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

• Autores: Chiriboga, Jorge, Velásquez, Dora
• Formato: artículo
• Fecha de Publicación: 1957
• Institución: Universidad Nacional Mayor de San Marcos
• Repositorio: Revistas - Universidad Nacional Mayor de San Marcos
• Lenguaje: español
• OAI Identifier: oai:ojs.csi.unmsm:article/10745
• Enlace del recurso: https://revistasinvestigacion.unmsm.edu.pe/index.php/anales/article/view/10745
• Nivel de acceso: acceso abierto

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.