Research On The Germinated Quinoa Juice Beverage And Its Antioxidant Function

In recent years,with the rapid development and emergence of health food,the efficacy of quinoa has been gradually discovered by scholars.In fact,quinoa has been planted for about 7,000 years.Numerous studies have shown that quinoa has a perfect combination of protein and amino acid,and quinoa is the only kind of plant that can meet the basic nutritional needs of the human body.Seed germination period is the most vigorous period of higher plant life.During the germination of cereal seeds,a series of physiological and biochemical changes will occur.The changes of nutrients will improve the utilization rate and digestibility of cereal raw materials.Therefore,it will be of great practical significance to study the characteristics of germinated quinoa for satisfying the basic nutrition of human body.At present,the existing studies on quinoa at home and abroad focused mainly on the biological and functional characteristics of the seeds,but there are rare researches on the germinated quinoa.The purpose of the present experiment is to explore the changes of nutrients during the germination of quinoa,and to provide theoretical basis for further study on quinoa products.The present paper concentrates on the optimized technology of quinoa germination,the best preparation technology of quinoa juice beverage,the stability of quinoa juice beverage as well as the in vitro and in vivo antioxidant function of quinoa juice beverage.Firstly,the optimum technological conditions of quinoa germination were evaluated through the response test,the optimized conditions are listed,as follows:soaking temperature 25?,soaking time 1.5 h,germinating temperature 32?,germinating time 21 h.Secondly,to optimize the pulping process of germinated quinoa juice beverage,the orthogonal test was used to explore the processing conditions.And the results showed,the optimum technological combination was A₁B₂C₂?pulp-liquid ratio 1:4,pulping temperature 60?,pulping time 2 min?.Thirdly,for the preparation process of germinated quinoa juice beverage was optimized.Based on the single factor test,the optimum process for preparing quinoa juice beverage was obtained as follows:A₂B₂C₁D₁,the addition of quinoa juice essence 70%,the addition of milk essence 1%,the addition of fructose syrup 13%,the addition of citric acid 0.15%.According to a evaluation on the stability of the beverage for three months and L₉?3⁴?orthogonal test,the optimum stabilizers for quinoa juice beverage were:A₃B₁C₁,xanthan gum 0.20%,CMC 0.15%,guar gum0.15%.Fourthly,the in vitro antioxidant activity of germinated quinoa juice beverage was studied.The antioxidant activity of DPPH,hydroxyl radical?OH-?and reducing ability of the beverage were studied.The results showed that the scavenging ability of the beverage increased obviously with the increase of the concentration.When the concentration was 40 mg/ml,the scavenging ability of germinated quinoa juice beverage reached the maximum,where the scavenging rate was 42.12%.It was found that germinated quinoa juice beverage had a certain scavenging ability against DPPH free radicals.With the concentration of germinated quinoa juice beverage increased,the reducing power of germinated quinoa juice beverage increased.With the increase of the concentration,the scavenging power increased and then stabilized.When the concentration of germinated quinoa juice was 60 mg/ml,the scavenging power approached 62.24%,which indicated that the germination of quinoa juice beverage had a good scavenging effect on hydroxyl free radicals.Finally,the in vivo antioxidant of germinated quinoa juice beverage was investigated.After the mice were fed for 45 days,the serum,heart,liver,kidney and spleen samples were taken.The T-AOC activity,SOD activity,GSh-Px activity and MDA content were measured,respectively.The results showed that the antioxidant activities had a significant change.Both the In vivo and in vitro antioxidant experiments germinated quinoa juice beverage showed an excellent total antioxidant activity.The purpose of this paper is expected to improve the utilization and economy vale of quinoa,and provide a reference for the development of functional quinoa health food production and development.