Study the Profile of Fatty Acids in Different Varieties of Quinoa Sseed (Chenopodium quinoa willd) for Improving Food Safety and Food Quality

The present study was performed to evaluate the fatty acid profile of the oil extracted from Sajama, Giza1 and Redcarina varieties of quinoa seeds cultivated in Iran.Sajama, Giza1 and Redcarina quinoa seeds varieties were obtained from Seed and Plant Breeding Research Institute, Karaj, Iran.In order to extract oil from the seeds, Soxhlet method was used. First, the process of methyl esterification of fatty acids was performed and then the profile of fatty acids was evaluated using GC-Mass.The results showed that Sajama quinoa cultivar had the highest (10.19±0.98%) and Redcarina cultivar (2.55±0.21%) had the lowest amounts of extracted oil.Linoleic acid was the most abundant fatty acid known in the seeds of quinoa cultivars.The frequency of linoleic acid in Giza1, Redcarina and Sajana cultivars of quinoa seeds was 60.17±5.37%, 57.30±5.15% and 52.27±4.92%, respectively.Palmitoleic acid and tricosilicic acid were not found in the in Giza1 and Redcarina cultivars of quinoa seeds.Decosahexanoic acid and tricosanoic acid fatty acids were not found in Sajana quinoa seeds.The highest amounts of myristic, palmitic, hexadecanoic, stearic, oleic, linoleic, gamma linolenic, alpha-linolenic, arachidic, eicosadnoic, behenic, erosic, cervonic and tricosilicic fatty acids were seen in Redcarina, Sajama, Sajama, Sajama, Giza1, Giza1, Sajama, Redcarina, Sajama, Sajama, Sajama, Giza1, Redcarina, respectively. Quinoa seeds seem to be a good alternative to some cereals for example rice due to high content of essential fatty acids.