Extraction of Saponins from Black and White Quinoa and Comparison of Their Antioxidant Activities

ZHOU Yali; CUI Lihua; CHEN Jianguang; JIANG Zhihui; WANG Xingyun; XUE Yuqi; LI Cuihua

doi:10.13386/j.issn1002-0306.2020070260

Volume 42 Issue 11

May 2021

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Science and Technology of Food Industry > 2021 > 42(11): 328-334. > DOI: 10.13386/j.issn1002-0306.2020070260

ZHOU Yali, CUI Lihua, CHEN Jianguang, et al. Extraction of Saponins from Black and White Quinoa and Comparison of Their Antioxidant Activities [J]. Science and Technology of Food Industry, 2021, 42(11): 328−334. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070260.

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Extraction of Saponins from Black and White Quinoa and Comparison of Their Antioxidant Activities

ZHOU Yali^{1, 2,},
CUI Lihua^3, ,,
CHEN Jianguang^{1, 2},
JIANG Zhihui^{1, 2},
WANG Xingyun^{1, 2},
XUE Yuqi¹,
LI Cuihua¹

1.
College of Biological and Food Engineering, Anyang Institute of Technology, Anyang 455000, China
2.
Food Testing Center of Anyang Institute of Technology, Anyang 455000, China
3.
School of Mechanical Engineering, Anyang Institute of Technology, Anyang 455000, China

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Received Date: July 21, 2020
Available Online: April 07, 2021

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Abstract

Abstract

Black and white quinoa seeds were used as materials in this study, and the methanol reflux extraction method was used to extract the total saponins from the quinoa seeds. The total saponins extraction rate was an important indicator, and the saponins content was compared the difference between the black and white quinoa seeds. At the same time, the reduction (Fe³⁺) ability, the hydroxyl radical (·OH), nitrite ion ( ${{\rm {NO}}^-_2}$ ), superoxide anion ( ${{\rm O}^-_2}\cdot$ ) and 1, 1-Diphenyl-2-picrylhydrazine (DPPH·) scavenging ability were determined to analyze the antioxidant activity of black and white quinoa saponins. The results showed that the saponins content of black quinoa seeds was higher than that of white quinoa seeds, which were 17.37 and 1.89 mg/g, respectively. In addition, the reducing power and antioxidant activity of quinoa increased with the increase of concentration of saponins. Moreover, the reducing power and antioxidant activity of black quinoa seed saponins were higher than those of white quinoa seed saponins. As a contrast, the IC₅₀ values of black quinoa seed saponins for DPPH·, ${{\rm O}^-_2}\cdot$ , ·OH, ${{\rm {NO}}^-_2}$ were 0.122, 1.106, 0.514, 0.832 mg/mL, respectively. The IC₅₀ values of white quinoa seed saponins for DPPH·, ${{\rm O}^-_2}\cdot$ , ·OH, ${{\rm {NO}}^-_2}$ were 0.210, 5.530, 2.500, 1.569 mg/mL, respectively.
- quinoa,
- saponins,
- extraction,
- antioxidation

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References (40)

References

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