Processed quinoa (Chenopodium quinoa) was studied for lipid oxidative stability. Ground quinoa was subjected to accelerated aging for 30 days at varying temperatures, and 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 = 0.05) on all three oxidation indicators, while the interaction between storage time and temperature was not significant for conjugated diene hydroperoxides produced. The data suggest that quinoa lipids are stable for the period of time studied, and this could enhance the potential for quinoa to be a new oilseed since vitamin E, a natural antioxidant, occurs abundantly in quinoa.

Stability of oxidative products in quinoa (<i>Chenopodium quinoa)</i> during accelerated aging

243rd National Meeting (2012)

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Stability of oxidative products in quinoa (Chenopodium quinoa) during accelerated aging