Changes in phenolic composition and antioxidant activity during germination of quinoa seeds (Chenopodium quinoa Willd.)

Autores
Carciochi, Ramiro Ariel; Manrique, Guillermo Daniel; Dimitrov, K.
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Quinoa seed (Chenopodium quinoa Willd.) has obtained great interest in recent years due to its high nutritional value and its content of natural antioxidants and other phytochemicals with positive biological activity in humans. Their ability as health promoters depends strictly on the processing conditions to which the seeds are submitted. In this work, quinoa seeds were subjected to germination and subsequent oven-drying at 40ºC in order to evaluate changes on phenolic compounds composition as well as on the antioxidant activity along different germination stages. Germination resulted in a 2 fold increase in antioxidant activity measured as DPPH radical scavenging activity, after 3 days of germination. At the same time, the amounts of HPLC identified phenolic acids and flavonoids increased 8.57 fold, and 4.4 fold respectively. Germination and subsequent oven-drying was shown to be a good process to improve the phenolic content and antioxidant activity of quinoa seeds, and thereby obtain an ingredient to be used in functional food formulations.
Fil: Carciochi, Ramiro Ariel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Manrique, Guillermo Daniel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Dimitrov, K.. Universite Lille 3; Francia
Materia
Chenopodium quinoa
Germination
Phenolic acid
Flavonoid
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/33691
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Changes in phenolic composition and antioxidant activity during germination of quinoa seeds (Chenopodium quinoa Willd.)Carciochi, Ramiro ArielManrique, Guillermo DanielDimitrov, K.Chenopodium quinoaGerminationPhenolic acidFlavonoidhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Quinoa seed (Chenopodium quinoa Willd.) has obtained great interest in recent years due to its high nutritional value and its content of natural antioxidants and other phytochemicals with positive biological activity in humans. Their ability as health promoters depends strictly on the processing conditions to which the seeds are submitted. In this work, quinoa seeds were subjected to germination and subsequent oven-drying at 40ºC in order to evaluate changes on phenolic compounds composition as well as on the antioxidant activity along different germination stages. Germination resulted in a 2 fold increase in antioxidant activity measured as DPPH radical scavenging activity, after 3 days of germination. At the same time, the amounts of HPLC identified phenolic acids and flavonoids increased 8.57 fold, and 4.4 fold respectively. Germination and subsequent oven-drying was shown to be a good process to improve the phenolic content and antioxidant activity of quinoa seeds, and thereby obtain an ingredient to be used in functional food formulations.Fil: Carciochi, Ramiro Ariel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Manrique, Guillermo Daniel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Dimitrov, K.. Universite Lille 3; FranciaUniversiti Putra Malaysia2014info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/33691Manrique, Guillermo Daniel; Carciochi, Ramiro Ariel; Dimitrov, K.; Changes in phenolic composition and antioxidant activity during germination of quinoa seeds (Chenopodium quinoa Willd.); Universiti Putra Malaysia; International Food Research Journal; 21; 2; 2014; 767-7731985-46682231-7546CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/volume-21-2014.htmlinfo:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/21%20(02)%202014/47%20IFRJ%2021%20(02)%202014%20Carchiochi%20527.pdfinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:06:40Zoai:ri.conicet.gov.ar:11336/33691instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:06:40.43CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Changes in phenolic composition and antioxidant activity during germination of quinoa seeds (Chenopodium quinoa Willd.)
title Changes in phenolic composition and antioxidant activity during germination of quinoa seeds (Chenopodium quinoa Willd.)
spellingShingle Changes in phenolic composition and antioxidant activity during germination of quinoa seeds (Chenopodium quinoa Willd.)
