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Obtención de ingredientes alimenticios con capacidad antioxidante mejorada por aplicación de distintos procesos a semillas de quinoa (Chenopodium quinoa)

机译:通过对藜麦种子(藜麦藜)应用不同的工艺来获得具有增强的抗氧化能力的食品成分

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摘要

The objective of this study was to obtain raw materials with enhanced antioxidant compounds through the application of different technological processes from quinoa seeds in order to be applied for the formulation of novel food products with potential functional properties.Firstly, the operational extraction conditions for phenolic compounds extraction from quinoa seeds were evaluated and optimized with the aim to obtain an extract rich in antioxidant substances. Thereafter, different processes such as germination, heat treatment, UV-C irradiation and combinations of these processes (germination + heat treatment and germination + UV-C irradiation) were evaluated as means to enhance the antioxidant capacity of seeds, selecting the optimal experimental conditions in each case. Contributions of different compounds such as phenolic acids, flavonoids, ascorbic acid, tocopherols and products of the Maillard reaction on the overall antioxidant capacity in case were evaluated. The ingredient that reached the maximum level of antioxidant activity was incorporated in the formulation of a gluten-free baked product, which it was subsequently evaluated by proximate composition, antioxidant capacity and overall acceptability.
机译:这项研究的目的是通过采用不同的工艺方法从藜麦种子中获得具有增强的抗氧化剂化合物的原料,以便用于配制具有潜在功能特性的新型食品。 n首先,酚类的操作提取条件从藜麦种子中提取的化合物进行了评估和优化,目的是获得富含抗氧化剂的提取物。此后,评估了不同的过程,如发芽,热处理,UV-C辐照以及这些过程的组合(发芽+热处理和发芽+ UV-C辐照),作为增强种子抗氧化能力的手段,选择了最佳实验条件在每种情况下。评估了各种化合物(如酚酸,类黄酮,抗坏血酸,生育酚和美拉德反应产物)对整体抗氧化能力的贡献。将达到最大抗氧化活性水平的成分掺入无麸质烘焙产品的配方中,然后通过附近的成分,抗氧化能力和总体可接受性对其进行评估。

著录项

  • 作者

    Carciochi Ramiro Ariel;

  • 作者单位
  • 年度 2015
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  • 原文格式 PDF
  • 正文语种 spa
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