Proximate analysis, fatty acids and mineral composition of processed Moroccan Chenopodium quinoa Willd. and antioxidant properties according to the polarity

Quinoa is an Andean seed crop of a high nutritional value, recently introduced to Morocco. Quinoa can resist to drought and high salinity, which is important for developing countries in arid regions especially in Africa. This study focuses on the nutritional characteristics of fresh and cooked Moroccan quinoa (proteins, fibres, minerals, fatty acids and phenolic) and the antioxidant properties of its polar and nonpolar extracts, using three different systems (DPPH, ß-carotene bleaching, and ferric reducing/antioxidant power (FRAP)). The proximate analysis has shown that quinoa is a good source of proteins (12.51–14.50%), fibres (NDF, ADF, ADL and cellulose) and carbohydrates. Moreover, fatty acids composition of quinoa oil demonstrated that quinoa is high in omega 3. Furthermore, mineral analysis by ICP-AES demonstrated that quinoa seeds are rich in potassium, magnesium and other minerals with many health benefits. It was observed that phenolic compounds were more soluble in weak polar solvent than in polar and nonpolar organic solvents. Accordingly the antioxidant activity is correlated to the phenolic content of the extracts.