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Variations in bioactive properties, fatty acid compositions, and phenolic compounds of quinoa grain and oils roasted in a pan.

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Title: Variations in bioactive properties, fatty acid compositions, and phenolic compounds of quinoa grain and oils roasted in a pan.
Authors: Babiker, Elfadıl E.1 (AUTHOR) ebabiker.c@ksu.edu.sa, Uslu, Nurhan2 (AUTHOR), Ghafoor, Kaashif1 (AUTHOR), AL‐Juhaimi, Fahad1 (AUTHOR), Özcan, Mehmet Musa2 (AUTHOR), Ahmed, Isam A. Mohamed1 (AUTHOR)
Source: Journal of Food Processing & Preservation. Jan2022, Vol. 46 Issue 1, p1-8. 8p.
Subjects: Quinoa, Phenols, Fatty acids, Essential fatty acids, Alpha-linolenic acid, Baked products, Plant phenols
Abstract: The total phenol and total flavonoid amounts of raw and roasted quinoa grains were measured between 135.63 (control) and 176.75 mgGAE/100 g (15 min) to 332.86 mg/100 g (control) and 421.43 mg/100 g (15 min), respectively. Also, antioxidant activity values of quinoa grain extracts were established between 14.15 mmol/kg (control) and 14.84 mmol/kg (15 min). Although gallic acid contents of quinoa grains are detected between 3167.98 (5 min) and 3726.00 mg/100 g (control), catechin amounts of quinoa seeds were identified between 11.73 mg/100 g (15 min) and 24.15 mg/100 g (10 min). The oleic and linoleic acid amounts of the oils of raw and roasted‐quinoa grains were identified between 26.68% (15 min) and 37.80% (control) to 37.31% (control) and 51.81% (10 min), respectively. Total phenol, flavonoid amounts and antioxidant activity values of roasted quinoa grains increased with the roasting time. In general, the amounts of oils increased with the increase of roasting time, whereas the amounts of other fatty acids decreased. Practical applications: Quinoa seeds possess nutritional properties due to phytochemicals. Quinoa seeds are ground to make a variety of baked goods, or they can be puffed to produce breakfast foods and snacks. Quinoa seeds are consumed in cooked rice, soups, yoghurt, and salads. Roasting can affect the amounts of phytochemical of edible seeds. Quinoa seed, considered as an alternative oilseed crop due to the quality and quantity of the lipid fraction, is rich in essential fatty acids (linoleic and alpha‐linolenic acids). [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Variations in bioactive properties, fatty acid compositions, and phenolic compounds of quinoa grain and oils roasted in a pan.
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. Jan2022, Vol. 46 Issue 1, p1-8. 8p.
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  Data: <searchLink fieldCode="DE" term="%22Quinoa%22">Quinoa</searchLink><br /><searchLink fieldCode="DE" term="%22Phenols%22">Phenols</searchLink><br /><searchLink fieldCode="DE" term="%22Fatty+acids%22">Fatty acids</searchLink><br /><searchLink fieldCode="DE" term="%22Essential+fatty+acids%22">Essential fatty acids</searchLink><br /><searchLink fieldCode="DE" term="%22Alpha-linolenic+acid%22">Alpha-linolenic acid</searchLink><br /><searchLink fieldCode="DE" term="%22Baked+products%22">Baked products</searchLink><br /><searchLink fieldCode="DE" term="%22Plant+phenols%22">Plant phenols</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: The total phenol and total flavonoid amounts of raw and roasted quinoa grains were measured between 135.63 (control) and 176.75 mgGAE/100 g (15 min) to 332.86 mg/100 g (control) and 421.43 mg/100 g (15 min), respectively. Also, antioxidant activity values of quinoa grain extracts were established between 14.15 mmol/kg (control) and 14.84 mmol/kg (15 min). Although gallic acid contents of quinoa grains are detected between 3167.98 (5 min) and 3726.00 mg/100 g (control), catechin amounts of quinoa seeds were identified between 11.73 mg/100 g (15 min) and 24.15 mg/100 g (10 min). The oleic and linoleic acid amounts of the oils of raw and roasted‐quinoa grains were identified between 26.68% (15 min) and 37.80% (control) to 37.31% (control) and 51.81% (10 min), respectively. Total phenol, flavonoid amounts and antioxidant activity values of roasted quinoa grains increased with the roasting time. In general, the amounts of oils increased with the increase of roasting time, whereas the amounts of other fatty acids decreased. Practical applications: Quinoa seeds possess nutritional properties due to phytochemicals. Quinoa seeds are ground to make a variety of baked goods, or they can be puffed to produce breakfast foods and snacks. Quinoa seeds are consumed in cooked rice, soups, yoghurt, and salads. Roasting can affect the amounts of phytochemical of edible seeds. Quinoa seed, considered as an alternative oilseed crop due to the quality and quantity of the lipid fraction, is rich in essential fatty acids (linoleic and alpha‐linolenic acids). [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1111/jfpp.16161
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      – Code: eng
        Text: English
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      Pagination:
        PageCount: 8
        StartPage: 1
    Subjects:
      – SubjectFull: Quinoa
        Type: general
      – SubjectFull: Phenols
        Type: general
      – SubjectFull: Fatty acids
        Type: general
      – SubjectFull: Essential fatty acids
        Type: general
      – SubjectFull: Alpha-linolenic acid
        Type: general
      – SubjectFull: Baked products
        Type: general
      – SubjectFull: Plant phenols
        Type: general
    Titles:
      – TitleFull: Variations in bioactive properties, fatty acid compositions, and phenolic compounds of quinoa grain and oils roasted in a pan.
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            NameFull: Babiker, Elfadıl E.
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            NameFull: Uslu, Nurhan
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            NameFull: Özcan, Mehmet Musa
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            NameFull: Ahmed, Isam A. Mohamed
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            – D: 01
              M: 01
              Text: Jan2022
              Type: published
              Y: 2022
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              Value: 46
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