Effects of different drying temperatures on the content of phenolic compounds and carotenoids in quinoa seeds (Chenopodium quinoa) from Finland
: Salvatore Multari, Alexis Marsol-Vall, Marjo Keskitalo, Baoru Yang, Jukka-Pekka Suomela
Publisher: ACADEMIC PRESS INC ELSEVIER SCIENCE
: 2018
: Journal of Food Composition and Analysis
: JOURNAL OF FOOD COMPOSITION AND ANALYSIS
: J FOOD COMPOS ANAL
: 72
: 75
: 82
: 8
: 0889-1575
: 1096-0481
DOI: https://doi.org/10.1016/j.jfca.2018.06.008
: https://research.utu.fi/converis/portal/detail/Publication/35338086
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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