scholarly journals Analysis of saponin composition and comparison of the antioxidant activity of various parts of the quinoa plant ( Chenopodium quinoa Willd.)

2019 ◽  
Vol 8 (1) ◽  
pp. 694-702 ◽  
Author(s):  
Jeong Gyu Lim ◽  
Hyun‐Mee Park ◽  
Ki Sun Yoon
Keyword(s):  
Antioxidant Activity ◽  
Chenopodium Quinoa

Chenopodium quinoa Exhibits Antihyperglycemic Activity in Streptozotocin-Induced Diabetic Rats

2021 ◽  
Vol 19 ◽  
Author(s):  
Amine Azzane ◽  
Ayou Amssayef ◽  
Mohame Eddouks
Keyword(s):  
Antioxidant Activity ◽  
Aqueous Extract ◽  
Histopathological Examination ◽  
Chenopodium Quinoa ◽  
Diabetic Rats ◽  
Favorable Effect ◽  
Antihyperglycemic Activity ◽  
Glucose Levels ◽  
Blood Glucose Levels

Aims: The aim of the study was to evaluate the antihyperglycemic effect of Chenopodium quinoa. Background: Chenopodium quinoa is a pseudocereal plant with several medicinal properties. Objective: The goal of this investigation was to determine the antihyperglycemic activity of Chenopodium quinoa in both normal and streptozotocin(STZ)-induced diabetic rats. Methods: In this study, the effect of the aqueous extract of Chenopodium quinoa seeds (AECQS) (60 mg/kg) on blood glucose levels was evaluated in both normal and diabetic rats after a single (6 hours) and repeated oral administration (7 days of treatment). The effect of this herb on glucose tolerance and lipid profile was also studied. Additionally, histopathological examination of liver was carried out using the Hematoxylin-Eosin method. Furthermore, the in vitro antioxidant activity as well as a preliminary phytochemical screening and quantification of some secondary metabolites (phenolic compounds, flavonoids and tannins) were performed according to standard methods. Results: AECQS produced a significant lowering effect on plasma glucose levels in STZ-induced diabetic rats. In addition, this extract exhibited a remarkable amelioration on hepatic histopathology in diabetic rats. In addition, the extract exerted a remarkable antioxidant activity which could be due to the presence of some compounds found in this herb. Conclusion: In conclusion, this study demonstrates that the aqueous extract of Chenopodium quinoa seeds has a favorable effect in controlling diabetes mellitus.

scholarly journals The Nutritional Value of Non-Traditional Gluten-Free Flakes and Their Antioxidant Activity

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 565
Author(s):  
Kristýna Šťastná ◽  
Martina Mrázková ◽  
Daniela Sumczynski ◽  
Betül Cındık ◽  
Erkan Yalçın
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Sugar Content ◽  
Chenopodium Quinoa ◽  
Biologically Active ◽  
Eragrostis Tef ◽  
Total Phenolic ◽  
Phenolic Antioxidants ◽  
In Vitro Digestibility

Nowadays, there is a growing interest for foods with a lower sugar content and rich in fiber and biologically active substances. The main purpose of this study was to prepare flakes from non-traditional pigmented cereals (Oryza sativa, Chenopodium quinoa, and Eragrostis tef) and to analyze their fibre, sugar, and in vitro digestibility values. Regarding phenolic antioxidants (soluble, soluble conjugated, and insoluble bound fractions), their content and antioxidant activity were measured using spectrophotometry and high performance liquid chromatography (HPLC) methods. Hydrothermally treated grains resulted in flakes with higher total dietary fibre contents (11.1–24.4%), quinoa and teff flakes were rich in maltose (up to 42.0 mg/g). Non-traditional flakes had lower in vitro digestibility, but conversely, they exhibited the highest phenolic contents corresponding with the highest antioxidant activity values (up to 2.33 mg Gallic acid equivalent/g of total phenolic content and 1.59 mg Trolox equivalent/g for 2,2-diphenyl-1-picrylhydrazyl (DPPH) in case of brown teff). Among free phenolics, the main contributors to an antioxidant activity were p-coumaric, o-coumaric, and gallic acids (r > 0.8186); among the soluble conjugated fractions, they were epigallocatechin, epicatechin, caffeic, and vanillic acids (r > 0.5935); while caffeic, protocatechuic, and ferulic acids (r > 0.5751) were the main contributors among the insoluble bound phenolics.

scholarly journals Phenolic Compounds, Antioxidant Capacity, and Protein Content of Three Varieties of Germinated Quinoa (Chenopodium quinoa Willd)

