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Phenolic, apparent antioxidant and nutritional composition of quinoa (Chenopodium quinoa Willd.) seeds

Lookup NU author(s): Liangkui Li, Professor Georg Lietz, Emeritus Professor Chris Seal

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This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).


Abstract

Quinoa, a gluten-free pseudocereal, has a nutrient and phytochemical profile which may benefit health. Our aim was to investigate the variability in the phenolic and apparent antioxidant content of different quinoa varieties to identify a variety with a high phytochemical content to use in a quinoa-enriched bread. The results showed that free phenolics contributed most (50-83%) to total phenolic content compared with conjugated or bound forms. Apparent antioxidant activities measured by FRAP, ABTS and DPPH of free, conjugated and bound extracts were broadly similar, except for free antioxidants when determined by FRAP, which were higher. Phenolic content was positively correlated with FRAP and ABTS apparent antioxidant activity. Quinoa samples had a high protein content (13.5 g/100 g dry weight), with a well-balanced amino acid profile. Incorporation of quinoa into baked products such as bread is proposed as a way to deliver this healthy whole grain cereal into the diet.


Publication metadata

Author(s): Li L, Lietz G, Seal CJ

Publication type: Article

Publication status: Published

Journal: International Journal of Food Science and Technology

Year: 2021

Pages: Epub ahead of print

Online publication date: 03/01/2021

Acceptance date: 30/12/2020

Date deposited: 04/01/2021

ISSN (print): 0950-5423

ISSN (electronic): 1365-2621

Publisher: Wiley

URL: https://doi.org/10.1111/ijfs.14962

DOI: 10.1111/ijfs.14962


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