Abstract
Heating under pressure treatment (HUP) is a method which can keep the complete form of quinoa grain after processing, which is beneficial to the development of subsequent products. The conditions for quinoa heating under pressure was optimized by response surface methodology to be: quinoa grains were regulated with adding 6.3% of pH 7.0 water and heated under 0.36 MPa pressure for 3–5 min, resulting in the predicted maxima of total phenolic content (TPC), Flavonoid and Saponin content were 313.21 mg GAE/100 g, 1.621 mg/g, and 16.78 mg/g and the values of OH Scavenging Rate, DPPH Scavenging Rate, ABST+ Scavenging Rate were 69.45, 91.73, and 52.38% separately. The content of flavonoid and saponin in the HUP samples were more than that in the boiled, baked, and extruded samples, which were close to that in raw quinoa sample, and meaning high retention of active phytochemicals and antioxidation activity in HUP quinoa. The hydroxyl radical scavenging rate is related to the content of polyphenol, flavonoid and saponin.
Funding source: Chinese National Natural Science Foundation
Award Identifier / Grant number: 31201294
Funding source: Key Programs for Science and Technology Development of Henan Province
Award Identifier / Grant number: 102102210123
Funding source: Special Fund for Grain-scientific Research in the Public Interest
Award Identifier / Grant number: 201313011
Funding source: Henan University of Technology Provincial University of Science and Technology
Award Identifier / Grant number: 2014YWJC05
Funding source: Research Program for the Basic and Advanced Technology of Henan Province
Award Identifier / Grant number: 152300410077
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Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
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Research funding: Chinese National Natural Science Foundation, Grant/Award Number: 31201294; Key Programs for Science and Technology Development of Henan Province, Grant/Award Number: 102102210123; Henan University of Technology Provincial University of Science and Technology basic research operating expenses special fund project, Grant/Award Number: 2014YWJC05; Research Program for the Basic and Advanced Technology of Henan Province, Grant/Award Number: 152300410077; Special Fund for Grain-scientific Research in the Public Interest, Grant/Award Number: 201313011.
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Conflict of interest statement: The authors declare no competing financial interest.
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