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

Yıl 2020, Cilt: 13 Sayı: 1, 11 - 24, 20.03.2020
https://doi.org/10.18185/erzifbed.688630

Öz

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. 

Destekleyen Kurum

the Scientific Research Project Coordination Unit of Ordu University

Proje Numarası

HD1907

Teşekkür

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

Kaynakça

  • Abderrahim, F., Huanatico, E., Segura, R., Arribas, S., Gonzalez, M. C. , Condezo-Hoyos L. 2015. "Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano". Food Chemistry, 183, 83-90.
  • Alzoreky, N. S., Nakahara, K. 2003. "Antibacterial activity of extracts from some edible plants commonly consumed in Asia". International Journal of Food Microbiology, 80(3), 223-230.
  • Anonymous. 2017. Food and Agriculture Data. URL: http://www.fao.org/faostat/en/ (Last access: 15.10.2019)
  • Arneja, I., Tanwar, B., Chauhan, A. 2015. "Nutritional composition and health benefits of golden grain of 21 st Century, Quinoa (Chenopodium quinoa willd.): A review". Pakistan Journal of Nutrition, 14(12), 1034.
  • Brady, K., Ho, C. T., Rosen, R. T., Sang, S., Karwe, M. V. 2007. "Effects of processing on the nutraceutical profile of quinoa". Food Chemistry, 100(3), 1209-1216.
  • Brend, Y., Galili, L., Badani, H., Hovav, R., Galili, S. 2012. "Total phenolic content and antioxidant activity of red and yellow quinoa (Chenopodium quinoa Willd.) seeds as affected by baking and cooking conditions". Food and Nutrition Sciences, 3(8), 1150.
  • Celik, O. F., Demirkol, M., Durmus, Y., Tarakci, Z. 2019. "Effects of drying method on the phenolics content and antioxidant activities of cherry laurel (Prunus laurocerasus L.)". Journal of Food Measurement and Characterization, https://doi.org/10.1007/s11694-019-00266-6.
  • Demirkol, M., Tarakci, Z. 2018. "Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt". LWT-Food Science and Technology, 97, 770-777.
  • Diaz-Valencia, Y. K., Alca, J. J., Calori-Domingues, M. A., Zanabria-Galvez, S. J., Da Cruz, S. H. 2018. "Nutritional composition, total phenolic compounds and antioxidant activity of quinoa (Chenopodium quinoa Willd.) of different colours". Nova Biotechnologica et Chimica, 17(1), 74-85.
  • Escribano, J., Cabanes, J., Jiménez-Atiénzar, M., Ibañez-Tremolada, M., Gómez-Pando, L. R., García-Carmona. F., Gandía-Herrero. F. 2017. "Characterization of betalains, saponins and antioxidant power in differently colored quinoa (Chenopodium quinoa) varieties". Food Chemistry, 234, 285-294.
  • FAO (2011). "Quinoa: an ancient crop to contribute to world food security". URL: http://www.fao.org/3/aq287e/aq287e.pdf (Last access: 15.10.2019). Filho, A. M. M., Pirozi, M. R., Borges, J. T. D. S., Pinheiro, H. M., Chaves, J. B. P., Coimbra, J. S. D. R. 2017. "Quinoa: nutritional, functional, and antinutritional aspects". Critical Reviews in Food Science and Nutrition, 57(8), 1618-1630.
  • Gálvez, A. V., Zura, L., Lutz. M., Jagus, R., Agüero, M. V., Pastén, A., Uribe, E. 2018. "Assessment of dietary fiber, isoflavones and phenolic compounds with antioxidant and antimicrobial properties of quinoa (Chenopodium quinoa Willd.)". Chilean Journal of Agricultural & Animal Sciences (ex Agro-Ciencia), 34(1), 57-67.
  • Han, Y., Chi, J., Zhang, M., Zhang, R., Fan, S., Dong, L., Liu, L. 2019a. "Changes in saponins, phenolics and antioxidant activity of quinoa (Chenopodium quinoa willd) during milling process". LWT- Food Science and Technology, 114, 108381.
  • Han, Y., Chi, J., Zhang, M., Zhang, R., Fan, S., Huang, F., Liu, L. 2019b. "Characterization of saponins and phenolic compounds: antioxidant activity and inhibitory effects on α-glucosidase in different varieties of colored quinoa (Chenopodium quinoa Willd)". Bioscience, Biotechnology, and Biochemistry, 1-12.
  • James, L. E. A. 2009. "Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties". Advances in Food and Nutrition Research, 58, 1-31.
  • Jancurová, M., Minarovičová, L., Dandar, A. 2009. "Quinoa–a review". Czech Journal of Food Sciences, 27(2), 71-79.
  • Konishi, Y., Hirano, S., Tsuboi, H., Wada, M. 2004. "Distribution of minerals in quinoa (Chenopodium quinoa Willd.) seeds. Bioscience, Biotechnology, and Biochemistry, 68(1), 231-234.
  • Koziol, M. J. 1991. "Afrosimetric estimation of threshold saponin concentration for bitterness in quinoa (Chenopodium quinoa Willd)". Journal of the Science of Food and Agriculture, 54(2), 211-219.
  • Kozioł, M. J. 1992. "Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.). Journal of Food Composition and Analysis, 5(1), 35-68.
