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Altıkardeş E, Güzel N. Impact of germination pre-treatments on buckwheat and Quinoa: Mitigation of anti-nutrient content and enhancement of antioxidant properties. Food Chem X 2024; 21:101182. [PMID: 38357368 PMCID: PMC10865234 DOI: 10.1016/j.fochx.2024.101182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 01/27/2024] [Accepted: 02/02/2024] [Indexed: 02/16/2024] Open
Abstract
This study evaluated the effects of pre-germination treatments on the nutritional and anti-nutritional values of buckwheat and quinoa during germination. Pre-germination method was effective on the chemical composition and phenolic profile of buckwheat and quinoa samples (p < 0.05). During the germination, color changes were notable, particularly in the alkali-treated samples. The decrease in tannin content reached the highest rate in germinated buckwheat (83 %) and quinoa (20 %) by alkali treatment. The highest antioxidant and total phenolic content were measured in germinated pseudocereals treated by ultrasound. However, the lowest phytic acid content was determined after germination in the quinoa sample treated by ultrasound. Rutin was the major flavonoid in buckwheat while quercetin, galangin, ellagic, syringic, and p-coumaric acids were only synthesized after 72 h of germination. Catechin and epicatechin were decreased only in the alkali-treated buckwheat sample. Controlled germination processes can enhance the antioxidant activity and development of functional foods from whole grains.
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Affiliation(s)
- Ebrar Altıkardeş
- Institute of Graduate Studies, Department of Food Engineering, Hitit University, Çorum, Turkey
| | - Nihal Güzel
- Department of Food Engineering, Hitit University, Çorum, Turkey
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Ramos-Pacheco BS, Choque-Quispe D, Ligarda-Samanez CA, Solano-Reynoso AM, Palomino-Rincón H, Choque-Quispe Y, Peralta-Guevara DE, Moscoso-Moscoso E, Aiquipa-Pillaca ÁS. Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa ( Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru. Foods 2024; 13:417. [PMID: 38338552 PMCID: PMC10855556 DOI: 10.3390/foods13030417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 01/24/2024] [Accepted: 01/25/2024] [Indexed: 02/12/2024] Open
Abstract
Germination is an effective strategy to improve the nutritional and functional quality of Andean grains such as quinoa (Chenopodium quinoa Willd.); it helps reduce anti-nutritional components and enhance the digestibility and sensory aspects of the germinated. This work aimed to evaluate the effect of germination (0, 24, 48, and 72 h) on the physicochemical properties, content of bioactive compounds, and antioxidant capacity of three varieties of quinoa: white, red, and black high Andean from Peru. Color, nutritional composition, mineral content, phenolic compounds, flavonoids, and antioxidant activity were analyzed. Additionally, infrared spectra were obtained to elucidate structural changes during germination. The results showed color variations and significant increases (p < 0.05) in proteins, fiber, minerals, phenolic compounds, flavonoids, and antioxidant capacity after 72 h of germination, attributed to the activation of enzymatic pathways. In contrast, the infrared spectra showed a decrease in the intensity of functional groups -CH-, -CH2-, C-OH, -OH, and C-N. Correlation analysis showed that flavonoids mainly contributed to antioxidant activity (r = 0.612). Germination represents a promising alternative to develop functional ingredients from germinated quinoa flour with improved nutritional and functional attributes.
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Affiliation(s)
- Betsy S. Ramos-Pacheco
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (C.A.L.-S.); (H.P.-R.); (D.E.P.-G.); (Á.S.A.-P.)
- Food Science and Technology, Universidad Nacional de San Antonio Abad del Cusco, Cusco 08000, Peru
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (A.M.S.-R.); (Y.C.-Q.)
| | - David Choque-Quispe
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (C.A.L.-S.); (H.P.-R.); (D.E.P.-G.); (Á.S.A.-P.)
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (A.M.S.-R.); (Y.C.-Q.)
- Water and Food Treatment Materials Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Carlos A. Ligarda-Samanez
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (C.A.L.-S.); (H.P.-R.); (D.E.P.-G.); (Á.S.A.-P.)
