期刊
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
卷 72, 期 -, 页码 75-82出版社
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2018.06.008
关键词
Chenopodium quinoa; Drying temperature; Pseudocereals; Phenolic compounds; Bound phenolic compounds; Carotenoids; Xanthophylls; Food analysis; Food composition
资金
- Tekes - the Finnish Funding Agency for Innovation in the project: Sustainable Utilization of Andean and Finnish Crops/Perucrop [1084/31/2016]
- University of Turku
- Natural Resource Institute Finland (Luke)
This investigation studied the effects of different drying temperatures on the content of phenolic compounds and carotenoids in quinoa seeds (Chenopodiwn 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 70 degrees C. The process performed at 70 C allowed the greatest recovery of total phenolic compounds, 994 28 mg kg(-1). Ferulic acid and quercetin were the main phenolics identified. The drying process performed at 60 degrees C allowed the greatest recovery of cumulative carotenoids, 2.39 0.05 mg kg(-1). 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.
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