  • Lin, M., Han, P., Li, Y., Wang, W., Lai, D., Zhou, L. 2019. "Quinoa secondary metabolites and their biological activities or functions". Molecules, 24(13), 2512. Medina-Meza, I. G., Aluwi, N. A., Saunders, S. R., Ganjyal, G. M. 2016. "GC–MS profiling of triterpenoid saponins from 28 quinoa varieties (Chenopodium quinoa Willd.) grown in Washington State". Journal of Agricultural and Food Chemistry, 64(45), 8583-8591.
  • Miranda, M., Vega-Gálvez, A., Lopez, J., Parada, G., Sanders, M., Aranda, M., Uribe, E., Di Scala, K. 2010. "Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)". Industrial Crops and Products, 32, 258-263.
  • Miranda, M., Delatorre-Herrera, J., Vega-Gálvez, A., Jorquera, E., Quispe-Fuentes, I., Martínez, E. A. 2014. "Antimicrobial potential and phytochemical content of six diverse sources of quinoa seeds (Chenopodium quinoa Willd.)". Agricultural Sciences, 5(11), 1015.
  • Nickel, J., Spanier, L. P., Botelho, F. T., Gularte, M. A., Helbig, E. 2016. "Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains". Food Chemistry, 209, 139-143.
  • Nowak, V., Du, J., Charrondière, U. R. 2016. "Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.)". Food Chemistry, 193, 47-54.
  • Ogungbenle, H. N. 2003. "Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour". International Journal of Food Sciences and Nutrition, 54(2), 153-158.
  • Ojinnaka, D. 2016. "Legislative control of quinoa in the United Kingdom and European Union". Madridge Journal of Food Technology, 1(1), 53-57. Park, J. H., Lee, Y. J., Kim, Y. H., Yoon, K. S. 2017. "Antioxidant and antimicrobial activities of Quinoa (Chenopodium quinoa Willd.) seeds cultivated in Korea". Preventive nutrition and food science, 22(3), 195.
  • Pasko, P., Barton, H., Zagrodzki, P., Gorinstein, S., Folta, M., Zachwieja, Z. 2009. "Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth". Food Chemistry, 115: 994-998.
  • Pellegrini, M., Lucas-Gonzales, R., Ricci, A., Fontecha, J., Fernández-López, J., Pérez-Álvarez, J. A., Viuda-Martos, M. 2018. "Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds". Industrial crops and products, 111, 38-46.
  • Reichert, R. D., Tatarynovich, J. T., Tyler, R. T. 1986. "Abrasive dehulling of quinoa (Chenopodium quinoa): effect on saponin content as determined by an adapted hemolytic assay". Cereal Chemistry, 63(6), 471-475.
  • Repo-Carrasco-Valencia, R. A. M., Serna, L. A. 2011. "Quinoa (Chenopodium quinoa Willd.) as a source of dietary fiber and other functional components". Food Science and Technology, 31(1), 225-230.
  • Ruales, J., Nair, B. M. 1992. "Nutritional quality of the protein in quinoa (Chenopodium quinoa Willd) seeds". Plant Foods for Human Nutrition, 42(1), 1-11.
  • Ruales, J., Nair, B. M. 1993. "Saponins, phytic acid, tannins and protease inhibitors in quinoa (Chenopodium quinoa, Willd) seeds". Food Chemistry, 48(2), 137-143.
  • Satheesh, N., Fanta, S. W. 2018. "Review on structural, nutritional and anti-nutritional composition of Teff (Eragrostis tef) in comparison with Quinoa (Chenopodium quinoa Willd.). Cogent Food & Agriculture, 4(1), 1546942.
  • Stuardo, M., San Martín, R. 2008. "Antifungal properties of quinoa (Chenopodium quinoa Willd) alkali treated saponins against Botrytis cinerea". Industrial Crops and Products, 27(3), 296-302.
  • Suárez‐Estrella, D., Torri, L., Pagani, M. A., Marti, A. 2018. "Quinoa bitterness: causes and solutions for improving product acceptability". Journal of the Science of Food and Agriculture, 98(11), 4033-4041.
  • Tang, Y., Li, X., Zhang, B., Chen, P. X., Liu, R., Tsao, R. 2015a. "Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes". Food Chemistry, 166, 380-388.
  • Tang, Y., Li, X., Chen, P. X., Zhang, B., Hernandez, M., Zhang, H., Tsao, R. 2015b. "Characterisation of fatty acid, carotenoid, tocopherol/tocotrienol compositions and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes". Food Chemistry, 174, 502-508.
  • Tuncil, Y. E., Celik, O. F. 2019. "Total phenolic contents, antioxidant and antibacterial activities of chia seeds (Salvia hispanica L.) having different coat color". Academic Journal of Agriculture 8: 113-120.
  • USDA. 2019. "Food Data Central". URL: https://fdc.nal.usda.gov/index.html (Last accessed: 12.02.2020).
  • Villa, D. Y. G, Russo, L., Kerbab, K., Landi, M., Rastrelli, L. 2014. "Chemical and nutritional characterization of Chenopodium pallidicaule (cañ ihua) and Chenopodium quinoa (quinoa) seeds". Emirates Journal of Food and Agriculture, 609-615.

