International Journal of Food Science & Technology · 2021 · 69 citations · 45 references
AgricultureFood ScienceNutritional SciencesFood AnalysisFood ChemistryHuman NutritionFood AntioxidantsPhenolic Compound AnalysisPhenolic Profile AnalysisSeed Nutritional CompositionAntioxidantsBaked Cereal ProductsDietary AntioxidantsPhenolic Compound Antioxidant CapacityPhytochemical CompositionPolyphenol ContentSeed Phytochemical ContentTotal Phenolic Content
Abstract 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.
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