Effects of roasting and boiling of quinoa, kiwicha and kañiwa on composition and availability of minerals in vitro

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1 Reserh Artile Reeived: 1 Ferury 2010 Revised: 13 My 2010 Aepted: 20 My 2010 Pulished online in Wiley Intersiene: 25 June 2010 ( DOI /js.4053 Eets o rosting nd oiling o quino, kiwih nd kñiw on omposition nd vilility o minerls in vitro Ritv AM Repo-Crrso-Vleni, Christin R Enin, Mri J Binghi, Crol B Greo nd Ptríi A Ronyne de Ferrer Astrt BACKGOUND: Anden indigenous rops suh s quino (Chenopodium quino), kiwih (Amrnthus udtus) nd kñiw (Chenopodium pllidiule) seeds re good soures o minerls (lium nd iron). Little is known, however, out minerl iovilility in these grins. Thus the im o the present study ws to determine the iron, lium nd zin potentil vilility in rw, rosted nd oiled quino, kñiw nd kiwih seeds. Potentil vilility ws estimted y dilyzility. RESULTS: These seeds re good soures o phenoli ompounds nd kñiw o dietry ier. Their lium, zin nd iron ontent is higher thn in ommon erels. In generl, rosting did not signiintly et minerl dilyzility. Conversely, in oiled grins there ws n inrese in dilyzility o zin nd, in the se o kñiw, lso in iron nd lium dilyzility. CONCLUSION: Tking into ount the high ontent o minerls in Anden grins, the potentil ontriution o these minerls would not dier onsiderly rom tht o whet lour. Further studies re required to reserh the eet o extrusion on minerl vilility in Anden grins Soiety o Chemil Industry Keywords: quino; Amrnthus; dilyzility; minerl vilility 2068 INTRODUCTION The Anden re o South Ameri is very importnt enter o domestition o ood rops. This re is the otnil origin o potto, orn, penut nd tomto. Less well- known rops, suh s quino (Chenopodium quino), kñiw (Chenopodium pllidiule) nd kiwih (Amrnthusudtus), were lso ultivted ynient Anden rmers. These rops hve long history o se use y lol popultions nd they hve ontriuted to the nutrition nd well-eing o the people or enturies. Ater eing negleted in mny res the Anden pseudo-erels re now studied s good soures o severl nutrients. These rops re very nutritious nd well dpted to high-mountin environment. They re not true erels euse they do not elong to the Grminee mily, ut they re oten lled Anden erels euse they produe seeds tht n e milled into lour nd used like erel rop. Quino is generlly oiled nd used in soups. Kiwih nd kñiw re used s rosted seeds. Flours re otined rom ll three rops nd used in vrious ood preprtions. Clium, iron nd zin re essentil minerls required or diverse physiologil nd iohemil untions. Milk nd diry produts re exellent soures o lium, nd met nd met produts o iron nd zin. In mny geogrphi res, suh s Peru, the onsumption o these produts is limited owing to eonomi nd ulturl tors. In South Ameri out 65 75% o the popultion suers rom ltose intolerne nd nnot onsume diry produts. 1 In Peru the onsumption o met produts is not widespred nd iron deiieny nemi is prevlent nutritionl prolem. 2 Zin is the ourth most importnt mironutrient ter vitmin A, iron nd iodine, nd is reeiving inresing glol ttention. 3 In developing ountries, iron, zin nd lium re minly derived rom ood grins. Certin vegetle oods, like seeds nd pulses, re good lterntive soures o these minerls. The iovilility o the minerls in plnt soures is lower thn tht in niml soures, however, euse o the presene o ertin ompounds, like dietry ier, phytte nd oxlte, whih hve negtive eets on minerl sorption. In the se o iron, this minerl is present in oods in two dierent orms: heme iron (HI) nd non-heme iron (NHI). The sorption o these orms o iron is dierent: HI is high nd NHI is low. The erels ontin iron in nonheme orm. NHI sorption is gretly inluened y intertions with enhners nd inhiitors. 