Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread

Abstract

Interest in quinoa as a functional food ingredient is currently emerging. The flours from white, red and black quinoa seeds were analysed in terms of total polyphenol content and antioxidant activity. They were incorporated at 25% on flour basis into the bread dough formula to evaluate their potential to improve the functional properties of wheat breads. The contribution of extractable polyphenols (soluble forms) and the largely unexplored hydrolysable polyphenols (bound forms that can be found in the residues of the former) were taken into account to reflect a realistic healthpromoting potential of breads. The red and black quinoa varieties stood out compared to wheat flour, with about double the polyphenol content and up to 4.7-fold increments in antioxidant activity when considering the sum of extractable and hydrolysable polyphenols. The red and black flours were equally effective in intensifying the antioxidant properties of bread despite the baking process (between 2-and 3-fold). They produced significant changes in the parameters that describe crust and crumb colour (L*, a*, b*). A clear darkening was observed compared to the control bread, an appealing attribute for lovers of unconventional and natural products. According to our results, the flours from the coloured quinoa seeds could be considered interesting antioxidant sources and be applied as natural ingredients in bread-making; new, promising and valuable unconventional products for consumers and producers could be developed.

Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity

“…The addition of the microalgal biomass at 4% (w/w) resulted in a significant (p < 0.05) increase in the total phenolic content (TPC) (Figure 6), which was 0.11 mg•g −1 gallic acid equivalents in the Control bread and 0.24 mg•g −1 in the bread containing T. chuii. TPC values were lower than the values reported for GF breads with brown microalgae [23] and may be a result of the formation of protein-phenolic complexes [23,45]. The antioxidant capacity was tested using the DPPH and FRAP methods.…”

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

“…This parameter turns to be important to perform a study on how to enrich nutritional models with a low antioxidant capacity, as well as to identify cultivars that might bring about this quality [39]. Likewise, the cultivars with the highest antioxidant capacity were Nariño and Titicaca, because their measurements were highly recognized over other samples during at least two different techniques.…”

Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry

“…Partially deoiled chia flour has been used as a source of dietary fiber in meat products. All of them are examples about the application of some of these coproducts in the food industry [ 5 , 9 , 11 , 12 , 13 , 14 ].…”