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Lookup NU author(s): Liangkui Li,
Professor Georg Lietz,
Emeritus Professor Chris SealORCiD
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
Quinoa, a gluten-free pseudocereal, has a nutrient and phytochemical profile which may benefit health. Our aim was to investigate the variability in the phenolic and apparent antioxidant content of different quinoa varieties to identify a variety with a high phytochemical content to use in a quinoa-enriched bread. The results showed that free phenolics contributed most (50-83%) to total phenolic content compared with conjugated or bound forms. Apparent antioxidant activities measured by FRAP, ABTS and DPPH of free, conjugated and bound extracts were broadly similar, except for free antioxidants when determined by FRAP, which were higher. Phenolic content was positively correlated with FRAP and ABTS apparent antioxidant activity. Quinoa samples had a high protein content (13.5 g/100 g dry weight), with a well-balanced amino acid profile. Incorporation of quinoa into baked products such as bread is proposed as a way to deliver this healthy whole grain cereal into the diet.
Author(s): Li L, Lietz G, Seal CJ
Publication type: Article
Publication status: Published
Journal: International Journal of Food Science and Technology
Online publication date: 03/01/2021
Acceptance date: 30/12/2020
Date deposited: 04/01/2021
ISSN (print): 0950-5423
ISSN (electronic): 1365-2621
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