Change of physiochemical characteristics, nutritional quality, and volatile compounds of Chenopodium quinoa Willd. during germination

Lan, Yongli; Wang, Xinze; Wang, Lei; Zhang, Wengang; Song, Yujie; Zhao, Shiyang; Yang, Xijuan; Liu, Xuebo

doi:10.1016/j.foodchem.2024.138693

Cited by 3 publications

(3 citation statements)

References 42 publications

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“…The amino acid compositions of moringa seeds (day 0) and sprouts (day 6) were determined based on the method described elsewhere. 23 Briefly, 15 mg of sample powder was hydrolyzed at 110 °C for 22 h with 6 M HCl (5 mL). The hydrolysates were then diluted to 0.3 mg/mL using 0.02 M HCl, followed by centrifugation at 10,000g and 4 °C for 20 min.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

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Germination Increases the Glucomoringin Content in Moringa Sprouts via Transforming Tyrosine

Liu,

Zhang,

Zhao

et al. 2024

J. Agric. Food Chem.

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Moringa seeds are an excellent dietary source of phytochemicals (i.e., glucosinolates, GSLs; isothiocyanates, ITCs) with health-beneficial effects. Although numerous studies have been conducted on moringa seeds, the effect of germination on the regulation of GSLs remains scarcely explored. The present study investigated the dynamic changes of GSLs in moringa seeds during germination (at 25, 30, and 35 °C for 6 days in the dark) through an untargeted metabolomics approach and compared the antioxidant capacity of ungerminated and germinated moringa seeds. Our results showed that germination significantly increased the total GSL content from 150 (day 0) to 323 μmol/g (35 °C, day 6) on a dry weight (DW) basis, especially glucomoringin (GMG), the unique glucosinolate in moringa seeds, which was significantly upregulated from 61 (day 0) to 149 μmol/g DW (35 °C, day 4). The upregulation of GMG corresponded to the metabolism of tyrosine, which might be the initial precursor for the formation of GMG. In addition, germination enhanced the total ITC content from 85 (day 0) to 239 μmol SE/g DW (35 °C, day 6), indicating that germination may have also increased the activity of myrosinase. Furthermore, germination remarkably increased the total phenolic content (109−507 mg GAE/100 g DW) and antioxidant capacity of moringa seeds. Our findings suggest that moringa sprouts could be promoted as a novel food and/or ingredient rich in GMG.

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Section: ■ Materials and Methodsmentioning

confidence: 99%

“…The amino acid compositions of moringa seeds (day 0) and sprouts (day 6) were determined based on the method described elsewhere . Briefly, 15 mg of sample powder was hydrolyzed at 110 °C for 22 h with 6 M HCl (5 mL).…”

Section: Methodsmentioning

confidence: 99%

Germination Increases the Glucomoringin Content in Moringa Sprouts via Transforming Tyrosine

Liu,

Zhang,

Zhao

et al. 2024

J. Agric. Food Chem.

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“…Quinoa (Chenopodium quinoa Willd) has recently attracted considerable attention in the food industry due to its exceptional nutritional value, this pseudocereal belongs to the family Chenopodiaceae, naturally contains high levels of protein, vitamins, minerals, dietary fiber and well-balanced essential amino acids (Lan et al, 2024). It provides bioactive compounds that have a positive impact on human health by reducing the risk of chronic diseases associated with oxidative stress (Ren et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Design and construction of equipment for the elimination of saponin in Quinoa (Chenopodium quinoa Willd): Performance tests with Amarillo Marangani variety

Montañez Artica,

Ramos Gómez,

Sinche Charca

et al. 2024

RevTaya

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Quinoa is a very important grain for human nutrition; In recent years, several research studies have addressed its nutritional use; However, one of its main weaknesses is its saponin content, which is an anti-nutrient and has a bitter taste. The debittering process involves the principle of recirculation of large quantities of water, with the purpose of reducing the consumption of this substance, it is important to develop methodologies and equipment that improve the efficiency of these traditional washing methods and reduce the work of operators and processors with the intention of making it less costly. The objective of the present research work was to design and build a quinoa de- saponifier , Amarillo Maranganí variety, to evaluate the effect of washing time (5, 10 and 15 min) and the flow of water recirculated by pumping (15, 30 and 45 L/min), on the elimination of saponin to acceptable commercial levels. The results indicated that the highest saponin extraction was achieved when using washing times of 5 min with water flow rates of 15 L/min, and 51.75 % of the initial saponin content was eliminated. In general, it is stated that increasing the flow rate of the washing water reduces the extraction efficiency, but performing a second washing significantly reduces the extraction, the equipment developed presents promising characteristics for application in the industry.

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Quinoa greens as a novel plant food: a review of its nutritional composition, functional activities, and food applications

Huang,

Wang,

Tan

et al. 2024

Critical Reviews in Food Science and Nutrition

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Change of physiochemical characteristics, nutritional quality, and volatile compounds of Chenopodium quinoa Willd. during germination

Cited by 3 publications

References 42 publications

Germination Increases the Glucomoringin Content in Moringa Sprouts via Transforming Tyrosine

Germination Increases the Glucomoringin Content in Moringa Sprouts via Transforming Tyrosine

Design and construction of equipment for the elimination of saponin in Quinoa (Chenopodium quinoa Willd): Performance tests with Amarillo Marangani variety

Quinoa greens as a novel plant food: a review of its nutritional composition, functional activities, and food applications

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