4 The iovilility o minerls is deined s the mount o minerl tht is sored in the gstrointestinl trt nd utilized or metoli untions. The term in vitro vilility o minerls is used to desrie the mounto minerl solule under physiologil Correspondene to: Ritv AM Repo-Crrso-Vleni, Clle Frni 761, Lim 18, Peru. E-mil: ritv@lmolin.edu.pe Universidd Nionl Agrri L Molin, L Molin, Lim, Perú Fultd de Frmi y Bioquími, Universidd de Buenos Aires, Buenos Aires, Argentin J Si Food Agri 2010; 90: Soiety o Chemil Industry

2 Eets o oiling o quino, kiwih nd kñiw on vilility o minerls onditions ording to proess tht stimultes the humn digestive system. 5 Minerl dilyzility mesures solule nd ionizle minerl ter digestion with pepsin nd pnretin t onditions simulting those o stomh nd duodenum. 4 Minerl dilyzility hs een shown to predit minerl iovilility; however, it is importnt to stress tht dilyzility is reltive rther thn n solute estimte o minerl sorility. 6 In omprison with ommon erels, quino, kñiw nd kiwih hve reltively high protein ontent with exellent omposition o essentil mino ids. 7,8 The essentil mino id omposition o these rops is lose to interntionl stndrds on mino id requirements. 8 They re lso good soures o dietry ier nd speii iotive ompounds. 9,10 Quino, kiwih nd kñiw seeds re onsidered to e good soures o minerls, e.g. lium nd iron. 11,12 Little is known, however, out minerl iovilility in these grins. Thus the im o our study ws to determine the iron, lium nd zin potentil vilility o rw, rosted nd oiled quino, kñiw nd kiwih seeds. MATERIALS AND METHODS Smples Wshed nd dried quino seeds (red quino, Psnkll vriety) were purhsed in Cuso rom lol mrket. Kñiw seeds (Cupi vriety) were rom Puno (Agrrin Experimentl Sttion Illp, Deprtment o Puno, Peru). Centenrio (kiwih vriety) ws otined rom the experimentl ield o the Ntionl Agrrin University, L Molin, Lim, Peru. All grins were rom the growing seson. The vrieties under this study re ommonly used ommeril vrieties. Preprtion o smples or vilility study Rosting 500 g o the grins o quino, kñiw nd kiwih were rosted y the trditionl method using hotplte t temperture o out 190 Cor3min. Boiling The grins o quino, kñiw nd kiwih were oiled with tp wter or 20 min in proportion o 250 g grins L 1 wter. Proximte omposition Moisture ontent, rude protein (N 6.25), rude t nd sh were determined ording to the AOAC oiil method. 13 The totl, solule nd insolule dietry ier were nlyzed y n enzymti grvimetri method ording to the AACC 14 using TDF-100 kit rom Sigm Chemil Co. (St Louis, MO, USA). Crohydrtes (CHO) were lulted y dierene rom the ormul CHO = 100 (moisture + t + protein + dietry ier + sh). Totl phenoli ompounds Totl phenoli ompounds were nlyzed ording to the method o Swin nd Hillis. 15 A smple o 5 g milled grins ws homogenized with 20 ml methnol to uniorm onsisteny nd let t 4 C or 24 h eore iltrtion. An liquot o extrt (0.5 ml) ws diluted with 8 ml wter. The extrt ws llowed to ret with the Folin Ciolteu phenol regent. Asorne ws mesured t 725 nm. The results were expressed in glli id equivlents (GAE mg 100 g 1 dry mtter) using glli id (0 0.1 mg ml 1 ) stndrd urve: Glli id equivlent = [ ( Asorne)] (20 g 1 o smple) 100 Iron, zin nd lium dilyzility (FeD%, ZnD%, nd CD%) A modiition o the in vitro method, 16 introdued y Wolgor nd others, 17 ws used. Aliquots o homogenized smples (50 g) were inuted with 5 ml o 3% α-mylse solution or 30 min t 37 C in shking