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dc.contributor.author
Carciochi, Ramiro Ariel
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dc.contributor.author
Galván D'alessandro, Leandro
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dc.contributor.author
Manrique, Guillermo Daniel
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dc.date.available
2023-09-05T14:01:23Z
dc.date.issued
2016-04
dc.identifier.citation
Carciochi, Ramiro Ariel; Galván D'alessandro, Leandro; Manrique, Guillermo Daniel; Effect of roasting conditions on the antioxidant compounds of quinoa seeds; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 51; 4; 4-2016; 1018-1025
dc.identifier.uri
http://hdl.handle.net/11336/210542
dc.description.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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
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dc.relation
https://ri.conicet.gov.ar/handle/11336/59200
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CHENOPODIUM QUINOA
dc.subject
ANTIOXIDANT ACTIVITY
dc.subject
MAILLARD REACTION PRODUCTS
dc.subject
PHENOLIC COMPOUNDS
dc.subject
ROASTING
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Effect of roasting conditions on the antioxidant compounds of quinoa seeds
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-09-05T12:14:42Z
dc.journal.volume
51
dc.journal.number
4
dc.journal.pagination
1018-1025
dc.journal.pais
Reino Unido
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dc.journal.ciudad
Londres
dc.description.fil
Fil: Carciochi, Ramiro Ariel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina
dc.description.fil
Fil: Galván D'alessandro, Leandro. Institut Régional de Recherche Charles Viollette; Francia
dc.description.fil
Fil: Manrique, Guillermo Daniel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; Argentina
dc.journal.title
International Journal of Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13061/full
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/ijfs.13061
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