Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains

•Phenolic compounds and antioxidant capacity in quinoa grown in Brazil.•Phenolic compounds contribute to antioxidant capacity.•Usual processes influence the phenolic compounds and antioxidant capacity.•Washing and cooking increase the phenolic compounds and antioxidant capacity. The effects of five...

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Veröffentlicht in:Food chemistry 2016-10, Vol.209, p.139-143
Hauptverfasser: Nickel, Júlia, Spanier, Luciana Pio, Botelho, Fabiana Torma, Gularte, Márcia Arocha, Helbig, Elizabete
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container_issue
container_start_page 139
container_title Food chemistry
container_volume 209
creator Nickel, Júlia
Spanier, Luciana Pio
Botelho, Fabiana Torma
Gularte, Márcia Arocha
Helbig, Elizabete
description •Phenolic compounds and antioxidant capacity in quinoa grown in Brazil.•Phenolic compounds contribute to antioxidant capacity.•Usual processes influence the phenolic compounds and antioxidant capacity.•Washing and cooking increase the phenolic compounds and antioxidant capacity. The effects of five processing forms on the content of phenolic compounds, antioxidant capacity, and saponin content in quinoa grains were evaluated. The processes included washing, washing followed by hydration, cooking (with or without pressure), and toasting. The highest content of phenolic compounds was obtained after cooking under pressure; however, these compounds also increased with grain washing. The toasting process caused the greatest loss. The antioxidant capacity of the grains was similarly affected by the processing techniques. According to the amount of saponins, the grains were classified as bitter. Washing caused a reduction in these compounds, but the levels remained unchanged after cooking (with and without) pressure and toasting; however, they significantly increased after hydration. Cooking, especially with pressure, had greater effects than the other processes, and potentiated the functional properties of quinoa grains.
doi_str_mv 10.1016/j.foodchem.2016.04.031
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subjects Antioxidants - chemistry
BRS Piabiru
Chenopodium quinoa - chemistry
Cooking
Edible Grain - chemistry
Hydration
Phenols - analysis
Pressure
Quinoa
Saponins - analysis
Seeds - chemistry
Toasting
Washing
title Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains
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