Consejo Superior de Investigaciones Científicas (CSIC), Instituto de Agroquímica y Tecnología de Alimentos (IATA), Av. Agustín Escardino 7, Parque Científico, 46980, Paterna, Valencia, Spain.
Food Technology Area, Faculty of Pharmacy, Universidad de Valencia, Burjassot, Valencia, Spain.
Plant Foods Hum Nutr. 2019 Jun;74(2):185-191. doi: 10.1007/s11130-019-00718-w.
Interest in quinoa as a functional food ingredient is currently emerging. The flours from white, red and black quinoa seeds were analysed in terms of total polyphenol content and antioxidant activity. They were incorporated at 25% on flour basis into the bread dough formula to evaluate their potential to improve the functional properties of wheat breads. The contribution of extractable polyphenols (soluble forms) and the largely unexplored hydrolysable polyphenols (bound forms that can be found in the residues of the former) were taken into account to reflect a realistic health-promoting potential of breads. The red and black quinoa varieties stood out compared to wheat flour, with about double the polyphenol content and up to 4.7-fold increments in antioxidant activity when considering the sum of extractable and hydrolysable polyphenols. The red and black flours were equally effective in intensifying the antioxidant properties of bread despite the baking process (between 2- and 3-fold). They produced significant changes in the parameters that describe crust and crumb colour (L*, a*, b*). A clear darkening was observed compared to the control bread, an appealing attribute for lovers of unconventional and natural products. According to our results, the flours from the coloured quinoa seeds could be considered interesting antioxidant sources and be applied as natural ingredients in bread-making; new, promising and valuable unconventional products for consumers and producers could be developed.
人们对藜麦作为一种功能性食品成分的兴趣日益浓厚。本研究分析了白藜麦、红藜麦和黑藜麦种子的面粉中的总多酚含量和抗氧化活性。将其以 25%的面粉比例添加到面包面团配方中，以评估其改善小麦面包功能特性的潜力。考虑到可提取多酚（可溶性形式）和大量尚未开发的可水解多酚（前一种形式的结合形式）的贡献，以反映面包具有实际的促进健康的潜力。与小麦粉相比，红藜麦和黑藜麦品种的多酚含量约高出一倍，当考虑可提取和可水解多酚的总和时，其抗氧化活性增加了 4.7 倍。尽管经过烘焙过程，红藜麦和黑藜麦面粉同样有效地增强了面包的抗氧化性能（增加 2-3 倍）。它们对面团和面包屑颜色的参数（L*、a*、b*）产生了显著的变化。与对照面包相比，观察到明显的变暗，这是对非传统和天然产品爱好者的一个有吸引力的属性。根据我们的研究结果，彩色藜麦种子的面粉可以被认为是有趣的抗氧化来源，并作为天然成分应用于面包制作中；可以为消费者和生产者开发新的、有前途和有价值的非传统产品。
