Changes of bioactive substances and antioxidant properties of three kinds of quinoa during germination

Authors

CHEN Yi-sheng, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China
SHU Lan-ping, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China
XU Xue-ming, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China
CHEN Zhong-zhen, Lianyungang Maizefu Co., Ltd., Lianyungang, Jiangsu 251111 , China
HONG Ting-ting, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China
HUANG Cai-hong, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China
WEI Xiao, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China
CHEN Qi-fei, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China
JIN Ya-mei, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China

Abstract

The antioxidant activity and content of bioactive substances, including γ- aminobutyric acid, epicatechin, epigallocatechin gallate, saponins and polyphenols, in black quinoa, red quinoa and white quinoa were studied in this study. The results showed that, after 72 h germination treatment, the content of γ-aminobutyric acid in black, red and white quinoa increased to 110.10, 157.40 and 135.70 mg/100 g at maximum, respectively. The increase rate of the epicatechin was the biggest, and they were found to be 7.11, 5.32 and 1.32 times, respectively. Among which, the content of epigallocatechin gallate increased by 4.23, 2.79 and 3.29 times, respectively. In addition, the saponins content and total polyphenols content of the three kinds of quinoa increased with the prolongation of germination time. The increase of DPPH clearance rate and iron ion reducing ability indicated that germination could improve the antioxidant activity of quinoa in vitro. The results showed that the content of beneficial bioactive substances and antioxidant capacity of quinoa could be effectively improved by germination treatment.

Publication Date

3-28-2020

First Page

34

Last Page

38,47

DOI

10.13652/j.issn.1003-5788.2020.03.006

Recommended Citation

Yi-sheng, CHEN; Lan-ping, SHU; Xue-ming, XU; Zhong-zhen, CHEN; Ting-ting, HONG; Cai-hong, HUANG; Xiao, WEI; Qi-fei, CHEN; and Ya-mei, JIN (2020) "Changes of bioactive substances and antioxidant properties of three kinds of quinoa during germination," Food and Machinery: Vol. 36: Iss. 3, Article 6.
DOI: 10.13652/j.issn.1003-5788.2020.03.006
Available at: https://www.ifoodmm.cn/journal/vol36/iss3/6

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