Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7619535 | Journal of Food Composition and Analysis | 2018 | 34 Pages |
Abstract
This investigation studied the effects of different drying temperatures on the content of phenolic compounds and carotenoids in quinoa seeds (Chenopodium quinoa) from Finland. Five drying temperatures were applied to reach a dry matter content of 94-95% w/w: room temperature, 40, 50, 60, and 70â¯Â°C. The process performed at 70â¯Â°C allowed the greatest recovery of total phenolic compounds, 994â¯Â±â¯28â¯mg kgâ1. Ferulic acid and quercetin were the main phenolics identified. The drying process performed at 60â¯Â°C allowed the greatest recovery of cumulative carotenoids, 2.39â¯Â±â¯0.05â¯mg kgâ1. The carotenoids identified were xanthophylls, e.g., lutein, zeaxanthin and neochrome. The use of heat impacted positively on the phytochemical composition of quinoa. The concentration of phenolics and carotenoids increased steadily with the rise in drying temperature. Results obtained provide scientific knowledge that can be used by producers to increase the availability of such phytochemicals in quinoa seeds.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Salvatore Multari, Alexis Marsol-Vall, Marjo Keskitalo, Baoru Yang, Jukka-Pekka Suomela,