Effect of Germination Time on the Content of Nutritional and Bioactive Compounds of Chenopodium quinoa Wild. Seeds Cultivated in Eastern Morocco
Germination can be considered an important process for modifying quinoa seeds’ nutritional and bioactive compounds. Understanding how germination modifies seed composition is essential to optimize their use in different food preparations and to meet the current trend for a healthy and balanced diet....
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2025-04-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | https://journal.pan.olsztyn.pl/Effect-of-Germination-Time-on-the-Content-of-Nutritional-and-Bioactive-Compounds,203331,0,2.html |
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| author | Abderrahmane Nazih Abdesselam Maatougui Loubna Eseghir Nadia Houmy Kaoutar Aboukhalid Didier Bazile Rana Choukri Abdessamad Benmoumen Ilham Abidi Mourad Baghour |
| author_facet | Abderrahmane Nazih Abdesselam Maatougui Loubna Eseghir Nadia Houmy Kaoutar Aboukhalid Didier Bazile Rana Choukri Abdessamad Benmoumen Ilham Abidi Mourad Baghour |
| author_sort | Abderrahmane Nazih |
| collection | DOAJ |
| description | Germination can be considered an important process for modifying quinoa seeds’ nutritional and bioactive compounds. Understanding how germination modifies seed composition is essential to optimize their use in different food preparations and to meet the current trend for a healthy and balanced diet. The present study focuses on the effect of prolonged germination on the composition of quinoa seeds collected from a farm in the eastern Morocco. Seeds were germinated in a growth chamber with a controlled environment for different times (24, 48, 72, 96, and 120 h). At the end of each germination period, the seeds were dried and powdered, and their composition was analyzed. Powder obtained from ungerminated seeds was used as control. The results showed that germination led to a significant enhancement in the content of protein, fiber, total phenolics, and total flavonoids, with the highest increases observed at 96 h by 6.09 g/100 g dry matter (DM), 0.89 g/100 g DM, 50.27 mg/100 g DM, and 73.49 mg/100 g DM, respectively, compared to the control. Tocopherols (α, β, and δ) increased by 1.63, 1.21, and 2.67 µg/g of oil at 24 h, 72 h, and 120 h, respectively, compared to the control. Conversely, carbohydrate, energy, and saponin content decreased significantly relative to the control by 9.43–10.11 g/100 g DM (seeds sprouted for 72–96 h), 20.35 kcal/100 g DM (seeds sprouted for 72 h), and 0.58 g/100 g DM (seeds sprouted for 48 h and 72 h). This suggests that powder from germinated C. quinoa seeds subjected to prolonged germination (96 h) could be used as functional ingredients in food formulations, offering high levels of macronutrients, minerals, and bioactive compounds with a reduced saponin content. |
| format | Article |
| id | doaj-art-568b2768c2ae41ea8063e07aa5863bdf |
| institution | OA Journals |
| issn | 2083-6007 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
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| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-568b2768c2ae41ea8063e07aa5863bdf2025-08-20T02:09:00ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072025-04-017529710710.31883/pjfns/203331203331Effect of Germination Time on the Content of Nutritional and Bioactive Compounds of Chenopodium quinoa Wild. Seeds Cultivated in Eastern MoroccoAbderrahmane Nazih0https://orcid.org/0009-0001-7698-0821Abdesselam Maatougui1https://orcid.org/0000-0003-1707-9352Loubna Eseghir2https://orcid.org/0009-0003-8326-3884Nadia Houmy3https://orcid.org/0000-0002-2330-4520Kaoutar Aboukhalid4https://orcid.org/0000-0003-3106-0316Didier Bazile5https://orcid.org/0000-0001-5617-9319Rana Choukri6Abdessamad Benmoumen7https://orcid.org/0000-0001-8718-337XIlham Abidi8Mourad Baghour9https://orcid.org/0000-0001-8976-7731Laboratory of Biology, Geosciences, Physics and Environment (OLMAN-BGPE), Multidisciplinary Faculty of Nador, Mohamed First University, B.P. 300, Selouane 62700, MoroccoRegional Center of Agricultural Research of Oujda, National Institute of Agricultural Research (INRA), 10 Bd Mohamed VI, B.P. 428, Oujda 60000, MoroccoRegional Center of Agricultural Research of Oujda, National Institute of Agricultural Research (INRA), 10 Bd Mohamed VI, B.P. 428, Oujda 60000, MoroccoRegional Center of Agricultural Research of Oujda, National Institute of Agricultural Research (INRA), 10 Bd Mohamed VI, B.P. 428, Oujda 60000, MoroccoRegional