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Phenolic Compounds, Antioxidant Capacity, and Protein Content of Three Varieties of Germinated Quinoa (Chenopodium quinoa Willd)
Compuestos fenólicos, capacidad antioxidante y contenido proteico de tres variedades de quinua germinada (Chenopodium quinoa Willd)
DOI:
https://doi.org/10.15446/ing.investig.v41n2.89831Keywords:
quinoa, bioactives, antioxidant activity, proteins, germinated (en)quinua, bioactivos, actividad antioxidante, proteínas, germinado (es)
Quinoa (Chenopodium quinoa Willd) is a pseudocereal with a high nutritional potential and a significant content of bioactive compounds, which is consumed mainly by the inhabitants of the South American Andes. The aim of this study was to evaluate the protein content, total phenols, and antioxidant activity of quinoa grains of the Salcedo INIA, Pasankalla, and Negra collana varieties, germinated for 24 and 48 hours at 35 °C. Organic quinoa grains were grown in the Andahuaylas province in Peru, at an altitude of 3582 m. The protein content was determined through the Kjeldahl method, total phenols, in turn, by spectrophotometry with the Folin-Ciocalteu reagent, and the antioxidant activity of the DPPH type were registered. The data were analyzed through an Analysis of Variance (ANOVA), a Tukey test, and Pearson’s correlation at 5% significance. The germinated quinoa grains showed a considerable increase (p < 0,05) in their protein content, total phenolic compounds, and antioxidant activity, as well as a strong positive correlation with the size of sprouts during the germination time. Therefore, germinated quinoa could be considered as a promising product for human nutrition and health.
La quinua (Chenopodium quinoa Willd) es un pseudocereal con alto potencial nutricional y un contenido significativo de compuestos bioactivos, el cual es consumido principalmente por los habitantes de los Andes sudamericanos. El objetivo del presente estudio fue evaluar el contenido de proteínas, fenoles totales y actividad antioxidante de granos de quinua de las variedades Salcedo INIA, Pasankalla y Negra collana, germinados a 24 y 48 horas y 35 °C. Los granos de quinua orgánica fueron cultivados en la provincia de Andahuaylas, Perú, a 3582 m de altitud. Se determinaron el contenido proteico a través del método Kjeldahl, los fenoles totoles por espectrofotometría con el reactivo Folin-Ciocalteu, y la actividad antioxidante del tipo DPPH. Los datos fueron analizados a través de un análisis de la varianza (ANOVA), un test de Tukey y la correlación de Pearson al 5% de significancia. Los granos de quinua desaponificados y germinados presentaron un incremento considerable (p < 0,05) en contenido proteico, compuestos fenólicos totales y actividad antioxidante, así como una fuerte correlación positiva con el tamaño de brotes durante el tiempo de germinación. Por lo tanto, la quinua germinada podría considerarse un producto prometedor para la nutrición y salud humana.
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Copyright (c) 2021 David Choque-Quispe, Carlos Alberto Ligarda-Samanez, Betsy Suri Ramos-Pacheco, Saida Leguía Damiano, Miriam Calla-Florez, Lourdes Magaly Zamalloa Puma, Luisa Colque Condeña
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