Effect of germination on bioactive compounds, lipid profile and antioxidant capacity of three varieties of cañihua (Chenopodium pallidicaule Aellen): Cupi, Illpa 406, and Ramis; and quinoa (Chenopodium quinoa Willd) Amarilla de Marangani

Jordan M.C.; Cataci M.F.; Pachari-Vera E.; Alpuy I.J. · Food and Humanity (2026) · DOI: 10.1016/j.foohum.2026.101457

Resumen

This study evaluated the effect of germination on bioactive compounds, lipid profile, and antioxidant capacity of three cañihua ( Chenopodium pallidicaule Aellen) varieties: Cupi, Illpa 406, and Ramis; and quinoa ( Chenopodium quinoa Willd) Amarilla de Marangani. Germination was carried out at 25 °C for 24, 48, and 72 h. A significant increase ( p < 0.05) was observed after germination, with the Cupi cañihua showing the highest enhancement at 72 h in total phenolic compounds (977.47 mg gallic acid equivalents/100 g dw), flavonoids (251.77 mg catechin equivalents/100 g dw), β-carotene (37.41 µg/g dw), and antioxidant capacity by the ABTS method (1344.50 µmol Trolox equivalents/100 g dw); while by the DPPH method, Illpa 406 cañihua exhibited the highest value (1111.39 µmol Trolox equivalents/100 g dw). Germination led to an increase in long-chain essential fatty acids, while oleic, palmitic, and erucic acids decreased. Furthermore, an improvement in the ω-6:ω-3 ratio was observed, particularly in the cañihua varieties. Regarding tocopherols, α-tocopherol increased in all varieties after 72 h of germination, whereas γ-tocopherol and δ-tocopherol decreased. Protein, crude fiber, and carbohydrate contents increased during germination, while ash and lipid contents decreased across all varieties.

Instituciones: Universidad Nacional de San Agustín de Arequipa