Effect of Soaking Temperature on the Changes in Composition of Bioactive Compounds in Sprouted Quinoa Seeds (Chenopodium quinoa Willd.)
Online First: 11/11/2026
Email tác giả liên hệ:
chuyenhv@hcmute.edu.vnDOI:
https://doi.org/10.54644/jte.2026.2596Từ khóa:
Quinoa, Germination, Soaking temperature, GABA, Antioxidant activityTóm tắt
Germination is a simple bioprocess that can improve the functional value of quinoa, but the effect of pre-germination soaking temperature on the variation in bioactive compounds remains unclear. This study evaluated the effects of soaking temperature (25, 30, and 35 °C for 4 h) followed by 24 h dark germination on germination percentage, γ-aminobutyric acid (GABA), total saponin content, and DPPH radical-scavenging activity of Cahuil quinoa (Chenopodium quinoa Willd.) seeds. Experiments were conducted in three independent replicates. Soaking at 30 °C produced the highest germination percentage (33.53 ± 1.40%), significantly exceeding those obtained at 25 °C (30.30 ± 2.00%) and 35 °C (30.90 ± 1.70%) (p < 0.05). In contrast, GABA increased markedly with soaking temperature and reached 2.44 ± 0.11 mg/g at 35 °C, compared with 0.93 ± 0.04 and 1.06 ± 0.05 mg/g at 25 and 30 °C, respectively. Total saponin content was not significantly affected by soaking temperature and ranged from 29.73 ± 3.05 to 31.78 ± 4.33 mg/g. DPPH radical-scavenging activity was highest after soaking at 35 °C (9.76 ± 0.37 μmol TE/g DM), followed by 25 °C (8.61 ± 0.14 μmol TE/g DM), and was lowest at 30 °C (6.31 ± 0.03 μmol TE/g DM). These results indicate that, among the tested temperatures, 35 °C is the most suitable soaking temperature for promoting GABA accumulation and antioxidant activity in quinoa seeds.
Tải xuống: 0
Tài liệu tham khảo
L. E. Abugoch James, “Quinoa (Chenopodium quinoa Willd.): Composition, chemistry, nutritional, and functional properties,” Adv. Food Nutr. Res., vol. 58, pp. 1–31, 2009. DOI: https://doi.org/10.1016/S1043-4526(09)58001-1
V. Angeli et al., “Quinoa (Chenopodium quinoa Willd.): An overview of the potentials of the golden grain and socio-economic and environmental aspects of its cultivation and marketization,” Foods, vol. 9, no. 2, Art. no. 216, 2020. DOI: https://doi.org/10.3390/foods9020216
G. Ren et al., “Nutrient composition, functional activity and industrial applications of quinoa (Chenopodium quinoa Willd.),” Food Chem., vol. 410, Art. no. 135290, 2023. DOI: https://doi.org/10.1016/j.foodchem.2022.135290
Y. Tang and R. Tsao, “Phytochemicals in quinoa and amaranth grains and their antioxidant, anti-inflammatory, and potential health beneficial effects: A review,” Mol. Nutr. Food Res., vol. 61, no. 7, Art. no. 1600767, 2017. DOI: https://doi.org/10.1002/mnfr.201600767
A. Agarwal, Rizwana, A. D. Tripathi, T. Kumar, K. P. Sharma, and S. K. Patel, “Nutritional and functional new perspectives and potential health benefits of quinoa and chia seeds,” Antioxidants, vol. 12, no. 7, Art. no. 1413, 2023. DOI: https://doi.org/10.3390/antiox12071413
G. Qian et al., “Metabolomics analysis reveals the accumulation patterns of flavonoids and phenolic acids in quinoa (Chenopodium quinoa Willd.) grains of different colors,” Food Chem. X, vol. 17, Art. no. 100594, 2023. DOI: https://doi.org/10.1016/j.fochx.2023.100594
G. Balakrishnan and R. G. Schneider, “Quinoa flavonoids and their bioaccessibility during in vitro gastrointestinal digestion,” J. Cereal Sci., vol. 95, Art. no. 103070, 2020. DOI: https://doi.org/10.1016/j.jcs.2020.103070
P. Benincasa, B. Falcinelli, S. Lutts, F. Stagnari, and A. Galieni, “Sprouted grains: A comprehensive review,” Nutrients, vol. 11, no. 2, Art. no. 421, 2019. DOI: https://doi.org/10.3390/nu11020421
R. Y. Gan et al., “Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review,” Trends Food Sci. Technol., vol. 59, pp. 1–14, 2017. DOI: https://doi.org/10.1016/j.tifs.2016.11.010
J. D. Bewley, K. J. Bradford, H. W. M. Hilhorst, and H. Nonogaki, Seeds: Physiology of Development, Germination and Dormancy, 3rd ed. New York, NY, USA: Springer, 2013. DOI: https://doi.org/10.1007/978-1-4614-4693-4
K. Nelson, L. Stojanovska, T. Vasiljevic, and M. Mathai, “Germinated grains: A superior whole grain functional food?,” Can. J. Physiol. Pharmacol., vol. 91, no. 6, pp. 429–441, 2013. DOI: https://doi.org/10.1139/cjpp-2012-0351
M. Xu, J. Rao, and B. Chen, “Phenolic compounds in germinated cereal and pulse seeds: Classification, transformation, and metabolic process,” Crit. Rev. Food Sci. Nutr., vol. 60, no. 5, pp. 740–759, 2020. DOI: https://doi.org/10.1080/10408398.2018.1550051
