The effect of slight milling on nutritional composition and morphology of quinoa (Chenopodium) grain
-
Li-Gen Wu
Abstract
This study conducted a detailed evaluation of the nutritional value and proximate composition of milled quinoa grain at different dehulling rates with the goal of identifying a range of dehulling rates that retain the maximum level of nutrients and phytochemicals.
Eleven samples of quinoa grain processed at different dehulling rates were obtained through light abrasive milling. The relationship between the dehulling rate and the nutritional composition of quinoa grain was determined. As the dehulling rate increased, the proportions of protein, fat, dietary fiber and ash decreased, whereas the proportion of starch increased. With the increase of dehulling rate, increasing amounts of protein, fat, starch, dietary fiber, saponin, flavonoids, and total phenolic were lost with the hull residue. At the dehulling rates of 8.6%, 11.72% protein, 7.57% fat, 4.72% starch, 28.9% total dietary fiber, 45.5% soluble dietary fiber, 48.58% saponin, 26.18% flavonoid, and 42.25% total phenolic were lost in dehulled quinoa grain compared with the raw quinoa grain. Optical microscope photos and scanning electron microscope (SEM) images showed that only the pericarp of quinoa was scoured when the dehulling rate was below 8.6%, and the quinoa grain retained a complete embryo. Therefore, to retain maximum nutritional and phytochemical content in the quinoa and maintain quinoa grain integrity, it is necessary to limit the dehulling rate of quinoa in the range of less than 8.6%.
Funding source: Project supported by the Fundamental Research Funds for the Henan Provincial Colleges and Universities
Award Identifier / Grant number: 2014YWJC05
Funding source: Key Programs for Science and Technology Development of Henan
Award Identifier / Grant number: 102102210123
Funding source: Chinese National Natural Science Foundation
Award Identifier / Grant number: 31201294
Funding source: Special Fund for Grain -scientific Research in the Public Interest
Award Identifier / Grant number: 201313011
Abbreviationsand Nomenclature
- SEM
Scanning electron microscope
- OAE
oleanolic acid equivalents
- DW
dry weight
- TDF
total dietary fiber content
- IDF
insoluble dietary fiber
- SDF
content and soluble dietary fiber
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This research was funded by the Chinese National Natural Science Foundation (Grant No. 31201294), by Key Programs for Science and Technology Development of Henan Province (Grant No. 102102210123), by Special Fund for Grain -scientific Research in the Public Interest (Grant No. 201313011), Project supported by the Fundamental Research Funds for the Henan Provincial Colleges and Universities (Grant No. 2014YWJC05).
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
References
1. Navruz-Varli, S, Sanlier, N. Nutritional and health benefits of quinoa (Chenopo-dium quinoa Willd). J Cereal Sci 2016;69:371–6. https://doi.org/10.1016/j.jcs.2016.05.004.Suche in Google Scholar
2. López, LM, Capparelli, A, Nielsen, AE. Traditional post-harvest processing to make quinoa grains (Chenopodium quinoa var. quinoa) apt for consumption in Northern Lipez (Potosí, Bolivia): ethnoarchaeological and rchaeobotanical analyses. Arch Aeol Anthropol Sci 2011;3:49–70. https://doi.org/10.1007/s12520-011-0060-5.Suche in Google Scholar
3. Nowak, V, Du, J, Charrondiere, UR. Assessment of the nutritional composition of quinoa (Chenopodium quinoa Wild). Food Chem 2016;193:47–54. https://doi.org/10.1016/j.foodchem.2015.02.111.Suche in Google Scholar
4. Pellegrini, M, Lucas-Gonzales, R, Ricci, A, Fontecha, J, Fernández-López, J, Pérez-Álvarez, JA, et al. Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopo-dium quinoa Willd) seeds. Ind Crop Prod 2018;111:38–46. https://doi.org/10.1016/j.indcrop.2017.10.006.Suche in Google Scholar
5. Mastebroek, HD, Limburg, H, Gilles, I, Maroim, HJ. Occurrence of sapogenins in leaves and seeds of quinoa (Chenopodium quinoa Willd). J Sci Food Agric 2000;80:152–6. https://doi.org/10.1002/(sici)1097-0010(20000101)80:1<152::aid-jsfa503>3.0.co;2-p.10.1002/(SICI)1097-0010(20000101)80:1<152::AID-JSFA503>3.0.CO;2-PSuche in Google Scholar
