Bioaccessibility of phenolic compounds, antioxidant activity, and consumer acceptability of heat-treated quinoa cookies

Maribel Valenzuela-González, Ofelia Rouzaud-Sández, Ana Irene Ledesma-Osuna, Humberto Astiazarán-García, Norma Julieta Salazar-López, Reyna Luz Vidal-Quintanar, Maribel Robles-Sánchez*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

Quinoa (Chenopodium quinoa Willd) stands out because of its high nutritional value and bioactive compounds, which can benefit human health. Heat treatments can improve the content of these compounds; however, few reports have investigated the behavior of phenolic compounds in quinoa when subjected to in vitro gastrointestinal digestion. This work aimed to evaluate the effect of heat treatments on: (1) Total phenols and flavonoids, individual phenolics, and antioxidant activity of quinoa flour subjected to two different heat processes (boiling and microwaving); (2) Bioaccessibility of total phenols, flavonoids, individual phenolics, and the intestinal recovery of antioxidant activity of cookies made using heat-treated quinoa flours and (3) Consumer opinions of cookies made using heat-treated quinoa flours. The results demonstrated that cookies formulated with microwave-treated quinoa flour had greater bioaccessibility of phenols (647%), flavonoids (98%), ferulic acid (144%), rutin (65%), quercetin (85%), and kaempferol (97%) than cookies made with raw or boiled quinoa. Cookies made with heat-treated quinoa showed better consumer acceptability than those made with uncooked quinoa. Therefore, the microwave treatment of quinoa may be a viable alternative for producing healthier foods.

Original languageEnglish
Article numbere43421
JournalFood Science and Technology
Volume42
DOIs
StatePublished - 2022
Externally publishedYes

Bibliographical note

Funding Information:
Valenzuela Gonz?lez, M. received a scholarship from CONACyT (National Research and Technology Council), Mexico.

Publisher Copyright:
© 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.

Keywords

  • Bioactive compounds
  • Functional food
  • Improved flours
  • Pseudocereals

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