Effect of Germination and Fermentation Process on the Antioxidant Compounds of Quinoa Seeds

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• 作者：Ramiro Ariel Carciochi ; Leandro Galván-D’Alessandro…
• 关键词：Chenopodium quinoa ; Germination ; Fermentation ; Phenolic compounds ; Tocopherols ; Ascorbic acid ; Antioxidant activity
• 刊名：Plant Foods for Human Nutrition
• 出版年：2016
• 出版时间：December 2016
• 年：2016
• 卷：71
• 期：4
• 页码：361-367
• 全文大小：645 KB
• 刊物主题：Food Science; Chemistry/Food Science, general; Nutrition; Ecology; Plant Physiology;
• 出版者：Springer US
• ISSN：1573-9104
• 卷排序：71

文摘

Quinoa (Chenopodium quinoa) seed has gained a great interest in the last years, mainly due to its nutritional properties and its content of antioxidant substances with health-promoting properties in humans. In this work, the effect of germination time and fermentation on the levels of antioxidant compounds (ascorbic acid, tocopherol isomers and phenolic compounds) and antioxidant activity of quinoa seeds was evaluated. Fermentation was carried out naturally by the microorganisms present in the seeds or by inoculation with two Saccharomyces cerevisiae strains (used for baking and brewing). Ascorbic acid and total tocopherols were significantly increased (p ≤ 0.05) after 72 h of germination process in comparison with raw quinoa seeds, whilst fermentation caused a decrease in both types of compounds. Phenolic compounds and antioxidant capacity were improved using both bioprocesses, being this effect more noticeable for germination process (101 % of increase after three days of germination). Germination and fermentation proved to be desirable procedures for producing enriched ingredients with health-promoting antioxidant compounds in a natural way.