Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) |
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| Institution: | 1. Laboratorio de Alimentos, Facultad de Ingeniería, Instituto de Investigaciones para la Industria Química–INIQUI (CONICET), Universidad Nacional de Salta, Salta, Argentina;2. Facultad de Farmacia y Bioquí?mica, Universidad de Buenos Aires, Buenos Aires, Argentina;3. Facultad de Ingeniería, Universidad Nacional de Salta, Salta, Argentina;1. Área de Vegetales, Instituto Tecnológico Agroalimentario de Extremadura, Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avenida Adolfo Suárez, s/n, 06007, Badajoz, Spain;2. Centro de Investigación Finca La Orden-Valdesequera, Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Autovía Madrid-Lisboa s/n, 06187, Badajoz, Spain;1. Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, PR China;2. College of Life Sciences, Shanxi University, Shanxi, 030006, PR China;1. Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China;2. Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada;3. State Key Lab of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China;4. Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada;1. Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland;2. Natural Resources Institute Finland (Luke), FI-31600 Jokioinen, Finland |
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| Abstract: | Quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) are nutritious pseudocereals that originate from the Andean region. The aim of this research was to study the effect of germination and the subsequent kilning on the phenolic compounds and proximate composition in selected Peruvian varieties of quinoa (“Chullpi”) and kiwicha (“Oscar Blanco”). The germination process was carried out for 24, 48 and 72 h at 22 °C, and the kilning was performed with samples germinated for 72 h by drying the seeds at 90 °C for 5 min. Both processes increased the protein content of the samples. However, lipid content was reduced during germination. On the other hand, germination and kilning clearly increased the concentration of total phenolic compounds in both quinoa and kiwicha. Germination for 72 h either with or without kilning process resulted in a significant (p < 0.05) increase in the total content of phenolics compared to untreated materials, which was especially due to coumaric acid and a kaempferol tri-glycoside in quinoa and caffeoylquinic acid in kiwicha. Based on the results, germination and kilning may improve the nutritional quality of the Andean grains, encouraging the usage of the processed grains as ingredients in functional products for people with special gluten-free or vegetarian diets. |
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| Keywords: | Liquid chromatography Mass spectrometry Plant protein Processing |
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