Antioxidant capacity of germinated quinoa-based yoghurt and concomitant effect of sprouting on its functional properties

文献类型： 外文期刊

第一作者： Ujiroghene, Obaroakpo Joy

作者： Ujiroghene, Obaroakpo Joy;Zhang, Shuwen;Lu, Jing;Lv, Jiaping;Pang, Xiaoyang;Ujiroghene, Obaroakpo Joy;Liu, Lu;Pang, Xiaoyang;Zhang, Min;Zhang, Cai

作者机构：

关键词： Quinoa; Germination; Milk substitute; Antioxidant

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2019 年 116 卷

页码：

收录情况： SCI

摘要： In this study, functional yoghurt was produced from germinated and ungerminated quinoa seeds of two different cultivars (Mengli 1 and Mengli 2) obtained from Inner Mongolia Province, China. The effect of germination on the physicochemical, antioxidant compounds, and antioxidant capacity was determined. In the results obtained, germination influenced the nutritional qualities of quinoa yoghurt to a large extent. Total phenolic content (TPC) and Total flavonoid content (TFC) were the highest in germinated quinoa yoghurt of both cultivars. Germinated quinoa yoghurt also recorded high antioxidant capacities with 2,2(1), diphenyl-1 picrylhydrazyl scavenging activity (DPPH), ferric reducing antioxidant capacity (FRAP), radical cation (ABTS*+) scavenging assay and oxygen radical absorption capacity (ORAC) assays. Thus, it was concluded that yoghurt produced from germinated quinoa could serve as functional yoghurt beneficial for human health.

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