Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds

In the recent years, quinoa has gained a renewed relevance as an alternative crop to cereals due to its excellent nutritional value. Thus, the aims of this work were to determine the physico-chemical, techno-functional and in vitro antioxidant properties as well as the total phenolic and flavonid co...

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Authors: Pellegrinia, Marika, Lucas-Gonzales, Raquel, Riccia, Antonella, FONTECHA, JAVIER, Fernandez-Lopez, Juana, Pérez-Alvarez, José Angel, Viuda-Martos, Manuel
Format: article
Publication Date:2017
Country:España
Institution:Universidad Miguel Hernández de Elche
Repository:REDIUMH. Depósito Digital de la UMH
OAI Identifier:oai:dspace.umh.es:11000/30569
Online Access:https://hdl.handle.net/11000/30569
Access Level:Open access
Keyword:Quinoa seeds
Flours
Fatty acids profiles
Polyphenolic profile
Antioxidant
CDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnología
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spelling Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seedsPellegrinia, MarikaLucas-Gonzales, RaquelRiccia, AntonellaFONTECHA, JAVIERFernandez-Lopez, JuanaPérez-Alvarez, José AngelViuda-Martos, ManuelQuinoa seedsFloursFatty acids profilesPolyphenolic profileAntioxidantCDU::6 - Ciencias aplicadas::62 - Ingeniería. TecnologíaIn the recent years, quinoa has gained a renewed relevance as an alternative crop to cereals due to its excellent nutritional value. Thus, the aims of this work were to determine the physico-chemical, techno-functional and in vitro antioxidant properties as well as the total phenolic and flavonid contents of six quinoa flours. On the different samples proximal compositions and polyphenolic, sugar and organic acids profiles were also determined. Quinoa flours showed a protein content ranged between 11.62 and 13.66 g/100 g while the fat content was comprised between 4.87 and 6.48 g/100 g. The TDF content ranged from 12.71 to 18.59 g/100 g with ratios IDF:SDF higher than 8:1. In all samples analyzed four organic acids (oxalic, ciltric, malic, and succinic) and three sugars (sucrose, glucose, and fructose) were determined. As regards to techno-functional propreties, all quinoa flours showed lower water and oil holding capacities with values of 1.44–1.80 g water/g sample and 0.89–1.04 g oil/g sample, respectively. However, all samples showed a high swelling capacity with values ranged from 8.55 to 9.57 mL/g. The chemical profiles identification allowed to exposed major concentrations of 4-hydroxibenzoic acid and interesting concentrations of the other phenolic compounds and interesting contents of Ω3 fatty acids, compounds with renewed biological properties in terms of antioxidant activity and control diseases. In addition, the antioxidant activity assessed allowed to establish their antioxidant capacity of this product and the good correlations with total phenolic and flavonoid contents. The results of this study suggested that quinoa flours is a valid source of natural compounds with significant antioxidant activity and biological properties. Further investigations should be undertaken in respect of target product, anyhow the present study allowed to increase the knowledge about this Andean region speciesElsevierDepartamentos de la UMH::Tecnología Agroalimentaria202420242017info:eu-repo/semantics/articleapplication/pdf9application/pdfhttps://hdl.handle.net/11000/30569reponame:REDIUMH. Depósito Digital de la UMHinstname:Universidad Miguel Hernández de ElcheIngléshttp://dx.doi.org/10.1016/j.indcrop.2017.10.006info:eu-repo/semantics/openAccessAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:dspace.umh.es:11000/305692026-05-27T13:36:21Z
dc.title.none.fl_str_mv Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds
title Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds
spellingShingle Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds
Pellegrinia, Marika
Quinoa seeds
Flours
Fatty acids profiles
Polyphenolic profile
Antioxidant
CDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnología
title_short Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds
title_full Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds
title_fullStr Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds
title_full_unstemmed Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds
title_sort Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds
dc.creator.none.fl_str_mv Pellegrinia, Marika
Lucas-Gonzales, Raquel
Riccia, Antonella
FONTECHA, JAVIER
Fernandez-Lopez, Juana
Pérez-Alvarez, José Angel
Viuda-Martos, Manuel
author Pellegrinia, Marika
author_facet Pellegrinia, Marika
Lucas-Gonzales, Raquel
Riccia, Antonella
FONTECHA, JAVIER
Fernandez-Lopez, Juana
Pérez-Alvarez, José Angel
Viuda-Martos, Manuel
author_role author
author2 Lucas-Gonzales, Raquel
Riccia, Antonella
FONTECHA, JAVIER
Fernandez-Lopez, Juana
Pérez-Alvarez, José Angel
Viuda-Martos, Manuel
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Departamentos de la UMH::Tecnología Agroalimentaria
dc.subject.none.fl_str_mv Quinoa seeds
Flours
Fatty acids profiles
Polyphenolic profile
Antioxidant
CDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnología
topic Quinoa seeds
Flours
Fatty acids profiles
Polyphenolic profile
Antioxidant
CDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnología
description In the recent years, quinoa has gained a renewed relevance as an alternative crop to cereals due to its excellent nutritional value. Thus, the aims of this work were to determine the physico-chemical, techno-functional and in vitro antioxidant properties as well as the total phenolic and flavonid contents of six quinoa flours. On the different samples proximal compositions and polyphenolic, sugar and organic acids profiles were also determined. Quinoa flours showed a protein content ranged between 11.62 and 13.66 g/100 g while the fat content was comprised between 4.87 and 6.48 g/100 g. The TDF content ranged from 12.71 to 18.59 g/100 g with ratios IDF:SDF higher than 8:1. In all samples analyzed four organic acids (oxalic, ciltric, malic, and succinic) and three sugars (sucrose, glucose, and fructose) were determined. As regards to techno-functional propreties, all quinoa flours showed lower water and oil holding capacities with values of 1.44–1.80 g water/g sample and 0.89–1.04 g oil/g sample, respectively. However, all samples showed a high swelling capacity with values ranged from 8.55 to 9.57 mL/g. The chemical profiles identification allowed to exposed major concentrations of 4-hydroxibenzoic acid and interesting concentrations of the other phenolic compounds and interesting contents of Ω3 fatty acids, compounds with renewed biological properties in terms of antioxidant activity and control diseases. In addition, the antioxidant activity assessed allowed to establish their antioxidant capacity of this product and the good correlations with total phenolic and flavonoid contents. The results of this study suggested that quinoa flours is a valid source of natural compounds with significant antioxidant activity and biological properties. Further investigations should be undertaken in respect of target product, anyhow the present study allowed to increase the knowledge about this Andean region species
publishDate 2017
dc.date.none.fl_str_mv 2017
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/11000/30569
url https://hdl.handle.net/11000/30569
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1016/j.indcrop.2017.10.006
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.none.fl_str_mv application/pdf
9
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:REDIUMH. Depósito Digital de la UMH
instname:Universidad Miguel Hernández de Elche
instname_str Universidad Miguel Hernández de Elche
reponame_str REDIUMH. Depósito Digital de la UMH
collection REDIUMH. Depósito Digital de la UMH
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.301603

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