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Cited by 79Phytase and its ApplicationsSeed and Plant BiochemistryFood and Agricultural Sciences

Processing of quinoa ( Chenopodium quinoa , Willd): effects on in vitro iron availability and phytate hydrolysis

Valencia, Ulf Svanberg, Ann-Sofie S, Silvia·1999·International Journal of Food Sciences and Nutrition
DOI 10.1080/096374899101247
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Abstract

The effect of different processing techniques was studied on in vitro iron availability and phytate hydrolysis in high and low saponin content quinoa (Chenopodium quinoa, Willd) seeds. Water slurries of ungerminated and germinated quinoa flour were processed by cooking, soaking, and fermentation using Lactobacillus plantarum as starter. Iron solubility under physiological conditions (in vitro) was measured and used as an estimation of iron availability. Phytate (inositol hexaphosphate/IP6) and its degradation products were analysed by an HPLC method. The IP6 + IP5 content was reduced by cooking with 4 to 8%, germination with 35 to 39%, soaking with 61 to 76% and by fermentation with 82 to 98%. The highest reduction, about 98%, was obtained after fermentation of the germinated flour. Cooking had no effect on the amount of soluble iron. Iron solubility increased, however, two to four times after soaking and germination, three to five times after fermentation and five to eight times after fermentation of the germinated flour samples and was highly correlated to the reduction of IP6 + IP5 (P < 0.001). There was no difference between the quinoa varieties with regard to phytate reduction and iron solubility. The pH in fermented samples was reduced from 6.5 to about 3.5, due to lactic acid formation.

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  • Fermentation of germinated quinoa flour is the most effective method for decreasing phytate content in quinoa and enhances iron availability by five to eight times in consumers.

    “The results revealed that the fermentation method in germinated quinoa flour is most effective in decreasing the phytate content in quinoa, and thus, enhances iron availability by five to eight times in consumers [106].”

    From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [106]

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Authors
Valencia, U. S.
Venue
International Journal of Food Sciences and Nutrition
Publisher
Informa UK Limited
Published
1999-01
Volume
50
Issue
3
Pages
203-211
ISSN
  • 0963-7486 (ISSN-L)
  • 1465-3478
DOI
10.1080/096374899101247
OpenAlex
W2111539385
Cited by
79
References
25
Citations by year
2026: 1 · 2025: 3 · 2024: 1 · 2023: 5 · 2022: 1 · 2021: 4 · 2020: 6 · 2019: 4 · 2018: 3 · 2017: 3 · 2016: 4 · 2015: 5 · 2014: 4 · 2013: 7 · 2012: 4
FWCI
1.87
Type
journal article
Language
en
Open access
closed
Locations
  • International Journal of Food Sciences and Nutrition (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Phytase and its Applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Keywords
quinoa, iron bioavailability, phytate hydrolysis, phytic acid, saponins, germination, soaking, fermentation, Lactobacillus plantarum, cooking, iron solubility, lactic acid, quinoa flour
MeSH terms
Chromatography, High Pressure Liquid, Cooking, Fermentation, Food Handling, Humans, Hydrolysis, Nutritive Value, Seeds, Solubility, Germination, Iron, Dietary, Chenopodiaceae

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