varies from 16.3 g/100g (quinoa) to 10.5 g/100g (purple corn) lower values were found in rice samples (6.7 g/100g). Most abundant essential AA was aromatic amino acids (AAA). Quinoa presents the highest content in AAA (153.5 mg/100g). Amaranth was found the cereal with a major methionine content (28.9 mg/100g). Purple corn has the minor content in lysine (6.4 mg/100g) and major in leucine (106.6 mg/100g). Rice presents the lowest content for all AA. The research showed that Andeans cereals are a better source of AA than rice. EuroFIR guidelines proved to be a crucial tool to guarantee the comparability of data.