Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd)
Abstract
The aim of this work was to obtain sweet quinoa seeds by a pearling process. Thus, two different pearling degrees (20% and 30%) were tested. Moreover, the effect of pearling process on saponins and phenolic content in quinoa were evaluated. To this end, GC-MS methodology was used to identify and quantify the saponins and reversed phase-high performance liquid chromatography coupled to DAD and mass spectrometer detectors was applied to study the phenolic composition. As expected, whole quinoa had the highest saponins and phenolics contents. An abrasion degree of 30% was necessary to obtain sweet quinoa (with a total saponin content lower than 110 mg/100 g). Obviously, this process caused a decrease of 21.5% and 35.2% of free and bound phenolic compounds, respectively. However, this decrease was lower if compared with other cereals. Thus, pearling process is a promising sustainable method to obtain sweet quinoa with a "green" approach.
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In previous studies, total FG content of 1-2 quinoa cultivars ranged from 543 to 2561 μg/g.
“FG content of 1 – 2 quinoa cultivars was measured via LC-UV-MS in 3 separate studies, showing total FG contents ranging from 543 – 2561 μg/g.10, 21, 30”
Previous reports show that FG content is affected only minimally (16.7% decrease) by a high level of desaponification.
“and FG content was affected only minimally (16.7% decrease after a high level of desaponification).30”
FG accumulate in the outer and internal layers of quinoa seeds.
“whereas FG accumulate in the outer and internal layers of the seed.30”
Quinoa desaponification has a much lower impact on phenolic content than the milling of wheat or barley, which reduces total phenolic content by 42.5-72.5% and 69.7-90.7% respectively.
“Interestingly, quinoa desaponification has a much lower impact on phenolic content than the milling of wheat or barley, which has been reported to reduce total phenolic content 42.5 – 72.5% and 69.7 – 90.7% in these grains, respectively.30”
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- Authors
- Gómez-Caravaca, A. M., Iafelice, G., Verardo, V., Marconi, E., & Caboni, M. F.
- Affiliations
- University of Molise (IT)
- University of Bologna (IT)
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2014-08
- Volume
- 157
- Pages
- 174-178
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2011835449
- Cited by
- 140
- References
- 20
- Citations by year
- 2026: 7 · 2025: 11 · 2024: 13 · 2023: 14 · 2022: 11 · 2021: 17 · 2020: 25 · 2019: 16 · 2018: 8 · 2017: 8 · 2016: 6 · 2015: 4
- FWCI
- 8.59
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Ministerio de Ciencia e Innovación
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- quinoa, saponins, phenolic compounds, free and bound phenolics, grain processing, sustainable food processing
- MeSH terms
- Phenols, Saponins, Seeds, Chenopodium quinoa
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