Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa (Chenopodium quinoa Willd)

Maldonado‐Alvarado, Pedro; Pavón-Vargas, Darío Javier; Abarca-Robles, Juan; Valencia‐Chamorro, Silvia

doi:10.3390/foods12020389

Cited by 26 publications

(12 citation statements)

References 35 publications

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“…These changes are attributed to the biochemical reactions and enzymatic activations typical of germination [47,57]. Furthermore, the concentration of the anti-nutrient phytate, which stores phosphorus in mature cereals, decreases during germination due to the action of phytases, thus increasing the bioavailability of phosphorus and other minerals [28,54,58]. The increases were greater than 72 h, agreeing with studies that report positive effects of prolonged germination times on the nutritional quality of quinoa.…”

Section: Mineral Micronutrientssupporting

confidence: 80%

Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru

Ramos-Pacheco,

Choque-Quispe,

Ligarda-Samanez

et al. 2024

Foods

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Germination is an effective strategy to improve the nutritional and functional quality of Andean grains such as quinoa (Chenopodium quinoa Willd.); it helps reduce anti-nutritional components and enhance the digestibility and sensory aspects of the germinated. This work aimed to evaluate the effect of germination (0, 24, 48, and 72 h) on the physicochemical properties, content of bioactive compounds, and antioxidant capacity of three varieties of quinoa: white, red, and black high Andean from Peru. Color, nutritional composition, mineral content, phenolic compounds, flavonoids, and antioxidant activity were analyzed. Additionally, infrared spectra were obtained to elucidate structural changes during germination. The results showed color variations and significant increases (p < 0.05) in proteins, fiber, minerals, phenolic compounds, flavonoids, and antioxidant capacity after 72 h of germination, attributed to the activation of enzymatic pathways. In contrast, the infrared spectra showed a decrease in the intensity of functional groups –CH–, –CH2–, C–OH, –OH, and C–N. Correlation analysis showed that flavonoids mainly contributed to antioxidant activity (r = 0.612). Germination represents a promising alternative to develop functional ingredients from germinated quinoa flour with improved nutritional and functional attributes.

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Section: Mineral Micronutrientssupporting

confidence: 80%

Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru

Ramos-Pacheco,

Choque-Quispe,

Ligarda-Samanez

et al. 2024

Foods

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“…While processing caused the total protein to decrease in both cereals, it increased in Qui‐M. This effect has been reported in germinating quinoa seeds and attributed to total weight loss (i.e., dry matter) due to starch and lipid utilization during germination (Maldonado‐Alvarado et al., 2023; Pilco‐Quesada et al., 2020). After the first day of steeping, the soluble protein in all (pseudo)cereals diminished, these substances are commonly lost by leaching (Briggs, 1998).…”

Section: Resultsmentioning

confidence: 76%

Daily assessment of malting‐induced changes in the volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.)

Almaguer,

Kollmannsberger,

Gastl

et al. 2023

Journal of Food Science

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Barley (Hordeum vulgare L.) is the traditional malting cereal and is primarily used for beverages, whereas rye (Secale cereale L.) is mainly used in baked goods. Conversely, quinoa (Chenopodium quinoa Willd.) is a gluten‐free pseudocereal, rich in starch and high‐quality proteins, and can be used in a similar manner to cereals. The sharp bitterness of unprocessed rye and the earthy aroma of native quinoa interfere with the acceptance and development of food products. Malting of barley is known to improve its processing properties and enhance its sensory quality. Therefore, the effect of germination and kilning on malt quality (e.g., viscosity) as well as the volatile composition of barley, rye, and quinoa were monitored. Moreover, temporal changes on the volatile patterns of rye and quinoa at the different stages of malting were compared to barley. In total, 34 volatile compounds were quantified in the three (pseudo)cereals; the alcohol group dominated in all unprocessed samples, in particular, compounds contributing grassy notes (e.g., hexan‐1‐ol). These grassy compounds remained abundant during germination, whereas kilning promoted the formation of Maillard reaction volatiles associated with malty and roasted notes. The volatile profiles of kilned barley and quinoa were characterized by high concentrations of the malty Strecker aldehyde, 3‐methylbutanal. In contrast, green, floral notes imparted by phenylacetaldehyde remained dominant in rye malt. Hierarchical cluster analysis of the volatile data discriminated the samples into the different stages of malting, confirmed the similarities in the volatile patterns of barley and rye, and indicated clear differences to the quinoa samples.Practical ApplicationIn this study, the effect of germination and kilning on the chemical and volatile composition of barley, rye, and quinoa was examined. Temporal changes on the volatile patterns of rye and quinoa at different stages of malting were compared to barley. Understanding the differences among the (pseudo)cereals as well as the influence of processing on malt quality and aroma development can help find new food applications.

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“…It was found that one day of germination was sufficient to enhance the concentration of saponins [ 57 ]. The sprouting process can also result in the degradation of other anti-nutrients, such as phytic acid; it was reported that sprouted quinoa seeds showed a decrease of 32–74% in phytic acid content [ 58 ]. Therefore, the germination process holds promising potential as a valuable technique for enhancing the nutritional value of quinoa seeds.…”

Section: Discussionmentioning

confidence: 99%

Impact of Sprouting Process on the Protein Quality of Yellow and Red Quinoa (Chenopodium quinoa)

Barakat,

Al-Qabba,

Algonaiman

et al. 2024

Molecules

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The demand for plant-based proteins has increased remarkably over the last decade. Expanding the availability and variety of plant-based protein options has shown positive potential. This study aimed to investigate the qualitative and quantitative changes in amino acids of yellow and red quinoa seeds (YQ and RQ) during a 9-day germination period. The results showed that the germination process led to an increase in the total amino acids by 7.43% and 14.36% in the YQ and RQ, respectively. Both varieties exhibited significant (p < 0.05) increases in non-essential and essential amino acids, including lysine, phenylalanine, threonine, and tyrosine. The content of non-essential amino acids nearly reached the standard values found in chicken eggs. These results were likely attributed to the impact of the germination process in increasing enzymes activity and decreasing anti-nutrient content (e.g., saponins). A linear relationship between increased seeds’ hydration and decreased saponins content was observed, indicating the effect of water absorption in changing the chemical composition of the plant. Both sprouts showed positive germination progression; however, the sprouted RQ showed a higher germination rate than the YQ (57.67% vs. 43.33%, respectively). Overall, this study demonstrates that germination is a promising technique for enhancing the nutritional value of quinoa seeds, delivering sprouted quinoa seeds as a highly recommended source of high-protein grains with notable functional properties.

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Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa (Chenopodium quinoa Willd)

Cited by 26 publications

References 35 publications

Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru

Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru

Daily assessment of malting‐induced changes in the volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.)

Impact of Sprouting Process on the Protein Quality of Yellow and Red Quinoa (Chenopodium quinoa)

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