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פותח על ידי קלירמאש פתרונות בע"מ -
Total Phenolic Content and Antioxidant Activity of Red and Yellow Quinoa (Chenopodium quinoa Willd.) Seeds as Affected by Baking and Cooking Conditions
Year:
2012
Source of publication :
Food and Nutrition Sciences
Authors :
ברנד, מריה
;
.
מנוליס-ששון, שולמית
;
.
ניסן, גל
;
.
צ'לופוביץ, לאורה
;
.
Volume :
3
Co-Authors:

Galili, Liel

Facilitators :
From page:
0
To page:
0
(
Total pages:
1
)
Abstract:

Seeds with colored testa (seed coat) contain high concentrations of polyphenolic compounds that exhibit high levels of antioxidant activity. Common processing procedures, such as cooking and baking, decrease the levels of these bioactive compounds and consequently, overall antioxidant activity. Here, the effects of baking and cooking processes were examined on total phenolic content (TPC), total flavonoid content (TFC) and ferric-reducing ability of plasma antioxidant activity (FRAP AA) of red and yellow quinoa seeds. Our results indicate that red quinoa seed contains significantly higher levels of TPC, TFC and FRAP AA than yellow quinoa seeds. In addition, cooked and baked quinoa seeds retain most of their TPC, TFC and FRAP AA in the final product. Thus, red quinoa seeds processed by these two methods might be considered a functional food, in addition to its traditional role of providing dietary proteins. Due to their high antioxidant activity, red quinoa seeds might also contribute significantly to the management and/or prevention of degenerative diseases associated with free radical damage.

Note:
Related Files :
Colored Quinoa Seeds
FRAP
Processing
Total Flavonoids
Total phenolics
עוד תגיות
תוכן קשור
More details
DOI :
https://doi.org/10.4236/fns.2012.38151
Article number:
0
Affiliations:
Database:
סייפיינדר
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
36098
Last updated date:
02/03/2022 17:27
Creation date:
01/08/2018 10:32
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Scientific Publication
Total Phenolic Content and Antioxidant Activity of Red and Yellow Quinoa (Chenopodium quinoa Willd.) Seeds as Affected by Baking and Cooking Conditions
3

Galili, Liel

Total Phenolic Content and Antioxidant Activity of Red and Yellow Quinoa (Chenopodium quinoa Willd.) Seeds as Affected by Baking and Cooking Conditions .

Seeds with colored testa (seed coat) contain high concentrations of polyphenolic compounds that exhibit high levels of antioxidant activity. Common processing procedures, such as cooking and baking, decrease the levels of these bioactive compounds and consequently, overall antioxidant activity. Here, the effects of baking and cooking processes were examined on total phenolic content (TPC), total flavonoid content (TFC) and ferric-reducing ability of plasma antioxidant activity (FRAP AA) of red and yellow quinoa seeds. Our results indicate that red quinoa seed contains significantly higher levels of TPC, TFC and FRAP AA than yellow quinoa seeds. In addition, cooked and baked quinoa seeds retain most of their TPC, TFC and FRAP AA in the final product. Thus, red quinoa seeds processed by these two methods might be considered a functional food, in addition to its traditional role of providing dietary proteins. Due to their high antioxidant activity, red quinoa seeds might also contribute significantly to the management and/or prevention of degenerative diseases associated with free radical damage.

Scientific Publication
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