Changes in saponins, phenolics and antioxidant activity of quinoa (Chenopodium quinoa willd) during milling process

Han, Yameng; Chi, Jianwei; Zhang, Mingwei; Zhang, Ruifen; Fan, Sanhong; Dong, Lihong; Huang, Fei; Liu, Lei

doi:10.1016/j.lwt.2019.108381

Cited by 62 publications

(52 citation statements)

References 35 publications

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“…This mechanical polishing allowed the reduction of saponins level from 2% to 0.42% for Titicaca, and from 1.4% to 0.51% for Puno, a reduction of 80%, and 64% of the initial saponin level respectively ( Table 1). These results are aligned with other studies showing that mechanical polishing can decrease saponins level between 50% and 85%, but this depends on many factors, including milling degree and seeds initial saponin content [22][23][24]. The varieties we are investigating are classified as bitter [25], and the important reduction observed in saponins level by polishing was not enough to classify the quinoa as sweet, since the threshold of human saponins detection is 0.11% [26], hence the need to wash the grains to get rid of the residual saponins, since a more extensive polishing will increase seeds defection through breaking and damaging [22].…”

Section: Effect Of Processing On Saponin Contentsupporting

confidence: 91%

“…This assumption can be corroborated with the results found by Han et al, (2019) on a study about the TPC on seven quinoa varieties where they found that darker quinoa varieties had a higher content of phenolic compounds, as well as higher flavonoids and antioxidant activity [33]. Compared to literature, the TPC values of both varieties were lower than those found by where the authors found that non-processed quinoa TPC content was 200.4 mg GA/100 g in a Chinese cultivar [23]. However, they were at the same order as other studies, where Nickel et al, (2016) found that TPC content of Brazilian quinoa variety was 97.6 mg GA/100 g, Alvarez-Jubete et al, (2010) found a TPC content of 71.7 mg GA/100 g in Bolivian quinoa, and Miranda et al, (2010) a content of 28.4 mg GA/100 g in Chilean cultivars [34][35][36].…”

Section: Effect On Total Phenolic Compoundssupporting

confidence: 85%

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Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds

Mhada

Metougui

Hazzam

et al. 2020

Foods

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Quinoa (Chenopodium quinoa Willd.) is a grain of great nutritional interest that gained international importance during the last decade. Before its consumption, this grain goes through many processes that can alter its nutritional value. Here we report the effect of processing (polishing and milling) and cooking (boiling and steaming) on the saponin content, mineral profile of 14 elements using Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES), protein content, and total phenolic compound. The polishing caused an average drop in the saponin content from 1.7% to 0.46% but induced important losses in mineral content (K, Mg, Ca, Zn, Co, Cu, Fe, Mn, and Ni), and phenolic compounds. However, the greatest nutritional degradation happened after milling due to the elimination of seed teguments and embryos, where over 50% of many minerals, 60% of protein content, and almost the totality of phenolic compounds, were lost. Cooking effect was less important than processing, but some significant losses were attested. Boiling caused a loss of up to 40% for some minerals like K, B, and Mo because of their hydrosolubility, and 88% of the polyphenols, while steaming allowed a better retention of those nutrients. Consuming polished quinoa instead of semolina and using steaming instead of boiling are trade-offs consumer needs to make to get optimal benefits from quinoa virtues.

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Section: Effect Of Processing On Saponin Contentsupporting

confidence: 91%

Section: Effect On Total Phenolic Compoundssupporting

confidence: 85%

Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds

Mhada

Metougui

Hazzam

et al. 2020

Foods

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“…(2016) both found that vanillic acid was the highest free phenolic acid in red and white quinoa. The difference of free phenolic acids profile among these researches might be due to the diversification of quinoa variety and the milling degree of quinoa seeds (Han et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Antioxidant, anti‐inflammatory, and antitumor activities of phenolic compounds from white, red, and black Chenopodium quinoa seed