wter th, then djusted to ph 2.0 with 6 mol L 1 HCl nd, ter ddition o 1.6 ml pepsin digestion mixture (16% pepsin solution in 0.1 mol L 1 HCl), were inuted t 37 Cor 2 h in shking wter th. At the end o pepsin digestion, two liquots o digest (15 g) were weighed in 100 ml ekers. Dilysis gs (Spetrpore, moleulr weight ut-o , Fisher Sientii, Firlwn, NJ, USA) ontining ml 0.15 mol L 1 PIPES (Sigm Chemil CO, St. Luis, MO, USA) (piperzine-1,4-is(2- ethnesuloni id) uer were pled in eh eker. Buer ph used or eh ood mtrix ws lulted in order to otin inl ph o 6.5 ± 0.2 or digest dilyste. 18 Aliquots o eh pepsin digest with dilysis gs ontining PIPES uer were inuted or 50 min in shking wter th t 37 C. Pnretin ile mixture (3.75 ml o 2.5% ile, 0.4% pnretinsolutionin0.1moll 1 NHCO 3 ) ws then dded to eh eker, nd the inution ontinued or nother 2 h. At the end o the pnretin ile inution, the dilysis gs were removed nd rinsed with wter. Bg ontents were trnserred to tred lsks, weighed nd nlyzed or their iron, zin nd lium ontent y lme tomi sorption spetrosopy (AAS). Assessment o minerls in pepsin digests ws mde y AAS ter wet shing with HNO 3 HClO 4 (50 : 50). Lnthnum ws dded to ll smples nd stndrds nlyzed or C to reh 0.5% inl onentrtion to prevent possile phosphte intererene. Minerl dilyzility (FeD%, ZnD%, CD%) ws lulted rom the mount o eh dilyzed minerl, expressed s perentge o the totl mount present in eh pepsin digest. The potentil ontriution o eh minerl (PC) ws lulted s eh minerl onentrtion times its dilyzility: 19 PCFe = ([Fe] FeD%)/100 PCC = ([C] CD%)/100 PCZn = ([Zn] ZnD%)/100 Sttistil nlysis All nlyses were perormed in duplite or triplite. Onewy ANOVA ws used to lulte the dierenes etween the onstituents (proximte, dietry ier, phenolis) o the grins. Mens were ompred with Tukey s multiple rnge test. Proility ws set t P < The minerl vilility dt were nlyzed y one-wy nlysis o vrine (ANOVA) nd Dunnet posteriori test. RESULTS AND DISCUSSION Proximte omposition nd totl phenoli ontent in unooked grins The results o nlysis o the proximte omposition o the three Anden rops re presented in Tle 1. Their protein ontent ws etween 11% nd 16%, kñiw hving the highest nd kiwih 2069 J Si Food Agri 2010; 90: Soiety o Chemil Industry

3 RAM Repo-Crrso-Vleni et l. Tle 1. Proximte omposition nd totl phenoli ompounds in quino, kñiw nd kiwih grins Component Quino Kñiw Kiwih Moisture (g kg 1 ) ± ± ± 0.02 Protein (g kg 1 ) ± ± ± 0.01 Ft (g kg 1 ) 65.1 ± ± ± 0.03 Ash (g kg 1 ) 23.4 ± ± ± 0.01 Digestile rohydrtes (g kg 1 ) Totl dietry ier (g kg 1 ) Insolule dietry ier (g kg 1 ) 78.5 ± ± ± 0.08 Solule dietry ier (g kg 1 ) 10.2 ± ± ± 0.36 Totl phenoli ompounds (mg GAE 100 g 1 smple) ± ± ± 0.34 All dt re the men ± SD o three replites. Men vlues with sme letter within the sme row re not signiintly dierent. All dt re expressed on dry mtter sis. Digestile rohydrtes = [100 (moisture + protein + t + sh + dietry ier)] the lowest protein ontent. The t ontent o the three rops ws sttistilly dierent, kñiw hving the highest vlue. The ontent o solule, insolule nd totl dietry ier o quino, kñiw nd kiwih is presented in Tle 1. Kñiw ontined the highest mount o totl dietry ier (12.56%). Totl dietry ier ontent in kiwih ws 5.80% nd in quino 8.87%. The dierenes in protein, t nd sh ontent o quino, kñiw nd kiwih were sttistilly signiint. In the se o dietry ier, there were signiint dierenes in the insolule dietry ier ontent ut there ws no sttistilly signiint dierene in the ontent o solule dietry ier o these three grins. The totl dietry ier ontent o kñiw (12.56%) ws lower thn tht ound y Repo-Crrso-Vleni et l. 20 (25%). This is euse, in this study, kñiw ws used without its outer seed ot, perigonium. This redues the dietry ier ontent signiintly. Kñiw is ommonly onsumed without the outer seed ot. Kñiw n e onsidered good soure o dietry ier. Quino hd the highest (42 mg GAE 100 g 1 ) nd the kiwih the lowest (12 mg GAE 100 g 1 ) ontent o phenoli ompounds (Tle 1). The dierenes etween the ontent o totl phenolis in quino, kñiw nd kiwih were sttistilly signiint. The ontent o totl phenoli ompounds o quino ws similr to tht o sorghum. 