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

Jeong Gyu Lim,Hyun-Mee Park,Ki Sun Yoon

doi:10.1002/fsn3.1358

Jeong Gyu Lim, Hyun-Mee Park + Show 1 more

Open Access

https://doi.org/10.1002/fsn3.1358

Copy DOI

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.

Highlights

Quinoa (Chenopodium quinoa Willd.) is a food crop that has been grown in the Andean region of Bolivia and Peru for the past 5,000– 7,000 years
The presence of sapogenin, total saponin, and antioxidant capacities of 1-m and 3-m quinoa sprouts and other parts of fully grown quinoa plants were confirmed in this study
Hederagenin, and phytolaccagenic acid were different according to various parts of quinoa, including sprouts and fully grown parts of the quinoa plant

Summary

Introduction

Quinoa (Chenopodium quinoa Willd.) is a food crop that has been grown in the Andean region of Bolivia and Peru for the past 5,000– 7,000 years. Quinoa has been cultivated in places other than the Andean region, spreading all over the world. Quinoa has been attracting attention due to its high nutritional value, and due to its essential therapeutic compounds, such as saponins, phytosterols, squalene, and polyphenols (Alvarez-Jubete, Wijngaard, Arendt, & Gallagher, 2010). Among these compounds, phenolic materials can act as antioxidants and eventually prevent many diseases (Gawlik-Dziki et al, 2013). Extracts of quinoa seeds have shown higher contents of anthocyanins and polyphenols and higher antioxidant activities than amaranth seeds (Paśko et al, 2009)

Objectives

Results

Conclusion