title: Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd).
abstract: The aim of this work was to obtain sweet quinoa seeds by a pearling process. Thus, two different pearling degrees (20% and 30%) were tested. Moreover, the effect of pearling process on saponins and phenolic content in quinoa were evaluated. To this end, GC-MS methodology was used to identify and quantify the saponins and reversed phase-high performance liquid chromatography coupled to DAD and mass spectrometer detectors was applied to study the phenolic composition. As expected, whole quinoa had the highest saponins and phenolics contents. An abrasion degree of 30% was necessary to obtain sweet quinoa (with a total saponin content lower than 110 mg/100 g). Obviously, this process caused a decrease of 21.5% and 35.2% of free and bound phenolic compounds, respectively. However, this decrease was lower if compared with other cereals. Thus, pearling process is a promising sustainable method to obtain sweet quinoa with a "green" approach.
authors.affiliation: Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, E-18071 Granada, Spain; Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain. Electronic address: anagomez@ugr.es.
authors.forename: Ana Maria
authors.initials: AM
authors.lastname: Gómez-Caravaca
authors.affiliation: Università Campus Bio-Medico di Roma, via Álvaro del Portillo, 21, I-00128 Roma, Italy; Dipartimento Agricoltura, Ambiente e Alimenti, University of Molise, via F. De Sanctis, I-86100 Campobasso, Italy.
authors.forename: Giovanna
authors.initials: G
authors.lastname: Iafelice
authors.affiliation: Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare), University of Bologna, Piazza Goidanich, 60, I-47521 Cesena, Italy.
authors.forename: Vito
authors.initials: V
authors.lastname: Verardo
authors.affiliation: Università Campus Bio-Medico di Roma, via Álvaro del Portillo, 21, I-00128 Roma, Italy; Dipartimento Agricoltura, Ambiente e Alimenti, University of Molise, via F. De Sanctis, I-86100 Campobasso, Italy.
authors.forename: Emanuele
authors.initials: E
authors.lastname: Marconi
authors.affiliation: Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare), University of Bologna, Piazza Goidanich, 60, I-47521 Cesena, Italy; Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Piazza Goidanich, 60, I-47521 Cesena, Italy.
authors.forename: Maria Fiorenza
authors.initials: MF
authors.lastname: Caboni
mesh_terms: D027465:Chenopodium quinoa / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D012503:Saponins / Q000032:analysis*; D012639:Seeds / Q000737:chemistry*
chemical_list: D010636:Phenols; D012503:Saponins
keywords: Pearling process; Phenolic compounds; Quinoa; Saponins