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

Yıl 2020, Cilt: 13 Sayı: 1, 11 - 24, 20.03.2020
https://doi.org/10.18185/erzifbed.688630

Öz

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.

Proje Numarası

HD1907

Kaynakça

  • Abderrahim, F., Huanatico, E., Segura, R., Arribas, S., Gonzalez, M. C. , Condezo-Hoyos L. 2015. "Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano". Food Chemistry, 183, 83-90.
  • Alzoreky, N. S., Nakahara, K. 2003. "Antibacterial activity of extracts from some edible plants commonly consumed in Asia". International Journal of Food Microbiology, 80(3), 223-230.
  • Anonymous. 2017. Food and Agriculture Data. URL: http://www.fao.org/faostat/en/ (Last access: 15.10.2019)
  • Arneja, I., Tanwar, B., Chauhan, A. 2015. "Nutritional composition and health benefits of golden grain of 21 st Century, Quinoa (Chenopodium quinoa willd.): A review". Pakistan Journal of Nutrition, 14(12), 1034.
  • Brady, K., Ho, C. T., Rosen, R. T., Sang, S., Karwe, M. V. 2007. "Effects of processing on the nutraceutical profile of quinoa". Food Chemistry, 100(3), 1209-1216.
  • Brend, Y., Galili, L., Badani, H., Hovav, R., Galili, S. 2012. "Total phenolic content and antioxidant activity of red and yellow quinoa (Chenopodium quinoa Willd.) seeds as affected by baking and cooking conditions". Food and Nutrition Sciences, 3(8), 1150.
  • Celik, O. F., Demirkol, M., Durmus, Y., Tarakci, Z. 2019. "Effects of drying method on the phenolics content and antioxidant activities of cherry laurel (Prunus laurocerasus L.)". Journal of Food Measurement and Characterization, https://doi.org/10.1007/s11694-019-00266-6.
  • Demirkol, M., Tarakci, Z. 2018. "Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt". LWT-Food Science and Technology, 97, 770-777.
  • Diaz-Valencia, Y. K., Alca, J. J., Calori-Domingues, M. A., Zanabria-Galvez, S. J., Da Cruz, S. H. 2018. "Nutritional composition, total phenolic compounds and antioxidant activity of quinoa (Chenopodium quinoa Willd.) of different colours". Nova Biotechnologica et Chimica, 17(1), 74-85.
  • Escribano, J., Cabanes, J., Jiménez-Atiénzar, M., Ibañez-Tremolada, M., Gómez-Pando, L. R., García-Carmona. F., Gandía-Herrero. F. 2017. "Characterization of betalains, saponins and antioxidant power in differently colored quinoa (Chenopodium quinoa) varieties". Food Chemistry, 234, 285-294.
  • FAO (2011). "Quinoa: an ancient crop to contribute to world food security". URL: http://www.fao.org/3/aq287e/aq287e.pdf (Last access: 15.10.2019). Filho, A. M. M., Pirozi, M. R., Borges, J. T. D. S., Pinheiro, H. M., Chaves, J. B. P., Coimbra, J. S. D. R. 2017. "Quinoa: nutritional, functional, and antinutritional aspects". Critical Reviews in Food Science and Nutrition, 57(8), 1618-1630.
  • Gálvez, A. V., Zura, L., Lutz. M., Jagus, R., Agüero, M. V., Pastén, A., Uribe, E. 2018. "Assessment of dietary fiber, isoflavones and phenolic compounds with antioxidant and antimicrobial properties of quinoa (Chenopodium quinoa Willd.)". Chilean Journal of Agricultural & Animal Sciences (ex Agro-Ciencia), 34(1), 57-67.
