Effect of Short-Term Lactic Fermentation on Polyphenol Profile and Antioxidant Capacity in White and Red Quinoa Varieties.

ABSTRACT: Quinoa (Chenopodium quinoa Willd.) is a pseudocereal originally grown in the Andean region of South America. This study focused on investigating the changes in phenolic profile and antioxidant capacity in white and red quinoa varieties after short-term fermentation with Lactiplantibacillus plantarum 299v^®. During fermentation, pH and lactic acid formation were monitored every three hours until pH was below 4.6. The quinoa phenolic profile was quantified via LC-UV-MS. Total polyphenol content (TPC) and total antioxidant capacity (DPPH and FRAP) were determined via spectrophotometric methods. The findings showed that fermentation resulted in a significant increase (p < 0.001) in TPC from 4.68 to 7.78 mgGAE·100 g^-1 for the white quinoa and from 5.04

SUBMITTER: Chu R 

PROVIDER: S-EPMC11311816 | biostudies-literature | 2024 Jul

REPOSITORIES: biostudies-literature