Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal

Detalhes bibliográficos
Autor(a) principal: WU,Xiaowei
Data de Publicação: 2022
Outros Autores: SI,Ping, LI,Xianbao, LI,Jingjun, ZHENG,Haibo, ZHEN,Zongyuan, YANG,Jian-ting, WEI,Zhao-Jun
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101331
Resumo: Abstract The effects of micro comminution on the functional nutrients and antioxidant activity of quinoa cereal were investigated. The particle size distribution of quinoa cereal powder after micro comminution processing was investigated, as well as the nutritional and functional components and antioxidant characteristics. Simultaneously, correlations between antioxidant activity and product development and deep processing of quinoa cereal were investigated. The results indicate that: the fat, polysaccharide, and total phenol contents increased significantly (P < 0.05), while the total dietary fibre content decreased significantly (P < 0.05); the total antioxidant, DPPH, ABTS, and linoleic acid system contents of micro crushed quinoa oatmeal increased gradually, while the hydroxyl radical scavenging rate and TBA value decreased; when the grain size of micro crushed quinoa oatmeal was decreased. Micro crushing technique has the potential to boost quinoa cereal's nutritional content and antioxidant activity.
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spelling Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cerealquinoa cerealmicro comminutionfunctional nutritionthe oxidation resistanceAbstract The effects of micro comminution on the functional nutrients and antioxidant activity of quinoa cereal were investigated. The particle size distribution of quinoa cereal powder after micro comminution processing was investigated, as well as the nutritional and functional components and antioxidant characteristics. Simultaneously, correlations between antioxidant activity and product development and deep processing of quinoa cereal were investigated. The results indicate that: the fat, polysaccharide, and total phenol contents increased significantly (P < 0.05), while the total dietary fibre content decreased significantly (P < 0.05); the total antioxidant, DPPH, ABTS, and linoleic acid system contents of micro crushed quinoa oatmeal increased gradually, while the hydroxyl radical scavenging rate and TBA value decreased; when the grain size of micro crushed quinoa oatmeal was decreased. Micro crushing technique has the potential to boost quinoa cereal's nutritional content and antioxidant activity.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101331Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.74622info:eu-repo/semantics/openAccessWU,XiaoweiSI,PingLI,XianbaoLI,JingjunZHENG,HaiboZHEN,ZongyuanYANG,Jian-tingWEI,Zhao-Juneng2022-09-21T00:00:00Zoai:scielo:S0101-20612022000101331Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-09-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal
title Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal
spellingShingle Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal
WU,Xiaowei
quinoa cereal
micro comminution
functional nutrition
the oxidation resistance
title_short Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal
title_full Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal
title_fullStr Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal
title_full_unstemmed Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal
title_sort Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal
author WU,Xiaowei
author_facet WU,Xiaowei
SI,Ping
LI,Xianbao
LI,Jingjun
ZHENG,Haibo
ZHEN,Zongyuan
YANG,Jian-ting
WEI,Zhao-Jun
author_role author
author2 SI,Ping
LI,Xianbao
LI,Jingjun
ZHENG,Haibo
ZHEN,Zongyuan
YANG,Jian-ting
WEI,Zhao-Jun
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv WU,Xiaowei
SI,Ping
LI,Xianbao
LI,Jingjun
ZHENG,Haibo
ZHEN,Zongyuan
YANG,Jian-ting
WEI,Zhao-Jun
dc.subject.por.fl_str_mv quinoa cereal
micro comminution
functional nutrition
the oxidation resistance
topic quinoa cereal
micro comminution
functional nutrition
the oxidation resistance
description Abstract The effects of micro comminution on the functional nutrients and antioxidant activity of quinoa cereal were investigated. The particle size distribution of quinoa cereal powder after micro comminution processing was investigated, as well as the nutritional and functional components and antioxidant characteristics. Simultaneously, correlations between antioxidant activity and product development and deep processing of quinoa cereal were investigated. The results indicate that: the fat, polysaccharide, and total phenol contents increased significantly (P < 0.05), while the total dietary fibre content decreased significantly (P < 0.05); the total antioxidant, DPPH, ABTS, and linoleic acid system contents of micro crushed quinoa oatmeal increased gradually, while the hydroxyl radical scavenging rate and TBA value decreased; when the grain size of micro crushed quinoa oatmeal was decreased. Micro crushing technique has the potential to boost quinoa cereal's nutritional content and antioxidant activity.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101331
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101331
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.74622
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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