Release of characteristic phenolics of quinoa based on extrusion technique

Quinoa is rich in phenolics which are benefit for human health for their outstanding antioxidant capacity, anti-inflammatory property and special biological functions. However, most of phenolics existed as bound form that with low bioavailability in quinoa. In this study, extrusion technique was applied for the release of bound phenolics in red quinoa (RQ), and effects of extruded temperature (120 °C, 140 °C, 160 °C and 180 °C) on the release of characteristic phenolics of RQ was investigated as well. Phenolics both presented as free and bound forms were identified in RQ and extruded quinoa samples, and result showed rutin, ferulic acid and vanillic acid were most common. The content of bound phenolics in RQ was 155.52 mg/kg, however, in extruded red quinoa (ERQ) was 77.25 mg/kg (ERQ-140 °C)-84.08 mg/kg (ERQ-120 °C). In corresponding, free phenolics in RQ was 22.15 mg/kg, while in ERQ was 41.04 mg/kg (ERQ-140 °C)-47.25 mg/kg (ERQ-160 °C). In conclusion, extrusion was excellent for the release of bound phenolics in quinoas and the best extruded temperature was 160 °C. Extrusion technique was potential in the processing of quinoa.