2021 ◽  
Vol 41 (2) ◽  
pp. e89831
Author(s):  
David Choque-Quispe ◽  
Carlos Alberto Ligarda-Samanez ◽  
Betsy Suri Ramos-Pacheco ◽  
Saida Leguía Damiano ◽  
Miriam Calla-Florez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Protein Content ◽  
Considerable Increase ◽  
Chenopodium Quinoa ◽  
Total Phenolic ◽  
South American ◽  
Strong Positive Correlation ◽  
Total Phenols ◽  
Kjeldahl Method

Quinoa (Chenopodium quinoa Willd) is a pseudocereal with a high nutritional potential and a significant content of bioactive compounds, which is consumed mainly by the inhabitants of the South American Andes. The aim of this study was to evaluate the protein content, total phenols, and antioxidant activity of quinoa grains of the Salcedo INIA, Pasankalla, and Negra collana varieties, germinated for 24 and 48 hours at 35 °C. Organic quinoa grains were grown in the Andahuaylas province in Peru, at an altitude of 3582 m. The protein content was determined through the Kjeldahl method, total phenols, in turn, by spectrophotometry with the Folin-Ciocalteu reagent, and the antioxidant activity of the DPPH type were registered. The data were analyzed through an Analysis of Variance (ANOVA), a Tukey test, and Pearson’s correlation at 5% significance. The germinated quinoa grains showed a considerable increase (p < 0,05) in their protein content, total phenolic compounds, and antioxidant activity, as well as a strong positive correlation with the size of sprouts during the germination time. Therefore, germinated quinoa could be considered as a promising product for human nutrition and health.

scholarly journals Influence of Drying Temperature on Phenolic Acids Composition and Antioxidant Activity of Sprouts and Leaves of White and Red Quinoa

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Urszula Złotek ◽  
Urszula Gawlik-Dziki ◽  
Dariusz Dziki ◽  
Michał Świeca ◽  
Renata Nowak ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Hydroxyl Radicals ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Chenopodium Quinoa ◽  
Reducing Power ◽  
Oh Radicals ◽  
Drying Temperature

The aim of this study was to evaluate the influence of drying temperature on the phenolic acids profile and antioxidant activity of sprouts and leaves red and white Chenopodium quinoa (RQ and WQ, respectively). Four-day sprouts and leaves dried at 30, 45, and 60°C were tested. All sprouts contained significant amounts of phenolic compounds; however, higher content was determined in the RQ sprouts. Phenolic compounds from WQ sprouts seem to be thermostable in the studied temperature range, whereas total phenolics content in RQ sprouts decreased significantly after drying in the 60°C. Content of vanillic and p-coumaric acids did not differ significantly between sprouts dried at the same conditions; however, their level decreased in the high temperature. Irrespective of the drying temperature, higher activity against ABTS free radicals and reducing power was observed in the case of RQ sprouts extracts. Sprouts dried at 30°C had a higher ability to scavenge hydroxyl radicals. RQ sprouts were characterized by about two times higher antioxidant activity regardless of the method used. No significant differences between total phenolics (TPC) and flavonoids content in RQ and LQ leaves were found. In the both cases, decrease of TPC was observed after drying in the highest temperature. The leaves do not differ too much in terms of the phenolic acids profile, whereas the differentiating factor is thermal processing. Leaves of both quinoa contained thermostable compounds able to scavenge hydroxyl radicals. Reducing power and ability to scavenge OH radicals were correlated with all components of quinoa sprouts which suggest synergism between them and does not indicate the key role of a particular compound in creating antioxidant capacity. Germination and subsequent oven-drying at 30°C of quinoa seeds significantly increased the antioxidant properties compared with raw seeds. Also, in the case of leaves, the best results were obtained after drying at 30°C.

scholarly journals Impact of Fermentation on Phenolic Compounds and Antioxidant Capacity of Quinoa

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 20
Author(s):  
Francesca Melini ◽  
Valentina Melini
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Phenolic Compound ◽  
Chenopodium Quinoa ◽  
Natural Antioxidants ◽  
Gluten Free ◽  
Good Source ◽  
Nutritional Profile ◽  
Seed Fermentation

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

scholarly journals Nutritional composition, total phenolic compounds and antioxidant activity of quinoa (Chenopodium quinoa Willd.) of different colours

2018 ◽  
Vol 17 (1) ◽  
pp. 74-85 ◽  
Author(s):  
Yemina Karen Diaz-Valencia ◽  
Juan José Alca ◽  
Maria Antonia Calori-Domingues ◽  
Sonia Jackeline Zanabria-Galvez ◽  
Sandra Helena Da Cruz
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Dietary Fibre ◽  
Phenolic Content ◽  
Starch Content ◽  
Chenopodium Quinoa ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Dpph Method

