Impact of germination on the bioactive compounds of two ecotypes of black and pink kiwicha grains (Amaranthus caudatus L.)

Abstract

Research on black and pink-colored kiwicha grains (Amaranthus caudatus L.) is very limited, resulting in the underutilization of these ecotypes due to the lack of knowledge of their food potential. These native grains should be rescued and valued as a nutritious food option using simple technologies such as germination to improve their nutritional qualities. The objective of the research was to determine the impact of the germination period on the bioactive compounds of two ecotypes of kiwicha “black-colored grain” and “pink-colored grain”. In an experimental and comparative design, kiwicha ecotypes (black and pink) and germination periods (0, 24, 48 and 72 h) were studied. The following were determined: total phenolic compounds, betalains, antioxidant capacity, protein, fat, ash and moisture. As the germination period increased, total phenolic compounds, betalains, antioxidant capacity, proteins and ashes progressively increased in both kiwicha grains; and fat and moisture content gradually decreased, compared to the zero period (ungerminated grains). Exposure to germination periods resulted in higher contents of total phenolic compounds, antioxidant capacity, proteins and ashes in black-colored kiwicha grains compared to pink-colored grains; however, pink-colored grains obtained higher betalain and moisture content than black-colored grains.