Impact of germination on phenolic composition, antioxidant properties, antinutritional factors, mineral content and Maillard reaction products of malted quinoa flour. (1st June 2021)

• Record Type: Journal Article
• Authors: Bhinder, Seerat; Kumari, Supriya; Singh, Balwinder; Kaur, Amritpal; Singh, Narpinder
• Is Part Of: Food chemistry. Volume 346(2021)
• Publication Date: 2021-06-01
• Subjects: WQ White Quinoa Flour -- BQ Black Quinoa Flour -- GT Germination Time -- WQM White Quinoa Malt Flour -- BQM Blue Quinoa Malt Flour -- Mg Magnesium -- Ca Calcium -- Fe Iron -- Cu copper -- K Potassium -- Mn Manganese -- Zn Zinc -- HPLC High-performance Liquid Chromatography -- SC Saponin Content -- PaC Phytic acid Content -- TC Tannin Content -- TFC Total Flavonoid Content -- TPC Total Phenolic Content -- AA Total Antioxidant Activity -- DPPH 1, 1-Diphenyl-2-picrylhydrazyl -- RuE Rutin Equivalent -- PC Protein content -- RS Reducing sugar -- CaE Catechin Equivalent -- QuE Quercetin Equivalent -- GaE Gallic acid Equivalent -- TE Trolox Equivalent -- HBA Hydroxybenzoic acid -- HCA Hydroxycinnamic acid -- MRP Maillard reaction products -- FIC Free Fluorescent Intermediate Compounds -- TRY Fluorescence of soluble tryptophan -- FAST Fluorescence of advanced MRP -- BI Browning index -- AL Available lysine -- OPA o-phthaldialdehyde -- LOPA Loss in OPA activity -- rpm Revolutions per minute; Quinoa malt -- Free and bound polyphenols -- Antinutritional factors -- Maillard reaction products; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128915
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Malting resulted in significant decline of phytic acid and saponins. FAST index of malted quinoa flour increased with germination time. Black quinoa had higher flavan-3-ols than white quinoa. Both quinoa variants had higher bound phenolic acids than free phenolic acids. Germination (48 and 72 h) yielded the best malts in terms of nutrient composition. Abstract: The study aimed at improving and comparing the nutritional profile of black (BQ) and white quinoa (WQ) through malting at different germination periods (24, 48, 72 and 96 h), followed by drying at 50 °C, decluming, grinding and sieving to obtain malt flour. The changes in protein, reducing sugar, Maillard reaction products (MRPs), minerals, free and bound polyphenols and antioxidant activity were noted. Malting caused significant increase in polyphenolic content, antioxidant capacity and fluorescence of advanced MRP (FAST) index. The highest increment was noted in malts germinated for 48 and 72 h. BQ malts were marked by higher bound hydroxycinnamic acids, flavan-3-ols, magnesium, potassium and antioxidant activity, while, WQ malts had lower saponin, phytic acid but higher protein, iron, calcium, FAST index. WQ exhibited highest increment (27.23%) in antioxidant activity even though it had lower polyphenols than BQ after malting. Major loss in polyphenols and proteins occurred in malt germinated for 96 h.