Kinetics of temperature and time effects on bioactive compounds and technological properties of quinoa varieties during storage

KİBAR H., Temizel K. E.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.45, no.3, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 45 Issue: 3
  • Publication Date: 2021
  • Doi Number: 10.1111/jfpp.15297
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Ondokuz Mayıs University Affiliated: Yes


This study aimed to assess the kinetics and the changes in bioactive compounds, color, and technological properties of Mint Vanilla and Titicaca quinoa varieties stored during 360 days at 4, 10, and 25 degrees C. It was observed that an increase in the storage time and temperature decreased the total phenolics (except at 25 degrees C for Mint Vanilla), total flavonoids, DPPH, and FRAP contents of both quinoa varieties. After 360 days of storage, it was determined that storage conditions had a significant (p < .05) effect on technological properties. Color change was affected by storage time and temperature, with the most prominent influence observed after the 60 days of storage. It was determined that there were losses in the kinetic study of all the properties investigated. The activation energy of Mint Vanilla and Titicaca varied from 6.61 to 50.36 and 8.15 to 74.11 kJ/mol, respectively.