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Characterization of saponins and phenolic compounds: antioxidant activity and inhibitory effects on α-glucosidase in different varieties of colored quinoa (Chenopodium quinoa Willd).

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收录情况： ◇ SCIE ◇ EI

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机构： [1]Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, P.R. China [2]College of Life Sciences, Shanxi University, Taiyuan, P.R. China [3]Department of Traditional Chinese Medicine, Union Hospital Affiliated to Tongji Medical College, Huazhong University of Science and Technology, Wuhan, P.R. China

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关键词： Colored quinoa saponins phenolics antioxidant activity α-glucosidase

摘要：

This study investigated the contents of saponins and phenolic compounds in relation to their antioxidant activity and α-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 α-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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出版当年[2018]版：

大类 | 4 区生物

小类 | 4 区生化与分子生物学 4 区生物工程与应用微生物 4 区应用化学 4 区食品科技

最新[2025]版：

大类 | 4 区生物学

小类 | 4 区生化与分子生物学 4 区生物工程与应用微生物 4 区应用化学 4 区食品科技

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出版当年[2017]版：

Q3 FOOD SCIENCE & TECHNOLOGY Q3 CHEMISTRY, APPLIED Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Q4 BIOCHEMISTRY & MOLECULAR BIOLOGY

最新[2023]版：

Q3 CHEMISTRY, APPLIED Q4 BIOCHEMISTRY & MOLECULAR BIOLOGY Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Q4 FOOD SCIENCE & TECHNOLOGY

影响因子： 1.4 最新[2023版] 1.9 最新五年平均 1.255 出版当年[2017版] 1.291 出版当年五年平均 1.295 出版前一年[2016版] 1.297 出版后一年[2018版]

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第一作者机构： [1]Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, P.R. China [2]College of Life Sciences, Shanxi University, Taiyuan, P.R. China

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