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Effect of Germination and Fermentation Process on the Antioxidant Compounds of Quinoa Seeds

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Abstract

Quinoa (Chenopodium quinoa) seed has gained a great interest in the last years, mainly due to its nutritional properties and its content of antioxidant substances with health-promoting properties in humans. In this work, the effect of germination time and fermentation on the levels of antioxidant compounds (ascorbic acid, tocopherol isomers and phenolic compounds) and antioxidant activity of quinoa seeds was evaluated. Fermentation was carried out naturally by the microorganisms present in the seeds or by inoculation with two Saccharomyces cerevisiae strains (used for baking and brewing). Ascorbic acid and total tocopherols were significantly increased (p ≤ 0.05) after 72 h of germination process in comparison with raw quinoa seeds, whilst fermentation caused a decrease in both types of compounds. Phenolic compounds and antioxidant capacity were improved using both bioprocesses, being this effect more noticeable for germination process (101 % of increase after three days of germination). Germination and fermentation proved to be desirable procedures for producing enriched ingredients with health-promoting antioxidant compounds in a natural way.

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Acknowledgments

Authors would like to thank the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET, Argentina) and Eurotango II programme for the partial support of this project (Ph.D. fellowships granted to Carciochi).

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Authors and Affiliations

  1. Faculty of Engineering, Universidad Nacional del Centro de la Provincia de Buenos Aires, Av. del Valle 5737, 7400, Olavarría, Argentina

    Ramiro Ariel Carciochi

  2. ISA, Univ. Lille 1, INRA, Univ. Artois, Univ. Littoral Côte d’Opale, EA 7394 - ICV - Institut Charles Viollette, 48 Boulevard Vauban, F-59000, Lille, France

    Leandro Galván-D’Alessandro, Pierre Vandendriessche & Sylvie Chollet

Authors
  1. Ramiro Ariel Carciochi
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  2. Leandro Galván-D’Alessandro
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  3. Pierre Vandendriessche
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  4. Sylvie Chollet
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Corresponding author

Correspondence to Leandro Galván-D’Alessandro.

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This article does not contain any studies with human or animal subjects.

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The authors declare that they have no conflicts of interest.

Additional information

Ramiro Ariel Carciochi and Leandro Galván-D’Alessandro are authors contributed equally to this work

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Carciochi, R.A., Galván-D’Alessandro, L., Vandendriessche, P. et al. Effect of Germination and Fermentation Process on the Antioxidant Compounds of Quinoa Seeds. Plant Foods Hum Nutr 71, 361–367 (2016). https://doi.org/10.1007/s11130-016-0567-0

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  • DOI: https://doi.org/10.1007/s11130-016-0567-0

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