Effects of processing on the nutraceutical profile of quinoa

Quinoa flour was subjected to a variety of thermal processes. Both unprocessed and processed quinoa samples were subjected to successive extractions in methanol and ethyl acetate solvents. Effects of processing were gauged via comparison of HPLC chromatograms of the quinoa extracts. Quinoa flour sub...

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Bibliographic Details
Published in:Food chemistry 2007, Vol.100 (3), p.1209-1216
Main Authors: Brady, Kevin, Ho, Chi-Tang, Rosen, Robert T., Sang, Shengmin, Karwe, Mukund V.
Format: Article
Language:English
Subjects:
bioactive properties
chemical degradation
Chenopodium quinoa
Extrusion
flour
food processing
food quality
functional foods
heat treatment
high performance liquid chromatography
medicinal properties
molecular weight
plant extracts
Processing
Quinoa
quinoa flour
Roasting
Saponins
sensory properties
steaming
terpenoids
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Summary:Quinoa flour was subjected to a variety of thermal processes. Both unprocessed and processed quinoa samples were subjected to successive extractions in methanol and ethyl acetate solvents. Effects of processing were gauged via comparison of HPLC chromatograms of the quinoa extracts. Quinoa flour subjected to processing via roasting and extrusion resulted in a significant impact on the chemical profile when compared to unprocessed quinoa flour. Steam pre-conditioning had minimal effects on the chemical profile of quinoa flour. Process-enhanced isolate from roasted and extruded quinoa possessed a molecular weight of 480 D, was dissolved in methanol and ethyl acetate, and possessed a NMR spectra reminiscent of a terpenoid compound. This research suggests that thermal processing of quinoa flour can result in degradation of saponin molecules. Saponin decomposition may influence sensory or pharmacological properties.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2005.12.001