Effects of sprouted and fermented quinoa (Chenopodium quinoa) on glycemic index of diet and biochemical parameters of blood of Wistar rats fed high carbohydrate diet.

Sprouted and fermented foods have shown hypoglycemic effects on humans and animals, by reducing concentrations of soluble carbohydrates, and increasing dietary fiber and resistant starch content. In this study, diets with high levels of simple carbohydrates supplemented with toasted quinoa flour, sprouted and toasted quinoa flour, fermented and toasted quinoa flour or sprouted/fermented and toasted quinoa flour were given to Wistar rats. During the experiment, the glycemic index (GI) of the diets were measure and, at the end of 47 days of feeding, the effects of the diets on physical and biochemical parameters of the animals were evaluated. Results indicated that the processes of sprouting and/or fermentation potentiate the ability of quinoa to reduce GI of diets with high levels of simple carbohydrates. Moreover, food intake, blood glucose and lipid levels, and accumulation of epididymal adipose tissue were reduced in rats fed diets supplemented with quinoa. These effects may be due to the nutritional composition of the supplemented diets, besides the chemical changes promoted by processing quinoa. These results are particularly relevant once sprouted and fermented quinoa could be an alimentary source of interest, especially for disease risk prevention such as diabetes, obesity and dyslipidemias.

Características físico-químicas e atividade antioxidante total de pitaias vermelha e branca / Physicochemical characteristis and total antioxidant activity of red and white pitaya

Neste estudo, foram avaliadas as características físico-químicas e a atividade antioxidante total (AAT) da casca e da polpa das pitaias vermelha e branca. Foram determinadas a composição centesimal, vitaminaC, fenólicos totais e AAT nas cascas e polpas das pitaias. A AAT foi determinada utilizando-se duas metodologias: sistema β-caroteno/ácido linoléico e sequestro do radial DPPH. As cascas e as polpas das pitaias analisadas apresentaram alto teor de umidade e baixo teor de proteínas e lipídios. Os teores de fibra alimentar total (FAT) e cinzas foram significativamente maiores nas cascas das pitaias, e os teores de glicídios e energia foram maiores nas polpas. O teor médio de vitamina C variou de 17,73 a 20,69 (mg.100g-1) nas polpas e de 22,21 a 24,05 (mg.100 g-1) nas cascas. A casca da pitaia vermelha demonstrou menor teor de fenólicos totais (77,22 mg EAG.100 g-1). As pitaias analisadas mostraram alta AAT pela metodologia de sistema betacaroteno/ácido linoleico e baixa AAT pela técnica de DPPH. A pitaia vermelha apresentou a maior AAT com destaque na sua polpa. O potencial antioxidante e as características químicas das pitaias vermelha e branca podem contribuir na dieta benéfica à saúde humana.