Abstract Quinoa (Chenopodium quinoa Willd.) has been nutritionally highlighted when compared to other grains. In recent years the research on this pseudocereal has increased. In this work, six quinoa samples were studied: three from Peru, one from Brazil and two commercial samples. The samples were physically and physicochemically characterized, including macro- and micronutrient analysis, phenolic compounds content and antioxidant activity. Black, red and white samples showed as main difference the size, weight, ashes and dietary fibre content. Black samples were the smallest and lightest and had the lowest starch content but presented the highest levels of ashes and dietary fibre. The protein content (16.9 %) in the white Brazilian variety was higher than the others. Red and black samples had the highest levels of most minerals analysed. The antioxidant capacity measured by the DPPH method was higher for black and red samples in comparison with the white ones. However, the white Brazilian variety showed a significantly higher antioxidant capacity measured by the ABTS assay. With regard to the phenolic content, a difference was found between the samples which ranged from 55.5 to 95.5 g GAE 100 g−1. The colour of the grain was found as not related to a higher content of phenolic compounds. Because their compositions are generally similar to light-coloured grains, and in some parameters such as dietary fibre and content of some micronutrients are superior, the grains of dark-coloured quinoa varieties (RPP, BCP) would have to be explored to develop foods that take advantage of this colour diversity.

scholarly journals Evaluation and Comparative Study of the Nutritional Profile and Antioxidant Potential of New Quinoa Varieties

2019 ◽  
pp. 1-11 ◽  
Author(s):  
Gabriela Silvina Razzeto ◽  
María Angelina Uñates ◽  
José Elías Rojas Moreno ◽  
Romina Viviana Lucero López ◽  
Elba Graciela Aguilar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Chenopodium Quinoa ◽  
Dry Weight ◽  
Antinutritional Factors ◽  
Nutritional Composition ◽  
Human Consumption ◽  
Antioxidant Compounds ◽  
Total Phenol Content ◽  
Β Carotene

Aims: Quinoa (Chenopodium quinoa) is an ancient crop known for its high nutritive potential. The goal of the present work is to study the nutritional composition, identify some antinutritional factors and antioxidant compounds, and evaluate their antioxidant activity in four advanced lines of quinoa seeds obtained in experimental plots. Methodology: For this purpose, proteins, total lipids, fiber, moisture, ash and carbohydrates, as well as fatty acid composition and mineral content, were determined in whole meal flours of these advanced lines. The presence of trypsin inhibitors, saponins, nitrates, oxalates and phytate was also evaluated, as well as total phenols and antioxidant activity. Results: These new quinoa varieties have good nutritional properties, with high protein content in comparison to cereals. In this work, the analysis of proximate and mineral profile of quinoa showed that this pseudocereal has a similar profile but significantly higher than rice, a traditional cereal. Quinoa is a rich source of magnesium, iron, manganese, copper and molybdenum, which are elements that are deficient in almost all gluten-free cereals. The tests performed on the evaluated antinutrient compounds resulted within the acceptable values for human consumption. The seed extract showed a total phenol content between 43.42 ± 1.35 and 25.82 ± 1.47 mg of gallic acid equivalent/100 g dry weight (P= .05). The antioxidant activities were estimated by DPPH, β carotene and nitric oxide scavenging activity. The results of the methanolic extract were, in average, 88.95 for %DPPH, 26.56 for %β carotene, and varied between 85.82 ± 8.32 to 22.20 ± 1.80 for %NO (P= .05). Conclusion: Therefore, it can be concluded that the new quinoa lines obtained in the central-west region of Argentina, which present agronomic advantages, are safe for human consumption and beneficial due to the content of nutrients and bioactive compounds that exert protection against many diseases.

scholarly journals Changes in the Antioxidant Activity of Peptides Released during the Hydrolysis of Quinoa (Chenopodium quinoa willd) Protein Concentrate

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 12
Author(s):  
Julio Rueda ◽  
Manuel Oscar Lobo ◽  
NornmaCristina Sammán
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Sulfonic Acid ◽  
Antiradical Activity ◽  
Protein Hydrolysate ◽  
Chenopodium Quinoa ◽  
Protein Concentrate ◽  
Commercial Enzymes ◽  
Hydrolysis Of ◽  
Andean Crops

There is an increased interest in Andean crops as sources of nutritious compounds. This study evaluated changes in the antioxidant activity of quinoa protein hydrolysate with commercial enzymes. Aliquots at 0, 30, 60, 120 and 180 min were tested for DPPH (2,2′-diphenyl-1-picrylhydrazyl) and ABTS ((2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), antiradical activity. Initial DPPH inhibition rose from 9.2% ± 2.7% to 20.0% ± 4.0% (30 min) when employing alcalase and initial ABTS inhibition increased from 20.9 ± 0.2 to 105.1 ± 3.7 with ascorbic acid µg/mL (30 min). Protamex improved this to 75.7 ± 0.6 µg/mL (180 min). Alcalase and protamex are suitable enzymes for the production of rich peptides and hydrolysates as novel ingredients with antioxidant activity.

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