  • Han, Y., Chi, J., Zhang, M., Zhang, R., Fan, S., Dong, L., Liu, L. 2019a. "Changes in saponins, phenolics and antioxidant activity of quinoa (Chenopodium quinoa willd) during milling process". LWT- Food Science and Technology, 114, 108381.
  • Han, Y., Chi, J., Zhang, M., Zhang, R., Fan, S., Huang, F., Liu, L. 2019b. "Characterization of saponins and phenolic compounds: antioxidant activity and inhibitory effects on α-glucosidase in different varieties of colored quinoa (Chenopodium quinoa Willd)". Bioscience, Biotechnology, and Biochemistry, 1-12.
  • James, L. E. A. 2009. "Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties". Advances in Food and Nutrition Research, 58, 1-31.
  • Jancurová, M., Minarovičová, L., Dandar, A. 2009. "Quinoa–a review". Czech Journal of Food Sciences, 27(2), 71-79.
  • Konishi, Y., Hirano, S., Tsuboi, H., Wada, M. 2004. "Distribution of minerals in quinoa (Chenopodium quinoa Willd.) seeds. Bioscience, Biotechnology, and Biochemistry, 68(1), 231-234.
  • Koziol, M. J. 1991. "Afrosimetric estimation of threshold saponin concentration for bitterness in quinoa (Chenopodium quinoa Willd)". Journal of the Science of Food and Agriculture, 54(2), 211-219.
  • Kozioł, M. J. 1992. "Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.). Journal of Food Composition and Analysis, 5(1), 35-68.
  • Lin, M., Han, P., Li, Y., Wang, W., Lai, D., Zhou, L. 2019. "Quinoa secondary metabolites and their biological activities or functions". Molecules, 24(13), 2512. Medina-Meza, I. G., Aluwi, N. A., Saunders, S. R., Ganjyal, G. M. 2016. "GC–MS profiling of triterpenoid saponins from 28 quinoa varieties (Chenopodium quinoa Willd.) grown in Washington State". Journal of Agricultural and Food Chemistry, 64(45), 8583-8591.
  • Miranda, M., Vega-Gálvez, A., Lopez, J., Parada, G., Sanders, M., Aranda, M., Uribe, E., Di Scala, K. 2010. "Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)". Industrial Crops and Products, 32, 258-263.
  • Miranda, M., Delatorre-Herrera, J., Vega-Gálvez, A., Jorquera, E., Quispe-Fuentes, I., Martínez, E. A. 2014. "Antimicrobial potential and phytochemical content of six diverse sources of quinoa seeds (Chenopodium quinoa Willd.)". Agricultural Sciences, 5(11), 1015.
  • Nickel, J., Spanier, L. P., Botelho, F. T., Gularte, M. A., Helbig, E. 2016. "Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains". Food Chemistry, 209, 139-143.
  • Nowak, V., Du, J., Charrondière, U. R. 2016. "Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.)". Food Chemistry, 193, 47-54.
  • Ogungbenle, H. N. 2003. "Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour". International Journal of Food Sciences and Nutrition, 54(2), 153-158.
  • Ojinnaka, D. 2016. "Legislative control of quinoa in the United Kingdom and European Union". Madridge Journal of Food Technology, 1(1), 53-57. Park, J. H., Lee, Y. J., Kim, Y. H., Yoon, K. S. 2017. "Antioxidant and antimicrobial activities of Quinoa (Chenopodium quinoa Willd.) seeds cultivated in Korea". Preventive nutrition and food science, 22(3), 195.
  • Pasko, P., Barton, H., Zagrodzki, P., Gorinstein, S., Folta, M., Zachwieja, Z. 2009. "Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth". Food Chemistry, 115: 994-998.