21 Sorghum nd rley n e onsidered importnt soures o phenoli ompounds. 22 The ontent o phenolis in kñiw ws lower thn tht ound in previous studies y Repo- Crrso-Vleni et l. 20 Peñrriet et l. 9 ound mg GAE g 1 in dierent kñiw eotypes in Bolivi. This vlue is lso higher thn tht ound in our study. This n e explined y the t tht in those studies the seeds o kñiw were used with the outer seed ot. In our study the seeds were quired without seed ot nd the proess o peeling the seed proly redues the ontent o totl phenoli ompounds. Guzmn- Mldondo nd Predes-Lopez 12 reported levels o 2 4 mg g 1 o totl phenoli ompounds in mrnth, whih is higher thn the ontent ound in this study. This dierene ould e due to the dierent mrnth speies nd to dierent growing onditions. Nsim et l. 23 nlyzed the totl phenoli ontent in quino nd mrnth eotypes nd ound wide rnge o these ompounds ( mg g 1 tnni id equivlent). They explin the dierene in the phenoli onentrtion y the dierene in the environmentl onditions or geneti kground. Environmentl onditions, suh s temperture, injury nd inetions, et the iosynthesis o phenoli ompounds. Alvrez- Juete et l. 24 nlyzed the totl phenoli ontent o quino nd Tle 2. grins Smple Minerl omposition o rw, rosted nd oiled Anden Iron (mg 100 g 1 ) Zin (mg 100 g 1 ) Clium (mg 100 g 1 ) Quino, rw 2.95 ± ± ± 3.68 Quino, rosted 3.15 ± ± ± 4.99 Quino, oiled 1.08 ± ± ± 4.63 Kñiw, rw 4.91 ± ± ± 4.09 Kñiw, rosted 5.44 ± 0.60d 2.72 ± 0.21d ± 3.95,d Kñiw, oiled 1.89 ± 0.05e 1.48 ± 0.42e ± 2.07d Kiwih, rw 5.00 ± ± ± 1.43 Kiwih, rosted 3.75 ± 0.63g 1.33 ± ± 3.16 Kiwih, oiled 3.55 ± 0.41g 1.05 ± ± 4.30 All dt re the men ± SD o three replites. For eh grin type, mens within olumn not shring ommon letter dier signiintly (P < 0.05). All dt re expressed on wet sis. mrnth. The ontent o totl phenoli ompounds or mrnth ws 21.2 mg GAE 100 g 1 nd or quino it ws 71.7 mg GAE 100 g 1. These results gree with ours, demonstrting tht quino hs higher phenoli ompound ontent thn mrnth. Gorinstein et l. 25 lso ound higher phenoli ompound ontent in quino ompred with mrnth. Phenoli ompounds present in grins possess ntioxidnt properties tht re ssoited with the helth eneits o grins nd grin produts. Anden indigenous rops re good soures o phenoli ompounds nd ould oer helthpromoting ingredients to onsumers. Minerl ontent in rw nd proessed grins Iron ontent ws similr in rw kñiw nd kiwih. Regrding zin nd lium, quino grins ontined the highest levels o oth minerls (Tle 2). There ws signiint derese in iron ontent during the oiling proess in ll smples. Wet proessing proedures in generl use loss o dry mtter nd iron. 26 In the se o kiwih, rosting lso redued the ontent o this minerl. Boiling redued the ontent o zin in quino nd kñiw, ut not in kiwih. Rosting eted negtively the ontent o lium in quino ut not in kñiw nd kiwih Soiety o Chemil Industry J Si Food Agri 2010; 90:

