Characterization of saponins and phenolic compounds: antioxidant activity and inhibitory effects on alpha-glucosidase in different varieties of colored quinoa (Chenopodium quinoa Willd)
文献类型： 外文期刊
作者： Han, Yameng 1 ; Chi, Jianwei 1 ; Zhang, Mingwei 1 ; Zhang, Ruifen 1 ; Fan, Sanhong 2 ; Huang, Fei 1 ; Xue, Kaming 3 ; Liu 1 ;
作者机构： 1.Minist Agr & Rural Affairs, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Acad Agr Sci,Guangdong Key Lab Agr Prod, Guangzhou, Guangdong, Peoples R China
2.Shanxi Univ, Coll Life Sci, Taiyuan, Shanxi, Peoples R China
3.Huazhong Univ Sci & Technol, Union Hosp, Dept Tradit Chinese Med, Tongji Med Coll, Wuhan, Hubei, Peoples R China
关键词： Colored quinoa; saponins; phenolics; antioxidant activity; alpha-glucosidase
期刊名称：BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY （ 影响因子：2.043； 五年影响因子：2.017 ）
ISSN： 0916-8451
年卷期：
页码：
收录情况： SCI
摘要： This study investigated the contents of saponins and phenolic compounds in relation to their antioxidant activity and alpha-glucosidase inhibition activity of 7 colored quinoa varieties. The total saponin content was significantly different among 7 varieties and ranged from 7.51 to 12.12 mg OAE/g DW. Darker quinoa had a higher content of phenolic compounds, as well as higher flavonoids and antioxidant activity than that of light varieties. Nine individual phenolic compounds were detected in free and bound form, with gallic acid and ferulic acid representing the major compounds. The free and bound phenolic compounds (gallic acid and ferulic acid in particular) exhibited high linear correlation with their corresponding antioxidant values. In addition, the free phenolic extracts from colored quinoa exhibited higher inhibitory activity against alpha-glucosidase than the bound phenolic extracts. These findings imply that colored quinoa with abundant bioactive phytochemicals could be an important natural source for preparing functional food.
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