Kinetics of temperature and time effects on bioactive compounds and technological properties of quinoa varieties during storage
MetadataShow full item record
This study aimed to assess the kinetics and the changes in bioactive compounds, color, and technological properties of Mint Vanilla and Titicaca quinoa varieties stored during 360 days at 4, 10, and 25 degrees C. It was observed that an increase in the storage time and temperature decreased the total phenolics (except at 25 degrees C for Mint Vanilla), total flavonoids, DPPH, and FRAP contents of both quinoa varieties. After 360 days of storage, it was determined that storage conditions had a significant (p < .05) effect on technological properties. Color change was affected by storage time and temperature, with the most prominent influence observed after the 60 days of storage. It was determined that there were losses in the kinetic study of all the properties investigated. The activation energy of Mint Vanilla and Titicaca varied from 6.61 to 50.36 and 8.15 to 74.11 kJ/mol, respectively. Practical applications In the period of harvest, grain production exceeds the market demand. Therefore, most farmers store their production into storage structures to maintain quality of quinoa grains until releasing into the market. In this context, the effects of different storage conditions on the quality and technological properties of two quinoa varieties were investigated. The storage at 4 and 10 degrees C provides the best preservability of the grains throughout the 360 days storage, verified by bioactive compounds, color, and technological properties.