Abstract
Quinoa has acquired a great interest due to its high content of nutrients and biomolecules that have nutritional and medicinal properties. The aim of this study was to compare the total phenolic content (TPC), total flavonoids (TF), and the antioxidant capacity of 20 varieties of seeds and sprouts of quinoa extract. Quinoa seeds were germinated for 72 h and dried in an oven at 45 °C. The extracts were obtained by dynamic extraction using methanol. Phytochemical analysis with liquid chromatography coupled with mass spectrometry (LC-ESI-MS/MS), TPC, TF, and the antioxidant capacity was carried out and compared between both extracts. The TPC was determined with Folin-Ciocalteu reagent, TF with AlCl3, and the antioxidant capacity was determined according to the DPPH and ABTS assays. Sprout extracts showed high values of TPC (31.28 ± 0.42 mg GAE/g; Pasankalla variety), TF (14.31 ± 0.50 mg EQ/g; black Coito variety), and antioxidant capacity (IC50 (DPPH): 12.69 ± 0.29 µg/mL and IC50 (ABTS): 3.51 ± 0.04 µg/mL; Pasankalla). The extracts of the Pasankalla variety revealed 93 and 90 phytochemical constituents in the seeds and sprouts, respectively, such as amino acids, phenolic acids, flavonoids, fatty acids, and triterpene saponins, among others. Quinoa sprouts showed a high content of TPC and TF, and high antioxidant capacity compared with seed extracts, especially the Pasankalla variety.
Highlights
Quinoa (Chenopodium quinoa Willd.) is a pseudocereal belonging to the Amaranthaceae family that is native to the Andean region in South America [1]
The results showed a significant increase in the total flavonoids in sprouts compared with seed extracts, but in some varieties, the increase was not significant, such as in T-256, Suano
Polyphenolic compounds are secondary metabolites present in plants, which are divided into flavonoids and non-flavonoids, the first being responsible for the antioxidant capacity, exerting this through various mechanisms such as transition metal chelators, free radical scavengers, and enzyme inhibitors [16]
Summary
Quinoa (Chenopodium quinoa Willd.) is a pseudocereal belonging to the Amaranthaceae family that is native to the Andean region in South America [1]. Quinoa seeds are known to have a high protein content ranging from. The seeds are a source of amino acids (isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine, histidine, cysteine, tyrosine, glycine, arginine, proline, serine, glutamine, alanine, and aspartic acid), carbohydrates Some phytochemical constituents such as saponins, phenolic compounds (ferulic, sinapinic and gallic acids, kaempferol, isorhamnetin, and rutin) [4], and peptides with therapeutic activity have been determined, making this crop very attractive for a wide range of food products [5]. Quinoa has been traditionally used in tortillas, pasta, flour, cookies, bread, and soups, among others, and is considered to be a gluten-free superfood and a source of fiber dietary [6]. Quinoa is considered to be an acceptable food worldwide and is highly recommended for vegetarians
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