Impact of Fermentation on Phenolic Compounds and Antioxidant Capacity of Quinoa

Quinoa (Chenopodium quinoa Willd.) is increasingly singled out as a healthy food with an excellent nutritional profile. Besides being suitable for gluten-free diets, it rich in proteins of quality and good source minerals vitamins, well natural antioxidants, such phenolic compounds. The aim this work to present how fermentation can affect compound content antioxidant capacity quinoa. It emerged that be used increase both seeds flours. use fermented flours allowed obtaining bread pasta richer compounds greater capacity. Fungi are the main starters seed fermentation, while Lactobacillus strains have been applied produce sourdoughs. has also obtain yogurt-like beverages higher activity. Strains sp. Bifidobacterium starters.