Abstract
Quinoa is widely noted for its nutritional value. The seed is the main edible part of the plant and exists in at least three different colors: white, red and black. This study utilized a pressurized hot water extraction (PHWE) for the extraction of phytochemicals from quinoa. Chemical fingerprints with LC/UV and LC/MS using a targeted approach and pattern recognition tools were used to evaluate the quinoa extracts. The antioxidant properties for various types of quinoa were evaluated using DPPH assay, ABTS assay and the cytoprotective effect of quinoa extracts were investigated in HMEC-1 cell line. Distinctive chemical profiles obtained from black and red quinoa were well correlated with the antioxidant activities and cytoprotective effects. The combination of PHWE, chemical standardization with LC/UV and LC/MS, pattern recognition tools and biological assay provided an approach for the evaluation and eventual production of quinoa extracts for functional food.
Highlights
Quinoa (Chenopodium quinoa Willd.) is characterized as a broad leaf plant and its seeds have been incorporated into regular cereal-based foods
Black, red, Bolivian- and Peru-grown white quinoa seeds were purchased from the supermarkets. 1,1-diphenyl-2-picrylhydrazyl (DPPH), ascorbic acid (ASC), HPLC grade water and methanol, seasand, formic acid, were purchased from Sigma-Aldrich (Singapore)
The minerals present in various types of qu3i.n1.oCahasreaectdersizwatieonreofdMeitneerramls iPnreesdentbiyn QXuRinFo.aFSreoedms bythXeRFPCA score plot in Figure 1, it was noted that varying amXoRuFnstpoecftrmosicnoepryaliss sanucehxcaeslleKnt, Cteach,nPi,qFuee,foCruqaunalditaZtivne, raensdpqeucatinvtietalyti,vwe aenraelyfosius nodf tihne different types of quimnaotaersiaelecdom
Summary
Quinoa (Chenopodium quinoa Willd.) is characterized as a broad leaf plant (non-grasses) and its seeds have been incorporated into regular cereal-based foods. Saponins are reported to contribute to the bitter taste of quinoa and are an important source of anti-nutrients, which may have negative effects on the growth of monogastric animals or humans that relies on quinoa as their primary source of food energy [1,2,3,4,5] The presence of these phytochemicals may contribute to diverse beneficial physiological properties such as antioxidant activity [2,5], leading to protection against a number of oxidative stress-related diseases, such as diabetes and reproductive diseases [6,7,8,9,10,11,12,13]. Darker colored quinoa have higher levels of phenolic compounds, contributing to greater antioxidant capacity [4]
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