Food and Environment Safety (Sep 2024)
CHANGES IN AMINOACID AND PHENOLIC PROFILE OF AMARANTH SEEDS SUBJECTED TO SOUS VIDE TREATMENT
Abstract
The aim of this study is to evaluate the impact of sous-vide method on amaranth seeds amino acids and individual phenolics content. The sous-vide method was applied at different temperatures (75 °C, 80 °C and 85 °C) for different times (60 minutes, 120 minutes, 180 minutes and 240 minutes), at different solid/liquid ratios (1/4, 1/5, 1/6). Eight phenolic acids (rosmarinic acid, p-coumaric acid, chlorogenic acid, vanillic acid, caffeic acid, p-hydroxybenzoic acid, protocatechuic acid, and gallic acid) and four flavonoids (kaempferol, luteolin, myricetin, and quercetin) were studied. The extraction and identification of free amino acids were carried out using 15% trichloroacetic acid. Variance analysis of the amino acid content in the composition of sous-vide treated amaranth seeds highlighted five essential amino acids (valine, leucine, isoleucine, threonine, and phenylalanine), and the variance analysis of the composition of amaranth seeds treated with the sous-vide method revealed a high total content, particularly influenced by temperature. The Box-Behnken model was applied to study the combined effects of three parameters (temperature, time, and solid-to-liquid ratio) on the total amino acid and polyphenol content during sous-vide treatment. The models developed for total amino acids and polyphenols were statistically significant according to ANOVA, and the regression for both models was higher than 0.75.