E. Lemmens et al., “Impact of cereal seed sprouting on its nutritional and technological properties: A critical review,” Compr. Rev. Food Sci. Food Saf., vol. 18, no. 1, pp. 305–328, 2019. DOI: https://doi.org/10.1111/1541-4337.12414
R. A. Carciochi, L. Galván-D’Alessandro, P. Vandendriessche, and S. Chollet, “Effect of germination and fermentation process on the antioxidant compounds of quinoa seeds,” Plant Foods Hum. Nutr., vol. 71, no. 4, pp. 361–367, 2016. DOI: https://doi.org/10.1007/s11130-016-0567-0
S. Pilco-Quesada, Y. Tian, B. Yang, R. Repo-Carrasco-Valencia, and J.-P. Suomela, “Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus),” J. Cereal Sci., vol. 94, Art. no. 102996, 2020. DOI: https://doi.org/10.1016/j.jcs.2020.102996
S. Bhinder, S. Kumari, B. Singh, A. Kaur, and N. Singh, “Impact of germination on phenolic composition, antioxidant properties, antinutritional factors, mineral content and Maillard reaction products of malted quinoa flour,” Food Chem., vol. 346, Art. no. 128915, 2021. DOI: https://doi.org/10.1016/j.foodchem.2020.128915
P. Maldonado-Alvarado, D. J. Pavón-Vargas, J. Abarca-Robles, S. Valencia-Chamorro, and C. M. Haros, “Effect of germination on the nutritional properties, phytic acid content, and phytase activity of quinoa (Chenopodium quinoa Willd),” Foods, vol. 12, no. 2, Art. no. 389, 2023. DOI: https://doi.org/10.3390/foods12020389
L. M. Guardianelli, M. V. Salinas, C. Brites, and M. C. Puppo, “Germination of white and red quinoa seeds: Improvement of nutritional and functional quality of flours,” Foods, vol. 11, no. 20, Art. no. 3272, 2022. DOI: https://doi.org/10.3390/foods11203272
B. S. Ramos-Pacheco et al., “Effect of germination on the physicochemical properties, functional groups, content of bioactive compounds, and antioxidant capacity of different varieties of quinoa (Chenopodium quinoa Willd.) grown in the high Andean zone of Peru,” Foods, vol. 13, no. 3, Art. no. 417, 2024. DOI: https://doi.org/10.3390/foods13030417
L. Dostalíková et al., “The impact of germination and thermal treatments on bioactive compounds of quinoa (Chenopodium quinoa Willd.) seeds,” Eur. Food Res. Technol., vol. 250, no. 6, pp. 1457–1471, 2024. DOI: https://doi.org/10.1007/s00217-024-04466-3
S. M. García-Torres, J. A. Teixeira, C. R. Encina-Zelada, C. L. M. Silva, and A. M. Gomes, “Effect of different disinfection procedures on the microbiological quality and germination efficacy of sprouted quinoa (Chenopodium quinoa) flour,” Foods, vol. 14, no. 18, Art. no. 3196, 2025. DOI: https://doi.org/10.3390/foods14183196
H. K. Liu et al., “The effects of ultrasound on the growth, nutritional quality and microbiological quality of sprouts,” Trends Food Sci. Technol., vol. 111, pp. 292–300, 2021. DOI: https://doi.org/10.1016/j.tifs.2021.02.065
L. M. Paucar-Menacho, C. Martínez-Villaluenga, M. Dueñas, J. Frias, and E. Peñas, “Response surface optimisation of germination conditions to improve the accumulation of bioactive compounds and the antioxidant activity in quinoa,” Int. J. Food Sci. Technol., vol. 53, no. 2, pp. 516–524, 2018. DOI: https://doi.org/10.1111/ijfs.13623
P. Thakur et al., “Effect of soaking and germination treatments on nutritional, anti-nutritional, and bioactive properties of amaranth (Amaranthus hypochondriacus L.), quinoa (Chenopodium quinoa L.), and buckwheat (Fagopyrum esculentum L.),” Curr. Res. Food Sci., vol. 4, pp. 917–925, 2021. DOI: https://doi.org/10.1016/j.crfs.2021.11.019
D. Zhang et al., “Transcriptome analysis reveals the molecular mechanism of GABA accumulation during quinoa (Chenopodium quinoa Willd.) germination,” J. Agric. Food Chem., vol. 69, no. 41, pp. 12171–12186, 2021. DOI: https://doi.org/10.1021/acs.jafc.1c02933
M. Wu et al., “Enhancement of γ-aminobutyric acid and the characteristics of nutrition and function in white quinoa through ultrasound stress at the pre-germination stage,” Foods, vol. 13, no. 1, Art. no. 57, 2024. DOI: https://doi.org/10.3390/foods13010057
D. Suárez-Estrella et al., “Sprouting of quinoa (Chenopodium quinoa Willd.): Effect on saponin content and relation to the taste and astringency assessed by electronic tongue,” LWT, vol. 144, Art. no. 111234, 2021. DOI: https://doi.org/10.1016/j.lwt.2021.111234
Tải xuống
Đã Xuất bản
Cách trích dẫn
Giấy phép
Bản quyền (c) 2026 Tạp chí Khoa học Giáo dục Kỹ Thuật
Tác phẩm này được cấp phép theo Giấy phép quốc tế Creative Commons Attribution-NonCommercial-NoDeri Phái sinh 4.0 .
Bản quyền thuộc về JTE.
