Chromatographic analysis of amino acids Quinoa and Quantitative Study of the same in 6 of the most important varieties consumed in Peru

Authors

  • Jorge Chiriboga Departamento de Bioquímica, Escuela nacional de Agricultura, Lima, Perú
  • Dora Velásquez Departamento de Bioquímica, Escuela nacional de Agricultura, Lima, Perú

DOI:

https://doi.org/10.15381/anales.v40i2.10745

Abstract

Has completed the chromatographic study of the amino acids of quinoa (quinoa Quenopodium) cereal valuable Peruvian heights and found the following amino acids described to date: arginine, glutamic acid, serine, aspartic acid, proline, cristina, and tyrosine; and also those already described; tryptophan, phenylalanine, leucine, isoleucine, methionine, threonine, lysine, histidine and valine. It has made the quantitative study of all by densitometry in the following varieties: White Huancayo, Cajamarca Pink, White of Cockaigne and White, Pink and Real de Puno. We observed higher values in lysine, methionine and tryptophan White Puno and White varieties of Cockaigne. The quantitative data confirm the high protein value of Quinoa that almost replaces the animal protein.

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Published

1957-06-17

Issue

Vol. 40 No. 2 (1957)

Section

Trabajos originales

License

Copyright (c) 1957 Jorge Chiriboga, Dora Velásquez

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How to Cite

1.
Chiriboga J, Velásquez D. Chromatographic analysis of amino acids Quinoa and Quantitative Study of the same in 6 of the most important varieties consumed in Peru. An Fac med [Internet]. 1957 Jun. 17 [cited 2024 Aug. 16];40(2):489-503. Available from: https://revistasinvestigacion.unmsm.edu.pe/index.php/anales/article/view/10745