Analysis of saponin composition and comparison of the antioxidant activity of various parts of the quinoa plant (Chenopodium quinoa Willd.) - PubMed (original) (raw)

. 2019 Dec 19;8(1):694-702.

doi: 10.1002/fsn3.1358. eCollection 2020 Jan.

Affiliations

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

Jeong Gyu Lim et al. Food Sci Nutr. 2019.

Abstract

Quinoa plant is a valuable food crop because of its high nutritional and functional values. Total saponin content, sapogenins, polyphenol, and flavonoid contents and antioxidant activities were analyzed in various parts of quinoa plants, including sprout, seeds, bran, pericarp, leave, stem, and root. Quinoa seeds (QS) had significantly higher sapogenin content than quinoa stem (QT), quinoa leaves (QL), and quinoa roots (QR). Quinoa saponin was mainly composed of phytolaccagenic acid. Quinoa root (QR) had the highest amount of total saponin (13.39 g 100 g-1), followed by quinoa bran. The highest total phenolic content (30.96 mg GAE 100 g-1) and total flavonoid content (61.68 mg RE 100 g-1) were observed in quinoa root extract and 1-month-old sprout extract, respectively. Quinoa sprouts showed better antioxidant activity than fully grown parts of the quinoa plant. Overall, root and sprout had a higher antioxidant capacity compared to other parts of the quinoa plant, suggesting the potential use of quinoa root and sprout as a nutraceutical ingredient in the health food industry.

Keywords: antioxidant capacity; quinoa plant; root; sapogenins; saponins; sprout.

© 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.

PubMed Disclaimer

Conflict of interest statement

The authors declare that they have no conflict of interests.

Figures

Figure 1

Figure 1

Chromatogram of GC‐MS/MS MRM analysis of sapogenins in quinoa samples. (A) Oleanolic acid‐TMS, (B) hederagenin‐TMS, (C) phytolaccagenic acid‐TMS

Similar articles

Cited by

References

    1. Abeysinghe, D. C. , Li, X. , Sun, C. , Zhang, W. , Zhou, C. , & Chen, K. (2007). Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species. Food Chemistry, 104(4), 1338–1344. 10.1016/j.foodchem.2007.01.047 - DOI
    1. Afify, A. E. M. M. R. , & Hassan, H. M. M. (2016). Free radical scavenging activity of three different flowers‐Hibiscus rosa‐sinensis, Quisqualis indica and Senna surattensis . Asian Pacific Journal of Tropical Biomedicine, 6(9), 771–777. 10.1016/j.apjtb.2016.07.006 - DOI
    1. Alvarez‐Jubete, L. , Wijngaard, H. , Arendt, E. K. , & Gallagher, E. (2010). Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chemistry, 119(2), 770–778. 10.1016/j.foodchem.2009.07.032 - DOI
    1. Carciochi, R. A. , Manrique, G. D. , & Dimitrov, K. (2015). Optimization of antioxidant phenolic compounds extraction from quinoa (Chenopodium quinoa) seeds. Journal of Food Science and Technology, 52(7), 4396–4404. 10.1007/s13197-014-1514-4 - DOI - PMC - PubMed
    1. FAO (2013). International year of quinoa 2013.

LinkOut - more resources