Phenolic compounds in quinoa and amaranth grains: Composition, biological properties and processing effects

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-09-30 DOI:10.1016/j.foodchem.2025.146592

Fan Zhu

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引用次数: 0

Abstract

Free and bound phenolic compounds including various phenolic acids and flavonoids contribute to the super-grain status of quinoa and amaranth. There was significant genetic diversity and similarity in the phenolic profiles of the grains of quinoa and different amaranth species. These phenolics significantly contributed to the health-promoting properties such as antioxidant, antihyperglycemic, and anti-inflammatory effects. Processing methods such as germination, fermentation, roasting, boiling, extrusion, microwave and radiation changed the phenolic profiles and related biological functions of the grains. Data inconsistencies among different studies were attributed to differing extraction and quantification methods, unit reporting, and limited genotype and species used, making direct comparisons across studies difficult. Furthermore, studies on biological activity of the phenolics remain limited to in vitro models and are scarce in in vivo or clinical trials. There is a need for standardized methodologies and optimized processing operations related to quinoa and amaranth phenolics for food and nutritional applications.

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藜麦和苋菜籽粒中的酚类化合物：组成、生物学特性和加工效应

自由和结合的酚类化合物，包括各种酚酸和类黄酮有助于藜麦和苋菜的超粒状态。藜麦和苋菜籽粒酚类物质谱存在显著的遗传多样性和相似性。这些酚类物质具有显著的促进健康的特性，如抗氧化、降糖和抗炎作用。萌发、发酵、焙烧、煮沸、挤压、微波和辐射等加工方法改变了籽粒的酚类特征和相关生物学功能。不同研究之间的数据不一致归因于不同的提取和定量方法、单位报告、有限的基因型和使用的物种，使研究之间的直接比较变得困难。此外，对酚类物质生物活性的研究仍然局限于体外模型，缺乏体内或临床试验。藜麦和苋菜酚类物质在食品和营养方面的应用需要标准化的方法和优化的加工操作。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.