Arjmand Sanaz, Sadrabad Elham Khalili, Ramroudi Fereshteh, Mollakhalili-Meybodi Neda
Research Center for Food Hygiene and Safety, School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran.
Department of Food Hygiene and Safety, School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran.
Food Sci Nutr. 2024 Dec 19;13(1):e4691. doi: 10.1002/fsn3.4691. eCollection 2025 Jan.
The impact of atmospheric cold plasma (ACP) treatment (at 50 and 60 kV for 5 and 10 min) on nutritional (total phenolic and flavonoids contents, antioxidant capacity, and TBARs) and antinutritional (saponin and phytic acid) characteristics of quinoa grains has been investigated at this study. Results indicated that ACP treatment is significantly effective to reduce the antinutritional compounds compared with the control sample ( ≤ 0.05), among which S (i.e., treated at 60 kV for 10 min) and S (i.e., treated at 50 kV for 10 min) samples showed the highest decrease in saponin and phytic acid content, respectively. Also, total phenolic content and antioxidant capacity (DPPH and FRAP) of ACP-treated samples have decreased compared with the control sample. The flavonoid content of ACP-treated samples has been increased compared with the control sample ( ≤ 0.05). In general, the S (at 60 kV for 10 min) samples had the highest amount of flavonoid and phenolic content compared with the other samples. A significant reduction in TBAR values has been observed by ACP treatment with the maximum reduction at S (i.e., treated at 60 kV for 10 min) samples. Results indicated that ACP treatment at 60 KV for 10 min is effective to reduce the antinutritional compounds and maintain the antioxidant compounds of quinoa grains as well. Considering the necessity of keeping the nutritional characteristics of grains through processing, it needs to be monitored and optimized the condition in a way that nutritional characteristics are preserved.
本研究考察了大气冷等离子体（ACP）处理（50 kV和60 kV，处理5分钟和10分钟）对藜麦籽粒营养特性（总酚和黄酮含量、抗氧化能力以及硫代巴比妥酸反应物）和抗营养特性（皂苷和植酸）的影响。结果表明，与对照样品相比，ACP处理能显著降低抗营养化合物含量（≤0.05），其中S样品（即60 kV处理10分钟）和S样品（即50 kV处理10分钟）的皂苷和植酸含量下降幅度最大。此外，与对照样品相比，ACP处理样品的总酚含量和抗氧化能力（DPPH和FRAP）有所下降。与对照样品相比，ACP处理样品的黄酮含量有所增加（≤0.05）。总体而言，与其他样品相比，S样品（60 kV处理10分钟）的黄酮和酚类含量最高。通过ACP处理观察到硫代巴比妥酸反应物值显著降低，S样品（即60 kV处理10分钟）下降幅度最大。结果表明，60 kV处理10分钟的ACP处理有效地降低了藜麦籽粒的抗营养化合物，同时保持了其抗氧化化合物。考虑到通过加工保持谷物营养特性的必要性，需要对条件进行监测和优化，以保留营养特性。
