Optimization of selenium-enriched germination process of quinoa and its antioxidant activity

Authors

ZHANG Ling, Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai 810016, China;Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Xining, Qinghai 810016, China
ZHENG Wancai, Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai 810016, China;Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Xining, Qinghai 810016, China;Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Xining, Qinghai 810016, China
LAN Yongli, College of Food Science and Engineering, Northwest A & F University, Xianyang, Shaanxi 712100, China
ZHANG Wengang, Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai 810016, China;Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Xining, Qinghai 810016, China;Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Xining, Qinghai 810016, ChinaFollow

Corresponding Author(s)

张文刚（1993—），男，青海大学助理研究员，硕士。E-mail: 20179900978@qhu.edu.cn

Abstract

[Objective] This study aimed to improve the organic selenium content of quinoa seeds and develop high-quality Se-rich quinoa food raw materials. [Methods] Using Qingbaili No. 1 quinoa as raw material and sodium selenite as a selenium source, the selenium-enriched germination process conditions of quinoa were optimized through one-way experiments combined with orthogonal experiments. The soluble protein, polyphenol content, and antioxidant capacity of selenium-enriched quinoa were further analyzed. [Results] The optimal process conditions for selenium-enriched germination of quinoa were sodium selenite solution concentration of 20 mg/L, soaking temperature of 25 ℃, soaking time of 6 h, soaking solution pH of 7.0, germination time of 48 h, and germination temperature of 20 ℃. Under these conditions, the organic selenium content of selenium-enriched germinated quinoa was 349.52 μg/kg. Selenium-enriched sprouted quinoa had the highest content of free phenols (236.35 mg/100 g) and bound phenols (198.31 mg/100 g), and control deionized water germinated quinoa had the highest content of soluble protein (22.18%). Notably, the antioxidant activities of soluble protein, free phenols, and bound phenols in selenium-rich germinated quinoa were the strongest, followed by those in control deionized water germinated quinoa, and untreated quinoa was relatively the lowest. [Conclusion] Se-enriched germination can significantly increase the contents of organic selenium, soluble protein and polyphenols, and enhance the antioxidant capacity of Quinoa.

Publication Date

9-11-2024

First Page

175

Last Page

182

DOI

10.13652/j.spjx.1003.5788.2023.81121

Recommended Citation

Ling, ZHANG; Wancai, ZHENG; Yongli, LAN; and Wengang, ZHANG (2024) "Optimization of selenium-enriched germination process of quinoa and its antioxidant activity," Food and Machinery: Vol. 40: Iss. 7, Article 26.
DOI: 10.13652/j.spjx.1003.5788.2023.81121
Available at: https://www.ifoodmm.cn/journal/vol40/iss7/26

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