  • Pellegrini, M., Lucas-Gonzales, R., Ricci, A., Fontecha, J., Fernández-López, J., Pérez-Álvarez, J. A., Viuda-Martos, M. 2018. "Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds". Industrial crops and products, 111, 38-46.
  • Reichert, R. D., Tatarynovich, J. T., Tyler, R. T. 1986. "Abrasive dehulling of quinoa (Chenopodium quinoa): effect on saponin content as determined by an adapted hemolytic assay". Cereal Chemistry, 63(6), 471-475.
  • Repo-Carrasco-Valencia, R. A. M., Serna, L. A. 2011. "Quinoa (Chenopodium quinoa Willd.) as a source of dietary fiber and other functional components". Food Science and Technology, 31(1), 225-230.
  • Ruales, J., Nair, B. M. 1992. "Nutritional quality of the protein in quinoa (Chenopodium quinoa Willd) seeds". Plant Foods for Human Nutrition, 42(1), 1-11.
  • Ruales, J., Nair, B. M. 1993. "Saponins, phytic acid, tannins and protease inhibitors in quinoa (Chenopodium quinoa, Willd) seeds". Food Chemistry, 48(2), 137-143.
  • Satheesh, N., Fanta, S. W. 2018. "Review on structural, nutritional and anti-nutritional composition of Teff (Eragrostis tef) in comparison with Quinoa (Chenopodium quinoa Willd.). Cogent Food & Agriculture, 4(1), 1546942.
  • Stuardo, M., San Martín, R. 2008. "Antifungal properties of quinoa (Chenopodium quinoa Willd) alkali treated saponins against Botrytis cinerea". Industrial Crops and Products, 27(3), 296-302.
  • Suárez‐Estrella, D., Torri, L., Pagani, M. A., Marti, A. 2018. "Quinoa bitterness: causes and solutions for improving product acceptability". Journal of the Science of Food and Agriculture, 98(11), 4033-4041.
  • Tang, Y., Li, X., Zhang, B., Chen, P. X., Liu, R., Tsao, R. 2015a. "Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes". Food Chemistry, 166, 380-388.
  • Tang, Y., Li, X., Chen, P. X., Zhang, B., Hernandez, M., Zhang, H., Tsao, R. 2015b. "Characterisation of fatty acid, carotenoid, tocopherol/tocotrienol compositions and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes". Food Chemistry, 174, 502-508.
  • Tuncil, Y. E., Celik, O. F. 2019. "Total phenolic contents, antioxidant and antibacterial activities of chia seeds (Salvia hispanica L.) having different coat color". Academic Journal of Agriculture 8: 113-120.
  • USDA. 2019. "Food Data Central". URL: https://fdc.nal.usda.gov/index.html (Last accessed: 12.02.2020).
  • Villa, D. Y. G, Russo, L., Kerbab, K., Landi, M., Rastrelli, L. 2014. "Chemical and nutritional characterization of Chenopodium pallidicaule (cañ ihua) and Chenopodium quinoa (quinoa) seeds". Emirates Journal of Food and Agriculture, 609-615.
Toplam 40 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Ömer Faruk Çelik 0000-0002-6105-4825

Yunus Emre Tunçil 0000-0002-9421-2332

Proje Numarası HD1907
Yayımlanma Tarihi 20 Mart 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 13 Sayı: 1

Kaynak Göster

APA Çelik, Ö. F., & Tunçil, Y. E. (2020). Antioxidant Activity, Total Phenolic and Saponin Contents of Quinoa Seeds Having Different Hull Colors as Affected by Washing Process. Erzincan University Journal of Science and Technology, 13(1), 11-24. https://doi.org/10.18185/erzifbed.688630