Autor(es):
Coelho, Inês 
; Gueifão, Sandra ; Nascimento, Ana Cláudia ; Lobo, Manuel ; Gimenez, Gimenez ; Samman, Norma ; Castanheira, Isabel
Data: 2011
Identificador Persistente: http://hdl.handle.net/10400.18/409
Origem: Repositório Científico do Instituto Nacional de Saúde
Assunto(s): Quinoa; Chenopodium Quinoa; Kiwicha; Amaranthus Caudatus; Pseudocereals; Proximate; Minerals; Composição dos Alimentos; Segurança Alimentar
Descrição
Quinoa (Chenopodium quinoa), and kiwicha (Amaranthus caudatus) are pseudo-cereals largely consumed in North of Argentina. They gained special attention by scientific community in part due to high nutritional value. Therefore the nutrient analysis with the purpose to be included in Argentinean Food Composition Databank is urgent. In this work proximal and mineral profile of Quinoa consumed in the North of Argentina was determined and reported for the first time, for the purpose to be included in national Food Composition Databank and disseminated through EuroFIR e-search platform. Ash, Moisture, Dietary Fibre, Protein, and Fat content were determined by AOAC methods and Calcium, Copper, Iron, Sodium, Potassium, Phosphorus, Magnesium, were analyzed by or ICP-OES and Selenium by ICP-MS. The values were obtained applying quality criteria as defined by EuroFIR guidelines for laboratory analysis. This required criteria on sample handling, an appropriate analytical method in terms of precision and accuracy, limit of quantification selectivity, and an effective internal and external quality control program including appropriate use of Certified Reference Materials and participation in adequate Proficiency Testing Schemes carried out by laboratories hold ISO/EN 17025. Guidelines for laboratory performance are paramount to guarantee the acceptability of values in LATINFOODS and others Food Data Organizations. This provides the necessary information to the users of Food Composition Databanks who wish to have an overview of the parameters, which influence the estimation of nutrient intake, and may affect the diet-disease relationship.
