Quinoa Germination Promoted the Release of its Active Ingredients
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Abstract:
In this study, Qinghai quinoa was taken as the research object, the effects of germination temperature and time on the dry weight of germinated quinoa were investigated, then the contents and the yield changes of active ingredients such as polyphenols, flavonoids, saponins, tannins and phytic acid were analyzed. The results showed that the dry weight of quinoa sprouts was greatly influenced by germination temperature and time, and had the greatest increment (by 25.20%) after a 24 h germination at 20 ℃, with a decreasing trend detected in the dry weight of quinoa sprouts at other temperatures. The contents of active ingredients in quinoa sprouts were also affected by both germination temperature and time. After germination for 12 to 72 h, the contents of polyphenols, flavonoids and saponins in quinoa sprouts increased with germination time, while the tannin content showed a fluctuating trend. After germination for 72 h, the tannin content was the highest (2.08 mg/g) at 25 ℃ but the lowest (0.70 mg/g) at 15 ℃. The content of the phytic acid content in quinoa sprouts decreased with prolonged germination time at a temperature between 15 ℃ and 35 ℃. In the present study, a comprehensive analysis of the yields of active ingredients (as the evaluation indices) was conducted, to improve the yields of polyphenols and flavonoids and reduce the yields of anti-nutritional factors such as saponins, tannins and phytic acids. The optimum conditions for germination were finally established as follows: germination temperature 30 ℃, and germination time 48~60 h. This study provides an experimental basis for the development of quinoa sprout products.