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (A.M.S.-R.); (Y.C.-Q.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Aydeé M. Solano-Reynoso
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (A.M.S.-R.); (Y.C.-Q.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Department of Basic Sciences, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Henry Palomino-Rincón
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (C.A.L.-S.); (H.P.-R.); (D.E.P.-G.); (Á.S.A.-P.)
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (A.M.S.-R.); (Y.C.-Q.)
| | - Yudith Choque-Quispe
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (A.M.S.-R.); (Y.C.-Q.)
- Water and Food Treatment Materials Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Department of Environmental Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Diego E. Peralta-Guevara
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (C.A.L.-S.); (H.P.-R.); (D.E.P.-G.); (Á.S.A.-P.)
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (A.M.S.-R.); (Y.C.-Q.)
- Water and Food Treatment Materials Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Elibet Moscoso-Moscoso
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (A.M.S.-R.); (Y.C.-Q.)
| | - Ángel S. Aiquipa-Pillaca
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (C.A.L.-S.); (H.P.-R.); (D.E.P.-G.); (Á.S.A.-P.)
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (A.M.S.-R.); (Y.C.-Q.)
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do Nascimento GKS, Silva MS, Andressa I, Fagundes MB, Vendruscolo RG, Oliveira JR, Barcia MT, Benassi VM, Neves NDA, Lima CT, Schmiele M. A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread. Metabolites 2024; 14:35. [PMID: 38248838 PMCID: PMC10819606 DOI: 10.3390/metabo14010035] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 12/14/2023] [Accepted: 01/02/2024] [Indexed: 01/23/2024] Open
Abstract
Germination is a simple and cost-effective technology that enhances the technological, sensory, and nutritional potential of grains, making them more attractive for use in the food industry. Germinating indigenous seeds is an alternative to increase noticeability and add value to these grains, which hold social and economic significance in the regions where they are cultivated, such as creole purple pericarp corn (PPCC) from the Couto Magalhães de Minas region in Brazil. This study aimed to optimize the germination parameters of time (24-96 h) and temperature (18-32 °C) for PPCC to produce water-soluble extracts and bread. Endogenous enzymes resulting from the germination process significantly enhanced (p < 0.10) the technological (total reducing sugars, total soluble solids, and soluble proteins) and biological properties (γ-aminobutyric acid, total soluble phenolic compounds, and antioxidant capacity) of the water-soluble extracts. The optimum point for obtaining the extracts was found to be at 85.3 h at 30.46 °C (with desirability of 90.42%), and this was statistically validated. The incorporation of germinated PPCC flours into bread was also promising (p < 0.10) and had a positive impact on the dough property (dough volume increase) and the final product, especially in terms of instrumental texture (springiness, cohesiveness, gumminess, chewiness, and resilience), resulting in a softer texture (lower firmness and hardness). The addition of PPCC flours did not alter instrumental color parameters, which may lead to greater consumer acceptance due to imperceptible differences in color to untrained individuals, with the optimized point at 96 h at 29.34 °C, with a desirability of 92.60%. Therefore, germinated PPCC shows promise for use as a base for obtaining water-soluble extracts and in bread as a replacement for commercial flour improvers, while also adding value to a raw material that is part of the local culture and agrobiodiversity.
