VARIATION OF THE CONTENT OF BETALAINS, COMPOUNDS PHENOLICS AND ANTIOXIDANT CAPACITY DURING THE QUINUA PROCESSING (Chenopodium quinoa W.)

• Autores: Vidaurre-Ruiz, Julio Mauricio, Días-Rojas, Gleny, Mendoza-Llamo, Edy, Solano-Cornejo, Miguel Ángel
• Formato: artículo
• Fecha de Publicación: 2017
• Institución: Sociedad Química del Perú
• Repositorio: Revista de la Sociedad Química del Perú
• Lenguaje: español
• OAI Identifier: oai:rsqp.revistas.sqperu.org.pe:article/116
• Enlace del recurso: http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/116
• Nivel de acceso: acceso abierto
• Materia: Pigment of quinoa; cooking process; Pasankalla; Black Collana; bioactive compounds; Pigmentos de la quinua; proceso de cocción; Negra Collana; compuestos bioactivos

The aim of this research was to determine the content of total phenolic compounds (CFT), flavonoids (F), betalamic pigments (PB) and antioxidant capacity of quinoa grains (Chenopodium quinoa W.), after washing, drying and cooking process. Two varieties of quinoa (Pasankalla and Black Collana) were evaluated, which were provided by the Regional Department of Agriculture of Cajamarca, Peru. The initial content of CFT, F and PB was higher in the Black Collana variety than in the Pasankalla variety and the behavior was similar after all the processing stages, with the exception of the antioxidant capacity, which increased after drying and cooking process. PB, of the two varieties of quinoa under study, were degraded and diffused in the water of cooking following first order kinetics. Although there were significant losses of CFT, F and PB (p<0.05) after cooking process, the two varieties of quinoa are still excellent functional sources due to their high antioxidant capacity.