Abstract
The aim of this study was to evaluate the influence of drying temperature on the phenolic acids profile and antioxidant activity of sprouts and leaves red and white Chenopodium quinoa (RQ and WQ, respectively). Four-day sprouts and leaves dried at 30, 45, and 60°C were tested. All sprouts contained significant amounts of phenolic compounds; however, higher content was determined in the RQ sprouts. Phenolic compounds from WQ sprouts seem to be thermostable in the studied temperature range, whereas total phenolics content in RQ sprouts decreased significantly after drying in the 60°C. Content of vanillic and p-coumaric acids did not differ significantly between sprouts dried at the same conditions; however, their level decreased in the high temperature. Irrespective of the drying temperature, higher activity against ABTS free radicals and reducing power was observed in the case of RQ sprouts extracts. Sprouts dried at 30°C had a higher ability to scavenge hydroxyl radicals. RQ sprouts were characterized by about two times higher antioxidant activity regardless of the method used. No significant differences between total phenolics (TPC) and flavonoids content in RQ and LQ leaves were found. In the both cases, decrease of TPC was observed after drying in the highest temperature. The leaves do not differ too much in terms of the phenolic acids profile, whereas the differentiating factor is thermal processing. Leaves of both quinoa contained thermostable compounds able to scavenge hydroxyl radicals. Reducing power and ability to scavenge OH radicals were correlated with all components of quinoa sprouts which suggest synergism between them and does not indicate the key role of a particular compound in creating antioxidant capacity. Germination and subsequent oven-drying at 30°C of quinoa seeds significantly increased the antioxidant properties compared with raw seeds. Also, in the case of leaves, the best results were obtained after drying at 30°C.
Highlights
IntroductionQuinoa (Chenopodium quinoa Willd.) has been cultivated for thousand years in South America. is plant is the main food crop in the Andean mountains of Bolivia and Peru but recently has increased interest for the product in other regions of the world like United States, Europe, and Asia [1].In the human diet, especially the seed of this pseudocereal has been popular. e nutritional value of quinoa seeds is in particular related to the high protein content (with all essential amino acids), unsaturated fatty acids, and fiber, the content of vitamins, minerals, and other phytochemicals and the gluten-free nature of these products should be mentioned [2,3,4]. e main uses of quinoa seeds are similar to rice, for cooking or baking [5].Journal of ChemistryAn increased interest in nutrition, in recent years, is functional food, growing interest in new products whose consumption reduces the risk of disease and exerts health-promoting effects. e use of quinoa as a source of bioactive compounds can be included as such trends in the research
An increased interest in nutrition, in recent years, is functional food, growing interest in new products whose consumption reduces the risk of disease and exerts health-promoting effects. e use of quinoa as a source of bioactive compounds can be included as such trends in the research
Our previous research has indicated using quinoa leaves as source of bioactive compounds in fortified food-like bread [9]. e sprouts of quinoa have attracted scientists interest in recent years due to their composition and prohealth properties [1, 4, 10, 11]. e ancient source of quinoa genotypes is found in Chile; quinoa has gained worldwide attention due to its nutritional value and functional properties [1], as well as its ability to grow in a wide range of climates, showing a good potential as a grain crop even in new areas outside of its native region [12]
Summary
Quinoa (Chenopodium quinoa Willd.) has been cultivated for thousand years in South America. is plant is the main food crop in the Andean mountains of Bolivia and Peru but recently has increased interest for the product in other regions of the world like United States, Europe, and Asia [1].In the human diet, especially the seed of this pseudocereal has been popular. e nutritional value of quinoa seeds is in particular related to the high protein content (with all essential amino acids), unsaturated fatty acids, and fiber, the content of vitamins, minerals, and other phytochemicals and the gluten-free nature of these products should be mentioned [2,3,4]. e main uses of quinoa seeds are similar to rice, for cooking or baking [5].Journal of ChemistryAn increased interest in nutrition, in recent years, is functional food, growing interest in new products whose consumption reduces the risk of disease and exerts health-promoting effects. e use of quinoa as a source of bioactive compounds can be included as such trends in the research. Most of the recent researches are focused mainly on the studies of nutritional and prohealth properties of quinoa seeds [6, 7]. E ancient source of quinoa genotypes is found in Chile; quinoa has gained worldwide attention due to its nutritional value and functional properties [1], as well as its ability to grow in a wide range of climates, showing a good potential as a grain crop even in new areas outside of its native region [12]. Recent studies on local ecotypes of quinoa in Chile have reported a wide genetic diversity, which have been related to the variation in their nutritional properties as well as total phenolic content and antioxidant potential [13]. Such nutritional and nutraceutical properties of quinoa from very diverse geographical areas offer opportunities for genetic improvement trials and the creation of new varieties with unique properties [13]
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