Center of Agricultural Research of Oujda, National Institute of Agricultural Research (INRA), 10 Bd Mohamed VI, B.P. 428, Oujda 60000, MoroccoDepartment of Agricultural Development, CIRAD, UMR SENS, 34398 Montpellier, FranceLaboratory of Biology, Geosciences, Physics and Environment (OLMAN-BGPE), Multidisciplinary Faculty of Nador, Mohamed First University, B.P. 300, Selouane 62700, MoroccoDepartement of Biology, Laboratory of Agricultural Production Improvement, Biotechnology and Environment, Faculty of Sciences, Mohammed First University, Box 717, Oujda 60000, Morocco, MoroccoHassan II Institute of Agronomy and Veterinary Medicine, Rabat 10112, Morocco, MoroccoLaboratory of Biology, Geosciences, Physics and Environment (OLMAN-BGPE), Multidisciplinary Faculty of Nador, Mohamed First University, B.P. 300, Selouane 62700, MoroccoGermination can be considered an important process for modifying quinoa seeds’ nutritional and bioactive compounds. Understanding how germination modifies seed composition is essential to optimize their use in different food preparations and to meet the current trend for a healthy and balanced diet. The present study focuses on the effect of prolonged germination on the composition of quinoa seeds collected from a farm in the eastern Morocco. Seeds were germinated in a growth chamber with a controlled environment for different times (24, 48, 72, 96, and 120 h). At the end of each germination period, the seeds were dried and powdered, and their composition was analyzed. Powder obtained from ungerminated seeds was used as control. The results showed that germination led to a significant enhancement in the content of protein, fiber, total phenolics, and total flavonoids, with the highest increases observed at 96 h by 6.09 g/100 g dry matter (DM), 0.89 g/100 g DM, 50.27 mg/100 g DM, and 73.49 mg/100 g DM, respectively, compared to the control. Tocopherols (α, β, and δ) increased by 1.63, 1.21, and 2.67 µg/g of oil at 24 h, 72 h, and 120 h, respectively, compared to the control. Conversely, carbohydrate, energy, and saponin content decreased significantly relative to the control by 9.43–10.11 g/100 g DM (seeds sprouted for 72–96 h), 20.35 kcal/100 g DM (seeds sprouted for 72 h), and 0.58 g/100 g DM (seeds sprouted for 48 h and 72 h). This suggests that powder from germinated C. quinoa seeds subjected to prolonged germination (96 h) could be used as functional ingredients in food formulations, offering high levels of macronutrients, minerals, and bioactive compounds with a reduced saponin content.https://journal.pan.olsztyn.pl/Effect-of-Germination-Time-on-the-Content-of-Nutritional-and-Bioactive-Compounds,203331,0,2.htmlfunctional ingredientgermination periodhealth benefitsnutritional profilequinoa seedstocopherols |
| spellingShingle | Abderrahmane Nazih Abdesselam Maatougui Loubna Eseghir Nadia Houmy Kaoutar Aboukhalid Didier Bazile Rana Choukri Abdessamad Benmoumen Ilham Abidi Mourad Baghour Effect of Germination Time on the Content of Nutritional and Bioactive Compounds of Chenopodium quinoa Wild. Seeds Cultivated in Eastern Morocco Polish Journal of Food and Nutrition Sciences functional ingredient germination period health benefits nutritional profile quinoa seeds tocopherols |
| title | Effect of Germination Time on the Content of Nutritional and Bioactive Compounds of Chenopodium quinoa Wild. Seeds Cultivated in Eastern Morocco |
| title_full | Effect of Germination Time on the Content of Nutritional and Bioactive Compounds of Chenopodium quinoa Wild. Seeds Cultivated in Eastern Morocco |
| title_fullStr | Effect of Germination Time on the Content of Nutritional and Bioactive Compounds of Chenopodium quinoa Wild. Seeds Cultivated in Eastern Morocco |
| title_full_unstemmed | Effect of Germination Time on the Content of Nutritional and Bioactive Compounds of Chenopodium quinoa Wild. Seeds Cultivated in Eastern Morocco |
| title_short | Effect of Germination Time on the Content of Nutritional and Bioactive Compounds of Chenopodium quinoa Wild. Seeds Cultivated in Eastern Morocco |
| title_sort | effect of germination time on the content of nutritional and bioactive compounds of chenopodium quinoa wild seeds cultivated in eastern morocco |
| topic | functional ingredient germination period health benefits nutritional profile quinoa seeds tocopherols |
| url | https://journal.pan.olsztyn.pl/Effect-of-Germination-Time-on-the-Content-of-Nutritional-and-Bioactive-Compounds,203331,0,2.html |
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