Antioxidant Activity, Total Phenolic and Saponin Contents of Quinoa Seeds Having Different Hull Colors as Affected by Washing Process

Year 2020, , 11 - 24, 20.03.2020

Ömer Faruk Çelik , Yunus Emre Tunçil

https://doi.org/10.18185/erzifbed.688630

Cited By: 2

Abstract

Quinoa
(Chenopodium quinoa Willd.) has recently gained more interest due to its
high nutritional value such as high protein quality, high phenolic and dietary
fiber contents. However, saponins present in quinoa negatively impact its
nutritional and sensory attributes. The aim of this study was to investigate
the effects of washing process, which is commonly used to eliminate the
undesired effects of saponins, on phenolic and saponin contents, and
antioxidant capacities of different colored quinoa seeds. Our results show that
red (55.02 mg GAE/100 g) and black (53.25 mg GAE/100 g) quinoa seeds had
significantly higher total phenolic contents than their white (46.27 mg GAE/100
g) counterparts (p<0.05). Generally, red quinoa exhibited higher antioxidant
capacity, compared to black and white seeds. The washing step caused a
significant reduction in phenolic contents and antioxidant activities of all
quinoa types (p<0.05), while the reduction in saponin contents was
insignificant (p>0.05). Moreover, the disc diffusion assay indicated that quinoa
seeds have no inhibitory activity against the tested bacteria. Consequently, red
and black colored quinoa seeds have better functional properties than white counterparts.
Herewith, development of improved washing methods for more efficient removal of
saponin from quinoa seeds while protecting its bioactive compounds is advised. 

Keywords

Red quinoa, black quinoa, white quinoa, DPPH, ABTS, antimicrobial, bioactivity

Supporting Institution

the Scientific Research Project Coordination Unit of Ordu University

Project Number

HD1907

Thanks

This study was funded by the Scientific Research Project Coordination Unit of Ordu University (Project # HD1907).

Farklı kabuk renklerine sahip kinoa tohumlarının toplam fenolik ve saponin içerikleri ile antioksidan aktiviteleri üzerine yıkama işleminin etkisi

Abstract

Kinoa (Chenopodium
quinoa Willd.), yüksek protein kalitesi, iyi bir fenolik ve lif kaynağı
olmasına bağlı olarak yüksek besin değeri nedeniyle son zamanlarda daha fazla
ilgi kazanmıştır. Ancak, kinoa tohumlarında bulunan saponinler kinoanın besin
değerini ve duyusal özelliklerini olumsuz yönde etkilemektedir. Bu çalışmanın
amacı, genellikle saponinleri uzaklaştırmak için uygulanan yıkama işleminin,
farklı renkteki kinoa tohumlarının toplam fenolik madde ve saponin içerikleri
ile antioksidan kapasiteye olan etkilerini belirlemektir.  Elde edilen sonuçlar kırmızı (55,02 mg
GAE/100 g) ve siyah (53,25 mg GAE/100 g) kinoa tohumlarının fenolik
içeriklerinin beyaz olanlara (46,27 mg GAE/100 g) kıyasla anlamlı derecede
yüksek olduğunu göstermiştir (p<0,05). Genel olarak, kırmızı renkli kinoa
tohumlarının, siyah ve beyaz muadillerinden daha yüksek antioksidan aktiviteye
sahip olduğu belirlenmiştir. Yıkama işlemi tüm kinoa çeşitlerinde fenolik madde
içeriğinde ve antioksidan aktivitede önemli derecede azalmaya neden olurken
(p<0,05), saponin içeriklerindeki azalmanın önemsiz olduğu görülmüştür
(p>0,05). Ayrıca, disk difüzyon yöntemi, farklı renklerdeki kinoaların test
edilen bakterilere karşı herhangi bir inhibisyon göstermediğini ortaya
koymuştur. Sonuç olarak, beyaza kıyasla kırmızı ve siyah renkli kinoa
tohumlarının daha iyi fonksiyonel özelliklere sahip olduğu belirlenmiştir. Bu
bağlamda, kinoa tohumlarındaki mevcut biyoaktif bileşiklere zarar vermeksizin
saponinin daha verimli bir şekilde uzaklaştırılabileceği ileri yıkama
usullerinin geliştirilmesi tavsiye edilmektedir.

Keywords

Kırmızı kinoa, siyah kinoa, beyaz kinoa, DPPH, ABTS, antimikrobiyal, biyoaktivite

Project Number

HD1907

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