Next Article in Journal
Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review
Previous Article in Journal
Evaluation of Basidiomycetes Wild Strains Grown in Agro-Industrial Residues for Their Anti-Tyrosinase and Antioxidant Potential and for the Production of Biocatalysts
Review

Impact of Fermentation on Phenolic Compounds and Antioxidant Capacity of Quinoa

CREA Research Centre for Food and Nutrition, Via Ardeatina 546, I-00178 Roma, Italy
*
Author to whom correspondence should be addressed.
Received: 30 December 2020 / Revised: 25 January 2021 / Accepted: 27 January 2021 / Published: 2 February 2021
Quinoa (Chenopodium quinoa Willd.) is increasingly singled out as a healthy food with an excellent nutritional profile. Besides being suitable for gluten-free diets, it is rich in proteins of excellent quality and is a good source of minerals and vitamins, as well as of natural antioxidants, such as phenolic compounds. The aim of this work is to present how fermentation can affect phenolic compound content and antioxidant capacity of quinoa. It emerged that fermentation can be used to increase phenolic compound content and antioxidant capacity in both quinoa seeds and flours. The use of fermented quinoa flours allowed obtaining bread and pasta richer in phenolic compounds and with a greater antioxidant capacity. Fungi are the main starters used in quinoa seed fermentation, while Lactobacillus strains have been applied to produce sourdoughs. Quinoa has been also fermented to obtain yogurt-like beverages with a higher content in phenolic compounds and a greater antioxidant activity. Strains of Lactobacillus sp. and Bifidobacterium sp. have been used as starters. View Full-Text
Keywords: quinoa; pseudocereals; phenolic compounds; antioxidant activity; fermentation; gluten-free grains; health; sustainability quinoa; pseudocereals; phenolic compounds; antioxidant activity; fermentation; gluten-free grains; health; sustainability
Show Figures

Figure 1

MDPI and ACS Style

Melini, F.; Melini, V. Impact of Fermentation on Phenolic Compounds and Antioxidant Capacity of Quinoa. Fermentation 2021, 7, 20. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7010020

AMA Style

Melini F, Melini V. Impact of Fermentation on Phenolic Compounds and Antioxidant Capacity of Quinoa. Fermentation. 2021; 7(1):20. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7010020

Chicago/Turabian Style

Melini, Francesca, and Valentina Melini. 2021. "Impact of Fermentation on Phenolic Compounds and Antioxidant Capacity of Quinoa" Fermentation 7, no. 1: 20. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7010020

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop