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

التفاصيل البيبلوغرافية
العنوان: Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa ( Chenopodium quinoa Willd).
المؤلفون: Maldonado-Alvarado P; Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Quito 17-01-2759, Ecuador., Pavón-Vargas DJ; Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Quito 17-01-2759, Ecuador., Abarca-Robles J; Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Quito 17-01-2759, Ecuador.; Cereal Group, Instituto de Agroquímica y Tecnología de Alimentos IATA-CSIC, 46980 Valencia, Spain., Valencia-Chamorro S; Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Quito 17-01-2759, Ecuador., Haros CM; Cereal Group, Instituto de Agroquímica y Tecnología de Alimentos IATA-CSIC, 46980 Valencia, Spain.
المصدر: Foods (Basel, Switzerland) [Foods] 2023 Jan 13; Vol. 12 (2). Date of Electronic Publication: 2023 Jan 13.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI AG, [2012]-
مستخلص: The aim of this study is to evaluate the effect of desaponification, soaking, germination, and refrigerated storage on the phytase activity, phytic acid content, and nutritional properties of three varieties of quinoa: white, red, and black. Desaponification and soaking reduced the number of minerals and the nutritional content. Germination of the seeds was carried out in the desaponified samples. The nutritional values, phytase activity, and phytic acid content of quinoa were measured after 6 h of soaking and then at 4 and 7 days during germination plus 7 days of refrigerated storage (4 °C). Germination increased the fibre and protein content as well as the iron, zinc, and calcium content. Germination significantly increased the phytase activity in all varieties and decreased the phytic acid content. The phytic acid content decreased during germination from 32 to 74%. Refrigerated storage had no significant effect on most of the factors studied. Germination boosts nutritional content and phytase activity while decreasing phytic acid content. Germination can be a simple method to reduce phytic acid in quinoa and may also improve the nutritional quality of this pseudocereal with the potential for use in functional foods and vegetarian diets.
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معلومات مُعتمدة: Project PIJ 17-04 National Polytechnic School; la ValSe-Food-CYTED REF. 119RT0567 Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo; Food4ImNut PID2019-107650RB-C21 Ministry of Sciences and Innovation (MCIN-Spain)
فهرسة مساهمة: Keywords: Chenopodium quinoa; germination; phytase activity; phytic acid
تواريخ الأحداث: Date Created: 20230121 Latest Revision: 20230201
رمز التحديث: 20231215
مُعرف محوري في PubMed: PMC9857664
DOI: 10.3390/foods12020389
PMID: 36673480
قاعدة البيانات: MEDLINE
الوصف
تدمد:2304-8158
DOI:10.3390/foods12020389