title: Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains.
abstract: The effects of five processing forms on the content of phenolic compounds, antioxidant capacity, and saponin content in quinoa grains were evaluated. The processes included washing, washing followed by hydration, cooking (with or without pressure), and toasting. The highest content of phenolic compounds was obtained after cooking under pressure; however, these compounds also increased with grain washing. The toasting process caused the greatest loss. The antioxidant capacity of the grains was similarly affected by the processing techniques. According to the amount of saponins, the grains were classified as bitter. Washing caused a reduction in these compounds, but the levels remained unchanged after cooking (with and without) pressure and toasting; however, they significantly increased after hydration. Cooking, especially with pressure, had greater effects than the other processes, and potentiated the functional properties of quinoa grains.
authors.affiliation: Postgraduate Program in Nutrition and Food, Faculty of Nutrition, Federal University of Pelotas (UFPel), 96010-610 Pelotas, RS, Brazil. Electronic address: juliaanickel@gmail.com.
authors.forename: Júlia
authors.initials: J
authors.lastname: Nickel
authors.affiliation: Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas (UFPel), 96010-900 Pelotas, RS, Brazil. Electronic address: lucianaspanier@hotmail.com.
authors.forename: Luciana Pio
authors.initials: LP
authors.lastname: Spanier
authors.affiliation: Department of Nutrition, Faculty of Nutrition, Federal University of Pelotas (UFPel), 96010-610 Pelotas, RS, Brazil. Electronic address: fabibotelho@hotmail.com.
authors.forename: Fabiana Torma
authors.initials: FT
authors.lastname: Botelho
authors.affiliation: Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas (UFPel), 96010-900 Pelotas, RS, Brazil. Electronic address: marciagularte@hotmail.com.
authors.forename: Márcia Arocha
authors.initials: MA
authors.lastname: Gularte
authors.affiliation: Postgraduate Program in Nutrition and Food, Faculty of Nutrition, Federal University of Pelotas (UFPel), 96010-610 Pelotas, RS, Brazil. Electronic address: helbignt@gmail.com.
authors.forename: Elizabete
authors.initials: E
authors.lastname: Helbig
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D027465:Chenopodium quinoa / Q000737:chemistry*; D003296:Cooking; D002523:Edible Grain / Q000737:chemistry; D010636:Phenols / Q000032:analysis*; D012503:Saponins / Q000032:analysis*; D012639:Seeds / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D010636:Phenols; D012503:Saponins
keywords: BRS Piabiru; Cooking; Hydration; Pressure; Quinoa; Toasting; Washing