Extraction and characterization of the fatty acid profile of quintonil (Amaranthus hybridus)

Abstract

Quintonil (Amaranthus hybridus) grows as shrub and it is commonly used as animal feed. This typical Mexican vegetable is consumed in certain regions after a thermal processing, namely, boiling, frying or steaming. Some reports indicate that quintonil contains nutritive compounds such as, vitamins, proteins, chlorophyll, phenolic compounds and polyunsaturated fatty acids (PUFA). The aim of the present work was to identify and quantify lipid fractions and to obtain the fatty acid profile of quintonil leaves, as well as to assess the effect of thermal processing (boiling and steaming) on such profile. Our data showed that palmitic, palmitoleic, stearic, oleic, linoleic and α-linolenic (ALA) acids were present. ALA was the predominant residue in all the treatments: 1417.8 - 1667.5 mg/100g (fresh), 1621.4 - 1667.5 mg/100g (boiled) and 1437.9 - 1912.6 mg/100g (steamed). A similar behaviour was observed for the other fatty acids, indicating that thermal processing did not affect the fatty acid profile of quintonil. Conversely, it seemed to favour their availability. This research promotes quintonil consumption because of its health implications in an attempt to preserve Mexican biodiversity and revaluate this ancient crop.