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dc.contributor.authorChoque Quispe, Davides_PE
dc.contributor.authorLigarda Samanez, Carlos A.es_PE
dc.contributor.authorRamos Pacheco, Betsy S.es_PE
dc.contributor.authorLeguía Damiano, Saidaes_PE
dc.contributor.authorCalla Florez, Miriames_PE
dc.contributor.authorZamalloa Puma, Lourdes Magalyes_PE
dc.contributor.authorColque Condeña, Luisaes_PE
dc.date.accessioned2023-03-21T17:51:51Z
dc.date.available2023-03-21T17:51:51Z
dc.date.issued2021
dc.identifier.urihttps://hdl.handle.net/20.500.14168/751
dc.description.abstractQuinoa (Chenopodium quinoa Willd) is a pseudocereal with a high nutritional potential and a significant content of bioactive compounds, which is consumed mainly by the inhabitants of the South American Andes. The aim of this study was to evaluate the protein content, total phenols, and antioxidant activity of quinoa grains of the Salcedo INIA, Pasankalla, and Negra collana varieties, germinated for 24 and 48 hours at 35 ◦C. Organic quinoa grains were grown in the Andahuaylas province in Peru, at an altitude of 3582 m. The protein content was determined through the Kjeldahl method, total phenols, in turn, by spectrophotometry with the Folin-Ciocalteu reagent, and the antioxidant activity of the DPPH type were registered. The data were analyzed through an Analysis of Variance (ANOVA), a Tukey test, and Pearson’s correlation at 5% significance. The germinated quinoa grains showed a considerable increase (p < 0,05) in their protein content, total phenolic compounds, and antioxidant activity, as well as a strong positive correlation with the size of sprouts during the germination time. Therefore, germinated quinoa could be considered as a promising product for human nutrition and health.es_PE
dc.formatapplication/pdfes_PE
dc.language.isoenges_PE
dc.publisherrevistas.unal.edu.coes_PE
dc.rightsinfo:eu-repo/semantics/openAccesses_PE
dc.rights.uries_PE
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectquinoa, bioactives, antioxidant activity, proteins, germinated quinoaes_PE
dc.titlePhenolic compounds, antioxidant capacity, and protein content of three varieties of germinated quinoa (chenopodium quinoa willd)es_PE
dc.typeinfo:eu-repo/semantics/articlees_PE
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_PE
dc.publisher.countryCOes_PE
dc.subject.ocdehttp://purl.org/pe-repo/ocde/ford#2.11.01es_PE
dc.identifier.doihttps://doi.org/10.15446/ing.investig.v41n2.89831es_PE


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