Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa)
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Owing to their nutritional richness, quinoa (Chenopodium quinoa) is categorized as supergrain. The study was aimed to analyze the effect of thermal processing (moist heating – boiling and autoclaving; and dry heating – roasting and microwave processing) on total phenolic (TPC) and flavonoid contents (TFC), antioxidant activities, antinutrients and functional properties. All the processes brought significant (p < 0.05) changes in quality characteristics of quinoa. Boiling reduced TPC by 10.74% whereas other processes enhanced TPC and TFC by 29.68–105.4% and 5.12–26.45%, respectively. Similar trends were observed in various antioxidant assays and microwave processing exhibited highest antioxidant potency composite index (86.52). All the processes reduced the levels of phytates. Moist heating reduced saponin contents by 14–64% whereas dry heating increased them by 9–25%. These antinutritional components in raw and processed grains were found to be within safe limits. Water absorption capacities improved by 12.16–60.39%. Swelling power was enhanced upon dry heating (21.83%) but reduced during moist heating with a maximum reduction of 3.13% after boiling. Thermally processed quinoa exhibited significant reduction in emulsification properties and flour dispersibility. Therefore, thermal processing can be used to improve the potentiality of quinoa as functional food ingredient for providing technological and health benefits.
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Thermal processing of quinoa improves quality by reducing phytates and enhancing bioactive constituents, antioxidative properties, and hydration properties.
“The thermal processing of quinoa helps improve the quality of quinoa in terms of reduction in phytates, enhanced bioactive constituents, enhanced antioxidative properties, and enhanced hydration properties [110].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [110]
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References 36 · Cited by 123
Research works printed but not linked: 2
- Farinde, E. O., Olanipekun, O. T., & Olasupo, R. B. (2018). Nutritional composition and antinutrients content of raw and processed Lima bean (Phaseolus lunatus). Annals Food Science and Technology, 19, 250-260.
- Ojo, M. A., Ade-Omowaye, B. I. O., & Ngoddy, P. O. (2018). Processing effects of soaking and hydrothermal methods on the components and in vitro protein digestibility of Canavalia ensiformis. International Food Research Journal, 25, 720-729.
- Authors
- Sharma, S., Kataria, A., & Singh, B.
- Affiliations
- Punjab Agricultural University (IN)
- Corresponding author
- Kataria, Ankita
- Venue
- LWT
- Publisher
- Elsevier BV
- Published
- 2022-04
- Volume
- 160
- Pages
- 113256
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W4213052956
- Cited by
- 123
- References
- 36
- Citations by year
- 2026: 22 · 2025: 26 · 2024: 36 · 2023: 27 · 2022: 12
- FWCI
- 13.44
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- LWT (publishedVersion, cc-by-nc-nd)
- Funders
- Indian Council of Agricultural Research
- 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, thermal processing, boiling, autoclaving, roasting, microwave processing, total phenolic content, flavonoids, antioxidant activity, antinutritional factors, phytic acid, saponins, water absorption capacity, swelling power, emulsifying properties, functional food ingredients
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