Mostrar el registro sencillo del ítem
dc.contributor.author
Carciochi, Ramiro Ariel
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Galván D'alessandro, Leandro
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Vandendriessche, Pierre
dc.contributor.author
Chollet, Sylvie
dc.date.available
2018-09-11T16:38:26Z
dc.date.issued
2016-12
dc.identifier.citation
Carciochi, Ramiro Ariel; Galván D'alessandro, Leandro; Vandendriessche, Pierre; Chollet, Sylvie; Effect of Germination and Fermentation Process on the Antioxidant Compounds of Quinoa Seeds; Springer; Plant Foods for Human Nutrition; 71; 4; 12-2016; 361-367
dc.identifier.issn
0921-9668
dc.identifier.uri
http://hdl.handle.net/11336/59073
dc.description.abstract
Quinoa (Chenopodium quinoa) seed has gained a great interest in the last years, mainly due to its nutritional properties and its content of antioxidant substances with health-promoting properties in humans. In this work, the effect of germination time and fermentation on the levels of antioxidant compounds (ascorbic acid, tocopherol isomers and phenolic compounds) and antioxidant activity of quinoa seeds was evaluated. Fermentation was carried out naturally by the microorganisms present in the seeds or by inoculation with two Saccharomyces cerevisiae strains (used for baking and brewing). Ascorbic acid and total tocopherols were significantly increased (p ≤ 0.05) after 72 h of germination process in comparison with raw quinoa seeds, whilst fermentation caused a decrease in both types of compounds. Phenolic compounds and antioxidant capacity were improved using both bioprocesses, being this effect more noticeable for germination process (101 % of increase after three days of germination). Germination and fermentation proved to be desirable procedures for producing enriched ingredients with health-promoting antioxidant compounds in a natural way.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Antioxidant Activity
dc.subject
Ascorbic Acid
dc.subject
Chenopodium Quinoa
dc.subject
Fermentation
dc.subject
Germination
dc.subject
Phenolic Compounds
dc.subject
Tocopherols
dc.subject.classification
Alimentos y Bebidas
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
Otras Ingenierías y Tecnologías
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.title
Effect of Germination and Fermentation Process 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
2018-09-10T13:08:40Z
dc.identifier.eissn
1573-9104
dc.journal.volume
71
dc.journal.number
4
dc.journal.pagination
361-367
dc.journal.pais
Alemania
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.journal.ciudad
Berlin
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: Galván D'alessandro, Leandro. Universite Lille; Francia
dc.description.fil
Fil: Vandendriessche, Pierre. Universite Lille; Francia
dc.description.fil
Fil: Chollet, Sylvie. Universite Lille; Francia
dc.journal.title
Plant Foods for Human Nutrition
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11130-016-0567-0
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11130-016-0567-0
Archivos asociados