Carciochi, Ramiro Ariel
Chenopodium quinoa
Germination
Phenolic acid
Flavonoid
title_short Changes in phenolic composition and antioxidant activity during germination of quinoa seeds (Chenopodium quinoa Willd.)
title_full Changes in phenolic composition and antioxidant activity during germination of quinoa seeds (Chenopodium quinoa Willd.)
title_fullStr Changes in phenolic composition and antioxidant activity during germination of quinoa seeds (Chenopodium quinoa Willd.)
title_full_unstemmed Changes in phenolic composition and antioxidant activity during germination of quinoa seeds (Chenopodium quinoa Willd.)
title_sort Changes in phenolic composition and antioxidant activity during germination of quinoa seeds (Chenopodium quinoa Willd.)
dc.creator.none.fl_str_mv Carciochi, Ramiro Ariel
Manrique, Guillermo Daniel
Dimitrov, K.
author Carciochi, Ramiro Ariel
author_facet Carciochi, Ramiro Ariel
Manrique, Guillermo Daniel
Dimitrov, K.
author_role author
author2 Manrique, Guillermo Daniel
Dimitrov, K.
author2_role author
author
dc.subject.none.fl_str_mv Chenopodium quinoa
Germination
Phenolic acid
Flavonoid
topic Chenopodium quinoa
Germination
Phenolic acid
Flavonoid
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Quinoa seed (Chenopodium quinoa Willd.) has obtained great interest in recent years due to its high nutritional value and its content of natural antioxidants and other phytochemicals with positive biological activity in humans. Their ability as health promoters depends strictly on the processing conditions to which the seeds are submitted. In this work, quinoa seeds were subjected to germination and subsequent oven-drying at 40ºC in order to evaluate changes on phenolic compounds composition as well as on the antioxidant activity along different germination stages. Germination resulted in a 2 fold increase in antioxidant activity measured as DPPH radical scavenging activity, after 3 days of germination. At the same time, the amounts of HPLC identified phenolic acids and flavonoids increased 8.57 fold, and 4.4 fold respectively. Germination and subsequent oven-drying was shown to be a good process to improve the phenolic content and antioxidant activity of quinoa seeds, and thereby obtain an ingredient to be used in functional food formulations.
Fil: Carciochi, Ramiro Ariel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Manrique, Guillermo Daniel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Dimitrov, K.. Universite Lille 3; Francia
description Quinoa seed (Chenopodium quinoa Willd.) has obtained great interest in recent years due to its high nutritional value and its content of natural antioxidants and other phytochemicals with positive biological activity in humans. Their ability as health promoters depends strictly on the processing conditions to which the seeds are submitted. In this work, quinoa seeds were subjected to germination and subsequent oven-drying at 40ºC in order to evaluate changes on phenolic compounds composition as well as on the antioxidant activity along different germination stages. Germination resulted in a 2 fold increase in antioxidant activity measured as DPPH radical scavenging activity, after 3 days of germination. At the same time, the amounts of HPLC identified phenolic acids and flavonoids increased 8.57 fold, and 4.4 fold respectively. Germination and subsequent oven-drying was shown to be a good process to improve the phenolic content and antioxidant activity of quinoa seeds, and thereby obtain an ingredient to be used in functional food formulations.
publishDate 2014
dc.date.none.fl_str_mv 2014
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/33691
Manrique, Guillermo Daniel; Carciochi, Ramiro Ariel; Dimitrov, K.; Changes in phenolic composition and antioxidant activity during germination of quinoa seeds (Chenopodium quinoa Willd.); Universiti Putra Malaysia; International Food Research Journal; 21; 2; 2014; 767-773
1985-4668
2231-7546
CONICET Digital
CONICET
url http://hdl.handle.net/11336/33691
identifier_str_mv Manrique, Guillermo Daniel; Carciochi, Ramiro Ariel; Dimitrov, K.; Changes in phenolic composition and antioxidant activity during germination of quinoa seeds (Chenopodium quinoa Willd.); Universiti Putra Malaysia; International Food Research Journal; 21; 2; 2014; 767-773
1985-4668
2231-7546
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/volume-21-2014.html
info:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/21%20(02)%202014/47%20IFRJ%2021%20(02)%202014%20Carchiochi%20527.pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Universiti Putra Malaysia
publisher.none.fl_str_mv Universiti Putra Malaysia
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.885934

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