Release of characteristic phenolics of quinoa based on extrusion technique

文献类型： 外文期刊

第一作者： Song, Jianxin

作者： Song, Jianxin;Chen, Xiaoxu;Li, Xihong;Shao, Yong

作者机构：

关键词： Red quinoa; Phenolics; Extrusion; Temperature; PCA

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 374 卷

页码：

收录情况： SCI

摘要： Quinoa is rich in phenolics which are benefit for human health for their outstanding antioxidant capacity, anti-inflammatory property and special biological functions. However, most of phenolics existed as bound form that with low bioavailability in quinoa. In this study, extrusion technique was applied for the release of bound phenolics in red quinoa (RQ), and effects of extruded temperature (120 degrees C, 140 degrees C, 160 degrees C and 180 degrees C) on the release of characteristic phenolics of RQ was investigated as well. Phenolics both presented as free and bound forms were identified in RQ and extruded quinoa samples, and result showed rutin, ferulic acid and vanillic acid were most common. The content of bound phenolics in RQ was 155.52 mg/kg, however, in extruded red quinoa (ERQ) was 77.25 mg/kg (ERQ-140 degrees C)-84.08 mg/kg (ERQ-120 degrees C). In corresponding, free phenolics in RQ was 22.15 mg/kg, while in ERQ was 41.04 mg/kg (ERQ-140 degrees C)-47.25 mg/kg (ERQ-160 degrees C). In conclusion, extrusion was excellent for the release of bound phenolics in quinoas and the best extruded temperature was 160 degrees C. Extrusion technique was potential in the processing of quinoa.

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