RESUMO
Quinoa, classified as a pseudocereal, presents greater nutritional value compared to traditional cereals. Considering the potential for cultivation presented by the species and the benefits of studying plant morphology and morphobiometry, this paper describes seed and seedling morphobiometric characteristics of quinoa (Chenopodium quinoa Willd.) cultivar BRS Piabiru during germination and emergence. To evaluate seed morphobiometry the 1000-seeds weight, moisture content, seed morphological characterization and the tetrazolium test were performed. The morphological characterization of germination and seedling emergence were performed by periodic observations during the development, allowing the description using pictures and drawings. Quinoa seeds cv. BRS Piabiru present an average diameter of 2.05 mm and 1.07 width. 1000-seeds weight of 2.68 g and moisture content of 11%. Externally, quinoa seeds present the pericarp as testa, the hilum and the raphe and, internally, the embryonic axis (cotyledons, radicle and hypocotyl-radicle), perisperm and endosperm. The germination is characterized as epigeal, phanerocotylar type, with radicle protrusion at 3 hours after sowing and complete formed seedlings at 24 hours after sowing. Emergence occurs at 9 days after sowing and plants are completely formed at 12 days after sowing.
Assuntos
Chenopodium quinoa , Germinação , Valor Nutritivo , Plântula , SementesRESUMO
In vitro digestion methods are routinely used to assess the bioaccessibility of carotenoids and other dietary lipophilic compounds. Here, we compared the recovery of carotenoids and their efficiency of micellarization in digested fruits, vegetables, egg yolk, and salmon and also in mixed-vegetable salads with and without either egg yolk or salmon using the static INFOGEST method22 and the procedure of Failla et al.16 Carotenoid stability during the simulated digestion was ≥70%. The efficiencies of the partitioning of carotenoids into mixed micelles were similar when individual plant foods and salad meals were digested using the two static methods. Furthermore, the addition of cooked egg or salmon to vegetable salads increased the bioaccessibility of some carotenoids. Our findings showed that the two methods of in vitro digestion generated similar estimates of carotenoid retention and bioaccessibility for diverse foods.