Abstract
Quinoa (Chenopodium quinoa Willd) is a pseudo-cereal of great interest for its nutritional value. Specifically, enzymatic hydrolysis of quinoa proteins has shown several biological activities. The purpose of this study was to investigate the influence of enzymatic hydrolysis on antioxidant by the oxygen radical absorbance capacity (ORAC) method and sensory properties of white, red and black quinoa varieties, and to evaluate the in vivo antioxidant capacity of the most promising quinoa hydrolysate using Saccharomyces cerevisiae BY4741 as an experimental model. The results showed a hydrolysate from red quinoa seeds with a promising sensory profile and antioxidant activity. Although more studies in experimental models and human trials will be necessary to corroborate the antioxidant effect and the mechanisms of action involved, the results obtained may allow the development of new plant-based foods with antioxidant properties scientifically supported and useful in the prevention and/or the treatment of pathologies related to oxidative stress.
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