Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds

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• 作者：Ramiro Ariel Carciochi ; Krasimir Dimitrov…
• 关键词：Chenopodium quinoa ; Malting ; Phenolic compounds ; Maillard reaction products ; Antioxidant activity
• 刊名：Journal of Food Science and Technology
• 出版年：2016
• 出版时间：November 2016
• 年：2016
• 卷：53
• 期：11
• 页码：3978-3985
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Nutrition; Chemistry/Food Science, general;
• 出版者：Springer India
• ISSN：0975-8402
• 卷排序：53

文摘

In this study, the effect of malting process on the antioxidant compounds and antioxidant capacity of quinoa seeds was studied. The optimal germination conditions were germination temperature of 23 °C, degree of steeping of 36% and germination time of 3 days. Under these conditions, green quinoa malt was obtained and subsequently roasted at different temperatures (100–190 °C). Results showed maximum increases in phenolic compounds, Maillard reaction products and antioxidant activity (DPPH radical scavenging and reducing power) in samples roasted at 145 °C for 30 min, whereas a more intensive thermal treatment (190 °C) diminished the levels of all evaluated variables. Thus, malting with a moderate thermal treatment could be considered as an effective process to enrich antioxidants in quinoa grains for their further use as functional ingredient in the production of gluten-free foods and beverages.