Nutritional, antioxidant properties and polyphenol content of quinoa (Chenopodium quinoa Willd.) cultivated in Iran

IF 0.6 Q4 FOOD SCIENCE & TECHNOLOGY

Future of Food: Journal on Food, Agriculture and Society Pub Date : 2021-05-25 DOI:10.17170/KOBRA-202102163256

S. Sekhavatizadeh, S. Hosseinzadeh, G. Mohebbi

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引用次数: 5

Abstract

The quinoa is pseudocereal plant that has nutritional value. Recently, It was cultivated in iran because of water crisis. This study aimed to assess the physicochemical and antioxidant properties of quinoa cultivated in Iran for the first time. The macronutrients and energetic value, polyphenol, total phenol content and DPHH of quinoa were measured. Some B group vitamin, the free fatty acid profile was assessed by HPLC and GC-mass separately. The trace elements were also evaluated by ICP. The amounts of dry matter, protein, fat, ash, and available carbohydrates were, 90.33±0.89, 16.30±1.52, 6.09 ±0.30, 4.43±0.47, and 73.14±1.59 percent, respectively. The total bacterial count of quinoa was 5.22±0.23 (LOG10 CFU.g-1). Escherichia coli and sulphite-reducing clostridia were lower than 1.0 (LOG10 CFU.g-1). Salmonella was absent in all samples. According to the DPPH method, the IC50 of quinoa seed was approximately 6232.0 mg.L−1 compared to the equivalent Gallic acid as a standard (IC50: 184.15 μg.mL−1). Also, the quinoa seed contained the highest level of niacin (0.881 mg/100g) among the vitamin B groups. The analysis of the amino acid profile revealed the highest contents of glutamic acid (1.230 g/100g) and lysine (3.08 g/100g). The concentrations of minerals including calcium, magnesium, and potassium were respectively (0.07, 0.086 and 0.35 g/100g). Quinoa is a valuable nutritional product that can provide health benefits to the human, mainly because of its linoleic acid content.

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伊朗藜麦的营养、抗氧化特性和多酚含量

藜麦是一种具有营养价值的伪果植物。最近，由于水资源危机，它在伊朗被种植。本研究旨在首次评估伊朗种植的藜麦的理化和抗氧化性能。测定了藜麦的主要营养成分和能量值、多酚、总酚含量和DPHH。用高效液相色谱法和气相色谱法分别测定某些B族维生素的游离脂肪酸含量。微量元素也通过ICP进行了评价。干物质、蛋白质、脂肪、灰分和有效碳水化合物的含量分别为90.33±0.89、16.30±1.52、6.09±0.30、4.43±0.47和73.14±1.59%。藜麦的细菌总数为5.22±0.23（LOG10CFU.g-1）。大肠杆菌和亚硫酸盐还原梭状芽孢杆菌均低于1.0（LOG10CCFU.g-1）。所有样品均未检出沙门氏菌。根据DPPH法，藜麦种子的IC50约为6232.0 mg.L−1，而以没食子酸为标准（IC50:184.15μg.mL−1）。此外，在维生素B组中，藜麦含有最高水平的烟酸（0.881 mg/100g）。氨基酸图谱分析显示，谷氨酸（1.230 g/100g）和赖氨酸（3.08 g/100k）含量最高。钙、镁和钾等矿物质的浓度分别为（0.07、0.086和0.35 g/100g）。藜麦是一种有价值的营养产品，可以为人类提供健康益处，主要是因为它含有亚油酸。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Future of Food: Journal on Food, Agriculture and Society FOOD SCIENCE & TECHNOLOGY-

CiteScore

1.10

自引率

0.00%

发文量

期刊介绍： Future of Food: Journal on Food, Agriculture & Society (FOFJ) was founded in 2012 in order to provide a platform for scientific debate on agriculture and food-related themes with the goal of a sustainable future for people and planet. The journal is aimed at contributing to debates on sustainable food production and consumption, and is most interested in tackling the most important challenges to the global agri-food system, such as hunger and malnutrition, depletion of natural resources, climate change, threats to biodiversity, and inequity in the agrarian sphere. The journal understands itself as a multi-disciplinary effort and is especially designed to foster interaction between different disciplines and approaches. Hence it invites inputs from social and natural sciences, arts and humanities, academics and scholar-activists, civil society and agroecology practitioners. The journal is attempting to reach its goal by providing open access to readers and allowing contributions without submission fees or publication fees. Contributors are kindly asked to keep in mind that the journal is a non-profit endeavour and that staff time is limited. The journal cannot provide guarantees or financial support for any submission and cannot accept legal responsibility for any stage of the submission process. The Editorial Board is made up by a range of international experts who devote time and energy to peer review and its members deserve gratitude and recognition for their excellent work. All communication between authors, editors, reviewers and editorial staff is conducted in an atmosphere of mutual respect. The journal will not tolerate racism, religious, ethnic and national chauvinism, misogynous and hate language and reserves the right to bar anyone who disrespects these principles from using the platform.