Revista de Investigaciones Altoandinas - Journal of High Andean Research

Vol. 26 Núm. 2 (2024)
Artículo de revisión

Aplicación alimentaria de la quinua germinada y valorización de sus propiedades nutricionales, biológicas y funcionales: Una revisión sistemática

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  • Joselin Paucarchuco Soto,
  • Jamir Ever Vilchez De la Cruz
Joselin Paucarchuco Soto
Universidad Nacional Autónoma Altoandina de Tarma. Escuela profesional de Ingeniería Agroindustrial. Huancucro N° 2092, Tarma, Junín, Perú
Jamir Ever Vilchez De la Cruz
Universidad Nacional Autónoma Altoandina de Tarma. Escuela profesional de Ingeniería Agroindustrial. Huancucro N° 2092, Tarma, Junín, Perú

Publicado 2024-05-02

Palabras clave

  • Chenopodium quinoa Willd,
  • germinación,
  • compuestos bioactivos,
  • alimento funcional,
  • antioxidante

Derechos de autor 2024 Joselin Paucarchuco Soto, Jamir Ever Vilchez De la Cruz

Creative Commons License

Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.

Cómo citar

Paucarchuco Soto, J., & Vilchez De la Cruz, J. E. (2024). Aplicación alimentaria de la quinua germinada y valorización de sus propiedades nutricionales, biológicas y funcionales: Una revisión sistemática. Revista De Investigaciones Altoandinas - Journal of High Andean Research, 26(2), 105-118. https://doi.org/10.18271/ria.2024.599

Resumen

La germinación de la quinua mejora el contenido de polifenoles, flavonoides, aminoácidos, fibra dietética, vitamina E, antioxidantes y otros compuestos bioactivos, convirtiendo a este pseudocereal en una fuente nutritiva y saludable para la elaboración de alimentos funcionales. El objetivo de este trabajo fue evaluar el efecto de la germinación de quinua sobre las propiedades nutricionales, biológicas y funcionales, a su vez poder analizar el potencial que tiene este grano de oro en la industria alimentaria. Para la revisión sistemática, se empleó las bases de datos (Scopus, Scielo y Science Direct), siguiendo la directriz PRISMA y la estrategia PIO (Población, Intervención, Outputs), los cuales ayudaron a formular las ecuaciones de búsqueda y a identificar los artículos más relevantes de los últimos 5 años. Los resultados del análisis bibliométrico, evidenciaron que la germinación de quinua mejora las propiedades nutricionales y el contenido de metabolitos secundarios, también representa una fuente potencial para el desarrollo de productos alimentarios con propiedades funcionales y nutraceúticas. Un estudio reciente confirmo que después de 4 días de germinación el contenido fenólico total de varios tipos de quinua oscila entre 39,29 y 782,15 mg/100 g, lo que indica una potente capacidad de eliminación de radicales libres, convirtiendo a este pseudocereal en una materia prima con capacidad de ser aplicada en la formulación de diversos productos alimentarios como panes, galletas, pizzas, bebidas, yogurt, quesos, etc.

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