Optimization of fermentation technology and the activities of quinoa

Authors

HAN Lin, College of Life Science and Engineering of Chongqing Three Gorges University, Chongqing 404100, China; Engineering Center of Characteristic Biological Resources in Northeast of Chongqing, Chongqing 404100, China
YANG Renyi, College of Life Science and Engineering of Chongqing Three Gorges University, Chongqing 404100, China; Engineering Center of Characteristic Biological Resources in Northeast of Chongqing, Chongqing 404100, China
HU Yue, College of Life Science and Engineering of Chongqing Three Gorges University, Chongqing 404100, China; Engineering Center of Characteristic Biological Resources in Northeast of Chongqing, Chongqing 404100, China
JIANG Wei, College of Life Science and Engineering of Chongqing Three Gorges University, Chongqing 404100, China; Engineering Center of Characteristic Biological Resources in Northeast of Chongqing, Chongqing 404100, China

Abstract

In order to enhance the nutritive value and functional activity of quinoa, response surface methodology was employed to optimize the fermentation technology based on the single factor experiment to increase the total phenols. Moreover, the antioxidant and α-glucosidase inhibiting activity of quinoa were compared. The results showed that the optimal fermentation conditions were as follow: yeast 1.7%, fermentation time 80 h, moisture content 16 mL, and the average content of total phenols from fermented quinoa was reached to (5.31±0.11) mg/g under these conditions, which was close to the predicted value with the relative error is only 1.12%. Moreover, compared to unfermented quinoa, the fermentation treatments could obviously increase the content of total phenols, especially quercetin and vanillic acid, which reached to (113.4±8.73) mg/kg and (44.7±2.54) mg/kg, respectively. The activity assay indicated that the scavenging activity against DPPH and ABTS free radicals of the fermented quinoa were remarkably increased, with the IC₅₀ were 16.42 mg/mL and 1.51 mg/mL, respectively. Meanwhile, the α-glucosidase inhibiting activity was averagely increased 12.41%. Therefore, the fermented treatment of quinoa could obviously increase the content of total phenols, and enhance its nutritive value and biological activity.

Publication Date

9-28-2018

First Page

206

Last Page

210,215

DOI

10.13652/j.issn.1003-5788.2018.09.041

Recommended Citation

Lin, HAN; Renyi, YANG; Yue, HU; and Wei, JIANG (2018) "Optimization of fermentation technology and the activities of quinoa," Food and Machinery: Vol. 34: Iss. 9, Article 41.
DOI: 10.13652/j.issn.1003-5788.2018.09.041
Available at: https://www.ifoodmm.cn/journal/vol34/iss9/41

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