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dc.contributor.author
Carciochi, Ramiro Ariel
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dc.contributor.author
Manrique, Guillermo Daniel
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dc.contributor.author
Dimitrov, K.
dc.date.available
2018-01-17T19:35:55Z
dc.date.issued
2014
dc.identifier.citation
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
dc.identifier.issn
1985-4668
dc.identifier.uri
http://hdl.handle.net/11336/33691
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Universiti Putra Malaysia
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
Germination
dc.subject
Phenolic Acid
dc.subject
Flavonoid
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
Changes in phenolic composition and antioxidant activity during germination of quinoa seeds (Chenopodium quinoa Willd.)
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-11-23T19:58:13Z
dc.identifier.eissn
2231-7546
dc.journal.volume
21
dc.journal.number
2
dc.journal.pagination
767-773
dc.journal.pais
Malasia
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dc.description.fil
Fil: Carciochi, Ramiro Ariel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Manrique, Guillermo Daniel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Dimitrov, K.. Universite Lille 3; Francia
dc.journal.title
International Food Research Journal
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/volume-21-2014.html
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/21%20(02)%202014/47%20IFRJ%2021%20(02)%202014%20Carchiochi%20527.pdf
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