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Box–Behnken Design: Wet Process Optimization for Saponins Removal From Chenopodium quinoa Seeds and the Study of Its Effect on Nutritional Properties

The pseudocereal grain, Quinoa (Chenopodium quinoa Willd.), has a great nutritional value due to its high contents of proteins, fiber, minerals, and vitamins. However, saponins naturally present outside the grains represent an obstacle to their consumption as human food. Before consumption, the grai...

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Autores principales: El Hazzam, Khadija, Mhada, Manal, Metougui, Mohamed Louay, El Kacimi, Kamal, Sobeh, Mansour, Taourirte, Moha, Yasri, Abdelaziz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9283996/
https://www.ncbi.nlm.nih.gov/pubmed/35845775
http://dx.doi.org/10.3389/fnut.2022.906592
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author El Hazzam, Khadija
Mhada, Manal
Metougui, Mohamed Louay
El Kacimi, Kamal
Sobeh, Mansour
Taourirte, Moha
Yasri, Abdelaziz
author_facet El Hazzam, Khadija
Mhada, Manal
Metougui, Mohamed Louay
El Kacimi, Kamal
Sobeh, Mansour
Taourirte, Moha
Yasri, Abdelaziz
author_sort El Hazzam, Khadija
collection PubMed
description The pseudocereal grain, Quinoa (Chenopodium quinoa Willd.), has a great nutritional value due to its high contents of proteins, fiber, minerals, and vitamins. However, saponins naturally present outside the grains represent an obstacle to their consumption as human food. Before consumption, the grains are subjected to various treatments, which alter their nutritional value. In an attempt to eliminate the maximum of saponins using the wet process, while minimizing the washing conditions and preserving the nutritional quality, we explored the effects of several parameters, including volume of water, treatment time, soaking time, number of washing, and water temperature, followed by an optimization process using Box–Behnken Design, and finally, the impact of this process on the physicochemical and techno-functional properties of six quinoa genotypes seeds was evaluated. As a result, the variation of the treatment time, volume, and temperature of the water positively affected the saponins leaching. According to the quadratic model, the maximum percentages of eliminated saponins (96.53%−96.77%) were found at a temperature of 50°C, treatment times from 60 to 69 min, and water volumes from 6.99 to 7.50 mL per gram of seeds. The optimized method did not affect the proteins and microelements content (Zn, Mn, B, Mo), while a slight decrease of macro-elements (K, P, Ca, S, Mg) was noted in the level of some genotypes. On the other hand, a significant improvement of the techno-functional properties such as water and oil holding capacity was noted, with a sharp drop-in emulsifying activity in all genotypes without affecting the standard values of pH (6.4–6.8) and moisture content (10%−11%) of the seeds. Hence, the optimized method showed to be a more potential method for saponins removal than the currently used dry method.
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spelling pubmed-92839962022-07-16 Box–Behnken Design: Wet Process Optimization for Saponins Removal From Chenopodium quinoa Seeds and the Study of Its Effect on Nutritional Properties El Hazzam, Khadija Mhada, Manal Metougui, Mohamed Louay El Kacimi, Kamal Sobeh, Mansour Taourirte, Moha Yasri, Abdelaziz Front Nutr Nutrition The pseudocereal grain, Quinoa (Chenopodium quinoa Willd.), has a great nutritional value due to its high contents of proteins, fiber, minerals, and vitamins. However, saponins naturally present outside the grains represent an obstacle to their consumption as human food. Before consumption, the grains are subjected to various treatments, which alter their nutritional value. In an attempt to eliminate the maximum of saponins using the wet process, while minimizing the washing conditions and preserving the nutritional quality, we explored the effects of several parameters, including volume of water, treatment time, soaking time, number of washing, and water temperature, followed by an optimization process using Box–Behnken Design, and finally, the impact of this process on the physicochemical and techno-functional properties of six quinoa genotypes seeds was evaluated. As a result, the variation of the treatment time, volume, and temperature of the water positively affected the saponins leaching. According to the quadratic model, the maximum percentages of eliminated saponins (96.53%−96.77%) were found at a temperature of 50°C, treatment times from 60 to 69 min, and water volumes from 6.99 to 7.50 mL per gram of seeds. The optimized method did not affect the proteins and microelements content (Zn, Mn, B, Mo), while a slight decrease of macro-elements (K, P, Ca, S, Mg) was noted in the level of some genotypes. On the other hand, a significant improvement of the techno-functional properties such as water and oil holding capacity was noted, with a sharp drop-in emulsifying activity in all genotypes without affecting the standard values of pH (6.4–6.8) and moisture content (10%−11%) of the seeds. Hence, the optimized method showed to be a more potential method for saponins removal than the currently used dry method. Frontiers Media S.A. 2022-07-01 /pmc/articles/PMC9283996/ /pubmed/35845775 http://dx.doi.org/10.3389/fnut.2022.906592 Text en Copyright © 2022 El Hazzam, Mhada, Metougui, El Kacimi, Sobeh, Taourirte and Yasri. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
El Hazzam, Khadija
Mhada, Manal
Metougui, Mohamed Louay
El Kacimi, Kamal
Sobeh, Mansour
Taourirte, Moha
Yasri, Abdelaziz
Box–Behnken Design: Wet Process Optimization for Saponins Removal From Chenopodium quinoa Seeds and the Study of Its Effect on Nutritional Properties
title Box–Behnken Design: Wet Process Optimization for Saponins Removal From Chenopodium quinoa Seeds and the Study of Its Effect on Nutritional Properties
title_full Box–Behnken Design: Wet Process Optimization for Saponins Removal From Chenopodium quinoa Seeds and the Study of Its Effect on Nutritional Properties
title_fullStr Box–Behnken Design: Wet Process Optimization for Saponins Removal From Chenopodium quinoa Seeds and the Study of Its Effect on Nutritional Properties
title_full_unstemmed Box–Behnken Design: Wet Process Optimization for Saponins Removal From Chenopodium quinoa Seeds and the Study of Its Effect on Nutritional Properties
title_short Box–Behnken Design: Wet Process Optimization for Saponins Removal From Chenopodium quinoa Seeds and the Study of Its Effect on Nutritional Properties
title_sort box–behnken design: wet process optimization for saponins removal from chenopodium quinoa seeds and the study of its effect on nutritional properties
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9283996/
https://www.ncbi.nlm.nih.gov/pubmed/35845775
http://dx.doi.org/10.3389/fnut.2022.906592
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