Resumo

PEREZ, Gladys Marilú Castro; CARRASCO, Saul Moreano; CASTILLO, Carlos Enrique Coacalla  e  CARRASCO, Carla Taipe. Antioxidant capacity of Lentinula edodes Berk in solid phase fermentation of Chenopodium quinoa Willd grains. Rev. Inv. Cs. Agro. y Vet. [online]. 2023, vol.7, n.20, pp.288-298.  Epub 20-Maio-2023. ISSN 2664-0902.  https://doi.org/10.33996/revistaalfa.v7i20.215.

Mushrooms are considered new generation foods and are of growing interest to consumers. They are characterized by a high content of biologically active compounds. The objective was to evaluate the antioxidant capacity of Lentinula edodes Berk in solid phase fermentation in Chenopodium quinoa Willd. grains. The fermentation conditions were optimized by factorial design and for the comparison of means the ANOVA and Tukey's test. The response variables evaluated were: protein, carbohydrate, ash, fat, total phenols, vitamin C and antioxidant capacity in fermented samples and pure quinoa (QP). The FFS results showed higher protein content at 60 days with 19.40 g/100 g, with a significant increase of 32.56%, carbohydrates were significantly reduced (P<0.05), from 69.00 g/100 g to 49.83 g/100 g, the QP presented values of 5.87 for vitamin C and total polyphenols 68.89 mg/100 g. The antioxidant capacity at 60 days of incubation was 1066.52 µMolTE/100 g, which was 39.96% higher than that of QP, which presented 640.36 µMolTE/100 g. Therefore, the results show that the FFS of quinoa fermented with shiitake significantly increased the nutritional and functional properties, this product would be a promising alternative for food.

Palavras-chave : Bioactive compounds; Quinoa; Fungus; Nutritional components; Fermentation.

        · resumo em Português | Espanhol     · texto em Espanhol     · Espanhol ( pdf )