Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)

Autores
Miranda, Margarita; Vega Gálvez, Antonio; López, Jéssica; Parada, Gloria; Sanders, Mariela; Aranda, Mario; Uribe, Elsa; Di Scala, Karina Cecilia
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Quinoa has gained an increasing interest in recent years due to its nutritional value (rich in protein, fat, dietary fibre, ash, carbohydrates and minerals). Furthermore, it is an excellent source of natural antioxidants such as vitamin E and other phytochemicals. Dehydration of quinoa between 40 and 80C was performed in order to evaluate the effect of air-drying temperature on these quality attributes. When comparing the fresh with the corresponding dehydrated quinoa samples, it was shown that the drying operation led to reductions of 10% in proteins, 12% in fat and 27% in both fibres and ashes. In fresh quinoa, potassium and copper were found to be the most and least abundant minerals, respectively. Sucrose was the predominant sugar, followed by fructose and glucose. Overall antioxidant activity was affected by drying temperatures. Thermal degradation, especially at 60, 70 and 80 ºC, resulted in a notable reduction in TPC. However, Vitamin E showed an important increase at 70 and 80 ºC. The antioxidant capacity presented similar values at 40, 50 and 80 °C due to temperature/drying time equivalent processes.
Fil: Miranda, Margarita. Universidad de La Serena; Chile
Fil: Vega Gálvez, Antonio. Universidad de La Serena; Chile
Fil: López, Jéssica. Universidad de La Serena; Chile
Fil: Parada, Gloria. Pontificia Universidad Católica de Chile; Chile
Fil: Sanders, Mariela. Universidad de La Serena; Chile
Fil: Aranda, Mario. Universidad de Concepción; Chile
Fil: Uribe, Elsa. Universidad de La Serena; Chile
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Materia
QUINOA
AIR-DRYING TEMPERATURE
PHENOLIC COMPOUNDS
DPPH
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:11336/242376
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)Miranda, MargaritaVega Gálvez, AntonioLópez, JéssicaParada, GloriaSanders, MarielaAranda, MarioUribe, ElsaDi Scala, Karina CeciliaQUINOAAIR-DRYING TEMPERATUREPHENOLIC COMPOUNDSDPPHhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Quinoa has gained an increasing interest in recent years due to its nutritional value (rich in protein, fat, dietary fibre, ash, carbohydrates and minerals). Furthermore, it is an excellent source of natural antioxidants such as vitamin E and other phytochemicals. Dehydration of quinoa between 40 and 80C was performed in order to evaluate the effect of air-drying temperature on these quality attributes. When comparing the fresh with the corresponding dehydrated quinoa samples, it was shown that the drying operation led to reductions of 10% in proteins, 12% in fat and 27% in both fibres and ashes. In fresh quinoa, potassium and copper were found to be the most and least abundant minerals, respectively. Sucrose was the predominant sugar, followed by fructose and glucose. Overall antioxidant activity was affected by drying temperatures. Thermal degradation, especially at 60, 70 and 80 ºC, resulted in a notable reduction in TPC. However, Vitamin E showed an important increase at 70 and 80 ºC. The antioxidant capacity presented similar values at 40, 50 and 80 °C due to temperature/drying time equivalent processes.Fil: Miranda, Margarita. Universidad de La Serena; ChileFil: Vega Gálvez, Antonio. Universidad de La Serena; ChileFil: López, Jéssica. Universidad de La Serena; ChileFil: Parada, Gloria. Pontificia Universidad Católica de Chile; ChileFil: Sanders, Mariela. Universidad de La Serena; ChileFil: Aranda, Mario. Universidad de Concepción; ChileFil: Uribe, Elsa. Universidad de La Serena; ChileFil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaElsevier Science2010-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/242376Miranda, Margarita; Vega Gálvez, Antonio; López, Jéssica; Parada, Gloria; Sanders, Mariela; et al.; Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.); Elsevier Science; Industrial Crops and Products; 32; 3; 11-2010; 258-2630926-6690CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S092666901000110Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.indcrop.2010.04.019info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:38:45Zoai:ri.conicet.gov.ar:11336/242376instacron: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:34982025-09-29 10:38:45.368CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)
title Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)
spellingShingle Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)
Miranda, Margarita
QUINOA
AIR-DRYING TEMPERATURE
PHENOLIC COMPOUNDS
DPPH
title_short Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)
