Effect of roasting conditions on the antioxidant compounds of quinoa seeds

Abstract

The effect of different roasting conditions on the antioxidant properties and the phenolic content of quinoa seeds was studied. Advanced and final products of the Maillard reaction were also quantified in order to evaluate the contribution to DPPH radical scavenging capacity and reducing power of samples. In general, response surface analysis showed significant increases in the phenolic content, the antioxidant activity and the level of Maillard reaction products (MRPs), mainly as processing temperature increased, while roasting time had a minor impact on these response variables. The highest antioxidant activity was achieved in extracts of quinoa seeds roasted at 190 °C for 30 min. Principal component analysis applied to the data suggested that MRPs had a greater contribution to antioxidant properties than phenolic compounds in the processed samples. These results demonstrated that roasted quinoa seeds/flour may be considered as a nontraditional ingredient with enhanced antioxidant capacity for the production of functional foods.