Abstract
Phytochemical and antioxidant activity of quinoa flour was evaluated after subjected to gamma irradiation processes at dose 3 and 6 kGy. Both non-irradiated and irradiated quinoa samples were subjected to successive extractions in ethanol solvent. The antioxidant activity after gamma irradiation treatment was investigated via Ferric reducing antioxidant power (FRAP) and radical-scavenging activity (RSA) using 2,2-diphenyl-1-picrylhydrazyl (DPPH).Total phenolic and flavonoid content were analyzed using Folin-Ciocalteu micro-method, aluminium chloride (AlCl3) method and High Performance Liquid Chromatography (HPLC). As well as, effect of irradiation treatment on saponin was also evaluated. Irradiation treatment showed slight differences in the saponin content after exposure to 3 and 6 kGy. Irradiation process enhanced both total phenolic content (TPC) and Total flavonoid content (TFC), TPC were 34.52 and 30.92 mg Gallic Acid Equivalent (GAE)/100g compared to 26.25 mg GAE/100g in non-irradiated quinoa. TFC were 67.44 and 62.89 mg Quercetin Equivalents (QE)/100g compared to 53.15 mg QE/100g. Irradiation dose 3 kGy significantly (p> 0.05) decreased the IC50 as DPPH-RSA and increased the FRAP.
Highlights
Many scientists identified the seeds which not belonging to the grass family as a pseudo-cereal seeds, Quinoa (Chenopodium quinoa) is one of a pseudo-cereal, grown in South America (Andean region)
Detection of saponins by foaming test was according to Kokate (1999) with some modifications by Mir et al (2016), About 2 g of the powdered sample was boiled in 20 mL of distilled water in a water bath and filtered. 10 mL of the filtrate was mixed with 5 mL of distilled water and shaken vigorously for a stable persistent froth
Similar findings were obtained by Pellegrini et al (2018) who found that the total flavonoid and phenolic content were 490.2 and 2239 mg/kg, respectively in quinoa seeds
Summary
Many scientists identified the seeds which not belonging to the grass family as a pseudo-cereal seeds, Quinoa (Chenopodium quinoa) is one of a pseudo-cereal, grown in South America (Andean region). Phytochemicals and antioxidant activity of gamma irradiated quinoa and phenolic acids). The presence of saponin in food products is not desired and should be reduced to decrease bitterness (Gómez-Caravaca et al, 2014). The employment of quinoa after removal/ reducing of saponin compounds can represent a promising choice leading to additional advantages. In this context, our work aimed to subject quinoa flour to gamma irradiation in order to study the effect of irradiation on the saponin concentration. Study the effect of gamma irradiation on phenolic and flavonoid compounds and antioxidant capacity of quinoa
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