6. D’Amicoa, SD, Jungkunz, S, Balasz, G, Foeste, M, Jekle, M, Tömösköszi, S, et al. Abrasive milling of quinoa: study on the distribution of selected nutrients and proteins within the quinoa seed kernel. J Cereal Sci 2019;86:132–8. https://doi.org/10.1016/j.jcs.2019.01.007.Suche in Google Scholar
7. Bilalis, D, Roussis, L, Kakabouki, L, Folina, A. Quinoa (Chenopodium quinoa Wild) crop under Mediterranean conditions: a review. Crop Sci 2019;46:51–68. https://doi.org/10.7764/rcia.v46i2.2151.Suche in Google Scholar
8. Quinoa, LR. A traditional Andean crop with new horizons. Cereal Foods World 2007;52:88–90.Suche in Google Scholar
9. Hirose, Y, Fujita, T, Ishii, T, Ueno, N. Antioxidative properties and flavonoid com-position of Chenopodium quinoa seeds cultivated in Japan. Food Chem 2010;119:1300–6. https://doi.org/10.1016/j.foodchem.2009.09.008.Suche in Google Scholar
10. Repo-Carrasco-Valencia, RAM, Hellstrom, JK, Pihlava, JM, Mattila, PH. Flavon-oids and other phenolic compounds in Andean indigenous grains: quinoa (Cheno-podium quinoa), kaniwa (Chenopodium pallidicaule) and kiwicha (Ama-ran-thus caudatus). Food Chem 2010;120:128–33. https://doi.org/10.1016/j.foodchem.2009.09.087.Suche in Google Scholar
11. Güçlü-üstündğ, O, Mazza, G. Saponins: properties, applications and process-ing. Crit Rev Food Sci Nutr 2007;47:231–58. https://doi.org/10.1080/10408390600698197.Suche in Google Scholar
12. Osbourn, A, Goss, RJM, Field, RA. The saponins: polar isoprenoids with import-ant and diverse biological activities. Nat Prod Rep 2011;28:1261–8. https://doi.org/10.1039/c1np00015b.Suche in Google Scholar PubMed
13. Nickel, J, Spanier, LP, Botelho, FT, Gularte, MA, Helbig, E. Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Wild grains. Food Chem 2016;209:139–43. https://doi.org/10.1016/j.foodchem.2016.04.031.Suche in Google Scholar PubMed
14. Reichert, RD, Tatarynovich, JT, Tyler, RT. Abrasive dehulling of quinoa (Chen-opodium quinoa): effect on saponin content as determined by an adapted hemolytic assay. Cereal Chem 1986;63:471–5.Suche in Google Scholar
15. AOAC. AOAC official methods of analysis. 20th ed. Rockville, Maryland, USA: AOAC International; 2016.Suche in Google Scholar
16. Ando, H, Chen, YC, Tang, H, Shimizu, M, Watanabe, K, Mitsunga, T. Food compo-nents in fractions of quinoa seed. Food Sci Technol Res 2002;8:80–4. https://doi.org/10.3136/fstr.8.80.Suche in Google Scholar
17. Han, YM, Chi, JW, Zhang, MW, Zhang, RF, Fan, SH, Dong, LH, et al. Changes in saponins, phenolics and antioxidant activity of quinoa (Chenopodium quinoa willd) during milling process. LWT Food Sci Technol 2019;114:108381. https://doi.org/10.1016/j.lwt.2019.108381.Suche in Google Scholar
18. Kiseleva, VI, Krivandin, AV, Fornal, J, Błaszczak, W, Jeliński, T, Yuryev, VP. Annealing of normal and mutant wheat starches. LM, SEM, DSC, and SAXS studies. Carbohydr Res 2005;340:75–83. https://doi.org/10.1016/j.carres.2004.10.012.Suche in Google Scholar PubMed
19. Riccardi, M, Mele, G, Pulvento, C, Lavini, A, D’Andria, R, Jacobsen, SE. Nondes-tructive evaluation of chlorophyll content in quinoa and amaranth leaves by simple and multiple regression analysis of RGB image components. Photosynth Res 2014;120:263–72. https://doi.org/10.1007/s11120-014-9970-2.Suche in Google Scholar PubMed
20. Czekus, B, Pećinar, I, Petrović, I, Paunović, N, Savić, S, Jovanović, Z, et al. Raman and Fourier transform infrared spectroscopy application to the Puno and Titicaca cvs. of quinoa seed microstructure and perisperm characterization. J Cereal Sci 2019;87:25–30. https://doi.org/10.1016/j.jcs.2019.02.011.Suche in Google Scholar
21. Valcárcel-Yamani, B, Lannes, SCS. Applications of quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus spp.) and their influence in the nutritional value of cereal based foods. Food Publ Health 2012;2:265–75.Suche in Google Scholar
22. Abugoch, LE. Quiona (Chehopodium quihoa Willd): composition, chemistry, nutritional and functional properties of quinoa. Adv Food Nutr Res 2009;58:1–31.10.1016/S1043-4526(09)58001-1Suche in Google Scholar
23. Lamothe, LM, Srichuwong, S, Reuhs, BL, Hamaker, BR. Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans. Food Chem 2015;167:490–6. https://doi.org/10.1016/j.foodchem.2014.07.022.Suche in Google Scholar PubMed
