Pseudocereals as Functional Foods: Huauzontle, a Mexican Case Study Dr. Leandro Chaires Martínez Food Research Center Superior Technological Institute of Alamo Temapache México
Topics Functional Foods Grains Cereals Pseudocereals Huauzontle Antioxidant properties of Huauzontle
Functional Foods Health benefits Nutrition-related diseases Physical and mental well-being Vegetables, fruits, fermented foods and grains (Milo-Ohr. 2009. Food Technology. 01.09:57-61) (Siró et al. 2008. Appetite. 51:456-467)
Grains - Consumption is on the rise worldwide since 2000. - Consumer awareness of whole-grain health benefits. - New whole-grain products are introduced every year. (Milo-Ohr. 2009. Food Technology. 01.09:57-61) (Siró et al. 2008. Appetite. 51:456-467)
Grains - Phytochemicals, omega 3-fatty acids, dietary fiber, sterols, lignans, proteins. (Zilic et al. 2011. J. Cereal Sci. 54:417-424) (Siró et al. 2008. Appetite. 51:456-467)
Cereals Rice, Barley, Wheat, Oats, Rye. Fermentable substrates. Sources of non-digestible carbohydrates. Oligosaccharides and resistant starch. Polyphenols. (Zilic et al. 2011. J. Cereal Sci. 54:417-424, Milo-Ohr. 2009. Food Technology. 01.09:57-61) (Siró et al. 2008. Appetite. 51:456-467)
Pseudocereals Starch-rich seeds that are dicotyledonous Amaranth, Quinoa and Buckwheat (Food Sci. Technol. Bulletin. 2008. Vol. 4.)
Mexican crop: Huauzontle Aztecs (1325-1521 a.c.) Food resource Ease in milling (Smith and Yarnell. 2009. Proc. Nat. Acad. Sci. USA. 106:6551)
Mexican crop: Huauzontle Chenopodium berlandieri spp. nuttalliae A broccoli-like vegetable An irrigated row crop (Wilson and Heiser, 1979. Amer. J. Bot. 66:198)
First tests Samples Total phenolics content (TPC) (mg GAE/g ) Raw 100 C, 30 min Cooking water 2.8 Inflourescence 4.2 2.9 Stem 5.1 2.7
%RSC Radical Scavenging Capacity by DPPH assay Raw Cooked 80 60 40 20 0 Stem Inflourescence soup Sample
What about the seeds? Uses? Components? Properties?
What are we doing studying Huauzontle seeds? Drying kinetics Starch Proteins Saponins Phenolic compounds
2013
Methodology Colecction of seeds Raw seed flour Cooked seed flour Popped seed flour Germinated seed flour Extract preparations Total Polyphenols Total flavonoids DPPH assay ABTS assay Statistical analysis
Solvents Methanol (ME) Methanol/water (1:1 v/v) (MWE) 1.2M HCl in 50% methanol/water (1:1 v/v) (HMWE) Water (WE)
mg GAE/g db 3500 Total Phenolics Content (TPC) 2800 2100 1400 700 ME MWE HMWE WE 0 Raw Germinated Popped Cooked Sample
Raw TPC content (µg GAE/g db) Huauzontle Wheat Barley Rye Millet Sorghum Amaranthus hybridus Buckwheat Chenopodium quinoa Amaranthus cruentus 3010 in water 560 in 80% methanol 880 in 80% methanol 1030 in 80% methanol 1390 in 80% methanol 4130 in 80% methanol 405 in 50% MeOH/0.2M HCl 912 in 50% MeOH/0.2M HCl 2840 in water 2950 in MeOH/0.16M HCl/H 2 O (Ragaee et al. 2006. Food Chem. 98:32; Gorinstein et al. 2007. Eur. Food Res. Technol. 225:321; Pasko et al. 2009. Food Chem. 115:994)
Sample Total flavonoids (µg QE/g db) ME MWE HMWE WE Raw Germinated Popped Cooked 470 ± 10 d 10 ± 4 l 10 ± 2 l 140 ± 6 j 180 ± 10 i ND ND 210 ± 11 h 410 ± 12 e 360 ± 6 f 590 ± 6 b 520 ± 5 c 620 ± 12 a 70 ± 5 k 350 ± 6 f 280 ± 2 g (Rhandir et al. 2008. Innov. Food Sci. Emerg. Technol. 9:355-364)
Raw TEAC values (mm Trolox/kg db) Huauzontle Buckwheat Rice bran Jasmine rice Amaranthus hybridus Amaranthus cruentus Chenopodium quinoa Soybean 234 in methanol/water 260 in 50% MeOH/0.2M HCl 267 in 50% MeOH/0.2M HCl 147 in 50% MeOH/0.2M HCl 150 in 50% MeOH/0.2M HCl 159 in MeOH/0.16M HCl/H 2 O 171 in water 197 in 50% MeOH/0.2M HCl (Gorinstein et al. 2007. Eur. Food Res. Technol. 225:321) (Pasko et al. 2009. Food Chem. 115:994)
Conclusions Water and HMWE seemed to be the most recommended solvents for phenolic extraction as well as for the appreciation of antioxidant activities with the methods used here.
Conclusions To our knowledge, this research has been the first to document the relative changes in phenolic content during heating and germinating treatments and to relate such changes to the antioxidant capacity of huauzontle seeds. Heating treatments in general decreased TPC but increased flavonoid content.
Conclusions These changes in the overall antioxidant properties of processed seeds could be attributed to the synergistic combinations or counteracting of several types of factors, including oxidative reaction, leaching of water-soluble antioxidant compositions, and formation or breakdown of antioxidant compositions.
Conclusions At the end and most important point, our group is expanding the knowledge about components and functional properties of Huauzontle seeds in order to recover an ancient Mexican crop and to promote their sustainable exploitation for food industry.