A fast and selective method to determine phenolic compounds in quinoa (Chenopodium quinoa Will) seeds applying ultrasound-assisted extraction and high-performance liquid chromatography

Carrasco-Sandoval, Jonathan; Rebolledo, Paulina A.; Peterssen-Fonseca, Darlene; Fischer, Susana; Wilckens, Rosemarie; Aranda, Mario; Henriquez‐Aedo, Karem

doi:10.1007/s11696-020-01313-z

Cited by 14 publications

(9 citation statements)

References 27 publications

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“…Polyphenols have been recently studied in quinoa, because their diversity is equal or greater than other cereals. Findings of 0.14-0.33 mg/kg of caffeic acid and 0.4-and 0.94-mg/kg vanillic acid were in ten different accessions in Chilean quinoa [18].…”

Section: Discussionmentioning

confidence: 89%

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Structural Characterization and Antioxidant Capacity of Quinoa Cultivars Using Techniques of FT-MIR and UHPLC/ESI-Orbitrap MS Spectroscopy

García-Parra

Roa-Acosta

Londoño

et al. 2021

Plants

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The existence of more of 16,000 varieties of quinoa accessions around the world has caused a disregard on their structural and phytochemical characteristics. Most of such accessions belong to cultivars settled in Colombia. The goal of this research was to evaluate the structural attributes and antioxidant capacities from six quinoa cultivars with high productive potential from central regions in Colombia. This study used middle-range infrared spectroscopy (IR-MIR) to determine the proteins, starch and lipids distinctive to quinoa grains. Ultra-high-performance liquid chromatography electrospray ionization Orbitrap, along with high-resolution mass spectrometry (UHPLC/ESI-Orbitrap MS), were also used to identify the existence of polyphenols in cultivars. The antioxidant capacity was determined through DPPH, ABTS and FRAP. The spectrums exhibited significant variances on the transmittance bands associated with 2922 cm−1, 1016 cm−1 and 1633 cm−1. Moreover, the intensity variations on the peaks from the secondary protein structure were identified, mainly on the bands associated with β-Sheet-1 and -2, random coil α elice and β-turns-2 and -3. Changes found in the ratios 996 cm−1/1014 cm−1 and 1041 cm−1/1014 cm−1 were associated with the crystalline/amorphous affinity. Regarding the antioxidant capacity, great differences were identified (p < 0.001) mainly through FRAP methods, while the phenolic acids and flavonoids were determined by UHPLC/ESI-Orbitrap MS techniques. The presence of apigenin and pinocembrin on grains was reported for the first time. Titicaca and Nariño were the most phytochemically diverse quinoa seeds.

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Section: Discussionmentioning

confidence: 89%

“…They handled short and mid-range infrared spectroscopy to single out carbohydrates, lipids and proteins present from quinoa belonging to five different geographic areas. There is also an interest that has become relevant over the recent years around examining bioactive compounds and the antioxidant capacity of seeds [17,18].…”

Section: Introductionmentioning

confidence: 99%

Structural Characterization and Antioxidant Capacity of Quinoa Cultivars Using Techniques of FT-MIR and UHPLC/ESI-Orbitrap MS Spectroscopy

García-Parra

Roa-Acosta

Londoño

et al. 2021

Plants

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“…Carrasco-Sandoval et al characterized the phenolic profile of ten quinoa seed samples from different varieties grown under different agronomic conditions by HPLC, after extraction with an ultrasound-assisted extraction method [51]. Total phenolics ranged from 1.10 to 1.99 mg kg −1 (Table 3), and caffeic, vanillic, t-ferulic acid and vanillin were only found in quantifiable concentrations.…”

