A1 Journal article – refereed
Effects of different drying temperatures on the content of phenolic compounds and carotenoids in quinoa seeds (Chenopodium quinoa) from Finland




List of Authors: Salvatore Multari, Alexis Marsol-Vall, Marjo Keskitalo, Baoru Yang, Jukka-Pekka Suomela
Publisher: ACADEMIC PRESS INC ELSEVIER SCIENCE
Publication year: 2018
Journal: Journal of Food Composition and Analysis
Journal name in source: JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Journal acronym: J FOOD COMPOS ANAL
Volume number: 72
Number of pages: 8
ISSN: 0889-1575
eISSN: 1096-0481

Abstract
This investigation studied the effects of different drying temperatures
on the content of phenolic compounds and carotenoids in quinoa seeds (Chenopodium quinoa) from Finland. Five drying temperatures were applied to reach a dry matter content of 94–95% w/w:
room temperature, 40, 50, 60, and 70 °C. The process performed at 70 °C
allowed the greatest recovery of total phenolic compounds, 994 ± 28 mg
kg−1. Ferulic acid and quercetin were the main phenolics
identified. The drying process performed at 60 °C allowed the greatest
recovery of cumulative carotenoids, 2.39 ± 0.05 mg kg−1. The
carotenoids identified were xanthophylls, e.g., lutein, zeaxanthin and
neochrome. The use of heat impacted positively on the phytochemical
composition of quinoa. The concentration of phenolics and carotenoids
increased steadily with the rise in drying temperature. Results obtained
provide scientific knowledge that can be used by producers to increase
the availability of such phytochemicals in quinoa seeds.

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Last updated on 2019-29-01 at 10:16