Comparative Evaluation of Chemical Composition and Nutritional Characteristics in Various Quinoa Sprout Varieties: The Superiority of 24-Hour Germination

被引:1
作者
Cao, Beier [1 ]
Bao, Changjian [1 ]
Zhu, Zhiqiang [1 ]
Gong, Yanning [1 ]
Wei, Junyu [1 ]
Shen, Zhenguo [1 ]
Su, Nana [1 ]
机构
[1] Nanjing Agr Univ, Coll Life Sci, Nanjing 210095, Peoples R China
基金
中国国家自然科学基金;
关键词
quinoa sprout; nutrition quality; saponins; ANTIOXIDANT ACTIVITY; BIOACTIVE COMPOUNDS; VITAMIN-C; SEEDS; SAPONINS; PROFILE; STRESS; ACIDS; GABA; TIME;
D O I
10.3390/foods13162513
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Quinoa (Chenopodium quinoa Willd) sprouts are rich in bioactive compounds that offer numerous health benefits. However, limited research exists on their cultivation, nutritional value, and processing potential. This study compared the nutritional composition and antioxidant activity of quinoa sprouts from different varieties at various time points. Results showed a general increase in most nutrients over time. At the 24 h mark, JQ-W3 exhibited a 17.77% increase in leucine, 1.68 times higher than in eggs, along with a 6.11-fold elevation in GABA content. JQ-B1 exhibited the preeminent antioxidant potency composite (APC) score. Saponins, known for their bitter taste, decreased at 12 h but returned to original levels by 24 h. Based on nutritional components and saponin content, 24 h sprouted black quinoa JQ-B1 and white quinoa JQ-W3 were selected, providing a basis for quinoa sprout development in the food industry. These findings contribute to the understanding and utilization of quinoa sprouts.
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页数:18
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