Artículo
Changes in phenolic composition and antioxidant activity during germination of quinoa seeds (Chenopodium quinoa Willd.)
Fecha de publicación:
2014
Editorial:
Universiti Putra Malaysia
Revista:
International Food Research Journal
ISSN:
1985-4668
e-ISSN:
2231-7546
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Quinoa seed (Chenopodium quinoa Willd.) has obtained great interest in recent years due to its high nutritional value and its content of natural antioxidants and other phytochemicals with positive biological activity in humans. Their ability as health promoters depends strictly on the processing conditions to which the seeds are submitted. In this work, quinoa seeds were subjected to germination and subsequent oven-drying at 40ºC in order to evaluate changes on phenolic compounds composition as well as on the antioxidant activity along different germination stages. Germination resulted in a 2 fold increase in antioxidant activity measured as DPPH radical scavenging activity, after 3 days of germination. At the same time, the amounts of HPLC identified phenolic acids and flavonoids increased 8.57 fold, and 4.4 fold respectively. Germination and subsequent oven-drying was shown to be a good process to improve the phenolic content and antioxidant activity of quinoa seeds, and thereby obtain an ingredient to be used in functional food formulations.
Palabras clave:
Chenopodium Quinoa
,
Germination
,
Phenolic Acid
,
Flavonoid
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(CCT - TANDIL)
Articulos de CTRO CIENTIFICO TECNOLOGICO CONICET - TANDIL
Articulos de CTRO CIENTIFICO TECNOLOGICO CONICET - TANDIL
Citación
Manrique, Guillermo Daniel; Carciochi, Ramiro Ariel; Dimitrov, K.; Changes in phenolic composition and antioxidant activity during germination of quinoa seeds (Chenopodium quinoa Willd.); Universiti Putra Malaysia; International Food Research Journal; 21; 2; 2014; 767-773
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