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

Carciochi, Ramiro Ariel; Dimitrov, Krasimir; ́Alessandro, Leandro Galván D

doi:10.1007/s13197-016-2393-7

Cited by 49 publications

(37 citation statements)

References 29 publications

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“…RSM is an attractive method to evaluate the relationship between a response and independent variables (Carciochi et al 2016). Based on the results of the OVAT approach, the reaction conditions were further optimized by the BBD under RSM using the FRAP of COS-Gly-MRPs as a response.…”

Section: Resultsmentioning

confidence: 99%

Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide–glycine Maillard reaction products

Fang

Jing

2017

J Food Sci Technol

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In this study, chitooligosaccharide (COS) and glycine (Gly) were selected to prepare Maillard reaction products, which were designated COS-Gly-MRPs. Changes in the FTIR and fluorescence spectra confirmed the formation of the COS-Gly-MRPs. Using ferric reducing antioxidant power (FRAP) as a response, the optimal reaction conditions, i.e., a time of 107 min, temperature of 121 °C, pH of 6.0, and : = 2.5:1, were obtained by one-variable-at-a-time method and by response surface methodology. The resulting COS-Gly-MRPs exhibited much stronger antioxidant activity than their substrates. The FRAP of COS-Gly-MRPs was 32.14 mmol Fe/L, and the radical scavenging activity of COS-Gly-MRPs reached 78.6, 89.0, 92.3, and 86.0% for ABTS, superoxide, DPPH, and hydroxyl radicals, respectively. After 7 days of storage, COS-Gly-MRPs-treated fruit juices showed higher antioxidant capacity than those treated with a mixture of COS and Gly.

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Section: Resultsmentioning

confidence: 99%

Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide–glycine Maillard reaction products

Fang

Jing

2017

J Food Sci Technol

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“…Para el malteado se empleó la metodología de Carciochi, et al [9] con algunas modificaciones. Los granos sin maltear fueron limpiados eliminando materias extrañas, lavadas con agua potable, desinfectadas por inmersión en agua clorada (hipoclorito de sodio al 2.5%).…”

Section: B Preparación De Harina Malteadaunclassified

“…Según Mazza [7] los germinados proveen múltiples beneficios nutricionales y terapéuticos a quienes los consumen ya que las vitaminas, minerales, proteínas, carbohidratos, ácidos grasos y enzimas se encuentran más disponibles. Además, en trabajos previos se ha demostrado la mejora nutricional al maltear los granos de quinua [8,9], por lo que la comercialización como harina sería de interés industrial para la preparación de diversos alimentos como sopas, jugos enriquecidos o mezclas proteicas.…”

Section: Introductionunclassified

Estudio de la Isoterma de Adsorción y Determinación de la Vida Útil de Harina de Quinua Malteada

Alvarado-Yupanqui¹,

Miano²,

Barraza‐Jáuregui³

2020

Proceedings of the 18th LACCEI International Multi-Conference for Engineering, Education, and Technology: Engineering, Integrat

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This work aimed to study the sorption isotherm of flour from three varieties of quinoa at 25 °C. For this, a sample of 2 g was placed in a water activity analyzer, considering data from 0.05 to 0.90 of water activity. Data of moisture content as function of water activity was plotted and fitted using different isotherm models: GAB, BET, Henderson, Halsey and Oswin. The fitting goodness was evaluated by the determination coefficient and the mean relative error. As results, GAB and Oswin models presented the best fitting of the experimental data. However, only GAB model was considered for further analysis since it has parameters with physical meaning. Using the model of Heiss and Eichner, the shelf life of the flours were determined, obtaining that mating process increase the shelf life from 13.7 to 28.5 months for white quinoa; from 13.3 to 33.9 months for black quinoa: and from 30.1 to 51.8 months for red quinoa, when stored at 25°C in low density polyethylene packs.

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“…Maillard reaction intensity is commonly influenced by the composition of reactants, i.e. reducing sugar and amino acids contained in sap (Nagai et al, 2018), as well as the temperature of the heating process (Carciochi et al, 2016). According to Ho et al (2008), reactant such as free amino acids are important as source of amino groups, free ammonia or nitrogen atoms through both deamination and retro-aldol reactions, while monosaccharide such as glucose and fructose play a role in the initial Maillard reaction by forming an abundant pool of high reactive C2, C2 and C4 dicarbonyl compounds.…”

Section: Introductionmentioning

confidence: 99%

Regression analysis for determination of antioxidant activity of coconut sap under various heating temperature and concentration of lysine addition

Sulistyo¹,

Haryanti²

2020

Food Res.

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This research aimed to determine the antioxidant activity of coconut sap added by different concentration of lysine during the heating process by means of regression analysis. This regression can be utilized to predict the antioxidant activity of coconut sap. A number of antioxidant parameters, i.e. total phenolic content, browning intensity, DPPH scavenging activity, and chelating activity, were measured using standard methods. The results showed that the changes in the total phenolic content of coconut sap against temperature during heating process followed a logarithmic regression function. The correlation between total phenolic content and heating temperature was quite strong until the temperature reached 100oC. Moreover, the changes in both browning intensity and DPPH scavenging activity of coconut sap against heating temperature followed an exponential regression. A quadratic regression function can represent the relationship between the chelating activity of coconut sap and heating temperature since the correlation of those parameters was relatively strong in the temperature range of 28-100oC. This study showed that the changes in total phenolic content, browning intensity, DPPH scavenging activity, and chelating activity of coconut sap during heating can be determined using regression analysis.

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

Cited by 49 publications

References 29 publications

Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide–glycine Maillard reaction products

Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide–glycine Maillard reaction products

Estudio de la Isoterma de Adsorción y Determinación de la Vida Útil de Harina de Quinua Malteada

Regression analysis for determination of antioxidant activity of coconut sap under various heating temperature and concentration of lysine addition

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