Effect of germination on total phenolic compounds,total antioxidant capacity,Maillard reaction products and oxidative stress markers in canihua (Chenopodium pallidicaule) |
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| Authors: | F Abderrahim E Huanatico R Repo-Carrasco-Valencia SM Arribas MC Gonzalez L Condezo-Hoyos |
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| Institution: | 1. Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid, Arzobispo Morcillo 2, Madrid, Spain;2. Faculty of Agri-food Engineering, Universidad San Antonio Abad del Cusco, Cusco, Peru;3. Faculty of Food Science and Technology, Universidad Nacional Agraria La Molina, Av La Molina s/n, La Molina, Lima 100, Peru |
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| Abstract: | Germination of cereals/pseudo-cereals has been suggested as an effective method to increase antioxidant compounds. However, this process could also lead to high reducing sugar levels and subsequent Maillard reaction products. The aim of this work was to determine the time course effect of canihua (Chenopodium pallidicaule) germination on: 1) antioxidant capacity, 2) extractable and non-extractable phenolic compounds content, 3) Maillard reaction products and 4) oxidative stress markers. Germination increased antioxidant capacity, phenolic compounds and Maillard reaction products, including advanced glycated end products while it decreased oxidative stress markers. All parameters exhibited a similar time course pattern with a maximum at 72 h. In addition to the increase in phenolic compounds and antioxidant capacity, canihua germination produced advanced glycated end products. The impact on human health of these compounds in germinated seeds deserves future attention. |
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| Keywords: | Antioxidant capacity Canihua Germination Pseudo-cereal Maillard reaction products Oxidative stress markers |
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