et al. 2020

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Background and objectives: Quinoa (Chenopodium quinoa Willd.) is a promising nutritious cereal known for its rich nutrition and diverse physiological activities.In order to further investigate the profiles and physiological activities of phenolic compounds from quinoa, the composition of free and bound phenolic extracts from white, red, and black quinoa were analyzed, as well as their antioxidant, anti-inflammatory, and antitumor activities. Findings: Total phenolic content (TPC) and total flavonoid content (TFC) ranged from 514.03 to 1,409.54 mg gallic acid equivalent (GAE)/100g and 177.49 to 407.75 mg rutin equivalent (RE)/100 g, respectively. TPC existed mainly in bound form in red and black quinoa, but free form in white quinoa. Eight individual phenolic acids were detected, with the total acids amount ranging from 86.21 to 188.76 µg/g. Protocatechuic acid was the dominant phenolic acid both in red and black quinoa.Red quinoa showed the highest TPC and TFC, while black quinoa had the highest phenolic acids concentration. Red quinoa also showed the best ABTS and DPPH radical scavenging activities. Positive correlations were found among antioxidant activity and phenolic components. Besides, phenolics from red and black quinoa showed better anti-inflammatory and antitumor activity by down-regulating the NO production and inhibiting the proliferation of MCF-7 cells. Conclusions: Quinoa seed is rich in phenolic components, especially the red and black one. Higher phenolic contents in red and black quinoa can be responsible for their superior antioxidant, anti-inflammatory, and antitumor activities. With potential health benefits, quinoa phenolics may be used as ingredients for functional food. Significance and novelty: Findings of this study revealed useful information on phenolics and bioactivity of quinoa for its cultivation and breeding with functional oriented purpose. The results could be also applied in health food industry for quinoa material selection and processing. K E Y W O R D Santi-inflammatory, antioxidant, antitumor, phenolic compounds, quinoa 704 |

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“…Han et al studied the Chinese quinoa cultivar, Jinli-1, with non-pigmented seeds. Phenolic compounds (TPC, FPC and BPC) and flavonoids (total flavonoid content (TFC), flavonoids in extractable forms (FFC) and bound flavonoid content (BFC)) were determined within the wider scope of understanding the extent to which the milling process can affect the content of these components [16]. Indeed, it is known, that phenolic compounds are located in the grain outer layers, and the degree of milling (DOM) impacts their content.…”

Section: Quantitation Of Phenolic Compounds By Spectrophotometric Assaysmentioning

confidence: 99%

Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds

Melini¹,

Melini²

2021

Foods

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Quinoa (Chenopodium quinoa Willd.) has recently received increasing interest from both scientists and consumers due to its suitability in gluten-free diets, its sustainability, and its claimed superfood qualities. The aim of this paper is to systematically review up-to-date studies on quinoa functional components and anti-nutritional factors, in order to define a baseline for food scientists approaching the investigation of quinoa phytochemicals and providing evidence for the identification of healthier sustainable foods. State of the art evaluations of phytochemical contents in quinoa seeds were obtained. It emerged that phenolic compounds are the most investigated functional components, and spectrophotometric methods have been mostly applied, despite the fact that they do not provide information about single components. Saponins are the most studied among anti-nutritional factors. Betalains, tannins, and phytoecdysteroids have been poorly explored. Information on factors affecting the phytochemical content at harvesting, such as quinoa ecotypes, crop geographical location and growing conditions, are not always available. A comprehensive characterization, encompassing several classes of functional components and anti-nutritional factors, is mainly available for quinoa varieties from South America. However, defining a standard of quality for quinoa seeds is still challenging and requires a harmonization of the analytical approaches, among others.

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Changes in saponins, phenolics and antioxidant activity of quinoa (Chenopodium quinoa willd) during milling process

Cited by 62 publications

References 35 publications

Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds

Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds

Antioxidant, anti‐inflammatory, and antitumor activities of phenolic compounds from white, red, and black Chenopodium quinoa seed

Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds

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