TY - JOUR
T1 - Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds
AU - Rocchetti, Gabriele
AU - Miragoli, Francesco
AU - Zacconi, Carla
AU - Lucini, Luigi
AU - Rebecchi, Annalisa
PY - 2019
Y1 - 2019
N2 - In this work, quinoa and buckwheat cooked seeds were fermented by two autochthonous strains of lactic acid
bacteria isolated from the corresponding seeds, namely Lactobacillus paracasei A1 2.6 and Pediococcus pentosaceus
GS·B, with lactic acid chemically acidified seeds as control. The impact of cooking and fermentation on the
comprehensive phenolic profile of quinoa and buckwheat seeds was evaluated through untargeted ultra-highpressure
liquid chromatography coupled to quadrupole-time-of-flight mass spectrometry (UHPLC-QTOF-MS).
Samples were analyzed also for in vitro antioxidant capacity (as FRAP and ORAC assays) and total phenolic
content (TPC). The in vitro spectrophotometric assays highlighted that the microbial fermentation was more
efficient in increasing (p < .05) the TPC and in vitro antioxidant potential in quinoa cooked seeds. However, an
increase (p < .05) in TPC and ORAC radical scavenging was observed in both pseudocereals after the different
cooking processes (i.e., boiling or toasting).
The untargeted phenolic profiling depicted the comprehensive phenolic composition in these matrices. Raw
seeds of both pseudocereals possessed a similar phenolic content (4.4 g kg−1 equivalents; considering free and
bound fractions). Besides, the metabolomics-based approach showed that all treatments (i.e., cooking and fermentation)
induced the release of specific classes, namely phenolic acids and tyrosols. The PLS-DA multivariate
approach identified in flavonoids the best markers allowing to discriminate the different treatments considered
(i.e., cooking, chemical acidification and microbial fermentation). These findings support the use of cooking and
microbial fermentation to ensure the health-promoting properties of non-wheat grains, such as buckwheat and
quinoa.
AB - In this work, quinoa and buckwheat cooked seeds were fermented by two autochthonous strains of lactic acid
bacteria isolated from the corresponding seeds, namely Lactobacillus paracasei A1 2.6 and Pediococcus pentosaceus
GS·B, with lactic acid chemically acidified seeds as control. The impact of cooking and fermentation on the
comprehensive phenolic profile of quinoa and buckwheat seeds was evaluated through untargeted ultra-highpressure
liquid chromatography coupled to quadrupole-time-of-flight mass spectrometry (UHPLC-QTOF-MS).
Samples were analyzed also for in vitro antioxidant capacity (as FRAP and ORAC assays) and total phenolic
content (TPC). The in vitro spectrophotometric assays highlighted that the microbial fermentation was more
efficient in increasing (p < .05) the TPC and in vitro antioxidant potential in quinoa cooked seeds. However, an
increase (p < .05) in TPC and ORAC radical scavenging was observed in both pseudocereals after the different
cooking processes (i.e., boiling or toasting).
The untargeted phenolic profiling depicted the comprehensive phenolic composition in these matrices. Raw
seeds of both pseudocereals possessed a similar phenolic content (4.4 g kg−1 equivalents; considering free and
bound fractions). Besides, the metabolomics-based approach showed that all treatments (i.e., cooking and fermentation)
induced the release of specific classes, namely phenolic acids and tyrosols. The PLS-DA multivariate
approach identified in flavonoids the best markers allowing to discriminate the different treatments considered
(i.e., cooking, chemical acidification and microbial fermentation). These findings support the use of cooking and
microbial fermentation to ensure the health-promoting properties of non-wheat grains, such as buckwheat and
quinoa.
KW - Food metabolomics
KW - Lactic acid Bacteria
KW - Polyphenols and Antioxidants
KW - Quinoa and Buckwheat
KW - Food metabolomics
KW - Lactic acid Bacteria
KW - Polyphenols and Antioxidants
KW - Quinoa and Buckwheat
UR - http://hdl.handle.net/10807/149342
U2 - 10.1016/j.foodres.2018.10.073
DO - 10.1016/j.foodres.2018.10.073
M3 - Article
SN - 0963-9969
SP - 886
EP - 894
JO - Food Research International
JF - Food Research International
ER -