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KMID : 0665420210360030308
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Korean Journal of Food Culture
2021 Volume.36 No. 3 p.308 ~ p.316
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Effects of Roasting Temperature on Quality Characteristics and Biological Activity of Quinoa
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Jin Min-Geun
Jeon Ah-Yeong
Kwon Ji-Hyun
Kim Na-Eun
Kim Young-Hwa
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Abstract
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The present study aimed to evaluate the effects of roasting temperature on the quality characteristics and biological activityof quinoa. Quinoa was roasted at 160, 200, and 220oC for 20 min. The lightness (L*) of quinoa decreased, however, theredness (a*) increased as the roasting temperature increased. The yellowness (b*) was the highest at 160oC and decreasedat 200 and 220oC. The highest contents of total polyphenol, flavonoid, and quercetin were observed at 220oC, the highestroasting temperature. The highest radical scavenging activities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)(73.65%) and α,α-diphenyl-β-picrylhydrazyl free radicals (47.82%) were found in roasted quinoa at 220oC. The α-glucosidase activity was inhibited by 62.13% at this temperature. The roasted quinoa at 220oC also showed a significantcytoprotective effect against oxidative stress in HepG2 cells. These results could be useful in the development of foodproducts using quinoa.
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KEYWORD
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Quinoa, roasting temperature, antioxidant, quercetin, hepatoprotective effect
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