Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds

The ingestion of bioactive compounds has revealed health benefits, namely in the prevention and/or treatment of several diseases. This work aims to characterize the phenolic profile of three colour varieties of Chenopodium quinoa Willd. grains (black, red and white), and also evaluate their cytotoxic and antimicrobial activity. All varieties revealed the presence of phenolic compounds, namely, quercetin and kaempferol derivatives. In this study, quinoa grains did not reveal any anti-proliferative capacity in tumour cell lines, and, as expected, they were devoid of any toxicity. All of the analysed extracts possessed antibacterial and antifungal activities (inhibitory and bactericidal/fungicidal) against the microbial strains considered, exhibiting promising values of minimum bactericidal concentrations (mean MBC 0.153–0.916 mg/mL) and minimum fungicidal concentrations (mean MFC 0.211–0.884 mg/mL). Quinoa varieties represent a good source of bioactive compounds, interfering beneficially in the organism, specifically as antimicrobial agents. Thus, these extracts could be used in the development of bioactive ingredients.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E and TRANSCoLAB 0612_TRANS_CO_LAB_2_P; and L. Barros, R. Calhelha, and Gonzales-Barron thank the national funding by FCT, P.I., through the institutional scientific employment program contract. This work has also been supported by the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-68/2020-14/200007).info:eu-repo/semantics/publishedVersio

Lupinus mutabilis oil obtained by expeller press: Yield, physicochemical characterization, antioxidant capacity, fatty acids and oxidative stability analyses

The oil of debittered and dehulled grains from two Andean lupins (Lupinus mutabilis) from Peru, Andenes and Común, was extracted by expellerpress. The extraction yield and the proximal composition of both varieties were assessed. The oil and the cake, as well as the defatted flour from thevariety with the highest extraction yield, werecharacterised for physico-chemical properties, total polyphenol content andantioxidant capacity. Theoil shelf-life at 25 °C was extrapolated by Rancimat test. Andenes presented an oil yield of 22.1% (vs. 18.4% of Común), CIELAB colour coordinates ofL* = 36.5, a* = 2.2, b* = 20, refractive index and density at 25 ºC of 1.469 and 0.903 g/mL, acid number of 3.2 mg KOH/g, free fatty acids content of1.6%, peroxide number of 2.7 meqO2/kg, p-anisidine number of 1.3, unsaponificable content of 58%, total antioxidant capacity 21.4 μmol TE/g and total polyphenol content of 7.0 mg AGE/100 g. The predominant fatty acid, tocopherol and phytosterol in the oil were oleic acid (56.2%), γ-tocopherol (555 mg/kg) and β-sitosterol (41900 mg/100 g), respectively. The oil shelf-life at 25 ºC was 2.7 years. The Lupinus mutabilis oil extracted by expeller presented an acceptable quality with a lower environmental negative impact than the oils obtained by solvent extraction

Textural quality attributes of gluten-free batter and bread as affected by hydrocolloids

This study aimed to compare the separate effects of xanthan gum (XG), guar gum (GG) and hydroxyl-propyl methyl-cellulose (HPMC) on gluten-free batter and bread quality; and to explore the interrelationships among 24 measurements of physicochemical and rheological attributes of batter and bread. Twenty-seven formulations were produced with 1. 5, 2. 5, 3.5% XG and 90, 100, 110% water (9 combinations); 2. 5, 3. 0, 3. 5% GG and 90, 100, 110% water (9 combinations); and 3.0, 4.0, 5.0% of HPMC and 80, 90, 100% water (9 combinations). A principal component analysis reveated that the information contained in the 24 variables could be effectivety decomposed into two major components, one related to bread crumb porosity and hardness (45%), and the other to batter viscosity (32%). XG and GG produced gluten-free batter and bread of similar quality, although GG, particularly at high dose, can produce smaller loaves of harder and more resilient and cohesive crumb than XG. Compared to XG and GG, HPMC yielded batters of higher stickiness, consistency and firmness, which, when baked, produced loaves of higher volume, softer crumb, and larger pores.info:eu-repo/semantics/publishedVersio