title_full Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)
title_fullStr Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)
title_full_unstemmed Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)
title_sort Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)
dc.creator.none.fl_str_mv Miranda, Margarita
Vega Gálvez, Antonio
López, Jéssica
Parada, Gloria
Sanders, Mariela
Aranda, Mario
Uribe, Elsa
Di Scala, Karina Cecilia
author Miranda, Margarita
author_facet Miranda, Margarita
Vega Gálvez, Antonio
López, Jéssica
Parada, Gloria
Sanders, Mariela
Aranda, Mario
Uribe, Elsa
Di Scala, Karina Cecilia
author_role author
author2 Vega Gálvez, Antonio
López, Jéssica
Parada, Gloria
Sanders, Mariela
Aranda, Mario
Uribe, Elsa
Di Scala, Karina Cecilia
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv QUINOA
AIR-DRYING TEMPERATURE
PHENOLIC COMPOUNDS
DPPH
topic QUINOA
AIR-DRYING TEMPERATURE
PHENOLIC COMPOUNDS
DPPH
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 has gained an increasing interest in recent years due to its nutritional value (rich in protein, fat, dietary fibre, ash, carbohydrates and minerals). Furthermore, it is an excellent source of natural antioxidants such as vitamin E and other phytochemicals. Dehydration of quinoa between 40 and 80C was performed in order to evaluate the effect of air-drying temperature on these quality attributes. When comparing the fresh with the corresponding dehydrated quinoa samples, it was shown that the drying operation led to reductions of 10% in proteins, 12% in fat and 27% in both fibres and ashes. In fresh quinoa, potassium and copper were found to be the most and least abundant minerals, respectively. Sucrose was the predominant sugar, followed by fructose and glucose. Overall antioxidant activity was affected by drying temperatures. Thermal degradation, especially at 60, 70 and 80 ºC, resulted in a notable reduction in TPC. However, Vitamin E showed an important increase at 70 and 80 ºC. The antioxidant capacity presented similar values at 40, 50 and 80 °C due to temperature/drying time equivalent processes.
Fil: Miranda, Margarita. Universidad de La Serena; Chile
Fil: Vega Gálvez, Antonio. Universidad de La Serena; Chile
Fil: López, Jéssica. Universidad de La Serena; Chile
Fil: Parada, Gloria. Pontificia Universidad Católica de Chile; Chile
Fil: Sanders, Mariela. Universidad de La Serena; Chile
Fil: Aranda, Mario. Universidad de Concepción; Chile
Fil: Uribe, Elsa. Universidad de La Serena; Chile
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
description Quinoa has gained an increasing interest in recent years due to its nutritional value (rich in protein, fat, dietary fibre, ash, carbohydrates and minerals). Furthermore, it is an excellent source of natural antioxidants such as vitamin E and other phytochemicals. Dehydration of quinoa between 40 and 80C was performed in order to evaluate the effect of air-drying temperature on these quality attributes. When comparing the fresh with the corresponding dehydrated quinoa samples, it was shown that the drying operation led to reductions of 10% in proteins, 12% in fat and 27% in both fibres and ashes. In fresh quinoa, potassium and copper were found to be the most and least abundant minerals, respectively. Sucrose was the predominant sugar, followed by fructose and glucose. Overall antioxidant activity was affected by drying temperatures. Thermal degradation, especially at 60, 70 and 80 ºC, resulted in a notable reduction in TPC. However, Vitamin E showed an important increase at 70 and 80 ºC. The antioxidant capacity presented similar values at 40, 50 and 80 °C due to temperature/drying time equivalent processes.
publishDate 2010
dc.date.none.fl_str_mv 2010-11
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/11336/242376
Miranda, Margarita; Vega Gálvez, Antonio; López, Jéssica; Parada, Gloria; Sanders, Mariela; et al.; Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.); Elsevier Science; Industrial Crops and Products; 32; 3; 11-2010; 258-263
0926-6690
CONICET Digital
CONICET
url http://hdl.handle.net/11336/242376
identifier_str_mv Miranda, Margarita; Vega Gálvez, Antonio; López, Jéssica; Parada, Gloria; Sanders, Mariela; et al.; Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.); Elsevier Science; Industrial Crops and Products; 32; 3; 11-2010; 258-263
0926-6690
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S092666901000110X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.indcrop.2010.04.019
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
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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
_version_ 1844614411161960448
score 13.070432

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