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
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants - chemistry BRS Piabiru Chenopodium quinoa - chemistry Cooking Edible Grain - chemistry Hydration Phenols - analysis Pressure Quinoa Saponins - analysis Seeds - chemistry Toasting Washing
Online-Zugang:	Volltext
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