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Phenolic, apparent antioxidant and nutritional composition of quinoa ( Chenopodium quinoa Willd.) seeds
Author(s) -
Li Liangkui,
Lietz Georg,
Seal Chris J
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14962
Subject(s) - chenopodium quinoa , abts , food science , dpph , antioxidant , phytochemical , chemistry , composition (language) , dry weight , biology , botany , biochemistry , linguistics , philosophy
Quinoa, a gluten‐free pseudocereal, has a nutrient and phytochemical profile which may benefit health. Our aim was to investigate the variability in the phenolic and apparent antioxidant content of different quinoa varieties to identify a variety with a high phytochemical content to use in a quinoa‐enriched bread. The results showed that free phenolics contributed most (50–83%) to total phenolic content compared with conjugated or bound forms. Apparent antioxidant activities measured by FRAP, ABTS+• and DPPH of free, conjugated and bound extracts were broadly similar, except for free antioxidants when determined by FRAP, which were higher. Phenolic content was positively correlated with FRAP and ABTS+• apparent antioxidant activity. Quinoa samples had a high protein content (13.5 g/100 g dry weight), with a well‐balanced amino acid profile. Incorporation of quinoa into baked products such as bread is proposed as a way to deliver this healthy whole‐grain cereal into the diet.