4 Eets o oiling o quino, kiwih nd kñiw on vilility o minerls e d g Figure 1. Iron dilyzility (FeD%) o rw, rosted nd oiled quino, kñiw nd kiwih. Mens ± stndrd devition or six nlyses. Sttistil omprison ws etween rw, rosted nd oiled grin. For eh grin type, mens not shring ommon letter dier. d g Figure 2. Zin dilyzility (ZnD%) o rw, rosted nd oiled quino, kñiw nd kiwih. Mens ± stndrd devition or six nlyses. Sttistil omprison ws etween rw, rosted nd oiled grin. For eh grin type, mens not shring ommon letter dier. Compred with unenrihed whet lour (iron, 0.68 mg 100 g 1 ; zin, 0.98 mg 100 g 1 ; nd lium, mg 100 g 1 ), 19 onentrtions o these minerls re onsiderly higher in Anden grins. Iron ontent in quino, kñiw nd kiwih is higher thn in rie (1.32 mg 100 g 1 ) nd inger millet (2.13 mg 100 g 1 ). 3 Phón et l. 27 nlyzed iron nd zin ontent in onventionl nd nutritionlly enhned ens nd mize. Aording to our study, Anden grins ontin more zin nd iron thn onventionl mize nd ens. Dilyzility nd potentil ontriution o iron, zin nd lium in rw nd proessed grins Iron, zin nd lium dilyzility is presented in Figs 1, 2 nd 3, respetively. The potentil ontriution (PC) is shown in Tle 3. Intheseokñiw, the oiled smples hd higher minerl dilyzility thn the rw nd rosted smples. In rosted smples o kñiw, minerl dilyzility tended to e similr to or lower thn tht in rw smples. In the se o quino nd kiwih, there were no dierenes in iron dilyzility etween rw nd rosted grins, lthough the oiled grins showed lower vlues (P < 0.05). Consequently, the PC o iron diminished in oiled grins. With respet to zin, oiled quino, kñiw nd kiwih showed signiintly higher zin dilyzility regrding oth rw nd rosted smples (P < 0.01). Aordingly, PC o zin in proessed kñiw nd kiwih tended to e similr to or higher thn tht in unproessed grins. PC o proessed quino ws lower thn in unproessed grin. In the se o lium, eh grin showed dierent ehvior, with no hrteristi pttern. For exmple, rosted nd oiled quino hd lower lium dilyzility thn rw, while oiled kñiw hd higher vlues thn rw. In the se o kiwih there were no signiint dierenes etween rw, rosted nd oiled smples. The dilyzility o lium in rw grins ws etween 23% nd 28%. In proessed produts, it ws 22 30% J Si Food Agri 2010; 90: Soiety o Chemil Industry

5 RAM Repo-Crrso-Vleni et l. d d e e e Figure 3. Clium dilyzility (CD%) o rw, rosted nd oiled quino, kñiw nd kiwih. Mens ± stndrd devition or six nlyses. Sttistil omprison ws etween rw, rosted nd oiled grin. For eh grin type, mens not shring ommon letter dier Tle 3. Potentil ontriution (PC) o iron, zin nd lium in rw, rosted nd oiled quino, kñiw nd kiwih grins Smple PC iron (mg %) PC zin (mg %) PC lium (mg %) Quino, rw Quino, rosted Quino, oiled Kñiw, rw 0.21d 0.08d 6.95d Kñiw, rosted 0.14e 0.09d 8.00d Kñiw, oiled e 10.02e Kiwih, rw 0.11g 0.06g 7.56g Kiwih, rosted 0.09h 0.06g 7.85g Kiwih, oiled 0.05i 0.07g 7.50g All dt re the men ± SD o three replites. For eh grin type, mens within olumn not shring ommon letter dier signiintly (P < 0.05). All dt re expressed on wet sis. The potentil ontriution o eh minerl (PC) ws lulted s eh minerl onentrtion multiplied y its dilyzility. Aording to reserh y Kmhn et l., 28 mrnth leves re rih in lium. The dilyzility o lium, however, is low (4.1%). In our study the dilyzility o lium ws high in ll smples (22 30%), omprle to the lium dilyzility o milk power (25%). Whole milk power ws used s reerene ood or lium iovilility omprison in study y Kmhn et l. 28 Drgo nd Vleni 29 nlyzed the dilyzility o lium in diry produts. The dilyzility o lium or resh milk ws 35%. Skiniewsk et l. 30 nlyzed in vitro vilility o minerls in ot produts. The in vitro vilility o lium ws 27 40% or dierent ot produts. Clium, zin nd iron dilyzility o kiwih ws onsiderly higher in our study thn in the reserh rried out y Dyner et l. 19 They nlyzed the dilyzility o lium nd other minerls in Amrnthus udtus. The ontent o these minerls in our study, however, ws lower thn in the study y Dyner et l. 19 The PC o lium ws lower nd tht o iron nd zin higher in our study in omprison with the study y Dyner et l. 19 Iron dilyzility ws reltively low in ll smples (1 6%). These vlues re lower thn those or ot produts (7 30%) 30 ut similr to the vlues or oiled nd extruded legumes (1 5%). 