Extraction of Saponins from Black and White Quinoa and Comparison of Their Antioxidant Activities

被引：0

作者：

Zhou Y. ^{[1
,2
]}

Cui L. ^{[3
]}

Chen J. ^{[1
,2
]}

Jiang Z. ^{[1
,2
]}

Wang X. ^{[1
,2
]}

Xue Y. ^{[1
]}

Li C. ^{[1
]}

机构：

[1] College of Biological and Food Engineering, Anyang Institute of Technology, Anyang

[2] Food Testing Center of Anyang Institute of Technology, Anyang

[3] School of Mechanical Engineering, Anyang Institute of Technology, Anyang

来源：

Science and Technology of Food Industry | 2021年 / 42卷 / 11期

关键词：

antioxidation; extraction; quinoa; saponins;

D O I：

10.13386/j.issn1002-0306.2020070260

中图分类号：

学科分类号：

摘要：

Black and white quinoa seeds were used as materials in this study, and the methanol reflux extraction method was used to extract the total saponins from the quinoa seeds. The total saponins extraction rate was an important indicator, and the saponins content was compared the difference between the black and white quinoa seeds. At the same time, the reduction (Fe3+) ability, the hydroxyl radical (·OH), nitrite ion (NO−2), superoxide anion (O−2·) and 1, 1-Diphenyl-2-picrylhydrazine (DPPH·) scavenging ability were determined to analyze the antioxidant activity of black and white quinoa saponins. The results showed that the saponins content of black quinoa seeds was higher than that of white quinoa seeds, which were 17.37 and 1.89 mg/g, respectively. In addition, the reducing power and antioxidant activity of quinoa increased with the increase of concentration of saponins. Moreover, the reducing power and antioxidant activity of black quinoa seed saponins were higher than those of white quinoa seed saponins. As a contrast, the IC50 values of black quinoa seed saponins for DPPH·, O−2·, ·OH, NO−2 were 0.122, 1.106, 0.514, 0.832 mg/mL, respectively. The IC50 values of white quinoa seed saponins for DPPH·, O−2 ·, ·OH, NO−2 were 0.210, 5.530, 2.500, 1.569 mg/mL, respectively. © The Author(s) 2021.

引用

页码：328 / 334

页数：6

共 39 条

[31] (2017)
[32] Hirose Y, Fujita T, Ishii T, Et al., Antioxidative properties and flavonoid composition of Chenopodium quinoa seeds cultivated in Japan[J], Food Chemistry, 119, 4, (2010)
[33] Smirnoff N, Cumbes Q J., Hydroxyl radical scavenging activity of compatible solutes[J], Phytochemistry, 28, 4, (1989)
[34] Chen H L, Lan X Z, Wu Y Y, Et al., The antioxidant activity and nitric oxide production of extracts obtained from the leaves of Chenopodium quinoa Willd[J], Biomedicine, 7, 4, (2017)
[35] Nickel J, Spanier L P, Botelho F T, Et al., Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains[J], Food Chemistry, 209, (2016)
[36] Park J H, Lee Y J, Kim Y H, Et al., Antioxidant and antimicrobial activities of quinoa (Chenopodium quinoa Willd.) seeds cultivated in Korea[J], Preventive Nutrition & Food ence, 22, 3, (2017)
[37] Rocchetti G, Lucini L, Lorenzo Rodriguez J M, Et al., Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties[J], Food Chemistry, 271, (2018)
[38] Yao Tang, Bing Zhang, Xihong Li, Et al., Bound phenolics of quinoa seeds released by acid, alkaline, and enzymatic treatments and their antioxidant and α-glucosidase and pancreatic lipase inhibitory effects[J], Journal of Agricultural and Food Chemistry, 64, 8, (2016)
[39] Suriano Serafino, Iannucci Anna, Codianni Pasquale, Et al., Phenolic acids profile, nutritional and phytochemical compounds, antioxidant properties in colored barley grown in southern Italy[J], Food Research International, 113, pp. 221-233, (2018)

← 1 2 3 4 →