Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds

被引:124
作者
Dini, Irene [1 ]
Tenore, Gian Carlo [1 ]
Dini, Antonio [1 ]
机构
[1] Univ Naples Federico II, Dipartimento Chim Sostanze Nat, I-80131 Naples, Campania, Italy
关键词
Antioxidant activity; Antioxidants; Sweet quinoa; Bitter quinoa; L-ASCORBIC-ACID; PHENOLIC-COMPOUNDS; KANCOLLA SEEDS; CAROTENOIDS; GLYCOSIDES; FRACTIONS; FRESH; COLD;
D O I
10.1016/j.lwt.2009.09.010
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The antioxidant activity and the relationship between total antioxidant activity and the main classes of antioxidants in the seeds of bitter and sweet Chenopodium quinoa seeds were measured before and after boiling, in order to establish which one showed the best antioxidant property and how a traditional cooking method could affect it. Our results, obtained by using DPPH (1,1-diphenyl-2-picrilhydrazyl) and FRAP (Ferric Reducing/Antioxidant Power) methods, showed that antioxidant activity of bitter seeds was higher than that of sweet seeds. This activity principally depended on phenols and flavonoids in bitter seeds, while it was mainly due to phenol, flavonoid and carotenoid compounds in sweet seeds. Moreover, boiling caused a significant loss of antioxidant capacity in water. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码:447 / 451
页数:5
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