24. Ogungbenle, HN. Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour. J Food Sci and Nutr 2003;54:153–8. https://doi.org/10.1080/0963748031000084106.Suche in Google Scholar PubMed
25. Vilcacundo, R, Hernández-Ledesma, B. Nutritional and biological value of quinoa (Chenopodium quinoa Willd.). Curr Opin Food Sci 2017;14:1–6. https://doi.org/10.1016/j.cofs.2016.11.007.Suche in Google Scholar
26. Gómez-Caravaca, AM, Iafelice, G, Verardo, V, Marconi, E, Caboni, MF. Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd). Food Chem 2014;157:174–8. https://doi.org/10.1016/j.foodchem.2014.02.023.Suche in Google Scholar PubMed
27. Gómez-Caravaca, AM, Iafelice, G, Lavini, A, Pulvento, C, Caboni, MF, Marconi, E. Phenolic compounds and saponins in quinoa samples (Chenopodium quinoa Willd.) grown under different saline and nonsaline irrigation regimens. J Agr Food Chem 2012;60:4620–7. https://doi.org/10.1021/jf3002125.Suche in Google Scholar PubMed
28. Medina-Meza, IG, Aluwi, NA, Saunders, SR, Ganjyal, GM. GC-MS profiling of triterpenoid saponins from 28 quinoa varieties (Chenopodium quinoa Willd.) grown in Washington State. J Agr Food Chem 2016;64:8583–91. https://doi.org/10.1021/acs.jafc.6b02156.Suche in Google Scholar PubMed
29. Liu, L, Guo, JJ, Zhang, RF, Wei, ZH, Deng, YY, Guo, JX, et al. Effect of degree of milling on phenolic profiles and cellular antioxidant activity of whole brown rice. Food Chem 2015;185:318–25. https://doi.org/10.1016/j.foodchem.2015.03.151.Suche in Google Scholar PubMed
30. Liu, J, Henkel, T. Traditional Chinese Medicine (TCM): are polyphenols and saponins the key ingredients triggering biological activities?. Curr Med Chem 2002;9:1483–5. https://doi.org/10.2174/0929867023369709.Suche in Google Scholar PubMed
31. Kerwin, SM. Soy saponins and the anticancer effects of soybeans and soy-based foods. Curr Med Chem AntiCancer Agents 2004;4:263–72. https://doi.org/10.2174/1568011043352993.Suche in Google Scholar PubMed
32. Li, HY, Gilbert, RG. Starch molecular structure: the basis for an improved understanding of cooked rice texture. Carbohyd Polym 2018;195:9–17. https://doi.org/10.1016/j.carbpol.2018.04.065.Suche in Google Scholar PubMed
Supplementary Material
The online version of this article offers supplementary material (https://doi.org/10.1515/ijfe-2019-0371).
© 2020 Walter de Gruyter GmbH, Berlin/Boston
Artikel in diesem Heft
- Articles
- The effect of slight milling on nutritional composition and morphology of quinoa (Chenopodium) grain
- Application of three-phase partitioning to the purification and characterization of polyphenol oxidase from antioxidant rosemary (Rosmarinus officinalis L.)
- Frozen kinetics models for sensory, chemical, and microbial spoilage of preserved razor clam (Sinonovacula constricta) at different temperatures
- Low-molecular-weight peptides with potential cardiovascular regulatory functions from Atlantic salmon skin
- The effect of the stale bread flour addition on flour and bread quality
- Control of spoilage fungi in yogurt using MicroGARD 200™, Lyofast-FPR2™ and HOLDBAC-YMC™ as bioprotectants
- A study on correlations between antimicrobial effects and diffusion coefficient, zeta potential and droplet size of essential oils
- Optimization of ultrasonic extraction of Lycium barbarum polysaccharides using response surface methodology
Artikel in diesem Heft
- Articles
- The effect of slight milling on nutritional composition and morphology of quinoa (Chenopodium) grain
- Application of three-phase partitioning to the purification and characterization of polyphenol oxidase from antioxidant rosemary (Rosmarinus officinalis L.)
- Frozen kinetics models for sensory, chemical, and microbial spoilage of preserved razor clam (Sinonovacula constricta) at different temperatures
- Low-molecular-weight peptides with potential cardiovascular regulatory functions from Atlantic salmon skin
- The effect of the stale bread flour addition on flour and bread quality
- Control of spoilage fungi in yogurt using MicroGARD 200™, Lyofast-FPR2™ and HOLDBAC-YMC™ as bioprotectants
- A study on correlations between antimicrobial effects and diffusion coefficient, zeta potential and droplet size of essential oils
- Optimization of ultrasonic extraction of Lycium barbarum polysaccharides using response surface methodology