Section: South America Chilementioning

confidence: 99%

Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds

Melini¹,

Melini²

2021

Foods

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Quinoa (Chenopodium quinoa Willd.) has recently received increasing interest from both scientists and consumers due to its suitability in gluten-free diets, its sustainability, and its claimed superfood qualities. The aim of this paper is to systematically review up-to-date studies on quinoa functional components and anti-nutritional factors, in order to define a baseline for food scientists approaching the investigation of quinoa phytochemicals and providing evidence for the identification of healthier sustainable foods. State of the art evaluations of phytochemical contents in quinoa seeds were obtained. It emerged that phenolic compounds are the most investigated functional components, and spectrophotometric methods have been mostly applied, despite the fact that they do not provide information about single components. Saponins are the most studied among anti-nutritional factors. Betalains, tannins, and phytoecdysteroids have been poorly explored. Information on factors affecting the phytochemical content at harvesting, such as quinoa ecotypes, crop geographical location and growing conditions, are not always available. A comprehensive characterization, encompassing several classes of functional components and anti-nutritional factors, is mainly available for quinoa varieties from South America. However, defining a standard of quality for quinoa seeds is still challenging and requires a harmonization of the analytical approaches, among others.

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“…The high number of peaks eluted between 4-19 min (Figure 6a), corresponding to ferulic, gallic, cinnamic acid or quercetin derivatives, that were the effect of the metabolic activities of the selected LAB used as starter cultures, were preliminarily identified by comparing the retention times to those reported in the literature [100,101]. Similarly, in the unfermented sample (Figure 6b), the p-coumaric acid (peak 11 ), vanillic (peak 12 ) and caffeic acid (peak 16 ) derivatives were identified [102,103]. The acidic conditions of the fermented medium and other microbial enzymes may significantly affect the composition of flavonoids and polyphenols in the final sourdough, thus resulting in structural changes.…”

Section: The Organic Acids Flavonoids and Polyphenolic Compounds Bioactive Composition Of The Optimized Sourdoughmentioning

confidence: 89%

Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough

et al. 2021

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Fermented products are permanently under the attention of scientists and consumers, both due to nutritional importance and health promoting effects. The fermented functional foods contribute to a more balanced diet and increase the immune responses (among many other health effects) with positive implications for quality of life. In this sense, improving the sourdough’s fermentation to boost the biotic (postbiotic and paraprobiotic) properties of the sourdough-based products has positive impacts on the nutritional and functional properties of the final baked products. These enhanced sourdoughs can be obtained in controlled fermentation conditions and used as sourdough bread improvers or novel bioingredients. In this context, our work aimed to optimize, using statistical tools, a gluten-free sourdough based on chickpea, quinoa, and buckwheat fermentation with selected lactic acid bacteria (LAB) to enhance its postbiotic properties. The most important biotechnological parameters were selected by Plackett–Burman Design (PBD) and then Response Surface Methodology (RSM) was applied to evaluate the interactions between the selected factors to maximize the gluten-free sourdough’s properties. As a result, the optimized fermented sourdough had antimicrobial activity with inhibition ratios between 71 and 100% against the Aspergillus niger, Aspergillus flavus, Penicillium spp. molds and against the Bacillus spp endospore-forming Gram-positive rods. The optimized variant showed a total titratable acidity (TTA) of 40.2 mL NaOH 0.1N. Finally, the high-performance liquid chromatography (HPLC) analysis highlighted a heterofermentative profile for the organic acids from the optimized sourdough. Among flavonoids and polyphenols, the level of caffeic and vanillic acids increased after lactic acid fermentation. The comparison between the optimized sourdough and the control evidenced significant differences in the metabolite profiles, thus highlighting its potential postbiotication effect.

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A fast and selective method to determine phenolic compounds in quinoa (Chenopodium quinoa Will) seeds applying ultrasound-assisted extraction and high-performance liquid chromatography

Cited by 14 publications

References 27 publications

Structural Characterization and Antioxidant Capacity of Quinoa Cultivars Using Techniques of FT-MIR and UHPLC/ESI-Orbitrap MS Spectroscopy

Structural Characterization and Antioxidant Capacity of Quinoa Cultivars Using Techniques of FT-MIR and UHPLC/ESI-Orbitrap MS Spectroscopy

Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds

Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough

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