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Affiliation(s)
- Glauce Kelly Silva do Nascimento
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Michelle Santos Silva
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Irene Andressa
- Department of Food Science and Technology, Federal University of Viçosa (UFV), Viçosa 36570-900, MG, Brazil;
| | - Mariane Bittencourt Fagundes
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, RS, Brazil;
| | - Raquel Guidetti Vendruscolo
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Josimar Rodrigues Oliveira
- Institute of Agrarian Science, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil;
| | - Milene Teixeira Barcia
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, RS, Brazil;
| | - Vivian Machado Benassi
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Nathália de Andrade Neves
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Cristiane Teles Lima
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
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Belmonte-Herrera BH, Domínguez-Avila JA, Ayala-Zavala JF, Valenzuela-Melendres M, Tortoledo-Ortiz O, González-Aguilar GA. Optimization and In Vitro Digestion of a Guava ( Psidium guajava), Mamey ( Pouteria sapota) and Stevia ( Stevia rebaudiana) Functional Beverage. Foods 2023; 13:142. [PMID: 38201170 PMCID: PMC10778707 DOI: 10.3390/foods13010142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 12/18/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024] Open
Abstract
Guava and mamey are phenolic- and carotenoid-rich fruits with potential health benefits, but are minimally used as ingredients in functional beverages. The objectives of the present work are to optimize the content of guava and mamey pulps and a stevia solution in the formulation of a functional beverage with high content of bioactive compounds and sensory acceptability using a mixture design analysis, and to analyze its composition after in vitro digestion. The optimized formulation (17.77 and 19.23 g of guava and mamey pulps, respectively; 1% stevia solution) yielded a beverage with 418.21 mg gallic acid equivalents (GAE)/100 mL and 0.20 mg β-carotene/100 mL, and an antioxidant capacity of 213.58, 78.90 and 234.03 mg Trolox equivalents (TE)/100 mL using three methodologies. The mathematical model developed was significant (p < 0.05), according to R2 values between 0.70 and 0.75. α- and β-carotene were quantified during the oral phase of in vitro digestion. Gallic, p-coumaric, ferulic and chlorogenic acids were also identified. The beverage had a general acceptability of 6.72. We conclude that the mathematical model developed was a good predictor of the experimental data and that the optimized beverage contained high bioactive concentrations (phenolics and carotenoids) and was well-accepted by potential consumers.
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Affiliation(s)
- Beatriz Haydee Belmonte-Herrera
- Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Mexico; (B.H.B.-H.); (J.F.A.-Z.); (M.V.-M.); (O.T.-O.)
| | - J. Abraham Domínguez-Avila
- CONAHCYT-Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Mexico;
| | - J. Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Mexico; (B.H.B.-H.); (J.F.A.-Z.); (M.V.-M.); (O.T.-O.)
| | - Martín Valenzuela-Melendres
- Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Mexico; (B.H.B.-H.); (J.F.A.-Z.); (M.V.-M.); (O.T.-O.)
| | - Orlando Tortoledo-Ortiz
- Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Mexico; (B.H.B.-H.); (J.F.A.-Z.); (M.V.-M.); (O.T.-O.)
| | - Gustavo A. González-Aguilar
- Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Mexico; (B.H.B.-H.); (J.F.A.-Z.); (M.V.-M.); (O.T.-O.)
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Zhang J, Guo J, Dang B, Zhang W, Zheng W, Yang X. Enhancement of Polyphenols and Antioxidant Activity in Germinated Black Highland Barley by Ultrasonication. Molecules 2023; 28:molecules28093679. [PMID: 37175091 PMCID: PMC10179913 DOI: 10.3390/molecules28093679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 04/21/2023] [Accepted: 04/22/2023] [Indexed: 05/15/2023] Open
Abstract
The aim of this study was to investigate the effect of ultrasonic stress germination (USG) on total phenolic contents (TPC), total flavonoid contents (TFC), the phenolic compositions, and antioxidant activities of black highland barley (BHB). The USG processing parameters, polyphenol profile, phenolic compositions, and antioxidant activities were explored after USG. Results showed that the optimal USG parameters were as follows: 350 W ultrasonic pretreatment power, 30 °C ultrasonication temperature, 25 min ultrasonication time, and 64 h germination time. Under these conditions, the total phenolic content (688.84 ± 5.30 mg/100 g) and total flavonoid content (59.23 ± 0.45 mg/100 g) of BHB were increased by 28.55% and 10.15%, respectively, compared to the untreated samples. In addition, the USG treatment could more effectively enrich bound phenolic acids and free flavonoids, among which the content of catechin was significantly increased by USG and was the main characteristic substance. Moreover, the USG treatment could improve the antioxidant activity and had a higher antioxidant potency composite index (APC index) (97.91%) of BHB. These results indicate that USG might be an effective method to enrich polyphenols and improve antioxidant activity in BHB.
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Affiliation(s)
- Jie Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Junling Guo
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Bin Dang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Wengang Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Wancai Zheng
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Xijuan Yang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
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