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


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
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.


  • Bioactive compounds
  • Functional food
  • Improved flours
  • Pseudocereals


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