Quinoa seeds are a source of lipids of great quality, and they highlight the content and composition of fatty acids and the presence of antioxidants such as tocopherols. Solvent extraction of quinoa oils was carried out from two matrices (wholemeal and germ flours), and in both cases, the extraction performance, physical–chemical characteristics, and oxidative stability were determined. Oxidative stability of the oil was assessed using an accelerated aging experiment under storage conditions at 60 °C for 12 days, in which the following parameters were measured: peroxide value, acid value, conjugated dienes and trienes, and scavenging radical capacity. Germ flour showed greater extraction yields (27.30 ± 0.15 g/100 g) compared to wholemeal (5.88 ± 0.02 g/100 g). Both oils presented similar physicochemical parameters, although the tocopherol content was higher in the oil extracted from germ flour (1354 vs. 735 mg/kg oil). At the same time, wholemeal oil showed a superior oxidative stability; hence, the wet milled process produces a minor impact on the compounds responsible for protection against lipid oxidation.

中文翻译：

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全麦和胚芽面粉中提取的藜麦油的氧化稳定性和表征

藜麦种子是优质脂质的来源，它们突出了脂肪酸的含量和组成以及抗氧化剂（如生育酚）的存在。奎奴亚藜油的溶剂萃取是从两种基质（全麦粉和胚芽粉）中进行的，在这两种情况下，均需测定萃取性能，理化特性和氧化稳定性。使用加速老化实验在60°C的储存条件下进行了12天的评估，评估了该油的氧化稳定性，其中测量了以下参数：过氧化物值，酸值，共轭二烯和三烯以及清除自由基的能力。与全麦粉（5.88±0.02 g / 100 g）相比，胚芽粉的提取产量更高（27.30±0.15 g / 100 g）。两种油都具有相似的理化参数，尽管从胚芽粉中提取的油中生育酚含量较高（1354对735 mg / kg油）。同时，全麦油显示出优异的氧化稳定性。因此，湿磨工艺对负责防止脂质氧化的化合物影响很小。