31 In oiled quino, kñiw nd kiwih there ws n inrese in dilyzility o zin. During het tretment the grins lose their integrity nd this ould led to less intertion etween these minerls nd the inhiitors presentin these grins, suh s dietryier omponents, phyttes nd polyphenols, whih orm heltes tht interere with minerl sorption. Kyodé et l. 32 ound tht oiling drstilly redued the in vitro Fe nd Zn soluility in sorghum porridges. Sorghum hs higher ontent o phenoli ompounds thn the Anden rops. Some phenolis n polymerize into ondensed phenolis during het tretments nd e responsile or the derese o solule iron nd zin y helting them. In generl, the smples o quino hd lower iron nd zin dilyzility thn kiwih nd kñiw smples. This ould e due to the presene o sponins nd phyti id in quino seeds. 33 It is well known tht phyti id nd sponins lower iovilility o zin nd iron. 34,35 Rosting nd oiling re trditionl methods o proessing the Anden grins in Peru nd Bolivi. Other methods, like extrusion, ould improve the iovilility o minerls in these grins. Ummdi et l. 31 studied the eet o high- nd low-impt extrusion proesses on minerl dilyzility in legumes. The mjor dierenes in these proesses inlude srew onigurtion, srew speed, moisture ontent nd rrel zone tempertures. The uthors ound thtlow-imptextrusion inresed the dilyzility o iron in legumes. On the other hnd, i we ompre minerl dilyzility vlues in these grins with those in whet lour (FeD% 9.8; ZnD% 10.1; CD% 44.1) 19 they re muh lower. In generl, the vilility o lium, iron nd zin rom erel oods is poor nd the inity o dietry iers or dierent minerls vries. 26 However, given the high ontent o minerls in Anden grins, the potentil ontriution o iron, zin nd lium would not dier gretly rom tht in whet lour. Quino, kñiw nd kiwih grins re onsumed widely in Anden ountries ut they hve lso signiint, worldwide potentil s new ultivted rop speies nd s n imported ommodity rom South Ameri. In reent yers, these rops hve een imported to Europe nd North Ameri rom Peru, Bolivi Soiety o Chemil Industry J Si Food Agri 2010; 90:

6 Eets o oiling o quino, kiwih nd kñiw on vilility o minerls nd Eudor. Their onsumption is onstntly growing outside o SouthAmeri.Quino,kñiw nd kiwih re importnt soures o minerls nd their inlusion in the diet would improve the intke o iron, zin nd lium. CONCLUSIONS Aording to our study, the Anden grins quino, kñiw nd kiwih re very good soures o iron, lium nd zin. Boiling enhned the iron, zin nd lium dilyzility in kñiw. Zin dilyzility ws improved lso in oiled quino nd kiwih. All Anden grins demonstrted high lium dilyzility ut the iron dilyzility ws reltively low in ll smples. In order to inrese the potentil ontriution o minerls in Anden rops, it would e importnt to study the eet o dierent wys o proessing, or exmple extrusion, nd the use o enhners on minerl vilility. ACKNOWLEDGEMENTS This work is prtilly supported y the University o Buenos Aires (Projet B063) nd CYTED (Projet 106PI0297). We thnk Dr Seppo Slminen or his ritil reding nd helpul omments on the mnusript. 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